l-Menthyl α-D-glucopyranosyl-(1→4)-α-D-glucopyranoside (α-MenG2), a novel glycoside of l-menthol, was synthesized enzymatically, and its physicochemical properties were characterized. Production of α-MenG2 from l-menthyl α-D-glucopyranoside (α-MenG) was attempted since we had already succeeded in the high-yield production of α-MenG using a Xanthomonas campestris enzyme (Nakagawa, H., et al., J. Biosci. Bioeng., 89, 138-144, 2000). Through production tests on enzymes, it was confirmed that cyclodextrin glucanotransferase (CGTase) from Bacillus macerans produced l-menthyl α-D-maltooligosides (α-MenGn), containing α-MenG2, from α-MenG and soluble starch. When 10 ml of a 10 mM citrate-10 mM phosphate buffer (pH 6.0) containing 150 mg of α-MenG, 3 g of soluble starch and CGTase was shaken at 70°C for 24 h, a total of 81.8% αMenG was reacted. The molar conversion yields of α-MenG2 and α-MenGn with α-glucose degrees of polymerization of 3-18, based on the amount of α-MenG supplied, reached 16.1% and 65.7%, respectively. For efficient production of α-MenG2, the reaction mixture was treated with α-amylase of Aspergillus oryzae, and α-MenGn were mainly converted into α-MenG2: finally, the molar conversion yield of α-MenG2 reached 74.2% based on the amount of α-MenG supplied. αMenG2 was purified and its molecular structure was confirmed by 13C-NMR, 1H-NMR and twodimensional HMBC (heteronuclear multiple-bond coherence). α-MenG2 and its aqueous solution tasted bitter and a little sweet at first, but in a few minutes, a refreshing flavor and sweetness spread. At 20°C the solubility of α-MenG2 in pure water was 29.6g/100 ml, approximately 1570-fold that of α-MenG.
- Cyclodextrin glucanotransferase
- Menthyl glucoside
- Menthyl maltoside
- Xanthomonas campestris
ASJC Scopus subject areas
- Applied Microbiology and Biotechnology