{"created":"2023-06-19T07:00:05.935034+00:00","id":1287,"links":{},"metadata":{"_buckets":{"deposit":"7af45acb-8348-4ac7-9bd8-eefc15fcd5db"},"_deposit":{"created_by":3,"id":"1287","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"1287"},"status":"published"},"_oai":{"id":"oai:rakuno.repo.nii.ac.jp:00001287","sets":["9:10:18:19"]},"author_link":["2858","2995","2999","2996","2992","2997","2991","2993","2998","2994"],"item_2_alternative_title_22":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"植物エキス発酵飲料中の新規オリゴ糖とその生成"}]},"item_2_biblio_info_9":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2008-05","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"148","bibliographicPageStart":"143","bibliographicVolumeNumber":"55","bibliographic_titles":[{"bibliographic_title":"Journal of applied glycoscience"}]}]},"item_2_description_43":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"Article","subitem_description_type":"Other"}]},"item_2_description_6":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Fermented beverage of plant extract was prepared from about fifty kinds of fruits and vegetable. Natural fermentation was conducted by lactic acid bacteria (Leuconostoc spp.) and yeast (Zygosaccharomyces spp. and Pishia spp.) Fourteen kinds of oligosaccharides have been isolated from this beverage; their structures were confirmed by methylation analysis, MALDI-TOF-MS and NMR measurements. In these saccharides, five novel oligosaccharides have been found to be constructed by fructose residue of pyranose form, and fructosyl residues of sucrose bond with the β-D-galactose and β-D-glucose. The characteristics of one of the novel saccharides, O-β-D-fructopyranosyl-(2→6)-D-glucopyranose (Fp2-6G) were investigated, and included non-cariogenicity and low digestibility. Furthemore, the unfavorable bacteria, Clostridum perfringens, Escherichia coli and Enterococcus faecalis, that produce mutagenic substances did not use the saccharide. The Fp2-6G synthesis activity of crude enzyme of the 5 yeast strains isolated from plant extract was examined using the ABEE-converting method. Fp2-6G synthetic activity was observed only in a reaction mixture using crude enzyme from the Y-1 strain. The Y-1 strain was identified as Pichia spp. 植物エキス発酵飲料(以下FPE)は数十種類の野菜，果物を原料とし，sucroseの浸透圧を利用してエキスを抽出し約半年間，酵母および乳酸菌によって自然発酵させた褐色，粘ちょう性の飲料である。この飲料の投与によりラットの寿命延長効果が示唆されており，アルコール性胃粘膜障害抑制効果を有することやβ-(1,3)glucanが存在することをすでに報告している。FPE中に含まれるglucose，fructose以外の糖質の検索は，60%近い糖濃度の飲料であるため困難であったが，高感度に検出する方法を用いることにより微量に含まれるオリゴ糖類の検出が可能となり，その結果，数種の新規糖質および希少糖が見いだされた．FPEから活性炭クロマトグラフィー，amide-80カラムおよびODS-80Tsカラムを用いたHPLCにより十数種の糖類を単離した。これら糖質について酸加水分解による構成糖分析，MALDI-TOF-MS分析，完全メチル化メタノリゼートのGC分析，COSY，HSQC，HSQC-TOCSY，HMBC等の2次元NMR分析等により構造解析を行った。この結果，5種類の新規糖質を見いだし，それぞれO-β-D-fructopyranosyl-(2→6)-D-glucopyranose(Fp2-6G)，O-β-D-fructopyranosyl-(2→6)-O-β-D-glucopyranosyl-(1→3)-D-glucopyranose，O-β-D-fructopyranosyl-(2→6)-O-[β-D-glucopyranosyl-(1→3)]-D-glucopyranose，1F-β-D-glucopyranosylsucrose，1F-β-D-galactopyranosylsucrose と決定した。これらの糖質は，発酵熟成中に生成された。新規糖質合成株のスクリーニングを行ったところ植物エキス発酵飲料の発酵熟成中の液から酵母5株 (Y-1，-2，-3，-4，-5)を分離した。この株から調製した粗酵素液10 mLをpH 5.0の緩衝液に30%濃度になるよう溶解したglucose，fructose混液100 mLに加え，37°Cで加温した。5株についてFp2-6G合成活性を調べたところ，Y-1株粗酵素反応液中にFp2-6Gと同じ保持時間の糖が検出された。この反応液について各種クロマトグラフィーを行い糖を単離し，構造解析したところFp2-6Gであることが確認された。Y-1株粗酵素によるFp2-6Gの生成量は，上記反応系では非常に少なかったが，反応168時間後においても増加していた。また，基質濃度(glucose:fructose=1:1)の増加にともなって生成量が増加したが，70%濃度が上限であった。","subitem_description_type":"Abstract"}]},"item_2_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"2996","nameIdentifierScheme":"WEKO"}],"names":[{"name":"岡田, 秀紀"}]},{"nameIdentifiers":[{"nameIdentifier":"2997","nameIdentifierScheme":"WEKO"}],"names":[{"name":"川添, 直樹"}]},{"nameIdentifiers":[{"nameIdentifier":"2998","nameIdentifierScheme":"WEKO"}],"names":[{"name":"山森, 昭"}]},{"affiliations":[{"affiliationNames":[{"affiliationName":"","lang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"","nameIdentifierScheme":"ISNI","nameIdentifierURI":"http://www.isni.org/isni/"}]}],"familyNames":[{"familyName":"小野寺","familyNameLang":""}],"givenNames":[{"givenName":"秀一","givenNameLang":""}],"nameIdentifiers":[{"nameIdentifier":"2858","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9352","nameIdentifierScheme":"教員総覧","nameIdentifierURI":"https://www.rakuno.ac.jp/archives/teacher/9352.html"}],"names":[{"name":"小野寺, 秀一","nameLang":""}]},{"nameIdentifiers":[{"nameIdentifier":"2999","nameIdentifierScheme":"WEKO"}],"names":[{"name":"塩見, 徳夫"}]}]},"item_2_publisher_36":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本応用糖質科学会"}]},"item_2_source_id_10":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1344-7882","subitem_source_identifier_type":"ISSN"}]},"item_2_version_type_19":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Okada, Hideki"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kawazoe, Naoki"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Yamamori, Akira"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Onodera, Shuichi"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Shiomi, Norio"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-09-14"}],"displaytype":"detail","filename":"S-396_Onodera.pdf","filesize":[{"value":"662.5 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"S-396_Onodera.pdf","url":"https://rakuno.repo.nii.ac.jp/record/1287/files/S-396_Onodera.pdf"},"version_id":"1263baed-32e3-49f5-95a2-6fcd409cac61"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"Structural analysis and synthesis of oligosaccharides isolated from fermented bevarage of plant extract","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Structural analysis and synthesis of oligosaccharides isolated from fermented bevarage of plant extract"}]},"item_type_id":"2","owner":"3","path":["19"],"pubdate":{"attribute_name":"公開日","attribute_value":"2011-03-31"},"publish_date":"2011-03-31","publish_status":"0","recid":"1287","relation_version_is_last":true,"title":["Structural analysis and synthesis of oligosaccharides isolated from fermented bevarage of plant extract"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-08-31T00:52:50.493327+00:00"}