Potential prebiotic properties of flours from different varieties of sweet potato (Ipomoea batatas L.) roots cultivated in Northeastern Brazil

Albuquerque, Thatyane Mariano Rodrigues de; Borges, Camyla Wanderley Pereira; Cavalcanti, Mônica Tejo; Lima, Marcos dos Santos; Magnani, Marciane; Souza, Evandro Leite de

doi:10.1016/j.fbio.2020.100614

Cited by 35 publications

(29 citation statements)

References 42 publications

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“…SPRF were stored at room temperature in hermetically sealed polyethylene bags (Zip Lock, Brazilian Plast, São Paulo, Brazil) for up to 6 months. The physicochemical characteristics of SPRF examined in this study were previously reported (Albuquerque et al, 2020), as shown in Table 1.…”

Section: Preparation Of Flours From Different Potato Root Varietiesmentioning

confidence: 96%

“…Blanching for inactivation of enzymes was done with immersion of slices in hot water (100 • C) for 2 s and cold bath (7 • C). SPRF were obtained by drying the slices in an oven (American Lab, São Paulo, Brazil) with forced air circulation (55 • C, 6 hr) and grounding with a domestic mixer (Philips Walita, Varginha, Brazil) to obtain a fine powder (Albuquerque et al, 2020). SPRF were stored at room temperature in hermetically sealed polyethylene bags (Zip Lock, Brazilian Plast, São Paulo, Brazil) for up to 6 months.…”

Section: Preparation Of Flours From Different Potato Root Varietiesmentioning

confidence: 99%

“…TA B L E 1 Physicochemical parameters of flours from different sweet potato root varieties used in assays to evaluate potential prebiotic properties (Albuquerque et al, 2020)…”

Section: Preparation Of Flours From Different Potato Root Varietiesmentioning

confidence: 99%

“…The pH of the mixture was adjusted to 2-2.5 with 1 mol/L HCl, pepsin added (0.45 g in 0.1 mol/L HCl, 4.16 mL) and kept at 37 • C for 2 hr with stirring (130 rpm). Bovine bile (0.58 g) and pancreatin (0.93 g) mixed with 20.8 mL of 0.5 mol/L NaHCO 3 were incorporated into the mixture, pH was adjusted to 6.5-7 with 0.5 mol/L NaHCO 3 and maintained at 37 • C for 2 hr with stirring (45 rpm) (Albuquerque et al, 2020;Menezes et al, 2021a). Enzymes and reagents used to simulate gastrointestinal digestion were obtained from Sigma-Aldrich (St. Louis, MO, USA).…”

Section: In Vitro Digestion Of Sprfmentioning

confidence: 99%

“…Investigations regarding the effects of sweet potato roots and their by-products on human intestinal microbiota are still limited. Few studies have evaluated in vitro the prebiotic properties of an orange sweet potato root puree, as well as of different SPRF on probiotic Lactobacillus and Bifidobaterium in laboratory media, being found stimulatory effects on the growth of these microorganisms and increased production of organic acids, including SCFA (Albuquerque et al, 2020). Considering these aspects, this study evaluated the capability of flours from four different sweet potato root varieties of causing alterations in composition and driving the metabolic activity of human colonic microbiota in vitro.…”

Section: Introductionmentioning

confidence: 99%

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Effects of digested flours from four different sweet potato (Ipomoea batatas L.) root varieties on the composition and metabolic activity of human colonic microbiota in vitro

Albuquerque

Magnani

Lima

et al. 2021

Journal of Food Science

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This study evaluated the effects of flours from four different sweet potato root (SPR) varieties, being two with white peel and two with purple peel, on the composition and metabolic activity of human colonic microbiota in vitro. The capability of these SPR flours (20 g/L) to cause alterations in relative abundance of different bacterial groups found as part of human colonic microbiota, as well as in lactic acid and short-chain fatty acid production was evaluated during 48 hr of an in vitro colonic fermentation. The SPR flours were submitted to a simulated gastrointestinal digestion prior to use in experiments. The four SPR flours increased the relative abundance of Lactobacillus/Enterococcus (range: 0.49-4.48%) and Bifidobacterium (range: 0.32-3.27%) and decreased the relative abundance of Bacteroides/Prevotella (range: 0.29-7.49%), Clostridium histolyticum (range: 0.15-2.08%), and Eubacterium rectale/Clostridium coccoides (range: 0.28-3.86%) during the 48 hr of colonic fermentation. The four SPRF flours had positive prebiotic indexes (> 0.38) after 24 and 48 hr of colonic fermentation, reinforcing the occurrence of selective stimulatory effects on colonic microbiota. An increased metabolic activity of human colonic microbiota was caused by tested SPR flours, which was evidenced by decreased pH (range: 3.20-3.83) and increased lactic acid and short chain fatty acid production during the 48 hr of colonic fermentation. The four examined SPR flours were capable of causing positive alterations in composition and driving the metabolic activity of human colonic microbiota during in vitro colonic fermentation, which should be linked to their prebiotic properties. Practical Application:The four examined sweet potato root flours (SPRF) caused beneficial alterations in composition besides of driving the metabolic activity of human colonic microbiota in vitro. These results characterize the examined SPRF as candidates for use as prebiotic ingredients by food industry for formulation of value-added functional foods or dietary supplements.

