天然辣椒素酯的酶促合成与生物活性

研究了天然辣椒素经化学．酶法转化为天然辣椒素酯类物质的方法。在30℃,香草醇、脂肪酸酯分别为50、75mmol／L的100mL脱水丙酮溶液,以1g固定化的脂肪酶Novozyme435为催化剂,摇床转速为200r／min条件下反应24h,目标化合物产率可达63％。经硅胶柱色谱分离纯化后,所得产物经质谱确证其含有天然辣椒素酯（capsiate）、二氢辣椒素酯（dihydrocapsiate）、降二氢辣椒素酯（nordihydrocapsiate）、高二氢辣椒素酯（homodi-hydrocapsiate）等。制备HPLC分离后得到辣椒素酯和二氢辣椒素酯,以^1HNMR及MS确定结构。活性测试表明辣椒素酯类物质具有激活PPARγ的生物活性及体外抑制乳腺癌细胞（MCF-7）和肝癌细胞（HepG2）的活性。     

辣椒素药理活性及其药物代谢动力学的研究进展CSCD

辣椒素家族是辣椒中含量很高的活性成分,具有抗氧化、抗肿瘤、抗胃肠道溃疡、减肥及镇痛等方面的药理作用。研究表明,辣椒素的药理活性取决于剂量、给药途径和不同组织中的半衰期等药代动力学性质。不同剂量的辣椒素具有抗癌(20~50 mg/kg)与促癌(≥100 mg/kg),防治胃肠道溃疡(<50 mg/kg)与引起胃肠道溃疡(>100 mg/kg)的双向作用;透皮给药的长效止痛作用;在体内肝、肾、肠、肺及血液等不同部位较短的半衰期限制其在体内的临床使用。本文综述辣椒素家族成分的结构特点和辣椒素的主要药理活性及药物代谢动力学性质方面的研究,而许多研究表明辣椒素具有较短的半衰期和低的生物利用度等代谢方面缺陷,这可能是阻碍其体内临床应用的主要原因,增强活性和克服代谢缺陷的辣椒素类似物或许是开发新一代辣椒素药物的方向。     

植物辣椒素(碱)的生物合成和代谢

本文就辣椒素类物质的结构、性质,生物合成途径以及相关中间产物、竞争底物、关键酶和参与辣椒素降解代谢过程中的过氧化物酶研究进展作了介绍.     

辣椒素对西花蓟马雌成虫体内解毒酶活性的影响

【目的】为明确非挥发性次生物质辣椒素对西花蓟马Frankliniella occidentalis雌成虫体内解毒酶活性的影响。【方法】将菜豆叶片研碎离心后取上清液作为西花蓟马的液态饲料,将不同浓度的辣椒素添加到饲料中,饲养西花蓟马雌成虫48、72、96 h后,分别测定西花蓟马体内羧酸酯酶(Car E)、谷胱甘肽-S-转移酶(GSTs)、乙酰胆碱酯酶(AChE)和多功能氧化酶(MFO)的活性。【结果】低剂量辣椒素能诱导西花蓟马雌成虫体内GSTs、AChE和MFO活性明显升高,高剂量辣椒素抑制GSTs、AChE及MFO活性。不论在哪一种辣椒素浓度下,Car E活性一直受到抑制。辣椒素浓度和处理时间对GSTs及AChE活性无明显交互作用,但对Car E及MFO有明显的交互作用,处理时间越长,作用越显著。【结论】西花蓟马雌成虫体内解毒酶活性在次生物质辣椒素处理下发生了明显的变化,说明西花蓟马通过解毒酶适应次生物质对其的影响,但解毒酶的变化有剂量和时间效应。     

辣椒素的提取与纯化

报道了一种用有机溶剂从辣椒中提取辣椒素、用吸附层析法纯化辣椒素的方法。该方法可结合现行的辣椒红色素生产工艺 ,具备一定的工业化可行性。由此法得到的样品可满足药用辣椒素的纯度要求。     

高辣椒素、高红色素深加工专用型辣椒品种评价标准的建立

提出了高辣椒素、高红色素深加工专用型辣椒品种评价的4个关键指标,即辣椒素含量、辣椒红色素含量、有效成分含量和产量,以为农户和企业所能带来的利润为评价标准,建立了该类型品种定量评价的方法,并举例说明如何通过该方法来综合评价高辣椒素、高红色素辣椒品种。     

虾头酶解物对辣椒素诱导的小鼠系统性低度炎症和肠道菌群紊乱的调节作用

目的 探究虾头酶解物对灌服辣椒素小鼠炎性因子、肠道菌群及脂多糖的影响.方法 选用30只C57BL/6J雄性小鼠,随机分为空白对照组、辣椒素组、鱼油阳性对照组以及辣椒素+虾头酶解物低、中、高[0.45、0.90、1.80 g/(kg·d)]组,每组5只.灌服7d后,以ELISA法测定血清中肿瘤坏死因子-α(tumor n...     

