RESUMO

In this study, a beverage made from a combination of Agave sap (AS) and prickly pear juice (PPJ) was analyzed for its nutrients and bioactive and potentially health-promoting compounds. The beverage was evaluated for its ability to act as an antioxidant, regulate glycemic properties, and undergo gut bacterial fermentation in vitro. The major mono- and oligosaccharides present in the beverage were galacturonic acid (217.74 ± 13.46 mg/100 mL), rhamnose (227.00 ± 1.58 mg/100 mL), and fructose (158.16 ± 8.86 mg/mL). The main phenolic compounds identified were protocatechuic acid (440.31 ± 3.06 mg/100 mL) and catechin (359.72 ± 7.56 mg/100 mL). It was observed that the beverage had a low glycemic index (<40) and could inhibit digestive carbohydrases. The combination of ingredients also helped to reduce gas production during AS fermentation from 56.77 cm3 to 15.67 cm3. The major SCFAs produced during fermentation were butyrate, acetate, and propionate, with valerate being produced only during the late fermentation of the AS. This beverage is rich in bioactive compounds, such as polyphenols and dietary fiber, which will bring health benefits when consumed.

Assuntos

Agave , Antioxidantes , Sucos de Frutas e Vegetais , Agave/química , Sucos de Frutas e Vegetais/análise , Antioxidantes/química , Antioxidantes/farmacologia , Antioxidantes/análise , Fermentação , Hidroxibenzoatos/análise , Polifenóis/análise , Polifenóis/química , Pyrus/química , Fenóis/análise , Fenóis/química , Ramnose/análise , Ramnose/química , Catequina/análise , Catequina/química , Catequina/análogos & derivados , Ácidos Hexurônicos

RESUMO

Fructooligosaccharides (FOS) are usually synthesized with pure enzymes using highly concentrated sucrose solutions. In this work, low-cost aguamiel and molasses were explored as sucrose alternatives to produce FOS, via whole-cell fermentation, with an Aspergillus oryzae DIA-MF strain. FOS production process was optimized through a central composite experimental design, with two independent variables: initial sucrose concentration in a medium composed of aguamiel and molasses (AgMe), and inoculum concentration. The optimized process-165 g/L initial sucrose in AgMe (adjusted with concentrated molasses) and 1 × 107 spores/mL inoculum concentration-resulted in an FOS production of 119 ± 12 g/L and a yield of 0.64 ± 0.05 g FOS/g GFi. Among the FOSs produced were kestose, nystose, 1-fructofuranosyl-nystose, and potentially a novel trisaccharide produced by this strain. To reduce the content of mono- and disaccharides in the mixture, run a successive fermentation was run with two Saccharomyces cerevisiae strains. Fermentations run with S. cerevisiae S227 improved FOS purity in the mixture from 39 ± 3% to 61.0 ± 0.6% (w/w) after 16 h of fermentation. This study showed that agro-industrial wastes such as molasses with aguamiel are excellent alternatives as substrate sources for the production of prebiotic FOS, resulting in a lower-cost process.

RESUMO

RESUMEN Agave salmiana es una subespecie originaria de México, ha sido participe en distintos periodos históricos, utilizado en la construcción, vestimenta, alimento y bebida. Destacando el aguamiel como subproducto, cuya particularidad es su alto contenido de azúcares (fructooligosacáridos). Algunos subproductos derivan del aguamiel, como el pulque y el jarabe de agave; el primero resultado de la fermentación y el segundo de la concentración de solutos mediante tratamientos térmicos y/o enzimáticos. Por lo anterior, el objetivo de esta revisión fue recopilar información de los últimos años sobre Agave salmiana y subproductos de interés nutricional y funcional, así como su uso en productos alimenticios, para lo cual se usaron las bases de datos: Medline/PubMed, SciELO, ELSEVIER, así como Normas Oficiales Mexicanas y páginas web privadas. La estrategia de búsqueda se realizó combinando el uso de operadores booleanos "AND" y "OR", utilizando las siguientes palabras: aguamiel and characterization, pulque and microorganisms or fermentation, agave syrup and bread. Esta revisión concluye que el consumo, de manera controlada, de los subproductos de Agave salmiana, trae consigo múltiples beneficios a la salud, principalmente al fortalecer la microbiota intestinal, por lo que pueden ser incluidos en la dieta habitual de una persona sana, además, pueden ser utilizados como parte del tratamiento nutricional, en bajas cantidades, en patologías como diabetes tipo 2 e intolerancia a la insulina, colitis ulcerosa y cáncer de colon siempre con supervisión médica. Por otra parte, aún existe la necesidad de generar más información sobre el tema a través de investigación científica.

