Prebiotic effect of fermented cashew apple (Anacardium occidentale L) juice

Vergara, Clarice Maria de Araújo Chagas; Honorato, Talita Lopes; Maia, Geraldo Arraes; Rodrigues, Sueli

doi:10.1016/j.lwt.2009.06.009

Cited by 57 publications

(37 citation statements)

References 20 publications

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“…The use of partially purified enzyme allows the elongation of the oligosaccharide chain. Rabelo et al (2009) and Vergara et al (2010), produced oligosaccharides in cashew apple juice by fermentation of L. mesenteroides in cashew apple juice culture medium. These authors observed oligosaccharides with degree of polymerization up to 6 in cashew apple juice.…”

Section: Resultsmentioning

confidence: 99%

“…For a food ingredient to be classified as a prebiotic is necessary: not undergo hydrolysis and not be absorbed in the upper gastrointestinal tract; be a selective substrate for a limited number of potentially beneficial bacteria to the colon, which are stimulated to grow and develop metabolic activities; be able to promote a healthy intestinal biota and, consequently, induce effects in the lumen that benefit the host (Manosroi et al 2011;Vergara et al 2010).…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, the use of low cost regional substrates such as cashew juice aimed the rational use of a large available raw material, besides the development of a new functional food. Previous studies have demonstrated the potentiality of cashew apple juice as functional food (Vergara et al 2010;Rabelo et al 2009). However, in these studies fermentation process using yeast extract were applied imparting undesirable aroma and flavor to the product.…”

Section: Introductionmentioning

confidence: 99%

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Cashew juice containing prebiotic oligosaccharides

2012

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The enzyme dextransucrase in a medium containing sucrose and an acceptor as substrate synthesizes prebiotics oligosaccharides. The cashew apple juice works as a source of acceptors because it is rich in glucose and fructose (enzyme acceptors). The use of cashew apple juice becomes interesting because it aims at harnessing the peduncle of the cashew that is wasted during the nut processing, which is the product of greater economic expression. The production of dextransucrase enzyme was done by fermentative process by inoculating the bacterium Leuconostoc mesenteroides NRRL B512F into a culture medium containing sucrose as the only carbon source. Thus, the aim of this work was the production of prebiotic oligosaccharides by enzymatic process with addition of the dextransucrase enzyme to the clarified cashew apple juice. Dextran yield was favored by the combination of low concentrations of sucrose and reducing sugars. The formation of oligosaccharides was favored by increasing the concentration of reducing sugars and by the combination of high concentrations of sucrose and reducing sugars, the highest concentration of oligosaccharides obtained was 104.73 g/L and the qualitative analysis showed that at concentrations of 25 g/L and 75 g/L of sucrose and reducing sugar, respectively, it is possible to obtain oligosaccharides of degree of polymerization up to 12. The juice containing prebiotic oligosaccharide is a potential new functional beverage.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Cashew juice containing prebiotic oligosaccharides

2012

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“…IMOs are composed of one maltose unit linked by α-1, 6 glucosidic bounds to glucose unit (Heincke et al, 1999;Rodrigues et al, 2005, Rabelo et al 2009). The prebiotic effect of the oligosaccharides obtained by dextransucrase acceptor reaction was evaluated in vitro by (Machida Y. Fukui F and Komoto 1986) with positive effect on bifidobacteria growth and by (Vergara et al 2010) with positive effect on lactobacillus growth. Thus, dextransucrase acceptor reaction can be applied to synthesize functional oligosaccharides because the oligomers produced are formed by α-1, 6 glucosidic bounds.…”

Section: Introductionmentioning

confidence: 99%

Powder lemon juice containing oligosaccharides obtained by dextransucrase acceptor reaction synthesis and dehydrated in sprouted bed

et al. 2014

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Oligosaccharides can be synthesized using the sugars present in the fruit juices through the dextransucrase acceptor reaction. In the present work, the effect of reducing sugar and sucrose concentration on oligosaccharide formation in lemon juice was evaluated through response surface methodology. The oligosaccharide formation in lemon juice was favored at high concentrations of sucrose (75 g/L) and reducing sugar (75 g/L). At this synthesis conditions, an oligosaccharide concentration of 94.81 g/L was obtained with a conversion of 63.21% of the initial sugars into the target product. Oligosaccharides with degree of polymerization up to 11 were obtained. The lemon juice was dehydrated in spouted bed using maltodextrin as drying adjuvant. The powder obtained at 60°C with 20 % maltodextrin presented low moisture (2.24 %), low water activity (Aw = 0.18) and the lowest reconstitution time (~46 s). The results showed that lemon juice is suitable for oligosaccharides enzyme synthesis and can be dehydrated in spouted bed.

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“…Dextransucrase (EC 2.1.4.5) is a bacterial glucosyltransferase traditionally used to produce dextran using sucrose as substrate. However, when besides sucrose another carbohydrate called acceptor is presented in the reaction medium, the glucose moieties are deviated from the dextran chain being incorporated into the acceptor molecule forming oligosaccharides (Heincke et al 1999;Honorato et al 2007;Robyt et al 2008;Rabelo et al 2009a;Kim et al 2012;Vergara et al;2010).…”

Section: Introductionmentioning

confidence: 99%

Development of low caloric prebiotic fruit juices by dexransucrase acceptor reaction

et al. 2015

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In the present work pineapple, cantaloupe melon and orange juice were evaluated as substrate for oligosaccharide synthesis by dextransucrase acceptor reaction. Dextransucrase is a bacterial enzyme industrially applied for dextran synthesis using sucrose as carbon source. The acceptor reaction takes place only when a sufficient amount of another carbohydrate (acceptor) is also present in the reaction medium. The reducing sugars naturally present in fruit juices (fructose and glucose) were the acceptors for the oligosaccharides synthesis. High conversion was found for the evaluated juices and the residual sugars after the synthesis was very low (<1 %) due to the sugar consumption for oligosaccharide formation. The oligosaccharides obtained were evaluated regarding their resistance to the stomach acidity, digestive enzymes and stimulation of bifidobacterium growth. The results showed that the evaluated juices were suitable to produce ready to drink low caloric prebiotic juices by modulating the initial sugar concentration.

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Prebiotic effect of fermented cashew apple (Anacardium occidentale L) juice

Cited by 57 publications

References 20 publications

Cashew juice containing prebiotic oligosaccharides

Cashew juice containing prebiotic oligosaccharides

Powder lemon juice containing oligosaccharides obtained by dextransucrase acceptor reaction synthesis and dehydrated in sprouted bed

Development of low caloric prebiotic fruit juices by dexransucrase acceptor reaction

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