Prebiotic Agave Fructans and Immune Aspects

Moreno-Vilet, Lorena; Camacho-Ruíz, Rosa María; Portales-Pérez, Diana Patricia

doi:10.1016/b978-0-12-802189-7.00011-3

Cited by 7 publications

(7 citation statements)

References 44 publications

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“…Azul, reconocida por el contenido alto de inulina (9) . Se ha documentado en estudios in vitro el uso de inulina de achicoria como sustrato energético para bacterias ácido lácticas (BAL) (10) ; pero las investigaciones con inulina de agave son escasas y se han realizado in vitro (11,12,13) e in vivo (14,15,16) .…”

Section: Introductionunclassified

Efecto prebiótico de dos fuentes de inulina en el crecimiento in vitro de Lactobacillus salivarius y Enterococcus faecium

Monter

Sánchez

Ruíz

et al. 2018

RMCP

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Las diarreas en especies pecuarias son controladas con antibióticos, pero su uso inadecuado causa problemas de resistencia bacteriana. Las bacterias ácido lácticas (BAL) en la microbiota intestinal ejercen exclusión competitiva contra patógenos causantes de diarreas, y la inulina es un sustrato para las BAL. Por lo tanto, el objetivo de este estudio fue determinar el efecto prebiótico de dos fuentes de inulina en el crecimiento in vitro de Lactobacillus salivarius (Ls) y Enterococcus faecium (Ef), con el uso de Lactobacillus casei (Lc) como control positivo. Las incubaciones in vitro se realizaron a 37 °C, con sustitución de glucosa por inulina de achicoria (IAc) o de agave (IAg) en el medio MRS. Los tratamientos (T) evaluados fueron T1: MRS-glucosa+Lc; T2: MRS-IAc+Lc, T3: MRS-IAc+Ls, T4: MRS-IAc+Ef, T5: MRS-IAg+Lc, T6: MRS-IAg+Ls y T7: MRS-IAg+Ef. La curva y la tasa de crecimiento se determinaron mediante densidad óptica (630 nm) a las 0, 3, 6, 12, 24, 30, 36, 48, 54 y 60 h. El diseño experimental fue completamente al azar, los datos se analizaron con PROC GLM (SAS) y la comparación de medias se realizó mediante la prueba de Tukey. Los tratamientos con MRS-IAg mostraron mayores (P<0.05) tasas de crecimiento (0.51a, 0.50a y 0.50a h-1, T5, T6 y T7, respectivamente) y resultaron similares al control positivo (T2) cuando creció en MRS-IAc (0.48a h-1). El pH durante el crecimiento fue diferente entre tratamientos (P<0.05). La inulina de agave favorece el crecimiento de bacterias probióticas como Lactobacillus salivarius y Enterococcus faecium, y su efecto prebiótico supera a la inulina de achicoria.

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Section: Introductionunclassified

Efecto prebiótico de dos fuentes de inulina en el crecimiento in vitro de Lactobacillus salivarius y Enterococcus faecium

Monter

Sánchez

Ruíz

et al. 2018

RMCP

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“…AS contains fructooligosaccharides, which are derived from crassulacean acid metabolism. These fructooligosaccharides accumulate highly branched fructans called agavins, which serve as reserve carbohydrates [ 12 ]. Prickly pears and the cladodes of Opuntia are also compelling due to their accumulation of pectic substances and mucilage [ 15 ].…”

Section: Discussionmentioning

confidence: 99%

“…This beverage is composed of sugars, including fructooligosaccharides, which are considered to be bioactive compounds. These compounds are known for their proven activity as soluble and prebiotic fibers, as well as immunomodulators [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

Health-Related Composition and Bioactivity of an Agave Sap/Prickly Pear Juice Beverage