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ABSTRACT Agave salmiana is a native subspecies from Mexico, it has been part of different historical periods, used in construction, clothing, food and drink; highlighting the aguamiel as a by-product, whose particularity is its high sugar content (fructooligosaccharides). Some by-products are derived from aguamiel, such as pulque and agave syrup; the first is the result of fermentation and the second of the concentration of solutes by thermal and/or enzymatic treatments. Therefore, the objective of this review was to collect recent information about Agave salmiana and by-products of nutritional and functional interest, as well as use in food products. We used the following databases were used: Medline/PubMed, SciELO, ELSEVIER, as well as the Official Mexican Standards and private web pages. The search strategy was carried out with the boolean operators "AND" and "OR", using the following words: aguamiel and characterization, pulque and microorganisms or fermentation, agave syrup and bread. This review concludes that the consumption, in a controlled manner, of the by-products of Agave salmiana, brings with it multiple health benefits, mainly by strengthening the intestinal microbiota, so they can be included in the usual diet of a healthy person. In addition, by-products can be used as part of nutritional treatments, in low amounts, for diseases such as type 2 diabetes and insulin intolerance, ulcerative colitis and colon cancer, always with medical supervision. On the other hand, there is still a need to generate more information about the subject through scientific research.

RESUMO

Dysbiosis of the gut microbiota has been associated with different illnesses and emotional disorders such as stress. Traditional fermented foods that are rich in probiotics suggest modulation of dysbiosis, which protects against stress-induced disorders. The academic stress was evaluated in medical students using the SISCO Inventory of Academic Stress before and after ingestion of an aguamiel-based beverage fermented with Lactobacillus plantarum, Lactobacillus paracasei and Lactobacillus brevis (n = 27) and a control group (n = 18). In addition, microbial phyla in feces were quantified by qPCR. The results showed that the consumption of 100 mL of a beverage fermented with lactic acid bacteria (3 × 108 cfu/mL) for 8 weeks significantly reduced academic stress (p = 0.001), while the control group (placebo intervention) had no significant changes in the perception of academic stress (p = 0.607). Significant change (p = 0.001) was shown in the scores for environmental demands, and physical and psychological factors. Consumption of the fermented beverage significantly increased the phyla Firmicutes and Bacteroidetes but not Gammaproteobacteria. No significant changes were found in the control group, except for a slight increase in the phylum Firmicutes. The intake of this fermented beverage suggest a modulation of gut microbiota and possible reduction in stress-related symptoms in university students, without changing their lifestyle or diet.

Assuntos

Agave , Alimentos Fermentados/microbiologia , Probióticos/administração & dosagem , Estresse Psicológico/terapia , Estudantes de Medicina/psicologia , Adulto , Disbiose/microbiologia , Disbiose/psicologia , Fezes/microbiologia , Feminino , Fermentação , Microbioma Gastrointestinal , Humanos , Lactobacillales , Estudos Longitudinais , Masculino , México , Estudos Prospectivos , Método Simples-Cego , Estresse Psicológico/microbiologia , Adulto Jovem

RESUMO

The use of ohmic heating (OH) processing technologies in beverages might provide a higher quality value to the final product; consumers tended to prefer more natural products with minimum preservative substances. The aim of this work was to evaluate the effect of OH over the presence of microorganisms in "aguamiel" as well as to study the effects on physicochemical analysis like total sugars, soluble solids, electric conductivity pH, and color. The results showed that the conductivity of "aguamiel" was 0.374 s/m, this as temperature increased, conductivity rose as well. During OH a bubbling was observed when reaching 70 °C due to the generation of electrochemical reactions during the OH process. OH had a significant effect in the reduction of E. coli, yeast, and lactobacillus compared to conventional pasteurization, reaching optimal conditions for its total inactivation. Regarding its physicochemical properties, both treatments, conventional pasteurization and OH, did not show negative changes in aguamiel, demonstrating that OH technology can be a feasible option as a pasteurization technique. In conclusion it is important to notice that negative changes were not found in quality, color and sugars of "aguamiel". Therefore, ohmic heating can be an option to replace traditional methods used for pasteurization.

