RESUMO
Inulin is a carbohydrate that belongs to fructans; due to its health benefits, it is widely used in the food and pharmaceutical industries. In this research, cabuya (Agave americana) was employed to obtain inulin by pulsed electric field-assisted extraction (PEFAE) and FTIR analysis confirmed its presence. The influence of PEFAE operating parameters, namely, electric field strength (1, 3 and 5 kV/cm), pulse duration (0.1, 0.2 and 0.5 ms), number of pulses (10,000, 20,000 and 40,000) and work cycle (20, 50 and 80%) on the permeabilization index and energy expenditure were tested. Also, once the operating conditions for PEFAE were set, the temperature for conventional extraction (CE) and PEFAE were defined by comparing extraction kinetics. The cabuya meristem slices were exposed to PEFAE to obtain extracts that were quantified, purified and concentrated. The inulin was isolated by fractional precipitation with ethanol to be characterized. The highest permeabilization index and the lowest energy consumption were reached at 5 kV/cm, 0.5 ms, 10,000 pulses and 20%. The same extraction yield and approximately the same amount of inulin were obtained by PEFAE at 60 °C compared to CE at 80 °C. Despite, the lower amount of inulin obtained by PEFAE in comparison to CE, its quality was better because it is mainly constituted of inulin of high average polymerization degree with more than 38 fructose units. In addition, TGA analyses showed that inulin obtained by PEFAE has a lower thermal degradation rate than the obtained by CE and to the standard.
Assuntos
Agave , Inulina , Inulina/química , Inulina/isolamento & purificação , Agave/química , Extratos Vegetais/química , Espectroscopia de Infravermelho com Transformada de Fourier , Eletricidade , TemperaturaRESUMO
This work aimed at evaluating the prebiotic potential of the aqueous extract and crude polysaccharides from Agave sisalana boles by an in vitro screening. Crude polysaccharides were obtained from the aqueous bole extract by precipitation with acetone and resuspension in water. The liquid extract and the polysaccharide solution were then spray dried and submitted to thermal analysis and quantification of metabolites. Prebiotic activity was checked on probiotic strains belonging to the Lactobacillus genus using inulin, fructo-oligosaccharides, fructose and glucose as positive controls. The powder of A. sisalana bole extract, which has recently been identified as a rich source of inulin, exhibited higher potential of fermentation compared with crude polysaccharides.
Assuntos
Agave/química , Extratos Vegetais/farmacologia , Prebióticos , Fermentação , Frutose , Inulina/isolamento & purificação , Inulina/metabolismo , Lactobacillus/efeitos dos fármacos , Oligossacarídeos , Extratos Vegetais/química , ProbióticosRESUMO
A polysaccharide was extracted from the roots of Pombalia calceolaria, a plant used in folk medicine in Northeastern Brazil, by decoction followed by precipitation with methanol, yielding a concentration of 13.0% w/w, and purification with acetone. The molar mass peak was estimated to be 4.0×10(3)Da using gel permeation chromatography (GPC). Polarized light photomicrography of histological sections revealed the presence of inulin in the cortical parenchyma. The chemical composition of inulin was identified by 1D and 2D NMR and FT-IR spectroscopy and the findings were compared with the literature. This is the first time inulin has been identified on FT-IR and NMR for the species Pombalia calceolaria.
Assuntos
Inulina/análise , Raízes de Plantas/química , Violaceae/química , Inulina/química , Inulina/isolamento & purificaçãoRESUMO
Pfaffia glomerata (Amaranthaceae) is popularly known as "Brazilian ginseng." Previous studies have shown that fructose is the major carbohydrate component present in its roots. Inulin-type fructans, polymers of fructose, are the most widespread and researched prebiotics. Here, we isolated and chemically characterized inulin extracted from P. glomerata roots and investigated its potential prebiotic effect. Fructans were isolated and their structures were determined using colorimetric, chromatography, polarimetry, and spectroscopic analysis. The degree of polymerization (DP) was determined, and an in vitro prebiotic test was performed. The structure of inulin was confirmed by chromatography and spectroscopic analysis and through comparison with existing data. Representatives from the genera Lactobacillus and Bifidobacterium utilized inulin from P. glomerata, because growth was significantly stimulated, while this ability is strain specific. The results indicated that inulin extracted from P. glomerata roots represents a promising new source of inulin-type prebiotics.
