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

Redondo-Cuenca, Araceli; Garcı́a-Alonso, Alejandra; Rodríguez-Arcos, Rocío; Castro, Irma; Alba, Claudio; Rodríguez, Juan Miguel Díaz; Goñi, Isabel

doi:10.1016/j.foodres.2022.112284

Cited by 14 publications

(14 citation statements)

References 54 publications

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“…This makes all parts of asparagus of interest for lowfat diets. Regarding their protein content, asparagus showed a remarkable contribution of this macronutrient, being significantly higher in the edible part with 48.82 g/100 g compared to the hard stem by-product with 14.96 g/100 g, while the root presented an intermediate value of 17.80 g/100 g. This trend agrees with Redondo-Cuenca et al [25] and Adouni et al [1].…”

Section: Root By-productsupporting

confidence: 89%

“…Table 1 shows the results of the proximal composition of the three parts of the asparagus analyzed expressed as g/100 g on a dry matter basis. The moisture was lowest in the root zone (59.00 g/100 g), while the basal stem by-product and spear edible portion showed similar values close to 90.00 g/100 g. Redondo-Cuenca et al [25] found values of 61.25 g/100 g dry matter for roots, 86.25 g/100 g for spear by-product and 88.03 g/100 g for edible portion in a green asparagus Primens variety. Root and spear edible part moisture values were also in agreement with those found by Adouni et al [1] and Palfi et al [26], respectively.…”

Section: Proximate Compositionmentioning

confidence: 91%

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Composition and Functional Properties of the Edible Spear and By-Products from Asparagus officinalis L. and Their Potential Prebiotic Effect

Goñi,

García-Alonso,

Alba

et al. 2024

Foods

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Asparagus is a healthy food appreciated for its organoleptic characteristics, nutritional composition and physiological properties. During its industrial processing, a large amount of by-products are generated, since only the apical part of the vegetable is considered edible and a large amount of by-products are generated that could be of nutritional interest. Therefore, the nutritional composition of the edible part and the two by-products of the plant (root and stem) was evaluated, including dietary fiber, inulin, low-molecular-weight carbohydrates, low-molecular-weight polyphenols and macromolecular polyphenols. The hydration properties, oil retention capacity, glucose retardation index and impact on bacterial growth of both probiotic bacteria and pathogenic strains were determined. All samples were high in fiber (>22 g/100 g dw), fructans (>1.5 g/100 g dw) and polyphenolic compounds (>3 g/100 g dw) and had good water-, oil- and glucose-binding capacity. In addition, they promoted the growth of probiotic strains but not pathogenic ones. The effects were more pronounced in the spear by-product samples and appear to be related to the components of dietary fiber. The results indicate that edible spear has potential beneficial effects on host health and microbiota when ingested as part of a healthy diet, while the by-products could be used as supplements and/or as natural ingredients in fiber-enriched foods that require emulsification and are intended to achieve a prebiotic effect.

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Section: Root By-productsupporting

confidence: 89%

Section: Proximate Compositionmentioning

confidence: 91%

Composition and Functional Properties of the Edible Spear and By-Products from Asparagus officinalis L. and Their Potential Prebiotic Effect

Goñi,

García-Alonso,

Alba

et al. 2024

Foods

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“…In this study, increases in the relative abundance of Akkermansia , Romboutsia , Parabacteroides , and Clostridium genera with a concomitant decrease in the relative level of Lactobacillus genera were classified in the gut microbial community of the HFF group, which was consistent with other reports [ 20 ]. In a previous study, supplementation with the non-edible components of green asparagus, which include xylose, inulin, flavonoids, and saponins, was demonstrated to facilitate the growth of Lactobacillus and Bifidobacteria genera with the execution of an in vitro culture model [ 21 ]. Additionally, Synbiotic supplement composed of probiotics, including Lactobacillus and Bifidobacteria genera, and prebiotics has been demonstrated to exhibit a statistically significant effect on decreases in obesity-related biomarkers in conducted clinical trials [ 22 ].…”

