In vitro colonic fermentation of food ingredients isolated from Agave tequilana Weber var. azul applied on granola bars
(2015) In LWT - Food Science and Technology 60(2). p.766-772- Abstract
- 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 in vitro fermentation of: Native-agavefructans (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 in vitro 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... (More)
- 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 in vitro fermentation of: Native-agavefructans (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 in vitro 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. (C) 2014 Elsevier Ltd. All rights reserved. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/5053287
- author
- Zamora-Gasga, Victor Manuel ; Loarca-Pina, Guadalupe ; Alberto Vazquez-Landaverde, Pedro ; Isela Ortiz-Basurto, Rosa ; Tovar, Juscelino LU and Sayago-Ayerdi, Sonia G.
- organization
- publishing date
- 2015
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Agave fructans, Indigestible fraction, In vitro fermentation, SCFA, production, Potential prebiotic activity
- in
- LWT - Food Science and Technology
- volume
- 60
- issue
- 2
- pages
- 766 - 772
- publisher
- Elsevier
- external identifiers
-
- wos:000347740700018
- scopus:84922311310
- ISSN
- 0023-6438
- DOI
- 10.1016/j.lwt.2014.10.032
- language
- English
- LU publication?
- yes
- id
- 0ad6172f-4645-48c1-894f-304e2b8edacf (old id 5053287)
- date added to LUP
- 2016-04-01 13:19:52
- date last changed
- 2022-04-14 00:35:59
@article{0ad6172f-4645-48c1-894f-304e2b8edacf,
abstract = {{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 in vitro fermentation of: Native-agavefructans (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 in vitro 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. (C) 2014 Elsevier Ltd. All rights reserved.}},
author = {{Zamora-Gasga, Victor Manuel and Loarca-Pina, Guadalupe and Alberto Vazquez-Landaverde, Pedro and Isela Ortiz-Basurto, Rosa and Tovar, Juscelino and Sayago-Ayerdi, Sonia G.}},
issn = {{0023-6438}},
keywords = {{Agave fructans; Indigestible fraction; In vitro fermentation; SCFA; production; Potential prebiotic activity}},
language = {{eng}},
number = {{2}},
pages = {{766--772}},
publisher = {{Elsevier}},
series = {{LWT - Food Science and Technology}},
title = {{In vitro colonic fermentation of food ingredients isolated from Agave tequilana Weber var. azul applied on granola bars}},
url = {{http://dx.doi.org/10.1016/j.lwt.2014.10.032}},
doi = {{10.1016/j.lwt.2014.10.032}},
volume = {{60}},
year = {{2015}},
}