Assuntos
Amaranthaceae/química , Inulina/isolamento & purificação , Extratos Vegetais/isolamento & purificação , Raízes de Plantas/química , Precipitação Química , Inulina/química , Inulina/farmacologia , Lactobacillus/efeitos dos fármacos , Lactobacillus/crescimento & desenvolvimento , Extratos Vegetais/química , Extratos Vegetais/farmacologia , Polimerização , PrebióticosRESUMO
The polysaccharide inulin has great importance in the food and pharmaceutical industries. The degree of polymerization (DP) of inulin influences important properties, such as, solubility, thermal stability, sweetness power and prebiotic activity. Molecules with a high degree of polymerization are obtained through physical techniques for enrichment of the inulin chains because they are not commonly obtained from plants extract. Gas chromatography/Mass Spectrometry and (1)H Nuclear Magnetic Resonance analysis showed that inulin from Stevia rebaudiana roots has a degree of polymerization (DPn 28) higher than the value of DPn 12-15 for inulins from other plant species. Furthermore, the methodology of freeze/thaw to enrich the chains allowed us to increase the DP, similarly to other methodologies used for the enrichment of inulin chains. The prebiotic assays confirm that inulin from S. rebaudiana has a high DP. The combined use of these molecules with low degree of polymerization fructans seems to be advantageous to prolong the prebiotic effect in the colon. Our results suggest that S. rebaudiana roots are a promising source of high degree polymerization inulins.
Assuntos
Inulina/química , Stevia/química , Bifidobacterium/crescimento & desenvolvimento , Bifidobacterium/metabolismo , Meios de Cultura , Fermentação , Inulina/isolamento & purificação , Lactobacillus/crescimento & desenvolvimento , Lactobacillus/metabolismo , Polimerização , PrebióticosRESUMO
In this work two systems based on a carbohydrate polymer were studied: inulin as model system and inulin-orange juice as complex system. Both system were stored at different water activity conditions and subsequently characterized. Water adsorption isotherms type II were fitted by the GAB model and the water monolayer content was determined for each system. From thermal analyzes it was found that at low water activities (aw) systems were fully amorphous. As aw increased, crystallinity was developed. This behavior was corroborated by X-ray diffraction. In the inulin-orange juice system, crystallization appears at lower water activity caused by the intensification of the chemical interaction of the low molecular weight species contained in orange juice. Glass transition temperature (Tg), determined by modulated differential scanning calorimeter, decreased with aw. As water is adsorbed, the physical appearance of samples changed which could be observed by optical microscopy and effectively related with the microstructure found by scanning electron microscopy.
Assuntos
Fenômenos Químicos , Citrus sinensis , Inulina/química , Inulina/isolamento & purificação , Termogravimetria/métodos , Água/análise , Água/química , Difração de Raios XRESUMO
In recent years, there has been a growing appreciation on the relevance of gastrointestinal microflora in both ruminants and non-ruminants owing to revelation of their role in several physiological functions including digestion, nutrient utilization, pathogen exclusion, gastrointestinal development, immunity system, gut gene expression and quality of animal products. The ban imposed on the use of antibiotics and hormones in feed has compelled animal researchers in finding an alternative which could overcome the issues of conventional feed additives. Though the concept of prebiotic was evolved keeping in mind the gastrointestinal flora of human beings, presently animal researchers are exploring the efficiency of prebiotic (inulin) for modulating the gut ecosystem of both ruminants and non-ruminants. It was revealed that prebiotic inulin is found to exhibit desirable changes in the gut of non-ruminants like poultry, swine, rabbit etc for augmenting gut health and improvement of product quality. Similarly, in ruminants the prebiotic reduces rumen ammonia nitrogen, methane production, increase microbial protein synthesis and live weight gains in calves. Unlike other feed additives, prebiotic exhibits its effect in multipronged ways for overall increase in the performances of the animals. In coming days, it is expected that prebiotics could be the part of diets in both ruminants and non-ruminants for enabling modulation of gut microflora vis a vis animals productivity in ecological ways.
