カプシノイドを生産するトウガラシ類に関する研究

1 岩井和夫、渡辺達夫編｢トウガラシ辛味の科学｣,幸書房,2000 年.

2 DeWitt D, Bosland PW. Peppers of the World: An Identification Guide. Berkeley: Ten Speed

Press;1996.

3 中谷延二. スパイス・ハーブの機能と最新応用技術,シーエムシー出版,2017 年.

4 アマノ食堂 唐辛子を使った世界の調味料.https://amanoshokudo.jp/season/10294/

5 唐辛子を使った調味料７. 日本食糧新聞. 1999.08.10.,47, 3.

https://news.nissyoku.co.jp/hyakusai/hgs-47-0006

6 合田 幸弘ら. トウガラシ色素成分の光安定性について. 食品衛生学雑誌 38(4), 240-247,

1997-08-05.

7 吉田千恵. カラーピーマン果実の着色促進に関する研究. 東北大学 学位授与番号 11301 甲

第 17774 号.

8 天然系食用色素の市場動向. 食品と開発. 2013;48(11);59-65.

9 Sarpras M, Rashmi G, Vineet S, et al. Comparative Analysis of Fruit Metabolites and Pungency

Candidate Genes Expression between Bhut Jolokia and Other Capsicum Species. PLOS ONE.

December 9, 2016; DOI:10.1371

10 Adrian RB, Hubert K, M.Carmen GM, et al. HS-SPME Comparative Analysis of Genotypic

Diversity in the Volatile Fraction and Aroma-Contributing Compounds of Capsicum Fruits from

the annuum-chinense-frutescens Complex. J Agric Food Chem. 2010;58:4388–4400.

11 Hubert K, Adrian RB, Siegfried N et al. Volatile and capsaicinoid composition of ajı(Capsicum

baccatum) and rocoto (Capsicum pubescens), two Andean species of chili peppers. J Sci Food

Agric. 2011;91:1598–1611.

12

日 本 食 品 標 準 成 分 表

2020

年 版 （ 八 訂 ） .

https://www.mext.go.jp/a_menu/syokuhinseibun/mext_01110.html

116

文 部 科 学 省 .

13 リ・リ・リと MEXICO. http://leririmexico.blog3.fc2.com/blog-entry-162.html

14 合田 幸広, 中村 裕道, 坂元(佐々木) 史歩, 石川 恵子, 米谷 民雄, 山田 隆. トウガラシ

色素成分の光安定性について. 食品衛生学雑誌. 1997;38(4);240-247.

15 曽我 綾香,吉田 誠,真子 正史. ‘タバスコ'(Capsicum.frutescens var.tabasco)の熟度、収穫時

期による機能性成分の評価. 神奈川農技セ報. 2008;150;17-22.

16 眞岡孝至. カロテノイドの多様な生理作用. 食品・臨床栄養. 2007;2;3-14.

17 Gbolade AA, Omobuwajo OR, Soremekun RO. Evaluation of the quality of Nigerian chilies for

pharmaceutical formulations. J Pharm Biomed Anal. 1997;15:545-548.

18 Kumar OA, Tata SS. Ascorbic Acid Contents in Chili Peppers (Capsicum L.). Not Sci Biol.

2009;1:50-52.

19 Howard LR. Antioxidant vitamin and phytochemical content of fresh and processed prepper

fruit (Capsicum annuum). In: Wildman REC, editor. Handbook of Nutraceuticals and Functional

Foods. London: CRC Press; 2000.p.165-192.

20 Forero MD, Quijano CE, Pino JA. Volatile compounds of chile pepper (Capsicum annuum L. var.

glabriusculum) at two ripening stages. Flavour Fragr J. 2009;24:25-30.

21 Purkayastha J, Alam SI, Gogoi HK, Singh L, Veer V. Molecular characterization of Bhut Jolokia

the hottest chilli. J Biosci. 2012;37:757-768.

22 Ranjith A, Ramesh BN, Ramakrishna KM, et al. Red pepper (Capsicum annuum) carotenoids as

a source of natural food colors: analysis and stability—a review. J Food Sci Technol.

2015;52(3):1258–1271.

23 Nagata M, Yoshida C, Matsunaga H. [Changes in the Expression of Carotenoid Biosynthetic

Genes during Light Irradiation of Sweet Pepper (Capsicum annuum L.) Fruit after Harvest]. Hort

Res. 2015;14(4):391–396. Japanese.

