Journal
AMB EXPRESS
Volume 7, Issue -, Pages -Publisher
BIOMED CENTRAL LTD
DOI: 10.1186/s13568-017-0468-0
Keywords
Menthol; Menthol beta-glycosides; Glycosyltransferase; Solubility; Cooling
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Funding
- Intelligent Synthetic Biology Center of the Global Frontier Project - Ministry of Education, Science and Technology [2011-0031944]
- Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (IPET) through the Agri-Bio Industry Technology Development Program - Ministry of Agriculture, Food and Rural Affairs (MAFRA) [114145-3]
- KRIBB Research Initiative Program, Republic of Korea
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Menthol has a considerable cooling effect, but the use range of menthol is limited because of its extremely low solubility in water and inherent flavor. (-)-Menthol beta-glucoside was determined to be more soluble in water (>27 times) than (-)-menthol alpha-glucoside; hence, beta-anomer-selective glucosylation of menthol is necessary. The in vitro glycosylation of (-)-menthol by uridine diphosphate glycosyltransferase ( BLC) from Bacillus licheniformis generated (-)-menthol beta-glucoside and new (-)-menthol beta-galactoside and (-)-menthol N-acetylglucosamine. The maximum conversion rate of menthol to (-)-menthol beta-D-glucoside by BLC was found to be 58.9%. Importantly, (-)-menthol beta-D-glucoside had a higher cooling effect and no flavor compared with menthol. In addition, (-)-menthol beta-D-glucoside was determined to be a non-sensitizer in a skin allergy test in the human cell line activation test, whereas menthol was a sensitizer.
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