Agave cupreata fructans, encapsulation as pro and prebiotics
- Journal of Applied Biotechnology & Bioengineering
Vargas Alvarez Dolores, Mairel Valle-de la
paz, Roxana Reyes Rios, Daniel PeralesRosas
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The agave or maguey belongs to the agaváceas family, with long and fibrous leaves, among this species is the Agave cupreata, endemic to the state of Guerrero, the agave has various properties, among them is the high content of fructooligosaccharides (FOS) derived from the hydrolysis of fructans. It has been shown that it possesses prebiotic properties, due to its β bonds it cannot be hydrolyzed by intestinal tract secretions. Therefore, they beneficially affect the host and stimulate the growth of lactic acid bacteria (LAB), which are colonizing the intestinal microbiota and preventing the proliferation of pathogenic bacteria. Therefore, the objective is to design a prebiotic and probiotic with agave fructans. With Bifidobacterium lactis Bb12 and L. acidophilus La5, encapsulate them and evaluate their antimicrobial effect against Escherichia coli and Salmonella typhi. Materials and methods: an extraction of agave juice was carried out in a 1:1 ratio between grams of sample and water, in crude and cooked agave, later it was inoculated and fermented with LAB for 4 days, it was decided to encapsulate to evaluate the antimicrobial effect. against Escherichia coli and Salmonella typhi. Results: the antibiogram indicated that E. coli is resistant to ampicillin, however the cooked and crude agave juice inhibited to E. coli, the same way cooked and crude agave juice, inhibited the growth of S. typhi, but it did not show resistance to antibiotic. Conclusion: the agave juice inoculated with (BAL) has an inhibitory action against Escherichia coli and Salmonella typhi.
prebiotics, antimicrobial, fructans, agave