Aliphatic hydroxylation and epoxidation of capsaicin by cytochrome P450 CYP505X
作者:Anna K. Migglautsch、Melissa Willim、Bettina Schweda、Anton Glieder、Rolf Breinbauer、Margit Winkler
DOI:10.1016/j.tet.2018.08.049
日期:2018.10
active compound in chili peppers – was oxidized most efficiently (4.36 μM/min) in a whole cell mediated biotransformation. The products were isolated, purified and their structureselucidated by 1D and 2D NMR. The two major metabolites showed modifications on the lipophilic side chain. Specifically, capsaicin was hydroxylated at position 8 to give (E)-8-hydroxy-N-(4-hydroxy-3-methoxybenzyl)-8-methylnon-6-enamide