In vitro colonic fermentation of food ingredients isolated from Agave tequilana Weber var. azul applied on granola bars

Research output: Contribution to journalArticle

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.

Details

Authors
  • Victor Manuel Zamora-Gasga
  • Guadalupe Loarca-Pina
  • Pedro Alberto Vazquez-Landaverde
  • Rosa Isela Ortiz-Basurto
  • Juscelino Tovar
  • Sonia G. Sayago-Ayerdi
Research areas and keywords

Subject classification (UKÄ) – MANDATORY

  • Food Engineering

Keywords

  • Agave fructans, Indigestible fraction, In vitro fermentation, SCFA, production, Potential prebiotic activity
Original languageEnglish
Pages (from-to)766-772
JournalLWT- Food Science and Technology
Volume60
Issue number2
Publication statusPublished - 2015
Publication categoryResearch
Peer-reviewedYes