Premium
Dehydrated apple‐based snack supplemented with Agave fructans exerts prebiotic effect regulating the production of short‐chain fatty acid in mice
Author(s) -
GonzálezHerrera Silvia Marina,
RochaGuzmán Nuria E.,
SimentalMendía Luis E.,
RodríguezHerrera Raúl,
Aguilar Cristóbal Noé,
Rutiaga-Quiñones Olga Miriam,
López Mercedes G.,
GamboaGómez Claudia I.
Publication year - 2019
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14026
Subject(s) - prebiotic , agave , food science , propionate , fructan , butyrate , chemistry , fructooligosaccharide , fatty acid , biology , biochemistry , sucrose , botany , fermentation
Abstract The effect of dehydrated apple‐based snack supplemented with Agave fructans on short‐chain fatty acids (SCFA) production in mice was evaluated. Animals were randomly divided into three groups ( n = 8): Control group (CG), oligofructose (OG), and Agave fructans (AG). After 24 days of treatment (stage 1), AG and OG showed elevated levels of acetate (10 µmol/g for both treatments), propionate (2.4 µmol/g for both treatments), and butyrate (1.5 and 3.2 µmol/g for OG and AG, respectively) compared with the CG. After 42 days of treatment (stage 2), AG had higher concentrations of acetate (20.8 µmol/g), propionate (2.1 µmol/g), and butyrate (5.5 µmol/g); whereas, OG only exhibited higher levels of acetate (16.8 µmol/g) and butyrate (5.6 µmol/g) in comparison with the controls. Dehydrated apple‐based snack supplemented with Agave fructans exhibits a prebiotic effect increasing SCFA production in mice. Practical applications Dehydrated fruit‐based snacks are generally perceived by consumers as healthy products with acceptable sensory attributes. They have a prolonged shelf life and may be consumed directly or cut into small parts for use in confectionery and bakery. In addition, the products derived from fruits plus prebiotics can enhance the beneficial effect on health and increase their consumption. This study opens up some commercial potential and technical challenges of using prebiotic‐based supplements.