Novel glucoamylase-resistant gluco-oligosaccharides with adjacent α-1, 6 branches at the non-reducing end discovered in Japanese rice wine, sake.

Sake, a traditional Japanese rice wine, contains various oligosaccharides (Sake oligosaccharides; SAOs) derived from rice starch. We previously found that SAOs reach a high degree of polymerization (DP). In this study, we developed a hydrophilic interaction liquid chromatography-time-of-flight/mass spectrometry (HILIC-TOF/MS) based analytical method to separate isomeric SAOs.

Analysis of the oligosaccharides in Japanese rice wine, sake, by hydrophilic interaction liquid chromatography-time-of-flight/mass spectrometry.

A traditional Japanese alcoholic beverage, sake, contains several oligosaccharides, which are associated with the taste of sake; however, little is known about the specific molecular species and concentrations of oligosaccharides in sake. Here, we developed an analytical method using hydrophilic interaction liquid chromatography-time-of-flight/mass spectrometry (HILIC-TOF/MS) which successfully detects the oligosaccharides in sake. A series of oligosaccharides with successive degree of polymerization (DP) values up to 18 were identified in sake for the first time, which we have named sake oligosaccharides (SAOs).

Cyclopiazonic acid biosynthesis gene cluster gene cpaM is required for speradine A biosynthesis.

Speradine A is a derivative of cyclopiazonic acid (CPA) found in culture of an Aspergillus tamarii isolate. Heterologous expression of a predicted methyltransferase gene, cpaM, in the cpa biosynthesis gene cluster of A. tamarii resulted in the speradine A production in a 2-oxoCPA producing A.