@article{oai:rakuno.repo.nii.ac.jp:00001241,
 author = {Okada, Hideki and Kawazoe, Naoki and Yamamori, Akira and Onodera, Shuichi and Kikuchi, Masanori and Shiomi, Norio},
 issue = {3},
 journal = {Journal of applied glycoscience},
 month = {Jul},
 note = {Article, 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-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 coil 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. 植物エキス発酵飲料は約50種類の植物を原料として，ショ糖の浸透圧を利用してエキスを抽出し，おもに酵母(Zygosaccharomyces spp. and Pichia spp.)，乳酸菌(Leuconostoc spp.)の発酵によって製造される。この飲料からO-β-D-fructopyranosyl-(2→6)-D-glucopyranose(糖 1)が見出され，発酵によって生成される。糖1は，ショ糖と比較し0.2倍の甘さであり，酸に対する安定性はショ糖とほぼ同等であった。また，低う蝕性，難消化性糖であることが認められ，さらに，腸内細菌による資化性を調査したところ，この糖質はクロストリディウム属菌などに利用されず，ビフィドバクテリウム属菌によってのみ資化された。},
 pages = {179--182},
 title = {Characteristics of 0-β-D-Fructopyranosyl- (2 → 6) -Dglucopyranose isolated from fermented beverge of plant extract},
 volume = {55},
 year = {2008}
}