Planta Med 1981; 43(11): 272-279
DOI: 10.1055/s-2007-971508
Research Articles

© Hippokrates Verlag Stuttgart

Biosynthese der Capsaicinoide in Capsicum annuum L. var. annuum

II. Mitteilung[1]: Bildung des Säurerestes der Capsaicinoide aus L-Valin, L-Leucin und L-IsoleucinBiosynthesis of Capsaicinoids in Capsicum annuum L. var. annuum:II. [1]Formation of the Fatty Acid Moiety of the Capsaicinoids from L-Valine, L-Leucine and L-IsoleucineB. Kopp, J. Jurenitsch
  • Institut für Pharmakognosie der Universität Wien, Austria
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Publikationsdatum:
30. März 2007 (online)

Abstract

The biosynthesis of the branched fatty acid moiety of Capsaicinoids was examined by radioisotopic technique.

Labelled nordihydrocapsaicin (NDHC), homocapsaicin I (HC I) and homodihydrocapsaicin I (HDHC I) were isolated from Capsicum fruits which had been fed L-leucine-U-14C via cotton wicks inserted into the stems.

After the administration of L-i-leucine-U-14C radioactivity could be detected in the HC II- and HDHC II-fractions.

As L-valine serves as precursor of L-leucine, not only labelled capsaicin (C) and its dihydroderivative (DHC) resulted when L-valine-U-14C was fed, but also NDHC, HC I and HDHC I. The results demonstrate that valine, i-leucine and leucine are direct precursors of the respective even- and odd-numbered branched fatty acid moieties of the capsaicinoids.

1 Mitteilung: [1]. Auszugsweise vorgetragen beim International Research Congress on Natural Products as Medicinal Agents, Strasbourg-France, 6.-11. July 1980.

1 Mitteilung: [1]. Auszugsweise vorgetragen beim International Research Congress on Natural Products as Medicinal Agents, Strasbourg-France, 6.-11. July 1980.