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Section: Preparation Of Flours From Different Potato Root Varietiesmentioning

confidence: 96%

Section: Preparation Of Flours From Different Potato Root Varietiesmentioning

confidence: 99%

“…TA B L E 1 Physicochemical parameters of flours from different sweet potato root varieties used in assays to evaluate potential prebiotic properties (Albuquerque et al, 2020)…”

Section: Preparation Of Flours From Different Potato Root Varietiesmentioning

confidence: 99%

Section: In Vitro Digestion Of Sprfmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effects of digested flours from four different sweet potato (Ipomoea batatas L.) root varieties on the composition and metabolic activity of human colonic microbiota in vitro

Albuquerque

Magnani

Lima

et al. 2021

Journal of Food Science

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Sweet potato yield and quality characteristics affected by different late‐season irrigation levels

Zhou,

Hu,

Wang

et al. 2024

J Sci Food Agric

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BACKGROUNDSeasonal late‐season water deficits negatively affect the yield and quality of sweet potatoes in northern China. However, the amount of late‐season irrigation to achieve high yield and consistent quality storage root remains undetermined. We assessed the yield and some qualitative traits of sweet potatoes such as size, shape, skin/flesh colour, and nutritional content, as influenced by five irrigation levels (T0: unirrigated control, T1: 33% ETc, T2: 75% ETc, T3: 100% ETc, and T4: 125% ETc).RESULTSLate‐season irrigation significantly increased yield and marketable yield. Yields for T2 and T3 were significantly higher than other treatments, while T2 had the highest Grade A rating in a 2‐year test. The vertical length of storage roots gradually increased with an increase in irrigation level, while the maximum width remained unchanged. The proportion of long elliptic and elliptic storage roots also increased while the proportion of ovate, obovate, and round storage roots gradually decreased. The skin and flesh colours became more vivid as the level of irrigation increased, with the skin colour becoming redder and the flesh colour becoming more orange‐yellow. The levels of carotenoids, vitamin C, and soluble sugar were significantly higher in irrigated crops, with the highest VC and soluble sugar levels in T2 and the highest carotenoid levels in T3 treatment.CONCLUSIONTaken together, these results demonstrate the potential of moderate irrigation in the late‐season to improve both yield production and quality potential. The results are of great importance for improving the market value of sweet potatoes and increasing grower profits.This article is protected by copyright. All rights reserved.

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Recent Advances on Emerging Carbohydrates‐Based Prebiotics and its Potential Food Sources: Marine Algae, Seaweeds, Tropical Fruits, and Agri‐Food Wastes

et al. 2023

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Recent advances in food science and definition aspects of prebiotics are expanding the scope of prebiotic substrates. In this sense, new carbohydrate‐based prebiotics, such as xylooligosaccharides, isomaltooligosaccharides, chitooligosaccharides, lactosucrose, raffinose, neoagaro‐oligosaccharides, epilactose, and glucomannans are emerging. Thus, this review presents and discusses the recent advances in emerging carbohydrates‐based prebiotics and potential carbohydrate‐based prebiotic foods. In addition, the evolution of the prebiotic concept is detailed, and the worldwide prebiotics regulatory aspects are presented.

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Potential prebiotic properties of flours from different varieties of sweet potato (Ipomoea batatas L.) roots cultivated in Northeastern Brazil

Cited by 35 publications

References 42 publications

Effects of digested flours from four different sweet potato (Ipomoea batatas L.) root varieties on the composition and metabolic activity of human colonic microbiota in vitro

Effects of digested flours from four different sweet potato (Ipomoea batatas L.) root varieties on the composition and metabolic activity of human colonic microbiota in vitro

Sweet potato yield and quality characteristics affected by different late‐season irrigation levels

Recent Advances on Emerging Carbohydrates‐Based Prebiotics and its Potential Food Sources: Marine Algae, Seaweeds, Tropical Fruits, and Agri‐Food Wastes

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