辣椒素
化学
琥珀酰化
生物化学
转化(遗传学)
赖氨酸
羟基化
生物测定
乙酰化
体外
立体化学
生物
酶
氨基酸
受体
基因
遗传学
作者
Ying Deng,Yan Wang,Xiaokui Huo,Sa Deng,Lingling Jin,Hou-Li Zhang,Zhenlong Yu,Jing Ning,Xiaochi Ma,Chao Wang
出处
期刊:Phytochemistry
[Elsevier]
日期:2022-10-01
卷期号:202: 113365-113365
被引量:4
标识
DOI:10.1016/j.phytochem.2022.113365
摘要
Capsaicin widely exists in the Capsicum genus (e.g., hot peppers) and is commonly used as a food additive or medicinal material. In this work, microbial transformation of capsaicin was performed based on the three cultivated human intestinal fungi. Fourteen metabolites were obtained, and their chemical structures were elucidated by spectroscopic data analysis, including 13 compounds with undescribed structures. Hydroxylation, lactylation, succinylation, citric acylation, and acetylation were observed for these microbial metabolites derived from capsaicin, which indicated diverse catalytic characteristics of human intestinal fungi. In an in vitro bioassay, four metabolites and capsaicin inhibited the activity of lysine-specific demethylase 1 (LSD1) with a more than 70% inhibitory rate at 10 μM. In particular, 9,5'-dihydroxycapsaicin displayed the strongest inhibitory effect with an IC50 of 1.52 μM. Therefore, capsaicin analogs displayed potential application as LSD1 inhibitors against the invasion and migration of cancer cells.
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