117

24 Surh Y, Lee RC, Park K, et al. Chemoprotective effects of capsaicin and diallyl sulfide against

mutagenesis or tumorigenesis by vinyl carbamate and N-nitrosodimethylamine. Carcinogenesis.

1995;16:2467-2471.

25 Chanda S, Erexson G, Riach C, et al. Genotoxicity studies with pure trans-capsaicin. Mutat

Res. 2004;557:85-97.

26 Anandakumar P, Kamaraj S, Jagan S, et al. Capsaicin provokes apoptosis and restricts

benzo(a)pyrene induced lung tumorigenesis in Swiss albino mice. Int Immunopharmacol. Elsevier

B.V. 2013;17:254-259.

27 Oyagbemi AA, Saba AB, Azeez OL. Capsaicin: a novel chemopreventive molecule and its

underlying mechanism of action. Indian J Cancer. 2010;47:53-8.

28 Spiller F, Alves MK, Vieira SM, Carvalho TA, et al. Anti-inflammatory effects of red pepper

(Capsicum baccatum) on carrageenan- and antigen-induced inflammation. J Pharm Pharmacol.

2008;60:473-478.

29 Careaga M, Fernandez E, Dorantes L, et al. Antibacterial activity of Capsicum extract against

Salmonella typhimurium and Pseudomonas aeruginosa inoculated in raw beef meat. Int J Food

Microbiol. 2003;83:331-335.

30 Alvarez-Parrilla E, De La Rosa LA, Amarowicz R, et al. Antioxidant activity of fresh and

processed Jalapeno and Serrano peppers. J Agric Food Chem. 2011;59:163-173.

31 Bosland PW, Votava EJ. Peppers: Vegetable and Spice Capsicums. New York: CABI

Publishing;2000.

32 Bennett DJ, Kirby GW. Constitution and biosynthesis of capsaicin. J Chem Soc C. 1968;4:442–

446.

118

33 Kawada T, Hagihara K, Iwai K. Effects of capsaicin on lipid metabolism in rats fed a high fat

diet. J Nutr. 1986;116:1272-1278.

34 Kawada T, Sakabe S, Aoki N, et al. Intake of sweeteners and pungent ingredients increases

the thermogenin content in brown adipose tissue of rat. J Agric Food Chem. 1991;39:651-654.

35 Yazawa S, et al., Content of capsaicinoids and capsaicinoid-like substances in fruit of pepper

(Capsicum annuum L.) hybrids made with “CH-19 Sweet as a parent. J Jpn Soc Hortic

Sci58:601-607, 1989.

36 Kobata K et al. J. Agricultural and Food Chemistry 46,1695-1697, 1998.

37 Kobata K, Sutoh K, Todo T, et al. Nordihydrocapsiate, a new capsinoid from the fruit of a

nonpungent pepper, Capsicum annuum. J Nat Prod. 1999;62:335–336.

38 Ohnuki K, Niwa S, Maeda S, et al. CH-19 Sweet, a non-pungent cultivar of pepper, increases

body temperature and oxygen consumption in humans. Biosci Biotechnol Biochem.

2001;65:2033–2036.

39 Masuda Y, Haramizu S, Oki K, et al. Upregulation of uncoupling proteins by oral administration

of capsiate, a nonpungent capsaicin analog. J Appl Physiol. 2003;95:2408–2415.

40 Rosa A, Deiana M, Casu V, et al. Antioxidant activity of capsinoids. J. Agric Food Chem.

2002;50:7396–7401.

41 Macho A, Lucena C, Sancho R, et al. Non-pungent capsaicinoids from sweet pepper:

synthesis and evaluation of the chemopreventive and anticancer potential. Eur J Nutr.

2003;42:2–9.

42 Fujiwake H, Suzuki T, Oka S, et al. Enzymatic formation of capsaicinoid from vanillylamine

and iso-type fatty acids by cell-free extracts of Capsicum annuum var. annuum cv.

karayatsubusa. Agric Biol Chem. 1980;44:2907–2912.

43 Fujiwake H, Suzuki T, Iwai K. Capsaicinoid formation in the protoplast from the placenta of

Capsicum fruits. Agric Biol Chem. 1982;46:2591–2592.

[ ] Suzuki T, Kawada T, Iwai, K. Biosynthesis of acyl moieties of capsaicin and its analogues from

valine and leucine in Capsicum fruits. Plant Cell Physiol. 1981;22:23–32.

44 Curry J, Aluru M, Mendoza M, et al. Transcripts for possible capsaicinoid biosynthetic genes

are differentially accumulated in pungent and non-pungent Capsicum spp. Plant Sci.

