In vitro Fermentation of Polysaccharides from Aloe vera and the Evaluation of Antioxidant Activity and Production of Short Chain Fatty Acids

Abstract

Soluble or fermentable fibre has prebiotic effects that can be used in the food industry to modify the composition of microbiota species to benefit human health. Prebiotics mostly target Bifidobacterium and Lactobacillus strains, among others, which can fight against chronic diseases since colonic fermentation produces short chain fatty acids (SCFAs). The present work studied the changes produced in the fibre and polyphenolic compounds during in vitro digestion of gel (AV) and a polysaccharide extract (AP) from Aloe vera, after which, these fractions were subjected to in vitro colonic fermentation to evaluate the changes in antioxidant capacity and SCFAs production during the fermentation. The results showed that the phenolic compounds increased during digestion, but were reduced in fermentation, as a consequence, the antioxidant activity increased significantly in AV and AP after the digestion. On the other hand, during in vitro colon fermentation, the unfermented fibre of AV and AP responded as lactulose and the total volume of gas produced, which indicates the possible use of Aloe vera and polysaccharide extract as prebiotics.

Cottage cheese enriched with lactobacilli encapsulated in alginate–chitosan microparticles forestalls perishability and augments probiotic activity

“…a plant species of long‐standing ethnomedicinal importance in Pakistan, has come to fore internationally as a food additive of prebiotic value (Nazirah et al., 2013) endorsed by leading global food regulatory authorities such as the Food and Drug Administration (FDA) of the United States (El‐Sayed & El‐Sayed, 2020). Not only is Aloe vera a cheaper and a more procurable source of prebiotics than those available in the market (Gullón et al., 2015), it is also especially enriched in prebiotic polysaccharides such as acemannan and fructans (Khangwal & Shukla, 2019; Tornero‐Martínez et al., 2019), the latter being a demonstrably better prebiotic than inulin (Quezada et al., 2017). The resulting amalgamation of Aloe vera and probiotics, fits the International Scientific Association of Probiotics and Prebiotics ISAPP consensual definition, of a synbiotic (Swanson et al., 2020), with the whole purportedly more beneficial than either of its constituent parts (Sanders & Marco, 2010).…”

Immunobiology and Application of Aloe vera-Based Scaffolds in Tissue Engineering

“… Aloe vera plant and chemical structure of its main components. Reproduced with permission from [ 12 ]. …”

Intestinal Anti-Inflammatory Improvement with Fenugreek Seeds as A prebiotic and Synbiotic with Lactobacillus acidophilus in Rats Experimentally Infected with Escherichia coli

“…The fenugreek containing diet influences gut flora containing lesser Escherichia and greater Lactobacillus concentrations (9). The SCFAs are considered candidates to necrotic enteritis prevention for many activities, in vitro studies showed that they exert antimicrobial and antioxidant efficacy on a wide range of pathogenic bacteria (13,31), favoring integrity of intestinal mucosal barrier (32) and modulate resistance to disease (33). Supplements containing SCFAs may modify the intestinal microbiota by acting as bacteriostatic and bactericidal (34).…”