Characteristics of O-.BETA.-D-Fructopyranosyl-(2.RAR.6)-D-glucopyranose Isolated from Fermented Beverage of Plant Extract

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  • Okada Hideki
    Ohtakakohso, Co., Ltd.
  • Kawazoe Naoki
    Ohtakakohso, Co., Ltd.
  • Yamamori Akira
    Ohtakakohso, Co., Ltd.
  • Onodera Shuichi
    Department of Food and Nutrition Sciences, Graduate School of Dairy Science Research, Rakuno Gakuen University
  • Kikuchi Masanori
    Department of Food and Nutrition Sciences, Graduate School of Dairy Science Research, Rakuno Gakuen University
  • Shiomi Norio
    Department of Food and Nutrition Sciences, Graduate School of Dairy Science Research, Rakuno Gakuen University

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Other Title
  • 植物エキス発酵飲料から分離した<i>O</i>-β-<small>D</small>-Fructopyranosyl-(2→6)-<small>D</small>-glucopyranoseの特性
  • Characteristics of 0-β-D-Fructopyranosyl- (2 → 6) -Dglucopyranose isolated from fermented beverge of plant extract
  • Characteristics of O-β-D-Fructopyranosyl-(2→6)-D-glucopyranose isolated from fermented beverage of plant extract
  • Characteristics of O v D Fructopyranosyl 2 6 D glucopyranose isolated from fermented beverage of plant extract

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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.

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