Agave Fructans in Oaxaca’s Emblematic Specimens: Agave angustifolia Haw. and Agave potatorum Zucc.

Abstract

Despite the recognition of Agave tequilana Weber var. Azul as raw material for producing tequila and obtaining prebiotics, there are other highly relevant Agave species in Mexico. Oaxaca contains a startlingly diverse range of Agave species; Agave angustifolia Haw. and Agave potatorum Zucc. are two classic specimens with great commercial potential. In this study, we examined the fructan fluctuation in these two species during their lifetime in the field (from 1 to 6 years old). First, we analyzed their morphological diversity based on vegetative characteristics. Subsequently, fructan extracts were analyzed by TLC, FT-IR, and HPAEC-PAD to identify carbohydrates. Multivariate analyses of the morphological parameters indicated a morphological divergence between the two species. Furthermore, we found that the concentration of simple carbohydrates and fructans, as well as the fructan DP, changed during plant development. Glucose, fructose, and fructooligosaccharides (FOS) were more abundant in A. potatorum, while A. angustifolia showed a greater amount of sucrose and fructans with a high DP. Fructan DP heatmaps were constructed using HPAEC-PAD profiles—the heatmaps were very helpful for establishing an easy correlation between age and the carbohydrate types present in the fructan extracts. This study is an important contribution to the agave fructan knowledge of the Mexican agave diversity.

HPTLC-based fingerprinting: An alternative approach for fructooligosaccharides metabolism profiling

“…A similar trend was observed when the relative amount of fructans up to DP-16 were used as variables and plotted in a heat map. For instance, a clear accumulation pattern of high-DP fructans and reduction of simpler carbohydrates was observed as the agave age increased ( Márquez-López et al, 2022 ). The same trend was proposed for Agave tequilana var.…”

Influence of the Biotechnological Process of Mezcal Fermentation on Yeast Diversity in Four palenques of Oaxaca, Mexico

“…Agave angustifolia and A. potatorum have organic compounds that contribute to the organoleptic features of mezcal. Both Agave species have diverse carbohydrates such as mono-and disaccharides, fructooligosaccharides, and fructans (including agavins) [24]. These carbohydrates and other prebiotic compounds are the substrates for the fermenting microorganisms.…”

“…This avoids contact between the raw material and the earth that is placed on top of it and with which the cooking oven is completely sealed. With this part of the process, and after 72 to 120 h depending on the ambient temperature, the hydrothermal transformation of the inulin contained in the Agave stems is achieved and includes fructans, disaccharides (sucrose), and monosaccharides (glucose and fructose) [5,24].…”

Microwave-assisted extraction of β-Sitosterol: A by-product from Agave angustifolia Haw bagasse

“…Agave fructans, on the other hand, are carbohydrates extracted from various agave species, including A. angustifolia, and find applications in diverse non-alcoholic products. Notably, fructans have gained considerable attention due to their prebiotic properties, promoting the growth and activity of beneficial intestinal bacteria (Márquez-López et al 2022).…”