Any feedback?
No. of entries
Information on EC 2.3.2.35 - capsaicin synthase
for references in articles please use BRENDA:EC2.3.2.35
Please wait a moment until all data is loaded. This message will disappear when all data is loaded.
IUBMB Comments
The enzyme, found only in plants that belong to the Capsicum genus, catalyses the last step in the biosynthesis of capsaicinoids. The enzyme catalyses the acylation of vanillylamine by a branched-chain fatty acid. The exact structure of the fatty acid determines the type of capsaicinoid formed.
The expected taxonomic range for this enzyme is: Capsicum
showSynonyms
capsaicin synthase, pun1 protein, more
topPlease wait a moment until the data is sorted. This message will disappear when the data is sorted.
SYNONYM 
ORGANISM
UNIPROT
COMMENTARY 
LITERATURE
AT3
CS
-
-
-
-
csy1
Pun1
Pun1
-
-
locus name
-
Please wait a moment until the data is sorted. This message will disappear when the data is sorted.
REACTION
REACTION DIAGRAM
COMMENTARY
ORGANISM
UNIPROT
LITERATURE
(6E)-8-methylnon-6-enoyl-CoA + vanillylamine = CoA + capsaicin
-
-
-
-
Please wait a moment until the data is sorted. This message will disappear when the data is sorted.
REACTION TYPE
ORGANISM
UNIPROT
COMMENTARY
LITERATURE
condensation
Please wait a moment until the data is sorted. This message will disappear when the data is sorted.
PATHWAY SOURCE
PATHWAYS
MetaCyc
capsaicin biosynthesis
Please wait a moment until the data is sorted. This message will disappear when the data is sorted.
SYSTEMATIC NAME
IUBMB Comments
(6E)-8-methylnon-6-enoyl-CoA:vanillylamine 8-methylnon-6-enoyltransferase
The enzyme, found only in plants that belong to the Capsicum genus, catalyses the last step in the biosynthesis of capsaicinoids. The enzyme catalyses the acylation of vanillylamine by a branched-chain fatty acid. The exact structure of the fatty acid determines the type of capsaicinoid formed.
Please wait a moment until the data is sorted. This message will disappear when the data is sorted.
SUBSTRATE
PRODUCT
REACTION DIAGRAM
ORGANISM
UNIPROT
LITERATURE
COMMENTARY
Reversibility
r=reversible
ir=irreversible
?=not specified
r=reversible
ir=irreversible
?=not specified
(6E)-8-methylnon-6-enoyl-CoA + isobutylamine
CoA + trans-8-methyl-6-nonenoylisobutylamide
Substrates: low activity
Products: -
Products: -
?
8-nonenoyl-CoA + isobutylamine
CoA + 8-nonenylisobutylamide
Substrates: low activity
Products: -
Products: -
?
8-nonenoyl-CoA + vanillylamine
CoA + 8-nonenoyl-vanillylamide
Substrates: considerable product formation
Products: -
Products: -
?
hexanoyl-CoA + vanillylamine
CoA + hexanoyl-vanillylamide
Substrates: minor product formation
Products: -
Products: -
?
(6E)-8-methylnon-6-enoyl-CoA + vanillylamine
CoA + capsaicin
-
Substrates: -
Products: -
Products: -
?
(6E)-8-methylnon-6-enoyl-CoA + vanillylamine
CoA + capsaicin
Q58VS8
Substrates: -
Products: -
Products: -
?
(6E)-8-methylnon-6-enoyl-CoA + vanillylamine
CoA + capsaicin
-
Substrates: -
Products: -
Products: -
?
(6E)-8-methylnon-6-enoyl-CoA + vanillylamine
CoA + capsaicin
Substrates: -
Products: -
Products: -
?
(6E)-8-methylnon-6-enoyl-CoA + vanillylamine
CoA + capsaicin
Substrates: -
Products: -
Products: -
?
(6E)-8-methylnon-6-enoyl-CoA + vanillylamine
CoA + capsaicin
Substrates: -
Products: -
Products: -
?
(6E)-8-methylnon-6-enoyl-CoA + vanillylamine
CoA + capsaicin
Substrates: -
Products: -
Products: -
?
