Peroxidases and the metabolism of capsaicin in Capsicum annuum L.

摘要: Capsaicinoids are acid amides of C9 - C11 branched-chain fatty acids and vanillylamine. These compounds responsible for the pungency Capsicum species cultivars regarded as hot peppers. Moreover, it has been suggested that these play an ecological role in seed dispersal. Because they used pharmacological, food pesticide industries, much attention paid on knowing how their accumulation is controlled, both fruit cell cultures. Such control involves processes biosynthesis, conjugation catabolism. Recent progress made biosynthetic pathway, several genes coding enzymes have cloned expression studies performed. With regard to catabolism, cumulative evidence supports capsaicinoids oxidized pepper by peroxidases. Peroxidases efficient catalyzing vitro oxidation capsaicin dihydrocapsaicin. mainly located placental outermost epidermal layers fruits, occurs with capsaicinoids, some peroxidases present organelle capsaicinoid accumulation, is, vacuole. Hence, right place this function. The products characterized vitro, them found appear vivo fruit. Details kinetics catalytic cycle also discussed.