In vitro fermentation of oligosaccharides obtained from enzymatic hydrolysis of Opuntia streptacantha mucilage

Mónica Reyes-Reyes, Juan Alfredo Salazar-Montoya, Lorena I. Rodríguez-Páez, Emma Gloria Ramos-Ramírez

Research output: Contribution to journalArticleResearchpeer-review

Abstract

© 2018 Society of Chemical Industry BACKGROUND: Among Cactaceae, the genus Opuntia is widely known for the use of its biomass as cattle fodder and in human nutrition (e.g. species such as Opuntia ficus indica and Opuntia streptacantha). In particular, O. streptacantha (OS) produces abundant mucilage and, hence, the characterization of its properties and nutritional value is important. Accordingly, determination of the dietary fiber content of the OS mucilage and the fermentability of its hydrolysis products (oligosaccharides, OLI) is important for developing new uses of the crop as a functional food. RESULTS: The values for insoluble dietary fiber and soluble dietary fiber in the mucilage were 204.6 and 371.6 g kg −1 , respectively. After hydrolysis of OS mucilage with α-amylase, three purified fractions of OLI were evaluated (OLI-A, OLI-B and OLI-C). OLI (1% w/v) stimulated the growth of the commercial probiotic strains (Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis subsp. lactis) in vitro, showing behaviors similar to those of commercial inulin. The production of short chain fatty acids (SCFAs) in the fermentation broth was also determined. The final pH of the fermentation broth as well as the identification and concentrations of SCFA depended on the type of OLI and probiotic used. CONCLUSION: The OS mucilage is an unconventional fiber source and can be used to produce non-digestible OLI as functional compounds. This knowledge will be useful for proposing new sustainable ways of processing cacti crops for food and industrial purposes. © 2018 Society of Chemical Industry.
Original languageAmerican English
Pages (from-to)2883-2891
Number of pages2593
JournalJournal of the Science of Food and Agriculture
DOIs
StatePublished - 1 Apr 2019

Fingerprint

Opuntia
mucilages
enzymatic hydrolysis
Oligosaccharides
oligosaccharides
Fermentation
Hydrolysis
fermentation
Dietary Fiber
dietary fiber
Cactaceae
Volatile Fatty Acids
Probiotics
short chain fatty acids
probiotics
hydrolysis
industrial crops
Lactobacillus acidophilus
Lactobacillus casei
Opuntia ficus-indica

Cite this

@article{21ccc99d483f41cbbd3c8c75e91cf36a,
title = "In vitro fermentation of oligosaccharides obtained from enzymatic hydrolysis of Opuntia streptacantha mucilage",
abstract = "{\circledC} 2018 Society of Chemical Industry BACKGROUND: Among Cactaceae, the genus Opuntia is widely known for the use of its biomass as cattle fodder and in human nutrition (e.g. species such as Opuntia ficus indica and Opuntia streptacantha). In particular, O. streptacantha (OS) produces abundant mucilage and, hence, the characterization of its properties and nutritional value is important. Accordingly, determination of the dietary fiber content of the OS mucilage and the fermentability of its hydrolysis products (oligosaccharides, OLI) is important for developing new uses of the crop as a functional food. RESULTS: The values for insoluble dietary fiber and soluble dietary fiber in the mucilage were 204.6 and 371.6 g kg −1 , respectively. After hydrolysis of OS mucilage with α-amylase, three purified fractions of OLI were evaluated (OLI-A, OLI-B and OLI-C). OLI (1{\%} w/v) stimulated the growth of the commercial probiotic strains (Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis subsp. lactis) in vitro, showing behaviors similar to those of commercial inulin. The production of short chain fatty acids (SCFAs) in the fermentation broth was also determined. The final pH of the fermentation broth as well as the identification and concentrations of SCFA depended on the type of OLI and probiotic used. CONCLUSION: The OS mucilage is an unconventional fiber source and can be used to produce non-digestible OLI as functional compounds. This knowledge will be useful for proposing new sustainable ways of processing cacti crops for food and industrial purposes. {\circledC} 2018 Society of Chemical Industry.",
author = "M{\'o}nica Reyes-Reyes and Salazar-Montoya, {Juan Alfredo} and Rodr{\'i}guez-P{\'a}ez, {Lorena I.} and Ramos-Ram{\'i}rez, {Emma Gloria}",
year = "2019",
month = "4",
day = "1",
doi = "10.1002/jsfa.9501",
language = "American English",
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In vitro fermentation of oligosaccharides obtained from enzymatic hydrolysis of Opuntia streptacantha mucilage. / Reyes-Reyes, Mónica; Salazar-Montoya, Juan Alfredo; Rodríguez-Páez, Lorena I.; Ramos-Ramírez, Emma Gloria.

