In vitro evaluation of potential prebiotic effects of a freeze-dried juice from Pilosocereus gounellei (A. Weber ex K. Schum. Bly. Ex Rowl) cladodes, an unconventional edible plant from Caatinga biome

Abstract

This study evaluated in vitro the potential prebiotic effects of a freeze-dried juice extracted from cladodes of Pilosocereus gounellei (A. Weber ex K. Schum.) Bly. Ex Rowl, an unconventional edible plant from Brazilian Caatinga biome and popularly known as xique-xique. Prebiotic effects of freeze-dried xique-xique cladode juice (XCJ, 20 g/L) were evaluated by measurements of prebiotic activity scores and stimulatory effects on growth and metabolic activities of probiotic Lactobacillus acidophilus LA-05, L. casei L-26 and L. paracasei L-10, which are beneficial species found as part of human gut microbiota. XCJ showed positive prebiotic activity scores on all examined probiotics, indicating a selective stimulatory effect on these microorganisms in detriment to enteric pathogens. Examined probiotics had high viable counts (> 8 log CFU/mL) after 48 h of cultivation in media with XCJ (20 g/L), representing an increase of > 2 log CFU/mL when compared to viable counts found on time zero. Cultivation of probiotics in media with XCJ resulted in decreased pH during the 48 h-incubation. Contents of fructose and glucose decreased in media with XCJ inoculated with L. acidophilus LA-05, L. casei L-26 or L. paracasei L-10 during the 48 h-cultivation, in parallel with an increase in contents of acetic and lactic acids. Measured effects of XCJ on probiotics were overall similar to those exerted by fructoligosaccharides (20 g/L), a proven prebiotic ingredient. These results showed that XCJ could exert selective stimulatory effects on different Lactobacillus species, which are indicative of potential prebiotic properties.

Physicochemical Parameters, Phytochemical Profile and Antioxidant Properties of a New Beverage Formulated with Xique-Xique (Pilosocereus gounellei) Cladode Juice

“…The control formulation (CB) had higher acidity when compared to other beverage formulations (p < 0.05). This variation could be attributed to the higher concentration of passion fruit juice in CB, since it is a more acidic juice with a pH of approximately 2.8, while xique-xique cladode juice has a pH of approximately 5.0, as reported by previous studies [18,35]. The increasing acidity found during the measured refrigeration storage period could be caused by degradation of polyphenols in beverage formulations over time [9].…”

“…Previous studies have also found glucose and fructose in xique-xique cladode juice (0.28 ± 0.05 g/100 g and 0.21 ± 0.06 g/100 g, respectively) [ 18 ] and passion fruit juice (1.41 ± 0.01 and 1.46 ± 0.01 g/100 g, respectively) [ 38 ], which have shown that xique-xique cladode juice has a slightly lower sugar content than passion fruit juice. Glucose and fructose contents found in the formulated beverages could be attributed to the combination of xique-xique cladode and passion fruit juices, as well as to other ingredients used in their preparation, especially sugar cane syrup.…”

“…Total ash values were higher ( p < 0.05) in B40 and B50 formulations (maximum values of 0.40 and 0.47 g/100 mL, respectively) when compared to the CB formulation (maximum value of 0.26 g/100 mL). High ash contents have been found in xique-xique cladodes and derived juice [ 15 , 18 ], which should be linked to high contents of minerals in these products. A previous study found high contents of potassium, magnesium and calcium in xique-xique cladode juice [ 37 ].…”

“…The contents of these bioactive compounds in xique-xique, especially of phenolic compounds, have been shown to correlate with its high antioxidant capacity. Soluble and insoluble fibers have been also found in xique-xique cladode juice [ 18 , 19 ].…”

Nutritional potential and bioactive compounds of xique‐xique juice: An unconventional food plant from Semiarid Brazilian

“…These effects are indicative of potential prebiotic properties. These stimulatory effects could be linked particularly by the contents of soluble fibers present in the juice (Ribeiro et al, 2020).…”