Formation of fragrant materials from odourless glycosidically‐bound volatiles on skin microflora (Part 2)

Abstract

We have reported that glycosidically bound volatiles (GBVs), known as a plant fragrance precursor, were metabolized by skin microflora to release their aglycones as fragrant materials through in vitro examination. To confirm the practicality of GBVs for the application of fragrant products, headspace measurements have been made to assess the generation of fragrant materials from the skin or head, on which a solution of several GBVs was applied. GBVs, particularlyˇ-D-glucoside, gradually changed to fragrant materials even on the skin and head, and seemed to possess an alternative sustained-release effect to that of ordinary fragrant materials.

Comparative Physicochemical and Biochemical Characterization of Small-Molecule Glucosides

“…The skin microflora seems to be very important for the release of aglycones from their ß-glucosides, as various strains of microflora, including Bacillus subtilis and Corynebacterium sp. readily hydrolyze RKG, EG, PEG, and to a lesser extent MG. , CG was a poor substrate, as was also evident from our results, likely due to its antimicrobial activity …”

“…43 The skin microflora seems to be very important for the release of aglycones from their ß-glucosides, as various strains of microflora, including Bacillus subtilis and Corynebacterium sp. readily hydrolyze RKG, EG, PEG, and to a lesser extent MG. 44,45 CG was a poor substrate, as was also evident from our results, likely due to its antimicrobial activity. 44 Glucosidase activity in human saliva has been reported, 46,47 and given that these enzymes are involved in the release of aromas, 48−50 we investigated the ability of salivary proteins to hydrolyze SMGs (Figure 6c).…”

Controlled fragrance release from galactose-based pro-fragrances

“…Most activities in this domain have centered around glycosidically-bonded volatiles. 27,28 These precursors are widely found in Nature and release their fragrances upon enzymatic cleavage or digestion by microorganisms. 5 This mechanism has been used for insect repellents and bodycare products, where glycosidases from the skin release the payload in the form of an alcohol.…”

De Novo Biosynthesis of Vanillin in Fission Yeast ( Schizosaccharomyces pombe ) and Baker's Yeast ( Saccharomyces cerevisiae )

“…During the "curing" process of the pod, ␤-glucosidases are liberated and facilitate a partial conversion of the vanillin ␤-Dglucoside into vanillin. Upon consumption or application, the conversion of vanillin ␤-D-glucoside into free vanillin by enzymes in the saliva or in the skin microflora can provide for a slow-release effect that prolongs and augments the sensory event, as is the case for other flavor glycosides investigated, such as menthol glucoside (14,16). In addition to the increased value of vanillin ␤-D-glucoside as an aroma or flavor compound, production of the glucoside in yeast may offer several advantages.…”