Abstract
The enzyme system from Streptomyces sp. W19–1 formed several kinds of transfer products (TPs) when incubated in the presence of both stevioside (ST) and curdlan. Three of the major TPs (A, B, and C) were separated and purified using HP-20 column chromatography, gel filtration on TOYOPEARL HW-40F, and preparative high-performance liquid chromatography.The structures of the three were identified by chemical and enzymatic methods; A is 13-O-β-sophorosyl-19-O-β-laminaribiosyl steviol, B is 13-O-β-32-β-glucosylsophorosyl-19-O-β-glucosyl steviol, and C is 13-O-β-sophorosyl-19-O-β-laminaritriosyl steviol. The three were obtained for the first time in a pure state.
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