Section: Discussionmentioning

confidence: 99%

Influence of Symbiotic Fermentation Broth on Regulating Metabolism with Gut Microbiota and Metabolite Profiles Is Estimated Using a Third-Generation Sequencing Platform

Wu,

Huang,

Hong

et al. 2023

Metabolites

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Overnutrition with a high-fat or high-sugar diet is widely considered to be the risk factor for various metabolic, chronic, or malignant diseases that are accompanied by alterations in gut microbiota, metabolites, and downstream pathways. In this study, we investigated supplementation with soybean fermentation broth containing saponin (SFBS, also called SAPOZYME) in male C57BL/6 mice fed a high-fat-fructose diet or normal chaw. In addition to the lessening of weight gain, the influence of SFBS on reducing hyperlipidemia and hyperglycemia associated with a high-fat-fructose diet was estimated using the results of related biological tests. The results of gut microbial profiling indicated that the high-fat-fructose diet mediated increases in opportunistic pathogens. In contrast, SFBS supplementation reprogrammed the high-fat-fructose diet-related microbial community with a relatively high abundance of potential probiotics, including Akkermansia and Lactobacillus genera. The metagenomic functions of differential microbial composition in a mouse model and enrolled participants were assessed using the PICRUSt2 algorithm coupled with the MetaCyc and the KEGG Orthology databases. SFBS supplementation exerted a similar influence on an increase in the level of 4-aminobutanoate (also called GABA) through the L-glutamate degradation pathway in the mouse model and the enrolled healthy population. These results suggest the beneficial influence of SFBS supplementation on metabolic disorders associated with a high-fat-fructose diet, and SFBS may function as a nutritional supplement for people with diverse requirements.

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“…The nutritional values of raw and cooked asparagus are given in more detail in Table 2. A recent study by Redondo-Cuence et al [21] found A. officinalis and its by-products to have high nutritional and functional value. The findings not only indicate that the non-edible parts have high nutritional potential, but also that these parts may be used as prebiotics.…”

Section: Morphology and Phytoconstituents Of A Officinalismentioning

confidence: 99%

A Review of the Pro-Health Activity of Asparagus officinalis L. and Its Components

Olas

2024

Foods

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The genus Asparagus comprises about 300 species, including A. curilus, A. filicinus, A. reacemosus, and A. officinalis L. A particularly well-known member of the genus is Asparagus officinalis L., also known as “the king of vegetables”. Consuming A. officinalis makes an excellent contribution to a healthy diet. Modern studies have shown it to have a diuretic effect and promote defecation; it also demonstrates high levels of basic nutrients, including vitamins, amino acids and mineral salts. Moreover, it is rich in fiber. Asparagus contains large amounts of folic acid (10 cooked shoots provide 225 micrograms, or almost 50% of the daily requirement) and vitamin C (10 cooked shoots provide 25 mg). The present review describes the current literature concerning the pro-health properties of various parts of A. officinalis L., with a particular focus on its spears. It is based on studies identified in electronic databases, including PubMed, ScienceDirect, Web of Knowledge, Sci Finder, Web of Science, and SCOPUS. The data indicate that the various parts of A. officinalis, especially the spears, contain many bioactive compounds. However, although the extracts and chemical compounds isolated from A. officinalis, especially saponins, appear to have various biological properties and pro-health potential, these observations are limited to in vitro and animal in vivo models.

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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

Cited by 14 publications

References 54 publications

Composition and Functional Properties of the Edible Spear and By-Products from Asparagus officinalis L. and Their Potential Prebiotic Effect

Composition and Functional Properties of the Edible Spear and By-Products from Asparagus officinalis L. and Their Potential Prebiotic Effect

Influence of Symbiotic Fermentation Broth on Regulating Metabolism with Gut Microbiota and Metabolite Profiles Is Estimated Using a Third-Generation Sequencing Platform

A Review of the Pro-Health Activity of Asparagus officinalis L. and Its Components

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