Duque-Buitrago,

Solórzano-Lugo,

González-Vázquez

et al. 2024

Molecules

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In this study, a beverage made from a combination of Agave sap (AS) and prickly pear juice (PPJ) was analyzed for its nutrients and bioactive and potentially health-promoting compounds. The beverage was evaluated for its ability to act as an antioxidant, regulate glycemic properties, and undergo gut bacterial fermentation in vitro. The major mono- and oligosaccharides present in the beverage were galacturonic acid (217.74 ± 13.46 mg/100 mL), rhamnose (227.00 ± 1.58 mg/100 mL), and fructose (158.16 ± 8.86 mg/mL). The main phenolic compounds identified were protocatechuic acid (440.31 ± 3.06 mg/100 mL) and catechin (359.72 ± 7.56 mg/100 mL). It was observed that the beverage had a low glycemic index (<40) and could inhibit digestive carbohydrases. The combination of ingredients also helped to reduce gas production during AS fermentation from 56.77 cm3 to 15.67 cm3. The major SCFAs produced during fermentation were butyrate, acetate, and propionate, with valerate being produced only during the late fermentation of the AS. This beverage is rich in bioactive compounds, such as polyphenols and dietary fiber, which will bring health benefits when consumed.

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“…2022) or aquaculture nutrition diets (Ochoa-Romo et al, 2022). The beneficial effect of fructans, can be via direct or indirect mechanisms (Moreno-Vilet et al 2016). Indirect mechanisms involve stimulating probiotic growth and producing short-chain fatty acids that trigger a series of metabolic mechanisms.…”

Section: Discussionmentioning

confidence: 99%

“…A prebiotic is a dietary fiber that resists hydrolysis by digestive enzymes, reaching the colon whole, where they are selectively fermented by beneficial intestinal microflora (Trowell et al, 1976), in which L. gasseri is present. Fructans (fructose-based polymers), extracted from vegetal sources, have been recognized as prebiotic ingredients because they stimulate the growth of bacteria in the colon, benefit gastrointestinal health, and have several beneficial metabolic effects (Alvarado-Jasso et al, 2020;Huazano-García et al, 2017;Moreno Vilet et al 2016).…”

Section: Introductionmentioning

confidence: 99%

Molecular interaction of linear and branched fructans of different sizes with levansucrase and inulosucrase from Lactobacillus gasseri: modeling and computational analysis

Martínez-Pérez¹,

Moreno-Vilet²

2022

Mexjbiotechnol

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Human beings consume probiotics and prebiotics because of the health benefits they provide. Lactobacillus gasseri is a probiotic microorganism native to humans which produces glycolytic enzymes directed at the hydrolysis of soluble fibers as prebiotic fructans. In this work, levansucrase (LevG) and inulosucrase (InuGB) from L. gasseri were used to predict the ability of L. gasseri to interact with linear and branched fructans prebiotics (inulin and agavins). AlphaFold and SWISS-MODEL were the servers used for tertiary structure prediction of LevG and InuGB, and fructans with different degrees of polymerization (DP2, DP4 DP6, DP8, DP12 and DP20) were used to generate ligand-enzyme molecular dockings by AutodockVina, GlycoTorchVina, and Autodock FR software. The best affinity energies obtained by molecular docking were obtained with agavin and inulin with a DP of 6 and 8 units. Aspartic acid, glutamic acid, asparagine and arginin are the main amino acids involved in the interaction with these substrates. At the same time, the binding pocket shows hydrophilic characteristics; GlycoTorchVina was the best software for protein-ligand docking. These results demonstrate the ability of L. gasseri enzymes to interact with different molecular structures of fructans; levansucrase with better affinity to agavin and inulosucrase with better affinity to inulin. The above helps to understand the structure-functionality relationship of the prebiotic effect, both in symbiotic formulations and in the human digestive tract.

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Prebiotic Agave Fructans and Immune Aspects

Cited by 7 publications

References 44 publications

Efecto prebiótico de dos fuentes de inulina en el crecimiento in vitro de Lactobacillus salivarius y Enterococcus faecium

Efecto prebiótico de dos fuentes de inulina en el crecimiento in vitro de Lactobacillus salivarius y Enterococcus faecium

Health-Related Composition and Bioactivity of an Agave Sap/Prickly Pear Juice Beverage

Molecular interaction of linear and branched fructans of different sizes with levansucrase and inulosucrase from Lactobacillus gasseri: modeling and computational analysis

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