| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing capsaicine glycosides ensuring food safety in the production process and to provide a safe use form of the capsaicine. <P>SOLUTION: The method biochemically produces the glycosides of capsaicines. The capsaicines comprises for example, capsaicine, 8-nordihydrocapsaicine. The capsaicine is subjected to a glycoside formation to produce capsaicine-beta- D-glycopyranoside by using a cultured cell of a vegetable stem such as Pytolacca Americana. The 8-nordihydrocapsaicine is subjected to the glycoside formation for forming 8-nordihydrocapsaicine-beta-D-glycopyranoside by the cultured cell of the vegetable. The capsaicines such as the capsaicine, the 8- nordihydrocapsaicine, are subjected to the glycoside formation by using an enzyme such as CGTase. <P>COPYRIGHT: (C)2004,JPO |
