Effects of Agave tequilana fructans with different degree of polymerization profiles on the body weight, blood lipids and count of fecal Lactobacilli/Bifidobacteria in obese mice

Abstract

Fructans are dietary fibers with beneficial effects on the gastrointestinal physiology and offer a promising approach for the treatment of some metabolic disorders associated with obesity. In vitro and in vivo studies were developed to test the safety of fructans obtained from Agave tequilana Weber var. azul. Additionally, an in vivo experiment using a diet-induced obesity model was performed to compare the effect of agave fructans with different degree of polymerization (DP) profiles: agave fructans with DP > 10 (LcF), agave FOS with DP < 10 (ScF), and agave fructans with and without demineralization (dTF, TF) versus commercial chicory fructans (OraftiSynergy1™) on the body weight change, fat, total cholesterol, triglycerides and count of fecal Lactobacillus spp. and Bifidobacterium spp. Results showed that A. tequilana fructans were not mutagenic and were safe even at a dose of 5 g per kg b.w. Obese mice that received ScF showed a significant decrease in body weight gain, fat tissue and total cholesterol without increasing the count of fecal Bifidobacteria. Whereas, obese mice that received LcF and TF showed decreased triglycerides and an increased count of fecal Bifidobacteria. Interestingly, although obese mice that received dTF did not show changes in body weight gain, fat tissue, total cholesterol or triglycerides, they showed an increase in the count of Bifidobacteria. These results demonstrate that both the degree of polymerization and the demineralization process can influence the biological activity of agave fructans.

Agave Inulin Supplementation Affects the Fecal Microbiota of Healthy Adults Participating in a Randomized, Double-Blind, Placebo-Controlled, Crossover Trial1–3

“…Additional characterization of bacterial crossfeeding via in vitro models and computational simulations will also help advance our understanding of the role of diet on the microbiome. Because rodent studies have provided evidence for the benefits of agave inulin supplementation on body composition, blood cholesterol, and blood glucose concentrations (45)(46)(47), further investigation is warranted to determine whether these effects translate into health benefits in human populations.…”

“…In vitro experimentation has demonstrated that agave inulin is readily fermented by bifidobacteria and lactobacilli (43,44). In addition, rodent studies have provided evidence that the botanical origin and chemical structure of different inulin-type fibers (e.g., agave inulin and chicory inulin) induce variable effects on body composition, blood cholesterol, and blood glucose concentrations (45)(46)(47). The prebiotic effects of agave inulin in healthy adults, however, are currently unknown.…”

Modulation of Gut Microbiota of Overweight Mice by Agavins and Their Association with Body Weight Loss

“…On the other hand, earlier investigations showed that mice fed with standard or high fat diet with agavins of low DP led to a body weight loss [10][11][12]. However, the microbial mechanisms remain in unclear [12,13].…”

“…However, the microbial mechanisms remain in unclear [12,13]. New molecular techniques that enable analysis of non-cultivable bacteria are starting to be applied in studies investigating the impact of prebiotics on the cecal microbiota.…”

Fructan stability in strawberry sorbets in dependence on their source and the period of storage

“…Fructans properties (healthy and technological) are dependent inter alia on the polymerization degree [21,30]. Inulin is the most commonly used in food industry, i.e., as the ingredients of dairy products, because of its prebiotic and also textural properties, bread, biscuits, cereal and meat products [21].…”