ArticleApplied microbiology and biotechnology2026
High-yield production of α-glucosylglycerol using Xanthomonas campestris WU-9701 derived XgtA.
Article in Applied microbiology and biotechnology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
α-Glucosylglycerol (αGG), an α-glucoside found in alcoholic beverages, exhibits beneficial physiological effects. However, high costs and low yields limit its availability in the market. Therefore, we aimed to optimize the conditions for high-yield αGG production and establish a method for effective αGG separation. Accordingly, maltose and glycerol were used as the α-glucosyl donor and acceptor, respectively. Enzymatic production was executed using XgtA, an α-glucosidase derived from Xanthomonas campestris WU-9701, and glucose isomerase (GI). The products were αGG comprising 1-O-αGG and 2-O-αGG. αGG was separated from the reaction solution using activated carbon, followed by high-performance liquid chromatography (HPLC) and liquid chromatography-mass spectrometry. Under optimal conditions, the concentrations of αGG and 1-O-αGG reached 1141 mM and 1072 mM, respectively, within 48 h. These are the highest values obtained by enzymatic production to date. 1-O-αGG and 2-O-αGG were separated using an HPLC system equipped with the DCpak PMPC column. The area ratio of the two separated peaks of the products was 94:6 for the enzymatic reaction solution containing 1141 mM αGG. The products corresponding to these peaks were isolated for nuclear magnetic resonance analysis. The main product was confirmed to be 1-O-αGG, whereas the other was 2-O-αGG. Furthermore, the melting point of 1-O-αGG was 126 °C. Finally, the enzymatic products were confirmed to be 1-R-O-αGG, 1-S-O-αGG, and 2-O-αGG. These findings confirmed the successful high-yield and enzymatic production of αGG, and the first isolation and chemical identification of 1-O-αGG. Our method can potentially be implemented in industrial processes, owing to its high productivity. KEY POINTS: • We enzymatically produced the highest 1-O-α-GG yield reported to date • We developed methods for 1-O-αGG and 2-O-αGG detection and characterization • The 1-O-αGG:2-O-αGG ratio changed according to the reaction temperature.
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