1999;148:47–57.

119

45 Aluru MR, Mazourek M, Landry LG, et al. Differential expression of fatty acid synthase genes,

Acl, Fat and Kas, in Capsicum fruit. J Exp Bot. 2003;54:1655–1664.

46 Blum E, Mazourek M, O’Connell M, et al. Molecular mapping of capsaicinoid biosynthesis

genesand quantitative trait loci analysis for capsaicinoid content in Capsicum. Theor Appl Genet.

2003;108:79–86.

47 Kawada T, Hagihara K, Iwai K. Effects of capsaicin on lipid metabolism in rats fed a high fat

diet. J Nutr. 1986;116:1272-1278.

48 Stewart Jr C, Kang B C, Liu K, et al. The Pun1 gene for pungency in pepper encodes a

putative acyltransferase. The Plant Journal. 2005;42(5): 675-688.

49 Lang Y, Kisaka H, Sugiyama R, et al. Functional loss of p-amt results in biosynthesis of

capsinoids, capsaicinoid analogs, in Capsicum annuum cv. CH-19 Sweet. The Plant Journal.

2009;59(6):953–961.

50 Tanaka Y, Hosokawa M, Miwa T, et al. Novel Loss-of-Function putative aminotransferase

Alleles Cause Biosynthesis of Capsinoids, Nonpungent Capsaicinoid Analogues, in Mildly Pungent

Chili Peppers (Capsicum chinense). J Agric Food Chem. 2010;58:11762–11767.

51 Park YJ, Nishikawa T, Minami M, et al. A low‑pungency S3212 genotype of Capsicum frutescens

caused by a mutation in the putative aminotransferase (p‑AMT) gene. Mol Genet Genomics.

2015;290:2217–2224.

52 Siyoung J, Koeun H, Yeoung DJ, et al. Substitution of a Dysfunctional p-amt Allele Results in

Low-Pungency but High Levels of Capsinoid in Capsicum chinense ‘Habanero’. Plant Breed

Biotech. 2015;3(2):119~128.

53 Tanaka Y. Research on capsiconinoid contents, nonpungent capsaicinoid analogues, in

Capsicum cultivars. Course of Applied Plant Science Okayama University Scientific achievement

Repository. 2014;103:37-43. Japanese.

54

カ プ シ

EX

味 の 素 株 式 会 社 商 品 紹 介 ペ ー ジ .

https://direct.ajinomoto.co.jp/supplement/ff/capsi_ex/

120

55 Takeshi Yoneshiro , Sayuri Aita, Yuko Kawai, Toshihiko Iwanaga, Masayuki Saito. Nonpungent

capsaicin analogs (capsinoids) increase energy expenditure through the activation of brown

adipose tissue in humans. Am J Clin Nutr. 2012;Apr;95(4);845-50.

56 Sutoh K, Kobata K, Watanabe T. Stability of Capsinoid in Various Solvents. J Agric Food Chem.

2001;49:4026-4030.

57 Murakami Y, Iwabuchi H, Ohba Y, et al. Analysis of Volatile Compounds from Chili Peppers and

Characterization of Habanero (Capsicum chinense) Volatiles. J Oleo Sci. 2019; 68(12):1251-1260.

58 Henderson N. Record-breaking' chilli is hot news. BBC[Internet]. 2011 February 19. Available

from: https://www.bbc.co.uk/news/uk-12505344

59 Nuez F, Gil R, Costa J. El Cultivo de Pimientos, Chiles y Ajı´es [The Crop of Peppers, Chilies,

and Ajı´es]. Madrid (Spain): Mundi Prensa; 2003. Spanish.

60 The Good Scents Company Information System: para-vanillyl alcohol[Internet].USA: The Good

Scents

Company.1994-.[cited

2020

Feb

20].

Available

from:

http://www.thegoodscentscompany.com/data/rw1037781.html

61 The Good Scents Company Information System: vanillyl ethyl ether [Internet].USA: The Good

Scents

Company.1994-.[cited

2020

Feb

20].

Available

from:

http://www.thegoodscentscompany.com/data/rw1434631.html

62 Attokaran M. Natural Food Flavors and Colorants. 2nd ed. USA: John Wiley & Sons.2017.p.368374.

63 Khan IA, Abourashed EA, Leung’s Encyclopedia of Common Natural Ingredients Used in Food,

Drugs and Cosmetics. USA: John Wiley & Sons.2009.p.616-617.

