α-Anomer-Selective Glucosylation of Menthol with High Yield through a Crystal Accumulation Reaction Using Lyophilized Cells of Xanthomonas campestris WU-9701

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l-Menthyl α-D-glucopyranoside (α-MenG) is a desirable derivative of l-menthol with useful properties for the production of new flavors and novel food additives. Bacteria were screened for α-anomer-selective glucosylation activity toward l-menthol, resulting in the isolation of two strains, Xanthomonas campestris WU-9701 and Stenotrophomonas maltophilia WU-9702, from independent soil samples. Since the safety of X.campestris for use in the food industry is well established, WU-9701 was selected as the more suitable strain for further study. When 50 mg X.campestris WU-9701 lyophilized cells as a biocatalyst were incubated with 1.0 M maltose and 100 mg l-menthol in 10 ml of 10mM H_3BO_3-NaOH-KCl buffer (pH 8.0) at 40℃, α-MenG was accumulated, mainly in a crystalline form, through the anomer-selective synthesis reaction without any by-product formation. Under the optimal conditions, 202 mg α-MenG formed through this "crystal accumulation reaction" was easily collected from the reaction mixture by separation on filter paper. Plank-like crystals of purified α-MenG were subsequently obtained by recrystallization in ethyl acetate solution.
社団法人日本生物工学会の論文
2000-02-25