%0 Journal Article
%T Structural analysis of three novel trisaccharides isolated from the fermented beverage of plant extracts
%A Hideki Okada
%A Eri Fukushi
%A Akira Yamamori
%A Naoki Kawazoe
%A Shuichi Onodera
%A Jun Kawabata
%A Norio Shiomi
%J Chemistry Central Journal
%D 2009
%I BioMed Central
%R 10.1186/1752-153x-3-8
%X Three further novel oligosaccharides have been found from this beverage and isolated from the beverage using carbon-Celite column chromatography and preparative high performance liquid chromatography. Structural confirmation of the saccharides was provided by methylation analysis, MALDI-TOF-MS and NMR measurements.The following novel trisaccharides were identified: O-¦Â-D-fructofuranosyl-(2->1)-O-[¦Â-D-glucopyranosyl-(1->3)]-¦Â-D-glucopyranoside (named "3G-¦Â-D-glucopyranosyl ¦Â, ¦Â-isosucrose"), O-¦Â-D-glucopyranosyl-(1->2)-O-[¦Â-D-glucopyranosyl-(1->4)]-D-glucopyranose (41-¦Â-D-glucopyranosyl sophorose) and O-¦Â-D-fructofuranosyl-(2->6)-O-¦Â-D-glucopyranosyl-(1->3)-D-glucopyranose (62-¦Â-D-fructofuranosyl laminaribiose).A beverage was produced by fermentation of an extract from 50 kinds of fruits and vegetables (see Additional file 1) [1,2]. The extract was obtained using sucrose-osmotic pressure in a cedar barrel for seven days and was fermented by lactic acid bacteria (Leuconostoc spp.) and yeast (Zygosaccharomyces spp. and Pichia spp.) for 180 days. The fermented beverage showed scavenging activity against 1,1'-diphenyl-2-picrylhydrazyl (DPPH) radicals, and significantly reduced the ethanol-induced damage of gastric mucosa in rats [1]. Analysis by high performance anion exchange chromatography (HPAEC) showed that this beverage contained high levels of saccharides, estimated between 550 and 590 g/L; mainly glucose and fructose, and a small amount of undetermined oligosaccharides. Recently, it was reported that different positions of glycosidic linkage of oligosaccharide isomers affected physiological properties as well as physical properties [3-5]. Development of HPLC analysis with high sensitivity and separation ability enables the detection and isolation of oligosaccharides in the fermented beverage.We have previously examined the preparation of saccharides of the fructopyranoside series from the fermented beverage of plant extracts, such as O-¦Â-D-fructopyranosyl-(2->6)-D
%U http://journal.chemistrycentral.com/content/3/1/8