STRUCTURAL DIFFERENCES IN FRUCTANS ELABORATED BY STREPTOCOCCUS-MUTANS AND STREP-SALIVARIUS
STRUCTURAL DIFFERENCES IN FRUCTANS ELABORATED BY STREPTOCOCCUS-MUTANS AND STREP-SALIVARIUS
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DOI：
10.1093/oxfordjournals.jbchem.a130993
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发表时间：
1975-01-01
影响因子：
2.7
通讯作者：
MISAKI, A
中科院分区：
文献类型：
--
作者：
EBISU, S;KATO, K;MISAKI, A
由变形链球菌和唾液链球菌的无细胞系统从蔗糖合成的d -果聚糖已被甲基化和酶研究表明具有不同的糖苷键。来自链球菌的冷水不溶性d -果聚糖。变形菌株BHT和JC-1具有由β-(2↑1)- d -果糖-呋喃烷键组成的菊糖型结构，平均重复单位分别为8个和27个糖残基。salivariusstrain HHT具有左旋型支链结构，由β-(2 ^ 6)- d -构呋喃烷键组成，平均重复单位为9个糖残基。在结构差异的基础上，讨论了它们的溶解度。
D-Fructans synthesized from sucrose by cell-free systems of strains ofStreptococcus mutansandStrep, salivariushave been shown by methylation and enzymatic studies to have different glycosidic linkages. The cold water-insoluble D-fructans fromStrep.mutansstrain BHT and JC-1 have inulin-type structures consisting β-(2↑1)-D-fructo-furanosidic linkages, with average repeating units of 8 and 27 sugar residues, respectively, whereas the water-soluble fructan fromStrep.salivariusstrain HHT has a levan-type branched structure consisting β-(2↑6)-D-fructofuranosidic linkages with an average repeating unit of 9 sugar residues. The solubility properties of these fructants are discussed on the basis of the structural differences.