Journal of Applied Glycoscience
Online ISSN : 1880-7291
Print ISSN : 1344-7882
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Structural Analysis of a Novel Oligosaccharide Isolated from Fermented Beverage of Plant Extracts
Akira YamamoriYusuke TakataEri FukushiJun KawabataHideki OkadaNaoki KawazoeKeiji UenoShuichi OnoderaNorio Shiomi
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Volume 64 (2017) Issue 4 Pages 123-127

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Abstract

A fermented beverage of plant extracts (Super Ohtaka®) was prepared from about 50 kinds of fruits and vegetables. This natural fermentation was performed by yeast (Zygosaccharomyces spp. and Pichia spp.) and lactic acid bacteria (Leuconostoc spp.) and resulted in the production of a novel fructopyranose-containing saccharide, which was subsequently isolated using carbon-Celite column chromatography and preparative-HPLC. The structure of the saccharide was determined using MALDI-TOF MS and NMR, and the saccharide was identified as β-D-fructopyranosyl-(2→6)-β-D-fructofuranosyl-(2↔1)-α-D-glucopyranoside. This is the first description of this novel saccharide and its isolation from a natural source.

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© 2017 by The Japanese Society of Applied Glycoscience
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