Study of Enzymatic Hydrolysis of Fructans from<i>Agave salmiana</i>Characterization and Kinetic Assessment

Michel-Cuello, Christian; Ortiz-Cerda, Imelda; Moreno-Vilet, Lorena; Grajales‐Lagunes, A.; Moscosa-Santillán, Mario; Bonnin, Johanne; González‐Chávez, Marco Martín; Ruiz-Cabrera, M.A.

doi:10.1100/2012/863432

Cited by 29 publications

(11 citation statements)

References 42 publications

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“…The maximum total soluble solids reported for the evaluated varieties ranged between 11.4 and 18.3 °Bx, which is very close to the data reported for wild agave varieties [22]. These results are also related to different factors, such as the species variety, plant ripeness and harvest season, as well as the climatic conditions in which they grow [13,14,23,24]. The pH was evaluated as a quality parameter and agrees with Norma Oficial Mexicana NOM-002.…”

Section: Resultssupporting

confidence: 80%

Physicochemical Composition and Apparent Degree of Polymerization of Fructans in Five Wild Agave Varieties: Potential Industrial Use

Aldrete-Herrera

López

Medina‐Torres

et al. 2019

Foods

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In this study, we characterize fructan extracts from five wild agave varieties at three ages to identify their potential use in the food industry. Physicochemical parameters (solids soluble total and pH), sugar content and fructan distribution profiles by high-performance anion-exchange chromatography (HPAEC) were evaluated. We found that the ages and variety influenced the carbohydrate content and also fructan dispersion. Two- to four-year-old plants exhibited the highest concentrations of free sugars and fructans, with a low apparent degree of polymerization (DPa) of ≤9 monomers, which highlights their potential use as prebiotics. Conversely, 10- to 12-year-old plants presented a low concentration of free sugars and fructans with a maximum DPa of 70 monomers, which can be used to obtain fractions with high, intermediate and low DPa. These fractions have a potential use in the food industry as prebiotic, soluble fibers, stabilizers and sweeteners, among others. The agave varieties Agave spp., Agave salmiana, and Agave atrovirens showed mainly fructooligosaccharides (FOSs). Due to the presence of these low molecular carbohydrates, prebiotics, fermented products and/or syrups could be obtained. A. salmiana spp. crassipina and Agave tequilana variety cenizo presented DPa ≤50 and DPa ≤70, respectively, which could be useful in the production of fructan fractions of different DPa. These fractions might be used as functional ingredients in the manufacture of a wide range of food products.

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Section: Resultssupporting

confidence: 80%

Physicochemical Composition and Apparent Degree of Polymerization of Fructans in Five Wild Agave Varieties: Potential Industrial Use

Aldrete-Herrera

López

Medina‐Torres

et al. 2019

Foods

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“…Total fructans were determined by anion-exchange high-performance liquid chromatography (HPLC). HPLC conditions included an Aminex HPX- 87C column (Bio-Rad, Hercules, CA, USA), deionized water at 85 °C as the mobile phase, flow 0.5 mL/min and a refractive index detector [39].…”

Section: Methodsmentioning

confidence: 99%

Prebiotic Potential of Agave angustifolia Haw Fructans with Different Degrees of Polymerization

et al. 2014

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Inulin-type fructans are the most studied prebiotic compounds because of their broad range of health benefits. In particular, plants of the Agave genus are rich in fructans. Agave-derived fructans have a branched structure with both β-(2→1) and β-(2→6) linked fructosyl chains attached to the sucrose start unit with a degree of polymerization (DP) of up to 80 fructose units. The objective of this work was to assess the prebiotic potential of three Agave angustifolia Haw fructan fractions (AFF) with different degrees of polymerization. The three fructan fractions were extracted from the agave stem by lixiviation and then purified by ultrafiltration and ion exchange chromatography: AFF1, AFF2 and AFF3 with high (3-60 fructose units), medium (2-40) and low (2-22) DP, respectively. The fructan profile was determined with high-performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD), which confirmed a branched fructan structure. Structural elucidation was performed by Fourier Transform Infra-Red 12661Spectroscopy. The AFF spectrum shows characteristic fructan bands. The prebiotic effect of these fractions was assessed in vitro through fermentation by Bifidobacterium and Lactobacillus strains. Four growth patterns were observed. Some bacteria did not grow with any of the AFF, while other strains grew with only AFF3. Some bacteria grew according to the molecular weight of the AFF and some grew indistinctly with the three fructan fractions.

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“…In agave plants, fructans are their main photosynthetic product, and are synthesized and stored in the stem. Fructans are used by plants as a source of energy and as an osmoprotector during drought and cold stress periods …”

Section: Introductionmentioning

confidence: 99%

Fermentable sugars production by enzymatic processing of agave leaf juice

et al. 2017

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The Mexican mezcal industry annually processes approximately 2.92 × 105 t of mezcal agave, generating roughly 1.46 × 105 t of agave leaves per year, which represents a potential carbon source of at least 8170 t via enzymatic processing of agave leaf juice. This carbon source is considered an attractive alternative to produce biofuels and/or chemical products since it is produced and used without adversely affecting the environment. The aim of this investigation was to determine the effect of temperature, pH, enzyme concentration, and bioreaction time on the enzymatic hydrolysis of agave leaf juice enriched in fructan to maximize the fermentable sugars production from three varieties of mezcal agave, using a low‐cost commercial brand of hydrolase. This process generated a sugar‐enriched juice of 80.07–136.12 g/L of reducing sugars. A Box‐Behnken experimental design and a mathematical surface response analysis of the hydrolysis were used for process optimization.

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Study of Enzymatic Hydrolysis of Fructans fromAgave salmianaCharacterization and Kinetic Assessment

Cited by 29 publications

References 42 publications

Physicochemical Composition and Apparent Degree of Polymerization of Fructans in Five Wild Agave Varieties: Potential Industrial Use

Physicochemical Composition and Apparent Degree of Polymerization of Fructans in Five Wild Agave Varieties: Potential Industrial Use

Prebiotic Potential of Agave angustifolia Haw Fructans with Different Degrees of Polymerization

Fermentable sugars production by enzymatic processing of agave leaf juice

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