Evaluation of the fermentation of acetylated agave fructans (agavins), with Saccharomyces boulardii as a probiotic

Agave fructans (agavins) are fructose polymers that possess B (2-1) and B (2-6) bonds. Thus, they cannot be hydrolyzed by digestive enzymes and are hence classified as indigestible oligosaccharides. These molecules have gained importance due to their various applications, one of which is their prebiotic capacity. They have also been used as wall material, and encapsulating bioactive compounds. The paper aim to characterize and modify the native fructanos (NF) of Agave angustifolia Haw by acetylation and evaluate their fermentation with Saccharomyces boulardii yeast.To determine the degree of polymerization of the native fructans, FTIR, 1H NMR, and MALDI-TOF-MS were used for characterization. They were subsequently modified and tested as a carbon source with S. boulardii, which was used as a probiotic. The fructans used had a degree of polymerisation (DP) ranging from 4-10 units. Acetylation was performed with a change in functional groups (C = O) in the 1700-1750 cm-1 region, indicating that reaction was successful. Thermal properties changed due to relaxation of the amorphous structure of fructanos during acetylation. Furthermore, yeast cell development with modified agave fructans (7.32 log10 CFU/mL and native agave fructans (7.09 log10 CFU/mL) indicated that the compound’s fermentation was unaffected.