Isolation of coniferyl esters from Capsicum baccatum L., and their enzymatic preparation and agonist activity for TRPV1

  • Phytochemistry. 2008 Mar;69(5):1179-84. doi: 10.1016/j.phytochem.2007.11.017.
Kenji Kobata  1 ,  Hitomi Tate ,  Yusaku Iwasaki ,  Yoshiyuki Tanaka ,  Keigo Ohtsu ,  Susumu Yazawa ,  Tatsuo Watanabe
Affiliations
  • 1. School of Food and Nutritional Sciences and COE program in the 21st century, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan.
PMID: 18190936 DOI: 10.1016/j.phytochem.2007.11.017
Abstract

Coniferyl esters--capsiconiate and dihydrocapsiconiate--were isolated from the fruits of the pepper, Capsicum baccatum L. var. praetermissum. Their structures were determined by spectroscopic methods to be coniferyl (E)-8-methyl-6-nonenoate (capsiconiate) and coniferyl 8-methylnonanoate (dihydrocapsiconiate). This finding was further confirmed by the lipase-catalyzed condensation of coniferyl alcohol with its corresponding fatty acid derivative. The agonist activity of the esters for transient receptor potential vanilloid 1 (TRPV1) was evaluated by conducting an analysis of the intracellular calcium concentrations in TRPV1-expressing HEK293 cells. The EC50 values of capsiconiate and dihydrocapsiconiate were 3.2 and 4.2 microM, respectively.

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