7 results about "Capsaicinoid" patented technology

This invention discloses a method for preparing capsaicin-like substances by temperature-responsive eutectic solvent extraction, comprising the following steps: drying Yunnan chili peppers (after removing stems and seeds), pulverizing, sieving, and collecting the chili powder; mixing lidocaine (HBA) with six alkane-chain carboxylic acids (valerate, hexanoic acid, heptanoic acid, octanoic acid, nonanoic acid, and lauric acid) at a 1:1 molar ratio to form a homogeneous and transparent liquid, TRDES; weighing the chili powder, adding it to the TRDES aqueous solution, and extracting by shaking; after extraction, centrifuging, and diluting the supernatant to obtain capsaicin-like substances. This invention uses temperature-responsive eutectic solvent extraction to prepare capsaicin-like substances, which is simple, highly efficient, and allows for the recycling of extraction reagents, effectively saving resources. It has significant practical and industrial value for promoting the large-scale production of capsaicin-like substances and enhancing their high-value applications.

The invention discloses a capsicum CaVAP27 gene and application of a capsicum CaVAP27 protein in regulation and control of capsaicin content. A CDS sequence of the capsicum CaVAP27 gene is shown as SEQ ID NO: 1, and an amino acid sequence of the capsicum CaVAP27 gene is shown as SEQ ID NO: 2. It is found that the expression level of the VAMP related protein gene CaVAP27 is remarkably related to the blister number and the capsaicin content of pepper fruits, the pepper CaVAP27 gene may influence the accumulation level of capsaicin by influencing blister formation, and discovery of the pepper CaVAP27 gene function provides a theoretical basis for creation of pepper varieties for regulating and controlling the capsaicin substance content.

The invention discloses a capsicum CaABCB9 gene, a capsicum CaABCB9 protein and application of the capsicum CaABCB9 gene and the capsicum CaABCB9 protein in regulation and control of capsaicin content. The CDS sequence of the capsicum CaABCB9 gene is shown as SEQ ID NO: 1, and the amino acid sequence is shown as SEQ ID NO: 2. It is found that the capsicum CaABCB9 gene is highly expressed in capsicum tissue with the highest capsicine content, the silent capsicum CaABCB9 gene can inhibit the capsicine from being transferred into diaphragm epidermis vesicles, synthesis inhibition of the capsicine is further fed back, the capsicine can be ingested into cells through heterologous expression of the capsicum CaABCB9 gene, and therefore the capsicum CaABCB9 gene can be used for preparing the capsicum tissue with the highest capsicine content. The capsicum CaABCB9 gene provides a new target for regulating the accumulation level of capsaicin substances and improving the quality and breeding efficiency of capsicum.

The invention belongs to the technical field of gene engineering, and particularly relates to application of a CcMYB1R1 protein and a gene in regulating and controlling the content of capsaicin substances of capsicum. The invention provides the CcMYB1R1 protein for regulating and controlling the content of capsaicin substances, and the CcMYB1R1 protein is a key transcription factor for regulating and controlling synthesis of capsaicin substances in capsicum fruits, can promote biosynthesis of capsaicin substances, and has an important regulating and controlling effect on quality formation of capsicum fruits. By regulating and controlling the content of the CcMYB1R1 protein or the expression quantity of the CcMYB1R1 gene, the content of capsaicin substances in the pepper fruits can be effectively regulated and controlled, a new key gene resource is provided for analyzing a secondary metabolism regulation and control network of the pepper fruits, and a direct genetic target and an important genetic material are provided for cultivating new germplasm of the pepper.

The invention relates to the technical field of plant genetic breeding, in particular to a directional pyramiding breeding method for improving the pungency degree and color value of processed chilies. Comprising the steps of parent screening (molecular marker identification of high-pungency and high-color-value germplasm based on capsaicin synthesis key genes Pun1 and Capana06g001204 and capsorubin regulatory genes CaBBX20 and CCS), hybridization polymerization (multi-generation backcross and molecular marker-assisted selection integration of pungency degree / color value genes), ploidy breeding accelerated homozygosis (a microspore culture combined chromosome doubling technology), and cross breeding of the high-pungency and high-color-value germplasm. And performing phenotype verification (detecting the content of capsaicin substances by high performance liquid chromatography and determining the color value by spectrophotometry). According to the method, gene modules for controlling the pungency degree and the color value are directionally polymerized, a special dry processing variety with the capsaicin content being larger than or equal to 3% (the corresponding pungency degree being larger than or equal to 30,000 SHU) and the color value being larger than or equal to 300 ASTA is bred, the breeding period is shortened to 1 / 3 of that of a traditional method, and the requirement of the pepper processing industry for high-quality raw materials is met. The method is suitable for large-scale pepper breeding, and is particularly suitable for planting in high-altitude and arid regions.

The present invention relates to a modified release capsaicinoids formulation comprising of active core, at least one emulsifier and at least one gastro-resistant pH dependent polymer. The active core may be coated with at least one release modifying agent and optionally the outermost coating. The invention as described herein also relates to the solvent-free process, wherein emulsion comprising capsaicinoids is entrapped in at least one gastroresistant pH dependent polymer and deposited on non-pareil seeds to get active core, which may be further coated using at least one release modifying agent to get the beadlets. The formulation releases not more than 10% by weight of capsaicinoids in stomach within 2 hours, followed by release of not less than 75% of capsaicinoids in the intestine within 1 hour. The modified release formulation does not exhibit the alcohol dose dumping effect in stomach and it is safe for oral administration to the consumers.

A thermogenic composition prevents the adverse effects of cold exposure and / or mitigates hypothermia. Epinephrine, atropine sulfate, phenylephrine hydrochloride, L-carnitine, vitamin B12, magnesium sulfate, and saline solution are homogeneously mixed to form an injectable formulation for the thermogenic composition. Capsaicinoids, capsinoids, ginger extract, L-citrulline, grains of paradise extract, taurine, caffeine anhydrous, L-theanine, green tea extract, black pepper extract, potassium citrate, sodium citrate, and magnesium citrate anhydrous are heterogeneously mixed to form a capsulated formulation for the thermogenic composition.