Characterization of modified agave fructans used as drug carriers to the colon by spectroscopy techniques

Miramontes-Corona, Carmen; Escalante, M.; Delgado, Ezequiel; Corona-González, Rosa Isela; Vázquez‐Torres, Humberto; Toríz, Guillermo

doi:10.1117/12.2526135

Cited by 2 publications

(1 citation statement)

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“…The laurylated samples presented degrees of substitution (DS) from 2.03 to 2.36, while the acetylated samples showed from 2.61 to 2.78 and the succinylated from 1.91 to 2.0. Some studies have reported similar DS [ 5 ] and others with lower DS [ 13 , 22 , 23 ] than those found in the present work; these differences are attributed to factors such as DP, type, and method of modification used (reaction conditions).…”

Section: Resultssupporting

confidence: 78%

Lauroylated, Acetylated, and Succinylated Agave tequilana Fructans Fractions: Structural Characterization, Prebiotic, Antibacterial Activity and Their Effect on Lactobacillus paracasei under Gastrointestinal Conditions

et al. 2023

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The effect of chemical modification of fractions of native agave fructans (NAF), high performance (HPAF), and a high degree of polymerization (HDPAF) by lauroylation, acetylation, and succinylation reactions on their prebiotic activity, antibacterial properties were evaluated and survival of L. paracasei in a simulated gastrointestinal system. The characterization of the reactions was confirmed by NMR and FTIR. The lauroylated and succinylated fructan fractions showed higher antibacterial activity against pathogenic bacteria such as Escherichia coli, Enterococcus faecalis and Staphylococcus aureus than the unmodified ones. Analyses with L. paracasei showed that the acetylated fructan fractions had a greater prebiotic effect, and simulated gastrointestinal tests demonstrated that the acetylated and succinylated fractions favored the survival of L. paracasei during the gastrointestinal phase. The effect of modifying the agave fructans fractions on the evaluated properties depended on the structure, size, and polarity of each incorporated functional group, as well as the degree of polymerization and substitution of each fraction. These results show that the chemical modification of the fructan fractions analyzed improves their functional properties, offering an alternative in the food and pharmaceutical industry.

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