Open Glycoscience

2008, 1 : 25-30
Published online 2008 June 6. DOI: 10.2174/1875398100801010025
Publisher ID: TOGLYJ-1-25

Structural Analysis of Two Trisaccharides Isolated from Fermented Beverage of Plant Extract

Naoki Kawazoe , Hideki Okada , Eri Fukushi , Akira Yamamori , Shuichi Onodera , Jun Kawabat and Norio Shiomi
Department of Food and Nutrition Sciences, Graduate School of Dairy Science Research, Rakuno Gakuen University, Ebetsu 069-8501, Japan.

ABSTRACT

Fermented beverage of plant extract was prepared from about fifty kinds of vegetables and fruits. Natural fermentation was carried out mainly by lactic acid bacteria (Leuconostoc spp.) and yeast (Zygosaccharomyces spp.and Pichia spp.). Two novel oligosaccharides have been found from this beverage and isolated from the beverage using carbon- Celite column chromatography and preparative high performance liquid chromatography. Structure confirmation of the saccharides was provided by methylation analysis, MALDI-TOF-MS and NMR measurements. These saccharides were identified as new trisaccharides, β-D-glucopyranosyl-(1→1)-β-D-fructofuranosyl-(2↔1)-α-D-glucopyranoside; β-Dgalactopyranosyl-( 1→1)-β-D-fructofuranosyl-(2↔1)-α-D-glucopyranoside.

Keywords:

1-β-D-galactosylsucrose, 1-β-D-glucosylsucrose, Fermented beverage of plant extract, Trisaccharide.