(6E)-8-methylnon-6-enoyl-CoA + vanillylamine
CoA + capsaicin
-
Substrates: -
Products: -
Products: -
?
(6E)-8-methylnon-6-enoyl-CoA + vanillylamine
CoA + capsaicin
-
Substrates: -
Products: -
Products: -
?
(6E)-8-methylnon-6-enoyl-CoA + vanillylamine
CoA + capsaicin
Substrates: -
Products: -
Products: -
?
(6E)-8-methylnon-6-enoyl-CoA + vanillylamine
CoA + capsaicin
-
Substrates: -
Products: -
Products: -
?
(6E)-8-methylnon-6-enoyl-CoA + vanillylamine
CoA + capsaicin
Substrates: -
Products: -
Products: -
?
(6E)-8-methylnon-6-enoyl-CoA + vanillylamine
CoA + capsaicin
Substrates: -
Products: -
Products: -
?
8-methylnonanoyl-CoA + vanillylamine
CoA + dihydrocapsaicin
Substrates: -
Products: -
Products: -
?
8-methylnonanoyl-CoA + vanillylamine
CoA + dihydrocapsaicin
Substrates: -
Products: -
Products: -
?
additional information
?
-
Substrates: the enzyme is specific for selected aliphatic CoA-esters and highly specific for vanillylamine. The enzyme shows no activity with benzoyl-CoA, coumaroyl-CoA, and feruloyl-CoA, as well as agmatine and vanilloylalcohol
Products: -
Products: -
-
additional information
?
-
Substrates: the enzyme is specific for selected aliphatic CoA-esters and highly specific for vanillylamine. The enzyme shows no activity with benzoyl-CoA, coumaroyl-CoA, and feruloyl-CoA, as well as agmatine and vanilloylalcohol
Products: -
Products: -
-
additional information
?
-
Substrates: the enzyme is specific for selected aliphatic CoA-esters and highly specific for vanillylamine. The enzyme shows no activity with benzoyl-CoA, coumaroyl-CoA, and feruloyl-CoA, as well as agmatine and vanilloylalcohol
Products: -
Products: -
-
Please wait a moment until the data is sorted. This message will disappear when the data is sorted.
NATURAL SUBSTRATE
NATURAL PRODUCT
REACTION DIAGRAM
ORGANISM
UNIPROT
LITERATURE
COMMENTARY
REVERSIBILITY
r=reversible
ir=irreversible
?=not specified
r=reversible
ir=irreversible
?=not specified
(6E)-8-methylnon-6-enoyl-CoA + vanillylamine
CoA + capsaicin
-
Substrates: -
Products: -
Products: -
?
(6E)-8-methylnon-6-enoyl-CoA + vanillylamine
CoA + capsaicin
Q58VS8
Substrates: -
Products: -
Products: -
?
(6E)-8-methylnon-6-enoyl-CoA + vanillylamine
CoA + capsaicin
-
Substrates: -
Products: -
Products: -
?
(6E)-8-methylnon-6-enoyl-CoA + vanillylamine
CoA + capsaicin
Substrates: -
Products: -
Products: -
?
(6E)-8-methylnon-6-enoyl-CoA + vanillylamine
CoA + capsaicin
Substrates: -
Products: -
Products: -
?
(6E)-8-methylnon-6-enoyl-CoA + vanillylamine
CoA + capsaicin
Substrates: -
Products: -
Products: -
?
(6E)-8-methylnon-6-enoyl-CoA + vanillylamine
CoA + capsaicin
Substrates: -
Products: -
Products: -
?
(6E)-8-methylnon-6-enoyl-CoA + vanillylamine
CoA + capsaicin
-
Substrates: -
Products: -
Products: -
?
(6E)-8-methylnon-6-enoyl-CoA + vanillylamine
CoA + capsaicin
-
Substrates: -
Products: -
Products: -
?
(6E)-8-methylnon-6-enoyl-CoA + vanillylamine
CoA + capsaicin
Substrates: -
Products: -
Products: -
?
(6E)-8-methylnon-6-enoyl-CoA + vanillylamine
CoA + capsaicin
-
Substrates: -
Products: -
Products: -
?
(6E)-8-methylnon-6-enoyl-CoA + vanillylamine
CoA + capsaicin
Substrates: -
Products: -
Products: -
?
