Enzymatic formation of capsaicinoid from vanillylamine and iso-type fatty acids by cell-free extracts of Capsicum annuum var. annuum cv. Karayatsubusa.

Cell-free extracts of placenta of Capsicum annuum var.annuum cv.Karayatsubusa cata lyzed the formation of capsaicinoid from vanillylamine and 7-methylocatnoyl CoA (iso-C9: 0 CoA), 8-methylnonanoyl CoA (iso-C10:0-CoA), 8-methyl-6-nonenoyl CoA (iso-C-10:1CoA), or 9-methyldecanoyl CoA (iso-C11:0-CoA).Iso-type fatty acid-activating reaction required CoA,