Characteristics of O-β-D-Fructopyranosyl-(2→6)-D-glucopyranose Isolated from Fermented Beverage of Plant Extract

Abstract

Fermented beverage of plant extract was prepared from 55 kinds of fruits and vegetables. Natural fermentation was conducted by lactic acid bacteria (Leuconostoc spp.) and yeast (Zygosaccharomyces spp. and Pichia spp.). We have previously found that the fermented beverage contained the novel saccharide, O-β-D-fructopyranosyl-(2→6)-D-glucopyranose, which is produced by the fermentation process. The characteristics of O-β-D-fructopyranosyl-(2→6)-D-glucopyranose were investigated. The saccharide showed 0.2 times the sweetness of sucrose, non-cariogenicity and low digestibility. Furthermore, the unfavorable bacteria, Clostridium perfringens, Escherichia coli and Enterococcus faecalis that produce mutagenic substances did not use the saccharide. Therefore, it was thought that saccharide 1 could be a new material for foods.