RESUMO

Aguamiel is the sap collected from agave, while pulque is the result of the natural fermentation of aguamiel. Despite its ancestral origin and numerous publications on pulque production, little is known about the evolution and concentration of sugars and fructo-oligosaccharides in aguamiel, either during its daily accumulation or through the agave production lifetime. In this study, we examined aguamiel composition in three agave plants during their productive lifetime (4 to 9 months). After each collection, the agave pine is scraped to induce aguamiel to flow into an internally created cavity (cajete), producing a residual bagasse (metzal). We found that the concentration of agave fructans and sucrose, as well as the fructan profile, change during the aguamiel production process. During the daily collection, a small amount of agave fructans released from the pine by scraping is drawn into the cajete with the first milliliters of sap where it is then diluted with the inflow of aguamiel. The main component of aguamiel is the sucrose produced in high concentration in the leaves through photosynthesis and then hydrolyzed in the cajete as aguamiel accumulates. We also describe how the fructan profile changes during the accumulation of aguamiel in the cajete. In addition to the varying amount of sucrose that is hydrolyzed in the aguamiel accumulated, we found that fructo-oligosaccharides are either diluted, consumed, or hydrolyzed, depending on the plant and its production stage, thus yielding different fructan profiles. New fructo-oligosaccharides are, in some cases, synthesized by bacteria present in aguamiel. These profiles were also observed in aguamiel collected from ten different plants in the same production region. We also found that a considerable amount of agave fructans is lost in metzal (bagasse), the agave material that is scraped and thrown away twice a day during the production process.

RESUMO

Maternal obesity (MO) during pregnancy and lactation leads to maternal and offspring metabolic dysfunction. Recent research has suggested that probiotics might be a novel approach to counteract these unwanted MO effects. The aim of this research was to analyze the impact of Leuconostoc SD23, a probiotic isolated from aguamiel (traditional Mexican drink), on MO metabolism in rats at the end of lactation (21 days). From weaning through lactation, control female Wistar rats (C) ate chow (5% fat) or high-energy obesogenic diet (MO; 25% fat). Half the C and MO mothers received a daily dose (1 × 1010 CFU/ml) of probiotic orally, control with probiotic (CP) and MO with probiotic (MOP), 1 month before mating and through pregnancy and lactation. Histological analyses of the liver, white adipose tissue and small intestine, body composition, glucose, insulin, triglycerides, and leptin were determined in mothers at the end of lactation. Maternal weight during pregnancy was greater in MO than C mothers, but similar at the end of lactation. Probiotic intervention had no effect on maternal weight. However, at the end of lactation, percentage of body fat was higher in MO than C, CP, and MOP. Serum glucose, homeostasis model assessment of insulin resistance, and triglycerides were higher in MO versus C, CP, and MOP. MO small intestine villus height was higher versus MOP, C, and CP. Leuconostoc SD23 did not present adverse effects in C. Conclusions: maternal administration of Leuconostoc SD23 has beneficial effects on maternal metabolism, which holds possibilities for preventing adverse offspring metabolic programming.

Assuntos

Leuconostoc , Fenômenos Fisiológicos da Nutrição Materna , Obesidade/dietoterapia , Efeitos Tardios da Exposição Pré-Natal/prevenção & controle , Probióticos/administração & dosagem , Tecido Adiposo Branco/metabolismo , Tecido Adiposo Branco/patologia , Adiposidade/fisiologia , Administração Oral , Animais , Dieta Hiperlipídica/efeitos adversos , Modelos Animais de Doenças , Feminino , Humanos , Resistência à Insulina , Lactação/psicologia , Fígado/metabolismo , Fígado/patologia , Masculino , Obesidade/etiologia , Obesidade/metabolismo , Gravidez , Efeitos Tardios da Exposição Pré-Natal/sangue , Efeitos Tardios da Exposição Pré-Natal/etiologia , Efeitos Tardios da Exposição Pré-Natal/patologia , Probióticos/efeitos adversos , Ratos , Ratos Wistar , Triglicerídeos/metabolismo , Desmame

