Aqueous extracts of Agave sisalana boles have prebiotic potential

Abstract

This work aimed at evaluating the prebiotic potential of the aqueous extract and crude polysaccharides from Agave sisalana boles by an in vitro screening. Crude polysaccharides were obtained from the aqueous bole extract by precipitation with acetone and re-suspended in water. The liquid extract and the polysaccharide solution were then spray dried and submitted to thermal analysis and quantification of metabolites. Prebiotic activity was checked on probiotic strains belonging to the Lactobacillus genus using inulin, fructo-oligosaccharides, fructose and glucose as positive controls. The powder of A. sisalana bole extract, which has recently been identified as a rich source of inulin, exhibited higher potential of fermentation compared with crude polysaccharides.

Looking inside Mexican Traditional Food as Sources of Synbiotics for Developing Novel Functional Products

“…The potential of ashen and green Agave bagasse as functional ingredients in supplemented cookies has been studied for the application of the chemical and functional properties of this plant noticing that it possesses mainly FOS and simple sugars [50]. Agave boles are rich in sugars and contains inulin with a similar degree of polymerization to those extracted from other sources such as Agave tequilana or Agave atrovirens [63]. The powder of A. sisalana bole extract, recently identified as a rich source of inulin, exhibited higher potential of fermentation compared with crude polysaccharides when it was used for several LAB fermentations [63].…”

“…Agave boles are rich in sugars and contains inulin with a similar degree of polymerization to those extracted from other sources such as Agave tequilana or Agave atrovirens [63]. The powder of A. sisalana bole extract, recently identified as a rich source of inulin, exhibited higher potential of fermentation compared with crude polysaccharides when it was used for several LAB fermentations [63]. Morán-Velázquez, Monribot-Villanueva, Bourdon, Tang, López-Rosas, Maceda-López, Villalpando-Aguilar, Rodríguez-López, Gauthier, Trejo, Azadi, Vilaplana, Guerrero-Analco and Alatorre-Cobos [64] evaluated the composition of A. fourcroydes spines includes hemicellulose, pectins, and monolignol subunits, flavonoids, and condensed tannins.…”