Art

J-GLOBAL ID：200902230479845686   Reference number：06A0489333

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

カプシノイドは非刺激性トウガラシ(Capsicum annuum L cv.CH-19 Sweet)においてフェニルアラニンとバリンから生合成される

Author (4)： SUTOH Kouzou (Graduate School of Nutritional and Environmental Sciences, Univ. of Shizuoka) ,  KOBATA Kenji (Graduate School of Nutritional and Environmental Sciences, Univ. of Shizuoka) ,  YAZAWA Susumu (Graduate School of Agriculture, Kyoto Univ.) ,  WATANABE Tatsuo (Graduate School of Nutritional and Environmental Sciences, Univ. of Shizuoka)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 70  Issue： 6  Page： 1513-1516 (J-STAGE)  Publication year： 2006 
JST Material Number： G0021A  ISSN： 0916-8451  CODEN： BBBIEJ  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Capsicum annuum ,...
Semi thesaurus term： Capsicum annuum ,...

   To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=06A0489333&from=J-GLOBAL&jstjournalNo=G0021A") }}

JST classification (1)： Plant biochemistry  (EH01050J)

Substance index (7)： Phenylalanine ,  Valine ,  Vanillin ,  Vanillic Acid ,  Vanillyl alcohol ,  Vanillylamine ,  Capsiate

Reference (8)：

• 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).

Terms in the title (7)： 刺激性 ,  トウガラシ ,  Capsicum ,  CH ,  フェニルアラニン ,  バリン ,  生合成