In: Journal of the Science of Food and Agriculture, 01.04.2019, p. 2883-2891.

Research output: Contribution to journalArticleResearchpeer-review

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T1 - In vitro fermentation of oligosaccharides obtained from enzymatic hydrolysis of Opuntia streptacantha mucilage

AU - Reyes-Reyes, Mónica

AU - Salazar-Montoya, Juan Alfredo

AU - Rodríguez-Páez, Lorena I.

AU - Ramos-Ramírez, Emma Gloria

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Y1 - 2019/4/1

N2 - © 2018 Society of Chemical Industry BACKGROUND: Among Cactaceae, the genus Opuntia is widely known for the use of its biomass as cattle fodder and in human nutrition (e.g. species such as Opuntia ficus indica and Opuntia streptacantha). In particular, O. streptacantha (OS) produces abundant mucilage and, hence, the characterization of its properties and nutritional value is important. Accordingly, determination of the dietary fiber content of the OS mucilage and the fermentability of its hydrolysis products (oligosaccharides, OLI) is important for developing new uses of the crop as a functional food. RESULTS: The values for insoluble dietary fiber and soluble dietary fiber in the mucilage were 204.6 and 371.6 g kg −1 , respectively. After hydrolysis of OS mucilage with α-amylase, three purified fractions of OLI were evaluated (OLI-A, OLI-B and OLI-C). OLI (1% w/v) stimulated the growth of the commercial probiotic strains (Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis subsp. lactis) in vitro, showing behaviors similar to those of commercial inulin. The production of short chain fatty acids (SCFAs) in the fermentation broth was also determined. The final pH of the fermentation broth as well as the identification and concentrations of SCFA depended on the type of OLI and probiotic used. CONCLUSION: The OS mucilage is an unconventional fiber source and can be used to produce non-digestible OLI as functional compounds. This knowledge will be useful for proposing new sustainable ways of processing cacti crops for food and industrial purposes. © 2018 Society of Chemical Industry.

AB - © 2018 Society of Chemical Industry BACKGROUND: Among Cactaceae, the genus Opuntia is widely known for the use of its biomass as cattle fodder and in human nutrition (e.g. species such as Opuntia ficus indica and Opuntia streptacantha). In particular, O. streptacantha (OS) produces abundant mucilage and, hence, the characterization of its properties and nutritional value is important. Accordingly, determination of the dietary fiber content of the OS mucilage and the fermentability of its hydrolysis products (oligosaccharides, OLI) is important for developing new uses of the crop as a functional food. RESULTS: The values for insoluble dietary fiber and soluble dietary fiber in the mucilage were 204.6 and 371.6 g kg −1 , respectively. After hydrolysis of OS mucilage with α-amylase, three purified fractions of OLI were evaluated (OLI-A, OLI-B and OLI-C). OLI (1% w/v) stimulated the growth of the commercial probiotic strains (Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis subsp. lactis) in vitro, showing behaviors similar to those of commercial inulin. The production of short chain fatty acids (SCFAs) in the fermentation broth was also determined. The final pH of the fermentation broth as well as the identification and concentrations of SCFA depended on the type of OLI and probiotic used. CONCLUSION: The OS mucilage is an unconventional fiber source and can be used to produce non-digestible OLI as functional compounds. This knowledge will be useful for proposing new sustainable ways of processing cacti crops for food and industrial purposes. © 2018 Society of Chemical Industry.

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