Specific Synthesis of 5,5′-Dicapsaicin by Cell Suspension Cultures of Capsicum annuum Var. annuum (Chili Jalapeño Chigol) and Their Soluble and NaCl-Extracted Cell Wall Protein Fractions

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 4, 2004, Pages 972-979

  Martínez Juárez, Víctor M ^a   Ochoa Alejo, Neftali ^b   Lozoya Gloria, Edmundo ^b   Villarreal Ortega, María L ^c   Ariza Castolo, Armando ^a   Esparza García, Fernando J ^a   Calva Calva, Graciano ^a  

^a DEPARTAMENTO DE FÍSICA   (Mexico)

^b DEPARTAMENTO DE INGENIERÍA GENÉTICA   (Mexico)

^c UNIVERSIDAD AUTÓNOMA DEL ESTADO DE MORELOS   (Mexico)

Author keywords

5,5 dicapsaicin; 5,5 dicapsaicin NMR; Capsaicin; Capsaicin catabolism; Capsaicin degradation; Capsaicinoids; Capsicum; Chili pepper

Indexed keywords

5,5' DICAPSAICIN; CAPSAICIN DERIVATIVE; CAPSAICINOID; CELL MEMBRANE PROTEIN; HYDROGEN PEROXIDE; SODIUM CHLORIDE; UNCLASSIFIED DRUG;

ARTICLE; BIOMASS; CARBON NUCLEAR MAGNETIC RESONANCE; CATABOLISM; CELL CULTURE; CELL SUSPENSION; CHEMICAL ANALYSIS; CONTROLLED STUDY; ENZYME ACTIVITY; EXTRACTION; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IN VITRO STUDY; NONHUMAN; OXIDATION; PEPPER; PROTEIN BINDING; PROTON NUCLEAR MAGNETIC RESONANCE; SYNTHESIS; ULTRAVIOLET SPECTROPHOTOMETRY;

CAPSAICIN; CAPSICUM; CELL WALL; CELLS, CULTURED; MAGNETIC RESONANCE SPECTROSCOPY; PLANT EXTRACTS; PLANT PROTEINS; SODIUM CHLORIDE;

CAPSICUM; CAPSICUM ANNUUM; CAPSICUM ANNUUM VAR. ANNUUM; CAPSICUM FRUTESCENS;

EID: 10744223550     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf035214p     Document Type: Article

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