(6E)-8-methylnon-6-enoyl-CoA + vanillylamine
CoA + capsaicin
Substrates: -
Products: -
Products: -
?
Please wait a moment until the data is sorted. This message will disappear when the data is sorted.
COFACTOR
ORGANISM
UNIPROT
COMMENTARY
LITERATURE
IMAGE
additional information
the purified recombinant enzyme is independent of additional co-factors or associated proteins
-
Please wait a moment until the data is sorted. This message will disappear when the data is sorted.
METALS and IONS
ORGANISM
UNIPROT
COMMENTARY
LITERATURE
Mg2+
Please wait a moment until the data is sorted. This message will disappear when the data is sorted.
INHIBITOR
ORGANISM
UNIPROT
COMMENTARY
LITERATURE
IMAGE
Please wait a moment until the data is sorted. This message will disappear when the data is sorted.
DISEASE
TITLE OF PUBLICATION
LINK TO PUBMED
Dehydration
Factors affecting the capsaicinoid profile of hot peppers and biological activity of their non-pungent analogs (Capsinoids) present in sweet peppers.
Please wait a moment until the data is sorted. This message will disappear when the data is sorted.
KM VALUE [mM]
SUBSTRATE
ORGANISM
UNIPROT
COMMENTARY
LITERATURE
IMAGE
Please wait a moment until the data is sorted. This message will disappear when the data is sorted.
pH OPTIMUM
ORGANISM
UNIPROT
COMMENTARY
LITERATURE
Please wait a moment until the data is sorted. This message will disappear when the data is sorted.
pH RANGE
ORGANISM
UNIPROT
COMMENTARY
LITERATURE
7 - 9
Please wait a moment until the data is sorted. This message will disappear when the data is sorted.
TEMPERATURE OPTIMUM
ORGANISM
UNIPROT
COMMENTARY
LITERATURE
35
37
Please wait a moment until the data is sorted. This message will disappear when the data is sorted.
TEMPERATURE RANGE
ORGANISM
UNIPROT
COMMENTARY
LITERATURE
30 - 50
Please wait a moment until the data is sorted. This message will disappear when the data is sorted.
pI VALUE
ORGANISM
UNIPROT
COMMENTARY
LITERATURE
Please wait a moment until the data is sorted. This message will disappear when the data is sorted.
ORGANISM
COMMENTARY
LITERATURE
UNIPROT
SEQUENCE DB
SOURCE
cultivars red habanero, Moruga Yellow, and Aji Dulce strain 2
SwissProt
brenda
Please wait a moment until the data is sorted. This message will disappear when the data is sorted.
SOURCE TISSUE
ORGANISM
UNIPROT
COMMENTARY
LITERATURE
SOURCE
the enzyme is highly transcribed only in the placenta of green fruits
brenda
the enzyme is highly transcribed only in the placenta of green fruits
brenda
Highest Expressing Human Cell Lines
Cell Line LinksPlease wait a moment until the data is sorted. This message will disappear when the data is sorted.
GENERAL INFORMATION
ORGANISM
UNIPROT
COMMENTARY
LITERATURE
malfunction
metabolism
malfunction
loss-of-function mutations in the enzyme gene result in a loss of pungency
malfunction
loss-of-function mutations in the enzyme gene result in a loss of pungency
Please wait a moment until the data is sorted. This message will disappear when the data is sorted.
UNIPROT
ENTRY NAME
ORGANISM
NO. OF AA
NO. OF TRANSM. HELICES
MOLECULAR WEIGHT[Da]
SOURCE
SEQUENCE
LOCALIZATION PREDICTION
The reliability class of the localization prediction ranges from 1 (very reliable) to 5 (not reliable).
The reliability class of the localization prediction ranges from 1 (very reliable) to 5 (not reliable). PUN1_CAPCH
440
0
49274
Swiss-Prot
Mitochondrion (Reliability: 2)
PUN1_CAPFR
440
0
49297
Swiss-Prot
Secretory Pathway (Reliability: 3)
Q09UW0_CAPFR
308
0
36211
TrEMBL
Secretory Pathway (Reliability: 2)
Please wait a moment until the data is sorted. This message will disappear when the data is sorted.
