TY - JOUR
T1 - In vitro Fermentation of Polysaccharides from Aloe vera and the Evaluation of Antioxidant Activity and Production of Short Chain Fatty Acids
AU - Tornero-Martínez, Antonio
AU - Cruz-Ortiz, Rubén
AU - Jaramillo-Flores, María Eugenia
AU - Osorio-Díaz, Perla
AU - Ávila-Reyes, Sandra Victoria
AU - Alvarado-Jasso, Guadalupe Monserrat
AU - Mora-Escobedo, Rosalva
N1 - Publisher Copyright:
© 2019 by the authors.
PY - 2019/10/7
Y1 - 2019/10/7
N2 - Soluble or fermentable fibre has prebiotic effects that can be used in the food industry to modify the composition of microbiota species to benefit human health. Prebiotics mostly target Bifidobacterium and Lactobacillus strains, among others, which can fight against chronic diseases since colonic fermentation produces short chain fatty acids (SCFAs). The present work studied the changes produced in the fibre and polyphenolic compounds during in vitro digestion of gel (AV) and a polysaccharide extract (AP) from Aloe vera, after which, these fractions were subjected to in vitro colonic fermentation to evaluate the changes in antioxidant capacity and SCFAs production during the fermentation. The results showed that the phenolic compounds increased during digestion, but were reduced in fermentation, as a consequence, the antioxidant activity increased significantly in AV and AP after the digestion. On the other hand, during in vitro colon fermentation, the unfermented fibre of AV and AP responded as lactulose and the total volume of gas produced, which indicates the possible use of Aloe vera and polysaccharide extract as prebiotics.
AB - Soluble or fermentable fibre has prebiotic effects that can be used in the food industry to modify the composition of microbiota species to benefit human health. Prebiotics mostly target Bifidobacterium and Lactobacillus strains, among others, which can fight against chronic diseases since colonic fermentation produces short chain fatty acids (SCFAs). The present work studied the changes produced in the fibre and polyphenolic compounds during in vitro digestion of gel (AV) and a polysaccharide extract (AP) from Aloe vera, after which, these fractions were subjected to in vitro colonic fermentation to evaluate the changes in antioxidant capacity and SCFAs production during the fermentation. The results showed that the phenolic compounds increased during digestion, but were reduced in fermentation, as a consequence, the antioxidant activity increased significantly in AV and AP after the digestion. On the other hand, during in vitro colon fermentation, the unfermented fibre of AV and AP responded as lactulose and the total volume of gas produced, which indicates the possible use of Aloe vera and polysaccharide extract as prebiotics.
KW - Aloe vera
KW - Aloe vera polysaccharides
KW - Antioxidant capacity
KW - In vitro fermentation
KW - SCFAs
UR - http://www.scopus.com/inward/record.url?scp=85073054244&partnerID=8YFLogxK
U2 - 10.3390/molecules24193605
DO - 10.3390/molecules24193605
M3 - Artículo
C2 - 31591306
AN - SCOPUS:85073054244
SN - 1420-3049
VL - 24
JO - Molecules
JF - Molecules
IS - 19
M1 - 3605
ER -