Structural analysis of three novel trisaccharides isolated from the fermented beverage of plant extracts

Abstract

Background. A fermented beverage of plant extracts 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.). We have previously examined the preparation of novel four trisaccharides from the beverage: O - D-fructopyranosyl-(2-6)-O - D-glucopyranosyl-(1-3)-D-glucopyranose, O - D-fructopyranosyl-(2-6)-O-[-D- glucopyranosyl-(1-3)]-D-glucopyranose, O - D-glucopyranosyl-(1-1)-O - D-fructofuranosyl-(2