Isolation of allithiamine from Hungarian red sweet pepper seed (Capsicum annuum L.)
Attila Biro,
Ferenc Gál,
Csaba Hegedűs,
Gyula Batta,
Zoltán Cziáky,
Barna Peitl,
László Stündl,
Gyöngyi Gyémánt,
Judit Remenyik
Affiliations
Attila Biro
Institute of Animal Science, Biotechnology and Nature Conservation, Institute of Food Technology, University of Debrecen, H-4032 Debrecen, Hungary
Ferenc Gál
Pro – Recovery Kft., H-4032 Debrecen, Hungary
Csaba Hegedűs
Department of Pharmacology and Pharmacotherapy, University of Debrecen, Nagyerdei krt. 98, Debrecen H-4032, Hungary
Gyula Batta
Department of Organic Chemistry, University of Debrecen, H-4010 Debrecen, Hungary
Zoltán Cziáky
Agricultural and Molecular Research and Service Institute, University of Nyíregyháza, H-4400 Nyíregyháza, Hungary
Barna Peitl
Department of Pharmacology and Pharmacotherapy, University of Debrecen, Nagyerdei krt. 98, Debrecen H-4032, Hungary
László Stündl
Institute of Animal Science, Biotechnology and Nature Conservation, Institute of Food Technology, University of Debrecen, H-4032 Debrecen, Hungary
Gyöngyi Gyémánt
Department of Inorganic and Analytical Chemistry, Faculty of Sciences and Technology, University of Debrecen, H-4032 Debrecen, Hungary
Judit Remenyik
Institute of Animal Science, Biotechnology and Nature Conservation, Institute of Food Technology, University of Debrecen, H-4032 Debrecen, Hungary; Corresponding author.
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.
