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Original Articles

Capsinoid Is Biosynthesized from Phenylalanine and Valine in a Non-Pungent Pepper, Capsicum annuum L. cv. CH-19 Sweet

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Pages 1513-1516 | Received 12 Dec 2005, Accepted 02 Feb 2006, Published online: 22 May 2014

  • 1) Kobata, K., Todo, T., Yazawa, S., Iwai, K., and Watanabe, T., Novel capsaicinoid-like substances, capsiate and dihydrocapsiate, from the fruits of a nonpungent cultivar, CH-19 Sweet, of pepper (Capsicum annuum L.). J. Agric. Food Chem., 46, 1695–1697 (1998).
  • 2) Kobata, K., Sutoh, K., Todo, T., Yazawa, S., Iwai, K., and Watanabe, T., Nordihydrocapsiate, a new capsinoid from the fruits of a nonpungent pepper, Capsicum annuum. J. Nat. Prod., 62, 335–336 (1999).
  • 3) Yazawa, S., Suetome, N., Okamoto, K., and Namiki, T., Content of capsaicinoids and capsaicinoid-like substances in fruit of pepper (Capsicum annuum L.) hybrids made with ‘CH-19 Sweet’ as a parent. J. Jpn. Soc. Hortic. Sci. (in Japanese), 58, 601–607 (1989).
  • 4) Yazawa, S., and Niwa, S., Formation of novel capsaicinoid-like substances in the fruit of chili. J. Jpn. Soc. Hortic. Sci. (in Japanese), 68, 240 (1999).
  • 5) Kobata, K., Kawaguchi, M., and Watanabe, T., Enzymatic synthesis of a capsinoid by the acylation of vanillyl alcohol with fatty acid derivatives catalyzed by lipases. Biosci. Biotechnol. Biochem., 66, 319–327 (2002).
  • 6) Sutoh, K., Kobata, K., and Watanabe, T., Stability of capsinoid in various solvents. J. Agric. Food Chem., 49, 4026–4030 (2001).
  • 7) Hall, R. D., and Yeoman, M. M., The influence of intracellular pools of phenylalanine derivatives upon the synthesis of capsaicin by immobilized cell cultures of the chilli pepper, Capsicum frutescens. Planta, 185, 72–80 (1991).
  • 8) Iwai, K., Suzuki, T., Lee, K. R., Kobashi, M., and Oka, S., In vivo and in vitro formation of dihydrocapsaicin in sweet pepper fruits, Capsicum annuum L. var. grossum. Agric. Biol. Chem., 41, 1877–1882 (1977).

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