辣椒素葡萄糖苷的合成

本文合成了辣椒素类物质-4-O-β-D-葡萄糖苷类化合物(3).首先,以BF3·OEt2为催化剂,用五乙酰葡萄糖酯与辣椒素类物质反应得到中间体辣椒素类物质4-O-β-D-四乙酰葡萄糖苷类化合物(2),以硅胶柱色谱纯化收率为22%,LC-MS分析表明含有降二氢辣椒素四乙酰葡萄糖苷(2a,M 623)、辣椒素四乙酰葡萄糖苷(2b,M635)、二氢辣椒素四乙酰葡萄糖苷(2c,M 637)、高二氢辣椒素四乙酰葡萄糖苷(2d,M 651);中间体2易水解为目标化合物3,收率63%.1H NMR分析表明化合物2及3均为β构型.     

肾动脉内注射辣椒素兴奋肾神经传入纤维的自发活动

应用记录肾传入神经多单位和单位放电的方法,观察肾动脉内注射辣椒素对麻醉家兔肾神经传入纤维自发放电活动的影响。结果表明：(1)肾动脉内注射辣椒素20、40和60nmol／kg可呈剂量依赖性地兴奋肾传入纤维的活动,而动脉血压不变;(2)静脉内预先应用辣椒素受体阻断剂钌红(40mmol／kg),可完全阻断辣椒素对肾传人纤维的兴奋作用。(3)静脉内预先注射一氧化氮合酶抑制剂L-NAME(0．1mmol／kg),能延长并增强肾传入神经对辣椒素的反应。以上结果提示：肾动脉内应用辣椒素可兴奋肾传人纤维的自发放电活动。一氧化氮作为抑制因素参与辣椒素诱导的肾传入神经兴奋。     

有机介质中酶促合成壬酸香草醇酯的研究

壬酸香草醇酯是与天然辣椒素酯结构最接近的一个化合物,本文研究了有机相中脂肪酶催化合成这个化合物的方法,为天然辣椒素酯的酶促合成探索方法。考察了酶、溶剂、酶的用量、底物浓度、溶剂水含量以及温度等因素对反应的影响,结果表明脂肪酶Novozym e 435的活性最好,最适条件为:在1 mL脱水丙酮中,香草醇与壬酸甲酯的浓度分别为50、75 mmol/L,酶量为20 mg,30℃下反应24 h,产率可达到60%以上,产物经硅胶柱层析纯化,并以1H NMR及MS进行了表征。     

羊角椒辣味物质成份分析

用紫外光谱法、红外光谱法和高效液相色谱法分析羊角椒中辣味物质纯度与组成,表明辣味物质由辣椒素、二氢辣椒素和降二氢辣椒素组成。     

Archaeobotanic evidence of the preincaic Chiribaya culture. Determination of capsaicinoids in archaeological samples of Capsicum frutescens and votive foods

The lack of Capsicum species or paprika (a basic ingredient of Peruvian foodstuff) in preincaic archaeological samples and votive foods, as evidenced by archaeobotanic studies, has stimulated the chemical analyses of these samples by HPLC methods. The results confirmed the absence of capsaicinoids in these samples whereas they were detected in more ancient fossil fruit.     

Capsaicinoid profiles are not good chemotaxonomic indicators for Capsicum species

Capsaicinoids have been suggested as an aid in identifying Capsicum species. The distribution of seven capsaicinoids and their chemotaxonomic significance were examined within nearly 200 accessions of six Capsicum species. The seven capsaicinoids were separated and quantified using high-performance liquid chromatography. The capsaicinoid profiles were not consistent when examined within a species, therefore they have limited use as a chemotaxonomic indicator. In addition, the generalization that capsaicin and dihydrocapsaicin are always the major capsaicinoids was not true, exceptions were found for some of the accessions studied.     

Inhibitory effects of capsaicinoids on fatty acid desaturation in a rat liver cell line

The inhibitory effects of such vanillylamides as capsaicin and nine capsaicinoids on fatty acid desaturation in liver cells were investigated by using the cultured rat liver cell line, BRL-3A. When capsaicin was added to the medium, it had a relatively strong inhibitory effect on delta6 desaturation and clear inhibitory effects on delta5 and C24delta16 desaturation (delta16 desaturation of C24-polyunsaturated fatty acids). Capsaicinoids with side carbon chain lengths of C10:0 and C12:0 expressed the maximum inhibitory effects of the nine capsaicinoids on fatty acid desaturation in the BRL-3A cells. The inhibitory effects of the capsaicinoids were not correlated with their pungency.     

Evolution of Capsaicinoids in Peter Pepper (Capsicum annuum var. annuum) During Fruit Ripening

The evolution of individual and total contents of capsaicinoids present in Peter peppers (Capsicum annuum var. annuum) at different ripening stages has been studied. Plants were grown in a glasshouse and the new peppers were marked in a temporal space of ten days. The extraction of capsaicinoids was performed by ultrasound‐assisted extraction with MeOH. The capsaicinoids nordihydrocapsaicin (n‐DHC), capsaicin, dihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin were analyzed by ultraperformance liquid chromatography (UHPLC)‐fluorescence and identified by UHPLC‐Q‐ToF‐MS. The results indicate that the total capsaicinoids increase in a linear manner from the first point of harvest at ten days (0.283 mg/g FW) up to 90 days, at which point they reach a concentration of 1.301 mg/g FW. The evolution as a percentage of the individual capsaicinoids showed the initial predominance of capsaicin, dihydrocapsaicin, and n‐DHC. Dihydrocapsaicin was the major capsaicinoid up to day 50 of maturation. After 50 days, capsaicin became the major capsaicinoid as the concentration of dihydrocapsaicin fell slightly. The time of harvest of Peter pepper based on the total capsaicinoids content should be performed as late as possible. In any case, harvesting should be performed before overripening of the fruit is observed.     

