Capsorubin
(Synonyms: 辣椒紫紅素) 目录号 : GC49415
A carotenoid with diverse biological activities
Cas No.:470-38-2
Sample solution is provided at 25 µL, 10mM.
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Quality Control & SDS
- View current batch:
- Purity: >95.00%
- COA (Certificate Of Analysis)
- SDS (Safety Data Sheet)
- Datasheet
Capsorubin is a carotenoid that has been found in C. annuum and has diverse biological activities.1,2,3 It inhibits lipid peroxidation induced by 2,2’-azobis(2,4-dimethyl valeronitrile) (AMVN) in vitro when used at a concentration of 167 µM.1 Capsorubin (1 µM) decreases UVB-induced formation of DNA strand breaks and apoptosis in isolated human dermal fibroblasts.2 It also inhibits Epstein-Barr virus early antigen (EBV-EA) activation induced by phorbol 12-myristate 13-acetate , a marker of tumor formation, in Raji cells.
1.Maoka, T., Goto, Y., Isobe, K., et al.Antioxidative activity of capsorubin and related compounds from paprika (Capsicum annuum)J. Oleo Sci.50(8)663-665(2001) 2.FernÁndez-GarcÍa, E., Carvajal-LÉrida, I., and PÉrez-GÁlvez, A.Carotenoids exclusively synthesized in red pepper (capsanthin and capsorubin) protect human dermal fibroblasts against UVB induced DNA damagePhotochem. Photobiol. Sci.15(9)1204-1211(2016) 3.Maoka, T., Mochida, K., Kozuka, M., et al.Cancer chemopreventive activity of carotenoids in the fruits of red paprika Capsicum annuum LCancer Lett.172(2)103-109(2001)
| Cas No. | 470-38-2 | SDF | |
| 别名 | 辣椒紫紅素 | ||
| Canonical SMILES | O[C@@H]1C[C@](C(/C=C/C(C)=C/C=C/C(C)=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C([C@]2(C)C[C@@H](O)CC2(C)C)=O)=O)(C)C(C)(C)C1 | ||
| 分子式 | C40H56O4 | 分子量 | 600.9 |
| 溶解度 | DMF: soluble,DMSO: soluble | 储存条件 | -20°C |
| General tips | 请根据产品在不同溶剂中的溶解度选择合适的溶剂配制储备液；一旦配成溶液，请分装保存，避免反复冻融造成的产品失效。 储备液的保存方式和期限：-80°C 储存时，请在 6 个月内使用，-20°C 储存时，请在 1 个月内使用。 为了提高溶解度，请将管子加热至37℃，然后在超声波浴中震荡一段时间。 |
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| Shipping Condition | 评估样品解决方案：配备蓝冰进行发货。所有其他可用尺寸：配备RT，或根据请求配备蓝冰。 | ||
| 制备储备液 | |||
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1 mg | 5 mg | 10 mg |
| 1 mM | 1.6642 mL | 8.3209 mL | 16.6417 mL |
| 5 mM | 0.3328 mL | 1.6642 mL | 3.3283 mL |
| 10 mM | 0.1664 mL | 0.8321 mL | 1.6642 mL |
| 第一步：请输入基本实验信息（考虑到实验过程中的损耗，建议多配一只动物的药量） | ||||||||||
| 给药剂量 | mg/kg |  |
动物平均体重 | g | |
每只动物给药体积 | ul | |
动物数量 | 只 |
| 第二步：请输入动物体内配方组成（配方适用于不溶于水的药物；不同批次药物配方比例不同，请联系GLPBIO为您提供正确的澄清溶液配方） | ||||||||||
| % DMSO % % Tween 80 % saline | ||||||||||
| 计算重置 | ||||||||||
计算结果:
工作液浓度： mg/ml；
DMSO母液配制方法： mg 药物溶于 μL DMSO溶液（母液浓度 mg/mL，
体内配方配制方法：取 μL DMSO母液，加入 μL PEG300，混匀澄清后加入μL Tween 80，混匀澄清后加入 μL saline，混匀澄清。
1. 首先保证母液是澄清的；
2.
一定要按照顺序依次将溶剂加入，进行下一步操作之前必须保证上一步操作得到的是澄清的溶液，可采用涡旋、超声或水浴加热等物理方法助溶。
3. 以上所有助溶剂都可在 GlpBio 网站选购。
Biological Activities of Paprika Carotenoids, Capsanthin and Capsorubin
Adv Exp Med Biol 2021;1261:285-293.PMID:33783751DOI:10.1007/978-981-15-7360-6_26.
