Enzymatic β-glucosylation of nerol and geraniol using a β-glucosidase from Talaromyces amestolkiae: Applications in oenology
β-Glucosylation is a biocatalytic strategy for enhancing the solubility, stability, and bioactivity of natural products. Despite its potential, this transformation has received comparatively less attention than α-glucosylation, particularly in the context of non-carbohydrate acceptors. In this study...
| Autores: | , , , , , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2026 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:dnet:digitalcsic_::4a83aa775939e33efa60c79f7f7766b0 |
| Acceso en línea: | http://hdl.handle.net/10261/430270 |
| Access Level: | acceso abierto |
| Palabra clave: | Aroma precursors Geraniol Glucosides Nerol Oenology Transglycosylation β-Glucosidase |
| Sumario: | β-Glucosylation is a biocatalytic strategy for enhancing the solubility, stability, and bioactivity of natural products. Despite its potential, this transformation has received comparatively less attention than α-glucosylation, particularly in the context of non-carbohydrate acceptors. In this study, the β-glucosidase BGL-2 from Talaromyces amestolkiae was employed to β-glucosylate volatile compounds, demonstrating broad substrate flexibility. Nerol and geraniol were selected as key targets because, along with other volatiles, they are found in grapes as glycosidic aroma precursors, which are the reservoir of the varietal aroma of wines; however, their analysis as intact forms is very difficult due to the low availability of β-glycoside standards. Cellobiose was used as glucosyl donor and transglycosylation progress was tracked by UHPLC-MS, obtaining conversion yields of 24% for nerol in 3 h and 29% of geraniol in 5 h. To isolate the products, a liquid–liquid extraction protocol was developed and optimized. Structural elucidation of glucosides was performed using nuclear magnetic resonance (NMR). Solutions of these two glucosides were analysed by GC-MS (with or without enzymatic treatment) and by HPLC-DAD to determine intact glycosides in grapes and wine for demonstrating their potential as analytical standards in oenology |
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