@article{oai:rakuno.repo.nii.ac.jp:00001286,
 author = {Okada, Hideki and Kawazoe, Naoki and Yamamori, Akira and Onodera, Shuichi and Shiomi, Norio},
 issue = {Special Issue 1},
 journal = {Dynamic Biochemistry, Process Biotechnology and Molecular Biology},
 month = {Dec},
 note = {Article, A fermented beverage of plant extract was prepared from about 50 kinds of fruits and vegetables. Natural fermentation was conducted by lactic acid bacteria (Leuconostoc spp.) and yeast (Zygosaccharomyces spp. and Pichia spp.). Eighteen kinds of oligosaccharides were isolated from this beverage, and their structures were confirmed by methylation analysis, MALDI-TOF-MS and NMR measurements. In these saccharides, eight novel oligosaccharides were found to be constructed by di- and trisaccharides with the fructosyl residue of pyranose form, and other trisaccharides with fructosyl residues of sucrose bond with the β-D-galactose and β-D-glucose. The characteristics of one of novel saccharide, O-β-D-fructopyranosyl-(2→6)-D-glucopyranose (Fp2-6G) were investigated, and it was shown to be non-cariogenicity and have low digestibility. Furthermore, the saccharide was selectively used by beneficial bacteria, Bifidobacterium adolescentis and B. longum, but was not used by unfavorable bacteria, Clostridium perfringens, Escherichia coli and Enterococcus faecalis that produce mutagenic substances.},
 pages = {1--9},
 title = {Structural Analysis and Characteristics of Oligosaccharides Isolated from Fermented Beverage of Plant Extract},
 volume = {3},
 year = {2009}
}