Induction of capsaicinoid synthesis in <Emphasis Type="Italic">Capsicum chinense</Emphasis> cell cultures by salicylic acid or methyl jasmonate

Suspension cultures of Habanero pepper (Capsicum chinense Jacq.) were exposed to salicylic acid or methyl jasmonate to change secondary metabolism. Both treatments led to the accumulation of capsaicinoids and their late biosynthetic intermediate, vanillin. Both elicitors had a positive effect on the activities of phenylalanine ammonia lyase and coumarate O-methyltransferase, but none of them represented the main limiting step for capsaicinoid accumulation since vanillin contents were two orders of magnitude higher than those of capsaicinoids.     

Identification of Gene-Specific Polymorphisms and Association with Capsaicin Pathway Metabolites in Capsicum annuum L. Collections

Pepper (Capsicum annuum L.) is an economically important crop with added nutritional value. Production of capsaicin is an important quantitative trait with high environmental variance, so the development of markers regulating capsaicinoid accumulation is important for pepper breeding programs. In this study, we performed association mapping at the gene level to identify single nucleotide polymorphisms (SNPs) associated with capsaicin pathway metabolites in a diverse Capsicum annuum collection during two seasons. The genes Pun1, CCR, KAS and HCT were sequenced and matched with the whole-genome sequence draft of pepper to identify SNP locations and for further characterization. The identified SNPs for each gene underwent candidate gene association mapping. Association mapping results revealed Pun1 as a key regulator of major metabolites in the capsaicin pathway mainly affecting capsaicinoids and precursors for acyl moieties of capsaicinoids. Six different SNPs in the promoter sequence of Pun1 were found associated with capsaicin in plants from both seasons. Our results support that CCR is an important control point for the flux of p-coumaric acid to specific biosynthesis pathways. KAS was found to regulate the major precursors for acyl moieties of capsaicinoids and may play a key role in capsaicinoid production. Candidate gene association mapping of Pun1 suggested that the accumulation of capsaicinoids depends on the expression of Pun1, as revealed by the most important associated SNPs found in the promoter region of Pun1.     

In Vivo and In Vitro Formation of Dihydrocapsaicin in Sweet Pepper Fruits,Capsicum annuum L. var. grossum

Dihydrocapsaicin, one of pungent principles in Capsicum fruits, was formed and accumulated in sweet pepper fruits after 6 days’ post-harvest ripening under continuous light in a medium containing vanillylamine and isocapric acid. No capsaicinoids were formed in sweet pepper fruits ripened in the dark even in the presence of both vanillylamine and isocapric acid. The capsaicinoid newly formed during the ripening was almost exclusively dihydrocapsaicin, as much as 92.8% of the total capsaicinoids. Dihydrocapsaicin was also formed by cell-free extracts prepared from the sweet pepper fruits in a reaction mixture containing vanillylamine and isocapric acid. Dihydrocapsaicin formed was quantified by TLC, GLC, GC-MS and MF.     

Analysis of capsaicinoid biosynthesis pathway genes expression in callus cultures of Capsicum chinense Jacq. cv. ‘Umorok’

The placental tissue of the highly pungent chilli cultivar, Capsicum chinense Jacq. cv. ‘Umorok’, is used as explants for callus induction. Callus cultures were subcultured after every 32 days and growth curves for a period of six consecutive growth cycles were studied till a stable capsaicinoids producing callus cultures were obtained. The capsaicinoids content in placental tissue explants decreased gradually during the first 2 months of culture as the explants dedifferentiated to form friable callus while the biomass and capsaicinoid content did not show much change in the subsequent growth cycles. The maximum callus biomass of 7.8 g freshweight (FW) or 0.56 g dry weight (DW) per culture were obtained on the 24th day of every growth cycle and the maximum average capsaicinoids content (1.6 mg g^?1 FW capsaicin and 0.78 mg g^?1 FW dihydrocapsaicin) were obtained on the 20th day of every growth cycle. To investigate the underlying dynamics for capsaicinoid biosynthesis during callus formation, comparative gene expression analysis of the genes involved in capsaicinoid biosynthesis pathway were also studied by qRT-PCR analysis. When compared with placental tissue, all the studied genes showed reduced expression during callus formation, especially putative aminotransferase (pAMT) and pungent gene 1 (Pun1), which were extensively down regulated from the 3rd month onwards in the callus cultures. Therefore, the present study revealed that the down-regulated expression of mainly two putative genes in capsaicinoid biosynthetic pathway (pAMT and Pun1) resulted in lower accumulation of capsaicinoids in callus cultures compared to placental tissues of fruits.