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

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.