Anomer-selective glucosylation of l-menthol by yeast α-glucosidase

Hiroyuki Nakagawa, Masaaki Yoshiyama, Susumu Shimura, Kohtaro Kirimura, Shoji Usami*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

26 Citations (Scopus)


L-Menthol was glucosylated by the α-glucosidase (EC of Saccharomyces cerevisiae using maltose as the glucosyl donor. When 50 mg of l-menthol and 1.6 M maltose in 10 mM citrate-phosphate buffer (pH 5.5) were incubated at 45°C, l-menthyl α-D-glucopyranoside (α-MenG) was α-anomer-selectively formed as a product. The specificity of the α-linkage was confirmed by 13C-NMR analysis. In the reaction mixture after 2 h, α-MenG was mainly accumulated in a crystalline form and the concentration of dissolved α-MenG was constant at 1.4 mM. The molar conversion yield of α-MenG produced based on the supplied l-menthol was maximally 30.7% at 48 h of reaction.

Original languageEnglish
Pages (from-to)1332-1336
Number of pages5
JournalBioscience, Biotechnology and Biochemistry
Issue number7
Publication statusPublished - 1998


  • Menthol
  • Saccharomyces cerevisiae
  • Transglucosylation
  • α-glucosidase

ASJC Scopus subject areas

  • Biotechnology
  • Analytical Chemistry
  • Biochemistry
  • Applied Microbiology and Biotechnology
  • Molecular Biology
  • Organic Chemistry


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