Synthesis of Capsaicin Oligosaccharides and Their Anti-Allergic Activity ——Synthesis of Capsaicin Oligosaccharides as Anti-Allergic Food-Additives

Abstract

The production of β-maltooligosaccharides of capsaicin was investigated using Lactobacillus delbrueckii and cyclodex-trin glucanotransferase (CGTase) as biocatalysts. The cells of L. delbrueckii glucosylated capsaicin to give its β-gluco-side. The β-glucoside of capsaicin was converted into the corresponding β-maltoside and β-maltotrioside by CGTase. On the other hand, β-melibioside and β-isomaltoside of capsaicin, which were two new compounds, were synthesized by chemical glycosylation. The β-glucoside, β-maltoside, β-melibioside, and β-isomaltoside of capsaicin showed inhi-bitory effects on IgE antibody production.