Nutritional composition of green asparagus (Asparagus officinalis L.), edible part and by-products, and assessment of their effect on the growth of human gut-associated bacteria

Asparagus is considered a healthy food with a high content of bioactive compounds. In this study, the proximate and mineral composition, non-digestible carbohydrates and bioactive compounds of edible spear, spear byproduct and root have been evaluated. Their activity on the growth of human gut-associated bacteria has been studied. The results support the high nutritional and functional value of the asparagus, including its byproducts, highlighting the potential of the non-edible parts to be used as prebiotics. A remarkable content in xylose, inulin, flavonoids and saponins has been found. It has been shown that the spear by-product can be selectively used to promote the growth of commensal or probiotic lactobacilli and bifidobacteria strains. It has been confirmed that any part of the asparagus has a potential future as a healthy food or as health-promoting ingredients, however more work is required to identify the compounds able to modulate the human gut microbiota.

Automated summary

This study evaluated the nutrient composition and bioactive compounds of asparagus, including its byproducts, and their effects on gut bacteria. The results showed that asparagus is a nutritious and functional food, with its byproducts potentially being used as prebiotics. Significant levels of xylose, inulin, flavonoids, and saponins were found. The spear by-product selectively promoted the growth of beneficial bacteria. Further research is needed to identify the compounds that can modulate the gut microbiota.