Oligosaccharides isolated from Agave vera cruz

Abstract

The structures of naturally occurring and enzymically synthesized oligosaccharides, consisting of fructose and glucose residues and having d.p. 3–8, in the stem of Agave vera cruz have been investigated by using methylation analysis, mass spectrometry, and p.m.r. spectroscopy. The naturally occurring trisaccharides were identified as 1-kestose and neokestose, and the tetrasaccharides as nystose and at least one other related to neokestose. The higher fractions consist of mixtures of (branched) oligosaccharides related to 1-kestose, neokestose, or 6-kestose as basic structures. The enzymically synthesized trisaccharide was identified as 1-kestose, and the tetrasaccharides as nystose. The higher fractions consist of mixtures of linear oligosaccharides related to 1-kestose and neokestose