GLYCOSYLATION OF CAPSAICINOIDS WITH PANAX GINSENG STIMULATED BY SALICYLIC ACID

The efficient production of beta-glycosides of capsaicin and 8-nordihydrocapsaicin by cultured cells of Panax ginseng is reported. Capsaicin 4-O-(6-O-beta-D-xylopyranosyl)-beta-D-glucopyranoside (beta-primeveroside, 12%) together with capsaicin 4-O-beta-D-glucoside (6%) was isolated from the cell suspension of P. ginseng after one week of incubation with capsaicin. On the other hand, 8-nordihydrocapsaicin was glycosylated to 8-nordihydrocapsaicin 4-O-beta-D-glucoside (5%) and 8-nordihydrocapsaicin 4-O-beta-primeveroside (9%) by P. ginseng. Pretreatment of the cultured cells with salicylic acid greatly enhanced the glucosylation activity toward capsaicinoids. When 500 mu M of salicylic acid was added to the cultures prior to the addition of substrate, capsaicin was converted into capsaicin 4-O-beta-D-glucoside (17%) and capsaicin beta-primeveroside (21%) and 8-nordihydrocapsaicin was glycosylated to 8-nordihydrocapsaicin 4-O-beta-D-glucoside (16%) and 8-nordihydrocapsaicin beta-primeveroside (15%).