Assuntos
Animais , Carboidratos da Dieta , Suplementos Nutricionais , Flora , Trato Gastrointestinal , Inulina/análise , Inulina/isolamento & purificação , Probióticos/análise , Ração Animal/análise , Animais , MétodosRESUMO
Various carbon sources were evaluated for production of inulinase by yeast, Kluyveromyces marxianus MTCC 3995. Highest inulinase activity was observed with Dahlia extract (25.3 nkat mL-1) as carbon source. The enzyme activity was 1.4 folds higher than that observed in media containing pure chicory inulin (17.8 nkat mL-1). The yeast showed good growth on a simple medium containing dahlia extract (20% w/v) and yeast extract (2%w/v) as carbon and nitrogen source respectively, in 96 h. at 28°C and 120 rpm. Lowest inulinase yield (4.8 nkat mL-1) was seen in the medium containing glucose as C-source. Although varied inulinase levels were noticed on different C- sources, Inulinase: Sucrase (I/S) ratios were noticed to be similar. Among various protein sources tested, yeast extract was found to be the best source followed by beef extract (17.9 nkat mL-1) and peptone (13.8 nkat mL-1). The enzyme was optimally active at pH (4.0) and 50°C. TLC analysis of end product revealed that inulinase hydrolyzed inulin exclusively into fructose. Results suggest that the dahlia extract induced exoinulinase synthesis in Kluyveromyces marxianus and can be utilized as a potential substrate for inulinase production.
Assuntos
Estruturas Vegetais/enzimologia , Extratos Vegetais/análise , Frutose/análise , Inulina/análise , Inulina/isolamento & purificação , Kluyveromyces/isolamento & purificação , Leveduras/isolamento & purificação , Dahlia , Ativação Enzimática , MétodosRESUMO
The present study reports statistical medial optimization for chitinase production by a novel bacterial strain isolated from soil recently, which the name Chitinolyticbacter meiyuanensis SYBC-H1 is proposed. A sequential statistical methodology comprising of Plackett-Burman and response surface methodology (RSM) was applied to enhance the fermentative production of chitinase, in which inulin was firstly used as an effective carbon source. As a result, maximum chitinase activity of 5.17 U/mL was obtained in the optimized medium, which was 15.5-fold higher than that in the basal medium. The triplicate verification experiments were performed under the optimized nutrients levels which indicated that it well agreed with the predicted value.
Assuntos
Carbono/análise , Fermentação , Inulina/isolamento & purificação , Quitinases/análise , Quitinases/isolamento & purificação , Interpretação Estatística de Dados , Ativação Enzimática , Metodologia como Assunto , Otimização de Processos , MétodosRESUMO
Inulin is a non-digestible carbohydrate that is contained in many vegetables, fruits and cereals. It is industrially produced from the chicory's root (Cichorium intybus) and it is widely used as ingredient in functional foods. Inulin and its derivate compounds (oligofructose, fructooligosaccharides) are usually called fructans, as they are basically based on linear fructose chains. This review presents a description of inulin and its most common derivate compounds: chemical structure, natural sources, physic-chemical properties, technological functionality, industrial manufacturing, analytical method for determination and health benefits: prebiotic, dietary fiber, low caloric value, hypoglycemic action, enhancement of calcium and magnesium bioavailability. Potential benefits: lipid parameters regulation, reduction of colon cancer risk and others, improvement of immune response, intestinal disorders protection. From technological point of view, these compounds exhibit a variety of properties: thickener, emulsifier, gel forming, sugar and fat substitute, humectant, freezing point depression. Inulin and derivates are been used in pharmaceutical, chemical and processing industry as technological additives and excipients. They are also been used for animal feeding. They are been considered as "bioactive" compounds to be proposed as future packaging material. Fructans are proposed to be classified as "functional fiber", according to recent concepts based on physiological effects on individuals. This review of inulin and its derivates was useful to show the broad boundaries of these compounds in the food industry and why they may be considered as key ingredients in the expanding functional food market.