Paprika Capsicum annuum L. (Solanaceae) contains various carotenoids such as capsanthin, Capsorubin, cryptocapsin cucurbitaxanthin A, β-cryptoxanthin, capsanthin epoxide, zeaxanthin, and β-carotene. Especially, capsanthin and Capsorubin are characteristic carotenoid in paprika. They show strong antioxidative effect. Furthermore, these carotenoids show preventive effect of obesity-related diseases. Dietary paprika carotenoids are absorbed in blood, and they are detected in erythrocytes. It contributes to upregulate endurance performance of athletes by reducing oxygen consumption (VO2) and the heart rate.
Stability and bioaccessibility improvement of Capsorubin using bovine serum albumin-dextran-gallic acid and sodium alginate
Int J Biol Macromol 2021 Jul 1;182:1362-1370.PMID:33965493DOI:10.1016/j.ijbiomac.2021.05.033.
This study attempted to prepare ternary conjugate emulsion from bovine serum albumin (BSA), dextran (DEX) and gallic acid (GA) to improve the stability of conjugate emulsion and the bioaccessibility of Capsorubin. The release of Capsorubin was further delayed by sodium alginate capsules in the intestinal phase. First, protein formed new functional groups and covalent bonds was analyzed by Fourier transform infrared (FTIR) and sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE). Next, the stability of the ternary conjugate showed distinct pH correlation and the higher stability near the isoelectric point. Finally, the bioaccessibility of Capsorubin embedded in sodium alginate emulsion was higher than that of ternary conjugate emulsion (65% and 34%).
Reaction of Paprika Carotenoids, Capsanthin and Capsorubin, with Reactive Oxygen Species
J Agric Food Chem 2016 Jun 15;64(23):4786-92.PMID:27229653DOI:10.1021/acs.jafc.6b01706.
The reaction of paprika carotenoids, capsanthin and Capsorubin, with reactive oxygen species (ROS), such as superoxide anion radical (·O2(-)), hydroxyl radical (·OH), and singlet oxygen ((1)O2), was analyzed by LC/PDA ESI-MS and ESR spectrometry. Capsanthin formed both the 5,6-epoxide and 5,8-epoxide by reaction with ·O2(-) and ·OH. Furthermore, capsanthin also formed 5,6- and 5,8-endoperoxide on reaction with (1)O2. The same results were obtained in the case of capsanthin diacetate. On the other hand, Capsorubin showed higher stability against these ROS. Capsorubin formed 7,8-epoxide on reaction with ·O2(-) and ·OH and 7,8-endoperoxide on reaction with (1)O2.
Simultaneous determination of free Capsorubin and capsanthin in red pepper powder using u-HPLC
J AOAC Int 2013 Mar-Apr;96(2):341-5.PMID:23767359DOI:10.5740/jaoacint.12-179.
A simultaneous ultra-HPLC (u-HPLC) method for the determination of free Capsorubin and capsanthin in red pepper powder was validated in terms of its precision, accuracy, and linearity. The u-HPLC separation was performed on an RP C18 column (particle size 2 pm, id 2 mm length 100 mm) and with a photodiode-array detector. The recoveries of Capsorubin were greater than 83.8 +/- 1.7%; the LOD and LOQ of the u-HPLC analyses were 0.043 and 0.129 mg/kg, respectively. The intraday and interday precisions for Capsorubin were less than 9.01%. The recoveries of capsanthin were greater than 87.7 +/- 1.5%, and the LOD and LOQ were 0.101 and 0.306 mglkg, respectively. The intraday and interday precisions for capsanthin were less than 12.66%. All calibration curves for Capsorubin and capsanthin exhibited good linearity (r2 = 0.99) within the tested ranges.
Capsanthin Production in Escherichia coli by Overexpression of Capsanthin/Capsorubin Synthase from Capsicum annuum
J Agric Food Chem 2021 May 5;69(17):5076-5085.PMID:33890772DOI:10.1021/acs.jafc.1c00083.
Capsanthin, a characteristic red carotenoid found in the fruits of red pepper (Capsicum annuum), is widely consumed as a food and a functional coloring additive. An enzyme catalyzing capsanthin synthesis was identified as capsanthin/Capsorubin synthase (CCS) in the 1990s, but no microbial production of capsanthin has been reported. We report here the first successful attempt to biosynthesize capsanthin in Escherichia coli by carotenoid-pathway engineering. Our initial attempt to coexpress eight enzyme genes required for capsanthin biosynthesis did not detect the desired product. The dual activity of CCS as a lycopene β-cyclase as well as a capsanthin/Capsorubin synthase likely complicated the task. We demonstrated that a particularly high expression level of the CCS gene and the minimization of byproducts by regulating the seven upstream carotenogenic genes were crucial for capsanthin formation in E. coli. Our results provide a platform for further study of CCS activity and capsanthin production in microorganisms.