TY - JOUR
T1 - Invitro colonic fermentation of food ingredients isolated from Agave tequilana Weber var. azul applied on granola bars
AU - Zamora-Gasga, Victor Manuel
AU - Loarca-Piña, Guadalupe
AU - Vázquez-Landaverde, Pedro Alberto
AU - Ortiz-Basurto, Rosa Isela
AU - Tovar, Juscelino
AU - Sáyago-Ayerdi, Sonia G.
N1 - Publisher Copyright:
© 2014 Elsevier Ltd.
PY - 2015/3/1
Y1 - 2015/3/1
N2 - The stem of Agave tequilana Weber is used to obtain fructans. Reports on the potential prebiotic activity of agave fructans as ingredients are scarce. The aim of this study was to evaluate the indigestible fraction (IF) content and the short chain fatty acid production (SCFA) from invitro fermentation of: Native-agave-fructans (NAF), agave-dietary-fiber (ADF), high-performance-fructans (HPF), both separately and as part of a composite granola bar. Agave ingredients and the IF of the agave granola bar were compared using an invitro enzymatic digestion process followed by 24-h pH-controlled anaerobic batch cultures inoculated with human gut flora (fecal inoculum). Fermentation of agave ingredients resulted in a noticeable increase in SCFA production and the metabolite production profile varied with the fermentation time. Addition of NAF and ADF to granola modified the fermentation profiles, increasing propionate and butyrate molar ratios. Agave ingredients are good sources of fermentable dietary fiber with the ability to yield high concentrations of SCFA.
AB - The stem of Agave tequilana Weber is used to obtain fructans. Reports on the potential prebiotic activity of agave fructans as ingredients are scarce. The aim of this study was to evaluate the indigestible fraction (IF) content and the short chain fatty acid production (SCFA) from invitro fermentation of: Native-agave-fructans (NAF), agave-dietary-fiber (ADF), high-performance-fructans (HPF), both separately and as part of a composite granola bar. Agave ingredients and the IF of the agave granola bar were compared using an invitro enzymatic digestion process followed by 24-h pH-controlled anaerobic batch cultures inoculated with human gut flora (fecal inoculum). Fermentation of agave ingredients resulted in a noticeable increase in SCFA production and the metabolite production profile varied with the fermentation time. Addition of NAF and ADF to granola modified the fermentation profiles, increasing propionate and butyrate molar ratios. Agave ingredients are good sources of fermentable dietary fiber with the ability to yield high concentrations of SCFA.
KW - Agave fructans
KW - Indigestible fraction
KW - Invitro fermentation
KW - Potential prebiotic activity
KW - SCFA production
UR - http://www.scopus.com/inward/record.url?scp=84922311310&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2014.10.032
DO - 10.1016/j.lwt.2014.10.032
M3 - Artículo
SN - 0023-6438
VL - 60
SP - 766
EP - 772
JO - LWT
JF - LWT
IS - 2
ER -