On formation and chemical structure of functional oligasaccharide from lactose

乳糖功能性低聚糖的形成及其化学结构

• 批准号: 59430022
• 负责人: ADACHI Susumu
• 金额: $ 13.57万
• 依托单位: Tohoku University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for General Scientific Research (A)
• 财政年份: 1984
• 资助国家: 日本
• 起止时间: 1984 至 1985
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-59430022/
• 关键词: galacto-oligosaccharire; <beta> -galactosidase; ラクトース

Di-, tri-, tetra-, penta- and hexasaccharides were formed during the hydrolysis of lactose by transgalactosylation reaction of Aspergillus oryzae <beta> -galactosidase. In this study the isolation and characterization of the major constituents of tri-, tetra- and pentasaccharides are described. The structure elucidation of 3 tri-, 2 tetra- and 1 pentasaccharides was carried out by methylation analysis, mass spectrometry and <^(13)C> -nmrspectrometry. The trisaccharides are 3'-galactosyl-lactose, 6'-galactosyl -lactose and 4,6-digalactosyl-glucose. Tetrasaccharides are O- <beta> -D-galacto pyranosyl-(1-6)-O- <beta> -D-galactopyranosyl-(1-6)-O- <beta> -D-galactopyranosyl-(1-4)-D-glucose and O- <beta> -D-galactopyranosyl-(1-6)-O- <beta> -D-galactopyranosyl-(1-3) [or O- <beta> -D-galactopyranosyl-(1-3)-O- <beta> -D-galactopyranosyl-(1-6)]-O- <beta> -D-galactopyranosyl-(1-4)-D-glucose. Pentasaccharide is O- <beta> -D-galactopyranosyl-(1-6)-O- <beta> -D-galactopyranosyl-(1-6)-O- <beta> -D-galactopyranosyl-(1-4)-D-glucose.

在乳糖曲霉的乳乳糖基化反应中，在乳糖水解过程中形成了二糖，三，四，五糖和六糖。在这项研究中，描述了三，四糖和五糖的主要成分的分离和表征。通过甲基化分析，质谱法和<^（13）C> -NMRSPECTROMETRY进行了3个三，2四碳和1五糖的结构阐明。三糖为3'-半乳糖基 - 乳糖，6'-半乳糖基 - 乳糖和4,6-二甲基乳糖基 - 葡萄糖。四糖为o- <beta> -d-d-galacto pyranosyl-（1-6）-o- <beta> -d- d-galactopyronosyl-（1-6）-O- <beta> -d-甲状腺乳乙酰丙烷基 - （1-4） -d-葡萄糖和O- <beta> -d- d-galactopyranosyl-（1-6）-O- <beta> -d- d-galactopyroanosyl-（1-3）] -3）-o- <beta> -d-半乳吡喃糖基 - （1-6）] - o- <beta> -d-二甲状腺乳糖基 - （1-4）-d-葡萄糖。五糖为o- <beta> -d-半乳吡喃糖基 - （1-6）-o- <beta> -d- d-galactopyroanosyl-（1-6）-o- <beta> -d- d-galactopypypypypypypypypypypypypypypypypyronosyl-（1-4） - D-葡萄糖。

项目成果

Food Chemistry. 16-2. (1985)

食品化学。

Japanese Journal of Dairy and Food Science. 34-6. (1985)

日本乳制品和食品科学杂志。

酪農科学・食品の研究. 34-6. (1985)

乳制品科学和食品研究。34-6。