A Study of the Structures of Xyloglucans from the Fruit Cell Walls of Strawberry, Persimmon, Prune and Banana.

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  • Ito Seiko
    Laboratory of Food Science, Faculty of Education, Hirosaki University
  • Kato Yoji
    Laboratory of Food Science, Faculty of Education, Hirosaki University

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  • イチゴ,カキ,プルーンおよびバナナの果実細胞壁に由来するキシログルカンの構造
  • Study of the Structures of Xyloglucans from the Fruit Cell Walls of Strawberry Persimmon Prune and Banana

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Abstract

The oligosaccharide units of xyloglucans from the fruit cell walls of strawberry, persimmon, prune and banana were analyzed by enzymatic digestion followed by high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD). The oligosaccharide units of the polysaccharides were XXXG, XXLG, XLXG, XXFG, XLLG and XLFG [where each (1-4)-β-linked D-glucosyl residue in the backbone is given a one-letter code according to its sub-stituents: G, β-D-Glc; X, a-D-XyI-(1→6)-β-D-Glc; L, -D-Gal-(1→2)-a-D-XyI-(1→6)-β-D-G1c; F, a-L-Fuc-(1→2)-β-D-Gal-(1→2)-a-D-XyI-(1→6)-β-D-Glc] in an approximate molar ratio of 31: 4:9:38:5:13 for strawberry, of 26:12:7:6:39:10 for persimmon, of 31:16:10:21:6:16 for prune and of 38:4:16:9:28:5 for banana. The ratios of the six oligosaccharide units are different among them. However, the xyloglucans of the cell walls of these fruits are considered to be similar to each other in basic structure.

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