64 関 哲也，太田雅文，杉山立志，三原隆一，織壁 宏. カプシノイドを含有する新品種とその栽

培，応用の検討(1). 農芸化学会 2019 年度大会講演要旨集.3B2p14.

121

65 三上哲夫. 雄性不稔遺伝子と稔性回復遺伝子. 化学と生物. 1991; 29(11):711-720.

66 川城 英夫 . トウ ガラシ . 新 野菜 つくり の実際 果 菜 I ナ ス科 マメ類 . 農 文協 . ISBN10:4540002465. 2001.

67 旅行のとも、ZenTech > 世界の気温 > 東南アジアの気温 > タイの気温 > タイ北部の気温.

https://www.travel-zentech.jp/world/infomation/kion/thailand_phetchabun.htm

68 旅行のとも、ZenTech > 世界の気温 > 南アジアの気温 > インドの気温ハイデラバード気温.

https://www.travel-zentech.jp/world/infomation/kion/india_hyderabad.htm

69 旅行のとも、ZenTech > 世界の気温 > 中国の気温 > 雲南省文山気温. https://www.travelzentech.jp/world/kion/China/Wenshan.htm

70 旅行のとも、ZenTech > 世界の気温 > 中国の気温 > 広西チワン族自治区 > 南寧気温.

https://www.travel-zentech.jp/world/kion/China/Nanning.htm

71 旅 行 の と も 、 ZenTech > 世 界 の 気 温 > 中 国 の 気 温 > 河 南 省 > 鄭 州 気 温 .

https://www.travel-zentech.jp/world/kion/China/Zhengzhou.htm

72 旅行のとも、ZenTech > 世界の気温 > ベトナムの気温 > ダラット気温. https://www.travelzentech.jp/world/kion/Vietnam/Da_Lat.htm

73

関哲也. フルーティで、辛味のキレが良いカプシノイド含有トウガラシ 香辛子の研究開発.

公益財団法人日本特産農作物協会令和 2 年度特産農作物セミナー 令和 3 年 1 月 21 日

http://www.jsapa.or.jp/pdf/seminer/r2seki.pdf

74 南 峰夫,豊田 美和子,井上 匡,根本 和洋,氏原 暉男. トウガラシ(Capsicum spp.)果実の辛味

成分含量の経時的変化. 信州大学農学部紀要.1998;35;1;45-49.

75 松島 憲一. トウガラシ栽培における果実の辛味変動とその要因. 特産種苗.20;18-21.

122

76 小仁所 邦彦, 南 峰夫, 松島 憲一, 根本 和洋. トウガラシ属(Capsicum spp.)におけるカプサ

イシノイドの種間および種内変異の解析 Inter- and Intra-Specific Variation of Capsaicinoid

Concentration in Chili Pepper (Capsicum spp.). 園芸学研究. 2005-06-15; 4;2;153-158.

77 Tetsuya S, Masafumi O, Hiroto Hirano, and Kiyotaka N. Characterization of newly developed

pepper cultivars (Capsicum chinense) ‘Dieta0011-0301’, ‘Dieta0011-0602’, ‘Dieta0041-0401’,

and ‘Dieta0041-0601’ containing high capsinoid concentrations and a strong fruity aroma.

Biosci Biotechnol Biochem. 2020;29:1870–1885.

78 Inakuma T. Study of Carotenoid Activity in Vegetables: Application to Food Development.

Nippon Shokuhin Kagaku Kogaku Kaishi. 2015;62(6:263-273. Japanese.

79 Saga K, Nakamura H. Changes in the contents of some constituents in a maturing sweet

pepper（Capsicum annuum L.）fruits of some cultivars. Bulletin of the Faculty of Agriculture and

Life Science, Hirosaki University. 2005;7(1):21-25. Japanese.

80 Rahman FMM, Buckle KA. Pigment changes in capsicum cultivars during maturation and

ripening. J Food Technol. 1980;15:241-249.

81 Yahlia EM, Padilla MC, Aguilar GC. Ascorbic acid content in relation to ascorbic acid oxidase

activity and polyamine content in tomato and bell pepper fruits during development, maturation

and senescence. LWT - Food Science and Technology. 2001;34(7):452-457.

82 関哲也 、太田雅文, カプシノイド高含有トウガラシ属植物. WO2019181528.

83 食品添加物. 厚生労働省 食品添加物のページ.

https://www.mhlw.go.jp/stf/seisakunitsuite/bunya/kenkou_iryou/shokuhin/syokuten/index.html

123

...