Crecimiento de Saccharomyces boulardii con agavinas acetiladas como fuente de carbono

Las agavinas son polímeros de fructosa provenientes del agave. Poseen enlaces β (2-1) y β (2-6), característica que no permite su hidrolisis por enzimas digestivas y las clasifica como oligosacáridos no digeribles. Estas moléculas han tomado relevancia debido a sus diferentes aplicaciones como encapsulantes de componentes bioactivos para liberarlos en sitios específicos y su capacidad prebiótica. Las bacterias del intestino grueso y cepas probióticas como Saccharomyces boulardii pueden fermentar las agavinas, generando cambios positivos en la microbiota. En esta investigación se evaluó la fermentabilidad de agavinas nativas, comerciales y acetiladas por la levadura probiótica S. boulardii, con el fin de compararlos como fuentes de carbono. Como resultado se obtuvo que el desarrollo celular en el medio con agavinas acetiladas fue mayor (9,0x10⁶ UFC/mL) respecto a las comerciales (5,7x10⁶ UFC/mL) y nativas (7,5x10⁵ UFC/mL), sin embargo, su crecimiento no fue mayor al medio con glucosa (3,5x10⁷UFC/mL).Agavins are polymers of fructose from agave that have β (2-1) and β (2-6) bonds, a characteristic that makes them resistant to hydrolysis by digestive enzymes and are classified non-digestible oligosaccharides. Currently, agavins have become relevant due to their different applications as an encapsulant of bioactive compounds to release them at specific sites and for their prebiotic characteristics. Bacteria from the large intestine and probiotic strains such as Saccharomyces boulardii can ferment agavins, generating positive changes in the microbiota. In this research, the fermentability of native, commercial and acetylated agavins by the probiotic yeast S. boulardii was evaluated, in order to compare them as carbon sources. As a result, it was obtained that the cell growth in the medium with acetylated agavins was higher (9,0x10⁶ CFU/mL) compared to commercial ones (5,7x10⁶ CFU/mL) and native agavins (7,5x10⁵ CFU/mL), however, its growth was not greater than the medium with glucosa (3,5x10⁷ CFU/mL)

Prebiotic Potential of Agave angustifolia Haw Fructans with Different Degrees of Polymerization

Inulin-type fructans are the most studied prebiotic compounds because of their broad range of health benefits. In particular, plants of the Agave genus are rich in fructans. Agave-derived fructans have a branched structure with both β-(2→1) and β-(2→6) linked fructosyl chains attached to the sucrose start unit with a degree of polymerization (DP) of up to 80 fructose units. The objective of this work was to assess the prebiotic potential of three Agave angustifolia Haw fructan fractions (AFF) with different degrees of polymerization. The three fructan fractions were extracted from the agave stem by lixiviation and then purified by ultrafiltration and ion exchange chromatography: AFF1, AFF2 and AFF3 with high (3–60 fructose units), medium (2–40) and low (2–22) DP, respectively. The fructan profile was determined with high-performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD), which confirmed a branched fructan structure. Structural elucidation was performed by Fourier Transform Infra-Red Spectroscopy. The AFF spectrum shows characteristic fructan bands. The prebiotic effect of these fractions was assessed in vitro through fermentation by Bifidobacterium and Lactobacillus strains. Four growth patterns were observed. Some bacteria did not grow with any of the AFF, while other strains grew with only AFF3. Some bacteria grew according to the molecular weight of the AFF and some grew indistinctly with the three fructan fractions

Anti-Inflammatory Activity of Different Agave Plants and the Compound Cantalasaponin-1

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Comparative Analysis of Fermentation Conditions on the Increase of Biomass and Morphology of Milk Kefir Grains

Kefir grains represent a symbiotic association group of yeasts, lactic acid bacteria and acetic acid bacteria within an exopolysaccharide and protein matrix known as kefiran. The mechanism of growth of a biomass of kefir after successive fermentations and optimal conditions is not well understood yet. Biomass growth kinetics were determined to evaluate the effects of temperatures (10 °C to 40 °C) and different substrates, such as monosaccharides (fructose, galactose, glucose), disaccharides (lactose, saccharose) and polysaccharides (Agave angustifolia fructans) at 2%, in reconstituted nonfat milk powder at 10% (w/v) and inoculated with 2% of milk kefir grain (105 CFU/g), after determining the pH kinetics. The best conditions of temperature and substrates were 20 °C and fructans and galactose. An increase in cells, grain sizes and a change in the morphology of the granules with the best substrates were observed using environmental scanning electron microscopy, confocal laser scanning microscopy and Image Digital Analysis (IDA). Kefir grains with agave fructans as their carbon source showed the higher fractal dimension (2.380), related to a greater co-aggregation ability of LAB and yeasts, and increase the formation of exopolysaccharides and the size of the kefir grains, which opens new application possibilities for the use of branched fructans as a substrate for the fermentation of milk kefir grains for the enhancement of cellular biomasses and exopolysaccharide production, as well as IDA as a characterization tool