Akira Yamamori, Yusuke Takata, Eri Fukushi, Jun Kawabata, Hideki Okada, Naoki Kawazoe, Keiji Ueno, Shuichi Onodera, Norio Shiomi
{"title":"Structural Analysis of a Novel Oligosaccharide Isolated from Fermented Beverage of Plant Extracts.","authors":"Akira Yamamori, Yusuke Takata, Eri Fukushi, Jun Kawabata, Hideki Okada, Naoki Kawazoe, Keiji Ueno, Shuichi Onodera, Norio Shiomi","doi":"10.5458/jag.jag.JAG-2017_014","DOIUrl":null,"url":null,"abstract":"<p><p>A fermented beverage of plant extracts (Super Ohtaka<sup>®</sup>) was prepared from about 50 kinds of fruits and vegetables. This natural fermentation was performed by yeast (<i>Zygosaccharomyces</i> spp. and <i>Pichia</i> spp.) and lactic acid bacteria (<i>Leuconostoc</i> 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.</p>","PeriodicalId":14999,"journal":{"name":"Journal of applied glycoscience","volume":null,"pages":null},"PeriodicalIF":1.2000,"publicationDate":"2017-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.5458/jag.jag.JAG-2017_014","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of applied glycoscience","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5458/jag.jag.JAG-2017_014","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2017/1/1 0:00:00","PubModel":"eCollection","JCR":"Q4","JCRName":"BIOCHEMISTRY & MOLECULAR BIOLOGY","Score":null,"Total":0}
引用次数: 0
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.
以约50种水果和蔬菜为原料，制备了植物提取物发酵饮料(Super Ohtaka®)。酵母(Zygosaccharomyces spp.和毕赤酵母(Pichia spp.))和乳酸菌(Leuconostoc spp.)进行了自然发酵，产生了一种新型的果糖-吡喃糖，随后使用碳- celite柱层析和制备- hplc分离了该糖。用MALDI-TOF质谱和NMR对该糖的结构进行了分析，确定该糖为β- d -果糖吡喃糖基-(2→6)-β- d -果糖呋喃糖基-(2→1)-α- d -葡萄糖吡喃糖苷。这是第一次描述这种新型糖类及其从自然来源中分离出来。
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