In vitro evaluation of the fermentation properties and potential prebiotic activity of Agave fructans

Journal of Applied Microbiology
E GomezA Costabile

Abstract

This study was carried out to evaluate in vitro the fermentation properties and the potential prebiotic activity of Agave-fructans extracted from Agave tequilana (Predilife). Five different commercial prebiotics were compared using 24-h pH-controlled anaerobic batch cultures inoculated with human faecal slurries. Measurement of prebiotic efficacy was obtained by comparing bacterial changes, and the production of short-chain fatty acids (SCFA) was also determined. Effects upon major groups of the microbiota were monitored over 24 h incubations by fluorescence in situ hybridization. SCFA were measured by HPLC. Fermentation of the Agave fructans (Predilife) resulted in a large increase in numbers of bifidobacteria and lactobacilli. Under the in vitro conditions used, this study has shown the differential impact of Predilife on the microbial ecology of the human gut. This is the first study reporting of a potential prebiotic mode of activity for Agave fructans investigated which significantly increased populations of bifidobacteria and lactobacilli compared to cellulose used as a control.

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Citations

May 18, 2010·International Journal of Food Microbiology·Marco CandelaPatrizia Brigidi
Jan 3, 2013·Phytotherapy Research : PTR·F Di BartolomeoW Van den Ende
May 12, 2015·TheScientificWorldJournal·Elena Franco-Robles, Mercedes G López
Feb 9, 2018·Plant Foods for Human Nutrition·Eduardo Padilla-CamberosJosé Miguel Flores-Fernández
May 28, 2019·World Journal of Microbiology & Biotechnology·Boris A KaretkinVictor I Panfilov
Mar 16, 2017·BioMed Research International·Marisol Rivera-HuertaMaría Isabel Gracia-Mora
Oct 3, 2018·Probiotics and Antimicrobial Proteins·Octavio Alvarado-RevelesGabriela Ramos-Clamont Montfort
Feb 9, 2021·Frontiers in Plant Science·Arely V Pérez-LópezJosé J Ordaz-Ortiz

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