Aspergillus niger および Aspergillus oryzae によるカプサイシンの加水分解 : 微生物によるカプサイシンの分解(第2報)

概要

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Capsaicin, the pungent component of Capsicum, was degraded by the incubation with washed mycelia of Aspergillus niger or extract of wheat bran koji of Aspergillus oryzae.Vanillylamine was isolated from the reaction mixture consisting of capsaicin and A. niger mycelia by means of paper chromatography and thin-layer chromatography and identified as a decomposition product of capsaicin by ultraviolet and infrared spectra.The fatty acid liberated from capsaicin by the incubation with the above koji extract showed the same R_f value on thin-layer chromatography as the fatty acid liberated from capsaicin by chemical degradation.Further, nonoyl-n-vanillylamide synthesized from pelargonic acid and vanillylamine was decomposed by A. niger, and these two components were suggested to be in the incubation mixture. These findings suggest that capsaicin and the other vanillylamides were hydrolyzed by these strains of Aspergillus into vanillylamine and fatty acids.
社団法人日本生物工学会の論文
1976-05-25