SUBUNIT
ORGANISM
UNIPROT
COMMENTARY
LITERATURE
monomer
Please wait a moment until the data is sorted. This message will disappear when the data is sorted.
STORAGE STABILITY
ORGANISM
UNIPROT
LITERATURE
-80°C, recombinant desalted enzyme at a concentration of 0.6 mg/l in a Tris/HCl buffer pH 7.5-pH 8.0 containing 10% (v/v) glycerol, a few weeks, no loss of activity
4°C, recombinant desalted enzyme at a concentration of 0.6 mg/l in a Tris/HCl buffer pH 7.5-pH 8.0 containing 10% (v/v) glycerol, 12 h, 20% loss of activity
Please wait a moment until the data is sorted. This message will disappear when the data is sorted.
PURIFICATION (Commentary)
ORGANISM
UNIPROT
LITERATURE
ammonium sulfate precipitation, amino H Sepharose column chromatography, and G-100 gel filtration
partial purification by Ni-NTA column chromatography and Superdex Increase 10/300 gel filtration
ammonium sulfate precipitation, amino H Sepharose column chromatography, and G-100 gel filtration
ammonium sulfate precipitation, amino H Sepharose column chromatography, and G-100 gel filtration
Please wait a moment until the data is sorted. This message will disappear when the data is sorted.
CLONED (Commentary)
ORGANISM
UNIPROT
LITERATURE
enzyme fused to maltose binding protein is expressed in Escherichia coli BL21 cells
Q58VS8
expressed in Escherichia coli DH5alpha cells
Please wait a moment until the data is sorted. This message will disappear when the data is sorted.
EXPRESSION
ORGANISM
UNIPROT
LITERATURE
during placenta development, the enzyme is highly expressed in pungent pepper
-
enzyme activity is higher in 0.1 mM putrescine treated cultures as compared to the control
-
the enzyme activity in the placenta significantly increases (16%) after the first hour of biostimulant application with amino acids, and then decreases 54% below the initial level after 3 h before returning again from 24 h to 72 h to similar, if slightly higher, levels as those before biostimulant application
-
the enzyme level is concomitantly enhanced during fruit development
under drought stress, the enzyme activity increases as compared to non-stressed plants
the enzyme level is concomitantly enhanced during fruit development
under drought stress, the enzyme activity increases as compared to non-stressed plants
-
under drought stress, the enzyme activity increases as compared to non-stressed plants
-
Please wait a moment until the data is sorted. This message will disappear when the data is sorted.
REF.
AUTHORS
TITLE
JOURNAL
VOL.
PAGES
YEAR
ORGANISM (UNIPROT)
PUBMED ID
SOURCE
Phimchan, P.; Chanthai, S.; Bosland, P.W.; Techawongstien, S.
Enzymatic changes in phenylalanine ammonia-lyase, cinnamic-4-hydroxylase, capsaicin synthase, and peroxidase activities in capsicum under drought stress
J. Agric. Food Chem.
62
7057-7062
2014
Capsicum annuum, Capsicum chinense
brenda
Ogawa, K.; Murota, K.; Shimura, H.; Furuya, M.; Togawa, Y.; Matsumura, T.; Masuta, C.
Evidence of capsaicin synthase activity of the Pun1-encoded protein and its role as a determinant of capsaicinoid accumulation in pepper
BMC Plant Biol.
15
93
2015
Capsicum annuum (Q58VS8), no activity in Capsicum annuum variant grossum
brenda
Sudha, G.; Ravishankar, G.A.
Putrescine facilitated enhancement of capsaicin production in cell suspension cultures of Capsicum frutescens
J. Plant Physiol.
160
339-346
2003
Capsicum frutescens
brenda
Kim, S.; Park, M.; Yeom, S.I.; Kim, Y.M.; Lee, J.M.; Lee, H.A.; Seo, E.; Choi, J.; Cheong, K.; Kim, K.T.; Jung, K.; Lee, G.W.; Oh, S.K.; Bae, C.; Kim, S.B.; Lee, H.Y.; Kim, S.Y.; Kim, M.S.; Kang, B.C.; Jo, Y.D.; Yang, H.B.; Jeong, H.J.; Kang, W.H.; Kwon, J.K.; Shin, C.; Lim, J.Y.; Park, J.H.; Huh, J.H.; Kim, J.S.; Kim, B.D.; Cohen, O.; Paran, I.
