Structural analyses of two arabinose containing oligosaccharides derived from olive fruit xyloglucan: XXSG and XLSG Original Research Article

Xyloglucan oligosaccharides were prepared by endo-(1→4)-β-d-glucanase digestion of alkali-extractable xyloglucan from olive fruit and purified by a combination of gel-permeation (Bio-Gel P-2) chromatography and high-performance anion-exchange chromatography. The two most abundant oligosaccharides were converted to the corresponding oligoglycosyl alditols by borohydride reduction and structurally characterised by NMR spectroscopy and post-source decay (PSD) fragment analysis of matrix-assisted laserinduced desorption/ionisation time-of-flight (MALDI-TOF) mass spectra. The results revealed that olive fruit xyloglucan is mainly built from two novel oligosaccharides: XXSG and XLSG. The structure of the oligosaccharides confirmed the presence of a specific xyloglucan in olive fruit with α-l-Araf-(1→2)-α-d-Xylp sidechains as was suggested previously. The presence of such sidechains is a common feature of xyloglucans with an XXGG core produced by solanaceous plants but has not been demonstrated for other dicotyledonous plants, which have in general an XXXG core. Direct treatment of cell wall material from olive fruit with pectin degrading enzymes in combination with endo-(1→4)-β-d-glucanase revealed that some of the arabinose residues of the oligosaccharides XXSG and XLSG are substituted with either 1 or 2 O-acetyl groups.