主要果菜類細胞壁から分離したキシログルカンのオリゴ糖単位の組成分析

Abstract

The oligosaccharide units of xyloglucans from some fruit vegetables were comparatively analyzed by enzymatic digestion followed by anion-exchange chromatography with pulsed amperometric detection. The enzymes used were a xyloglucan-specific endo-1, 4P- D- glucanase (xyloglucanase) from Penicillium sp. M 451 and an isoprimeveroseproducing oligoxyloglucan hydrolase from Eupenicillium sp. M9. The oligosaccharide units of the polysaccharides were XXXG, XXLG, XLXG, XXFG, XLLG, and XLFG [where each (1-4)-p-linked D-glucosyl residue in the backbone is given a one-letter code according to its substituents: G, p-D-G1c; X, a-D-Xyl-(l-6)-P-D-G1c; L, p-D-Gal-(l-2)-a-DXyl-( l-6)-P-D-G1c; F, a-L -Fuc-(l-2)-p-D-Gal-(l-2)-a-D-Xyl-(l-6)-P-D-G1c] in an approximate molar ratio of 36 : 4 : 6 : 31 : 1 : 22 for cucumber, of 37 : 8 : 5 : 30 : 1 : 19 for mung bean sprouts, and of 35 : 4 : 7 : 25 : 4 : 25 for pumpkin