RESUMO

High-fat diet (HFD) consumption induces obesity and increases blood glucose, insulin resistance, and metabolic disorders. Recent studies suggest that probiotics might be a novel approach to counteract these effects in the treatment of obesity. Here, we evaluated the effect of Leuconostoc mesenteroides subsp. mesenteroides SD23 on obesity-related metabolic dysfunction. In the present study, mice were randomly divided into four dietary groups: standard diet (C), HFD (OB), standard diet with L. mesenteroides SD23 (CP), and HFD with L. mesenteroides SD23 (OBP). Diets were maintained for 14 weeks. Animal weight was monitored and biochemical and histological analyses were performed after intervention. OB showed metabolic dysfunction, and increased the number of larger adipocytes compared to C. OB induced liver tumor necrosis factor-α (TNF-α) expression, increased cholesterol, leptin, and glucose levels compared to C. OBP reduced body weight, glucose, cholesterol, and leptin levels and improved glucose tolerance compared to OB. OBP also reduced liver steatosis, the number of larger adipocytes in adipose tissue, and reduced the villus height in the small intestine. OBP decreased expression of TNF-α and increased expression of IL-10 in liver. The parameters evaluated in the CP were similar to the C. This study provides novel evidence that dietary intervention with L. mesenteroides SD23 improves metabolic dysfunction related to obesity in HFD-fed mice.

Assuntos

Leuconostoc , Obesidade/terapia , Probióticos/administração & dosagem , Tecido Adiposo/patologia , Animais , Glicemia/metabolismo , Peso Corporal , Colesterol/metabolismo , Fígado/patologia , Masculino , Camundongos , Camundongos Endogâmicos C57BL

RESUMO

Pulque is a traditional Mexican alcoholic beverage produced from the fermentation of the fresh sap known as aguamiel (mead) extracted from several species of Agave (maguey) plants that grow in the Central Mexico plateau. Currently, pulque is produced, sold and consumed in popular districts of Mexico City and rural areas. The fermented product is a milky white, viscous, and slightly acidic liquid beverage with an alcohol content between 4 and 7° GL and history of consumption that dates back to pre-Hispanic times. In this contribution, we review the traditional pulque production process, including the microbiota involved in the biochemical changes that take place during aguamiel fermentation. We discuss the historical relevance and the benefits of pulque consumption, its chemical and nutritional properties, including the health benefits associated with diverse lactic acid bacteria with probiotic potential isolated from the beverage. Finally, we describe the actual status of pulque production as well as the social, scientific and technological challenges faced to preserve and improve the production of this ancestral beverage and Mexican cultural heritage.

RESUMO

The aim of this work was to improve the production of fructosyltransferase (FTase) by Solid-State Fermentation (SSF) using aguamiel (agave sap) as culture medium and Aspergillus oryzae DIA-MF as producer strain. SSF was carried out evaluating the following parameters: inoculum rate, incubation temperature, initial pH and packing density to determine the most significant factors through Box-Hunter and Hunter design. The significant factors were then further optimized using a Box-Behnken design and response surface methodology. The maximum FTase activity (1347U/L) was obtained at 32°C, using packing density of 0.7g/cm(3). Inoculum rate and initial pH had no significant influence on the response. FOS synthesis applying the enzyme produced by A. oryzae DIA-MF was also studied using aguamiel as substrate.

Assuntos

Aspergillus oryzae/metabolismo , Biotecnologia/métodos , Hexosiltransferases/metabolismo , Oligossacarídeos/biossíntese , Aspergillus oryzae/enzimologia , Meios de Cultura , Fermentação , Concentração de Íons de Hidrogênio , Temperatura , Resíduos

RESUMO

Pulque is a traditional fermented alcoholic, acidic, viscous drink of the Mexican central highlands. Its production from the "aguamiel" (sap) of agave plants dates back ~1,500 years and continues to be made by artisanal methods. However, the variability of pulque's quality and its instability hamper its widespread distribution and consumption. Microbiological surveys of pulque from three ranches revealed tremendous variability in the types and quantity of the indigenous microbiota. The population of lactic acid bacteria ranged from 6 × 10(7) to 2 × 10(11) CFU/mL. This variability might be attributed to the conditions on the ranches where the pulque was made. In an attempt to identify these sources of variability, the microbial populations of aguamiel and pulque from a single agave plant were determined. Surprisingly, the population size of the "unfermented" aguamiel and the pulque converged by the end of 3 weeks. The potential use of bacteriocinogenic LAB and known starter cultures to improve pulque properties are discussed.