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Isolation of allithiamine from Hungarian red sweet pepper seed (Capsicum annuum L.)

机译：从匈牙利红甜椒种子（辣椒）中分离出Allithiamine

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摘要

A natural fat-soluble thiamine derivative, namely N-[(4-amino-2-methylpyrimidin-5-yl)methyl]-N-[(2E)-5-hydroxy-3-(prop-2-en-1-yldisulfanyl)pent-2-en-2-yl]formamide (allithiamine) has been identified only in garlic (Allium sativum) until now. Hungarian red sweet pepper (Capsicum annuum) was found as a new source of allithiamine. Extraction procedure and analytical method were developed for the isolation of allithiamine and a chemical synthesis of the compound was also developed. First solid-liquid extraction was performed with 96 % ethanol to isolate allithiamine from pepper seeds. Thereafter, solid phase extraction was applied from ethanolic extract using C18 cartridge to concentrate and purify samples for further analysis. The structure of the synthesized and the isolated compounds was verified by reverse phase HPLC, HPLC-MS, MALD-TOF MS and NMR. Furthermore, effect of allithiamine was investigated on streptozotocin-induced diabetic mice with neuropathy. The results show that neuropathic pain sensation is improved by allithiamine treatment similarly to benfothiamine.
机译：天然脂溶性硫胺素衍生物，即N-[（4-氨基-2-甲基嘧啶-5-基）甲基] -N-[（2E）-5-羟基-3-（prop-2-en-1-迄今为止，仅在大蒜（大蒜）中鉴定出了二（二硫烷基）戊-2-烯-2-基]甲酰胺（allithiamine）。匈牙利红甜椒（辣椒）被发现是蒜胺的新来源。开发了用于分离烯丙胺的提取方法和分析方法，还开发了该化合物的化学合成方法。首先用96％乙醇进行固液萃取，以从胡椒种子中分离出Alliiamine。此后，使用C18柱从乙醇提取物中进行固相提取，以浓缩和纯化样品以进行进一步分析。通过反相HPLC，HPLC-MS，MALD-TOF MS和NMR验证合成的和分离的化合物的结构。此外，研究了烯丙胺对链脲佐菌素诱导的糖尿病性神经病小鼠的作用。结果表明，与苄索非明类似，通过蒜胺胺治疗可改善神经性疼痛感觉。

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