Genome sequence of the hot pepper provides insights into the evolution of pungency in Capsicum species
Nat. Genet.
46
270-278
2014
Capsicum annuum
brenda
Stewart Jr., C.; Kang, B.; Liu, K.; Mazourek, M.; Moore, S.; Eun, Y.; Kim, B.; Paran, I.; Jahn, M.
The Pun1 gene for pungency in pepper encodes a putative acyltransferase
Plant J.
42
675-688
2005
Capsicum annuum, Capsicum chinense, Capsicum frutescens
brenda
Prasad, B.C.; Kumar, V.; Gururaj, H.B.; Parimalan, R.; Giridhar, P.; Ravishankar, G.A.
Characterization of capsaicin synthase and identification of its gene (csy1) for pungency factor capsaicin in pepper (Capsicum sp.)
Proc. Natl. Acad. Sci. USA
103
13315-13320
2006
Capsicum annuum (Q09UW1), Capsicum frutescens (Q09UW0)
brenda
Zamljen, T.; Medic, A.; Hudina, M.; Veberic, R.; Slatnar, A.
Biostimulatory effects of amino acids on phenylalanine ammonia lyase, capsaicin synthase, and peroxidase activities in Capsicum baccatum L.
Biology (Basel)
11
674
2022
Capsicum baccatum
brenda
Burgos-Valencia, E.; Echevarria-Machado, I.; Ortega-Lule, G.; Medina-Lara, F.; Garcia-Laynes, F.; Martinez-Estevez, M.; Narvaez-Zapata, J.
Haplotype analysis, regulatory elements and docking simulation of structural models of different AT3 copies in the genus Capsicum
J. Biomol. Struct. Dyn.
43
6869-6882
2025
Capsicum chinense (A0A2G3D6U1), Capsicum annuum (D2Y3X2)
brenda
Das, S.; Priyadarshani, N.; Basak, P.; Maitra, P.; Bhattacharya, S.; Bhattacharya, S.S.
Capsaicin derived from endemic chili landraces combats Shigella pathogen Insights on intracellular inhibition mechanism
Microb. Pathog.
181
106210
2023
Capsicum annuum (Q09UW1)
brenda
Milde, R.; Schnabel, A.; Ditfe, T.; Hoehenwarter, W.; Proksch, C.; Westermann, B.; Vogt, T.
Chemical synthesis of trans 8-methyl-6-nonenoyl-CoA and functional expression unravel capsaicin synthase activity encoded by the Pun1 locus
Molecules
27
6878
2022
Capsicum annuum (D2Y3X2), Capsicum chinense (A0A2G3D6U1), Capsicum frutescens (Q58VT1)
brenda
Das, S.; Kalita, P.; Acharjee, S.; Nath, A.J.; Gogoi, B.; Pal, S.; Das, R.
Combinatorial impacts of elevated CO2 and temperature affect growth, development, and fruit yield in Capsicum chinense Jacq
Physiol. Mol. Biol. Plants
29
393-407
2023
Capsicum chinense
brenda
Sano, K.; Uzawa, Y.; Kaneshima, I.; Nakasato, S.; Hashimoto, M.; Tanaka, Y.; Nakatani, S.; Kobata, K.
Vanillin reduction in the biosynthetic pathway of capsiate, a non-pungent component of Capsicum fruits, is catalyzed by cinnamyl alcohol dehydrogenase
Sci. Rep.
12
12384
2022
Capsicum chinense (A0A2G3D6U1), Capsicum annuum (D2Y3X2)
brenda
EXTERNAL LINKS (specific for EC-Number 2.3.2.35)
html completed
Use of this online version of BRENDA is free under the CC BY 4.0 license. See terms of use for full details.
Release 2026.1 (March 2026)
About BRENDA
Social media
Help
Survey
Download
Contribution
Legal
Curated at
Member of
![DSMZ Digital Diversity]()
![Global Core Biodata Resource]()
![ELIXIR Core Data Resource]()
![German Network for Bioinformatics Infrastructure]()
