Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 92, Issue -, Pages 380-387Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2018.02.051
Keywords
Preblotic potential; Bacterial growth; Growth inhibition; Enzyme activity
Categories
Funding
- CONACYT [402440]
- AGARED
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The prebiotic effect of fructans is well known, including their beneficial influence on health. This study shows agave fructans impact as potential prebiotics, depending on their structure and polymerization degree (PD). The growth of seven probiotics and three pathogens was estimated by turbidimetric analysis and the latter (Salmonella typhinutrium, Staphylococcus aureus and Listeria monocytogenes) were submitted to growth inhibition tests in the presence of metabolites produced by probiotics. Lactobacillus easel and L. paracasel growth was optimal when supplemented with agave fructans. L. casei was grown in the presence of the extracted fractions obtained from Agave sabniana spp. crassipina (optical density (O.D.) 1.09 +/- 0.02, 0.98 +/- 0.03, 0.98 +/- 0.07, low, medium and high PD, respectively), A. sabniana var. lino (0.85 +/- 0.13), A. wrovirens (0.79 +/- 0.03) and A. tequilana spp. (0.89 +/- 0.03). The growth of L. paracasel was optimal when supplemented with those fractions obtained from the A. sabniana (O.D. 1.12 +/- 0.02, 1.18 +/- 0.02, 1.13 +/- 0.007, low, medium and high PD, respectively) and A. tequilana var. cede (1.18 +/- 0.01 and 1.15 +/- 0.02, medium and high PD, respectively) species. Both bacteria were tested in order to assess enzyme activity using API ZYM galleries after they were grown on agave fructans. The results show an increase of five enzymes (cysteine-arylamidase, alpha-chymotrypsin, beta-galactosidase, N-acetyl-beta-glucosaminidase and alpha-fucosidase).
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