著者

Tomoo Maeda Ayumi Watanabe Wambrauw Daniel Zadrak Sachiyo Osanai Kazushige Honda Satoshi Oku Hanako Shimura Takashi Suzuki Atsushi Yamasaki Yosuke Okabe Keiji Ueno Shuichi Onodera

出版者

一般社団法人 園芸学会

雑誌

The Horticulture Journal (ISSN:21890102)

巻号頁・発行日

pp.OKD-068, (Released:2017-03-29)

被引用文献数

10

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Onions (Allium cepa L.) accumulate fructo-oligosaccharides (FOSs) as storage carbohydrates. FOSs exist in various chemical forms with different degrees of polymerization (DP) and chemical bonding states. Therefore, it is difficult to determine the precise FOS composition and quantity of each type of FOS. The objective of this study was to analyze the varietal differences in FOS composition and relative quantities among onion cultivars grown by spring-sown cultivation in Hirosaki City, Japan, using a high performance liquid chromatography (HPLC) system equipped with an evaporative light scattering detector (ELSD). FOS compositions of a number of varieties, as determined by HPLC/ELSD, were confirmed using matrix-assisted laser desorption/ionization time-of-flight -mass spectrometry (MALDI-TOF MS). Sugar and FOS analyses revealed distinct patterns of sugar and FOS accumulation, which led to categorization of the tested varieties into three types: (1) those with a relatively high overall quantity of FOSs and with a higher DP (DP3 to over DP9); (2) those containing mainly monosaccharides (fructose and glucose), disaccharide (sucrose), and low amounts of FOSs; and (3) those with a carbohydrate content that was intermediate compared to that of the other two types. Measurements of enzyme activities suggested that varietal differences in FOS composition are the result of differences in enzyme activities associated with the FOS biosynthetic and biodegradation pathways.

著者

Akira Yamamori Yusuke Takata Eri Fukushi Jun Kawabata Hideki Okada Naoki Kawazoe Keiji Ueno Shuichi Onodera Norio Shiomi

出版者

The Japanese Society of Applied Glycoscience

雑誌

Journal of Applied Glycoscience (ISSN:13447882)

巻号頁・発行日

vol.64, no.4, pp.123-127, 2017-11-20 (Released:2017-11-20)

参考文献数

23

被引用文献数

1

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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.

著者

Akira Yamamori Yusuke Takata Eri Fukushi Jun Kawabata Hideki Okada Naoki Kawazoe Keiji Ueno Shuichi Onodera Norio Shiomi

出版者

日本応用糖質科学会

雑誌

Journal of Applied Glycoscience (ISSN:13447882)

巻号頁・発行日

pp.jag.JAG-2015_004, (Released:2015-04-03)

被引用文献数

3

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Ten difructose anhydrides (DFAs) were the predominant products formed from the thermal treatment of equal amounts of D-glucose and D-fructose under melting conditions at 150°C for 60 min. The DFAs were isolated from the reaction mixture by carbon-Celite column chromatography and preparative high-performance liquid chromatography. The structures of the saccharides were confirmed by NMR measurements. We present the complete assignments of the 1H- and 13C-NMR signals of two of these DFAs for the first time.

著者

Keiji Ueno Satoru Yokoshima Yuki Sasajima Yojiro Ishiguro Midori Yoshida Norio Shiomi Shuichi Onodera

出版者

日本応用糖質科学会

雑誌

Journal of Applied Glycoscience (ISSN:13447882)

巻号頁・発行日

pp.jag.JAG-2014_012, (Released:2015-02-06)

被引用文献数

1 4

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Edible burdock (Arctium lappa L.) accumulates an inulin-type fructan. Inulin-type fructan in plant has been hydrolyzed by fructan 1-exohydrolases (1-FEH). We have previously reported on the cloning of aleh1, which encodes a 1-FEH in edible burdock. Here, we describe the cloning of aleh2, which encodes a 1-FEH isozyme in edible burdock, and the functional analysis of the recombinant protein of aleh2 (rAlEH2) that displays properties different from the aleh1 recombinant protein. A cDNA, named aleh2, was obtained by the RACE. The rAlEH2, which was produced by Pichia pastoris, showed 1-FEH activity. Unlike the recombinant protein of aleh1, the rAlEH2 is a 1-FEH enzyme that efficiently hydrolyzes longer-chain fructans than 1-kestose, such as nystose, fructosylnystose and inulin. The expression study in burdock revealed the induction of aleh1 and aleh2 genes by low temperature. These findings indicated that two 1-FEH isoforms were involved in the degradation of the fructan in burdock roots during low-temperature storage.

著者

Akira Yamamori Hideki Okada Naoki Kawazoe Kei Muramatsu Shuichi Onodera Norio Shiomi

出版者

日本応用糖質科学会

雑誌

Journal of Applied Glycoscience (ISSN:13447882)

巻号頁・発行日

vol.61, no.4, pp.99-104, 2014 (Released:2014-11-20)

参考文献数

30

被引用文献数

2 13

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We have previously observed that the Super Ohtaka®, produced by fermenting extracts from 50 types of fruits and vegetables, contained the disaccharide, α-D-fructofuranosyl-(2→6)-D-glucose (α-Ff2→6G), which was produced during the fermentation process. α-Ff2→6G was also formed from equal amounts of D-glucose and D-fructose under melting conditions at 130°C for 45 min or at 140°C for 30 min. This disaccharide was isolated from the reaction mixture by carbon-Celite column chromatography and preparative- high performance liquid chromatography. It was confirmed to be α-Ff2→6G by matrix-assisted laser desorption ionization/time of flight mass spectrometry analysis and nuclear magnetic resonance measurements. The characteristics of α-Ff2→6G were investigated. The saccharide showed low digestibility and was 0.25 times as sweet as sucrose. Furthermore, unfavorable bacteria such as Enterobacter cloacae 1180, Escherichia coli 1099 and Clostridium perfringens 1211 that produce mutagenic substances did not break down the synthetic oligosaccharide.