Journal of Applied Glycoscience
Online ISSN : 1880-7291
Print ISSN : 1344-7882
ISSN-L : 1344-7882
Proceedings of the Symposium on Amylases and Related Enzymes, 2007
Structural Analysis and Synthesis of Oligosaccharides Isolated from Fermented Beverage of Plant Extract
Hideki OkadaNaoki KawazoeAkira YamamoriShuichi OnoderaNorio Shiomi
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2008 Volume 55 Issue 2 Pages 143-148


Fermented beverage of plant extract was prepared from about fifty kinds of fruits and vegetables. Natural fermentation was conducted by lactic acid bacteria (Leuconostoc spp.) and yeast (Zygosaccharomyces spp. and Pichia spp.). Fourteen kinds of oligosaccharides have been isolated from this beverage; their structures were confirmed by methylation analysis, MALDI-TOF-MS and NMR measurements. In these saccharides, five novel oligosaccharides have been found to be constructed by fructose residue of pyranose form, and fructosyl residues of sucrose bond with the β-D-galactose and β-D-glucose. The characteristics of one of the novel saccharides, O-β-D-fructopyranosyl-(2→6)-D-glucopyranose (Fp2-6G) were investigated, and included non-cariogenicity and low digestibility. Furthermore, the unfavorable bacteria, Clostridum perfringens, Escherichia coli and Enterococcus faecalis, that produce mutagenic substances did not use the saccharide. The Fp2-6G synthesis activity of crude enzyme of the 5 yeast strains isolated from plant extract was examined using the ABEE-converting method. Fp2-6G synthetic activity was observed only in a reaction mixture using crude enzyme from the Y-1 strain. The Y-1 strain was identified as Pichia spp.

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© 2008 by The Japanese Society of Applied Glycoscience
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