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Effect of agave fructans on the production of short chain fatty acid in mice
Silvia M. Gonza´lez-Herrera,Luis E. Simental-Mendı´a,Mercedes G. Lo´pez,Nuria E. Rocha-Guzma´n,Olga M. Rutiaga-Quin˜ones,Rau´ l Rodrı´guez-Herrera,Claudia I. Gamboa-Go´mez 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.5
The aim of this study was to evaluate the effect of agave fructans on short chain fatty acid (SCFA) production in mice (C57BL/6). Animals were randomly divided into three groups (n = 8): control group (CG), fructans from Agave tequilana group (FG) (55 g per day/kg of body weight), and oligrofructose group (OG) (55 g per day/kg of body weight). Treatments were administered oral via for 6 weeks. After 24 days of treatment (phase 1), both treated groups exhibited elevated levels of acetic (12%) and propionic (FG 66% and OG 38%) acids in comparison with the CG. After 42 days of treatment (phase 2), FG had higher concentrations of acetic (33%) and propionic (73%) acids than the CG; while OG exhibited higher levels of butyric (12%) and propionic (35%) acids compared with the CG. Fructans from Agave tequilana improve the production of SCFA in mice, suggesting a prebiotic activity.
Valentı´n Flores-Paya´n,Enrique J. Herrera-Lo´ pez,Javier Navarro-Laboulais,Alberto Lo´ pez-Lo´ pez 한국공업화학회 2015 Journal of Industrial and Engineering Chemistry Vol.21 No.1
A computational model for a reactor used in advanced water treatment was proposed to represent,simulate and predict the mass transfer process of ozone in water (gas–liquid). A graphic interface wasdesigned to simulate the ozone gas transfer into the liquid. In addition, the values of the mass transfercoefficient, and the self-decomposition of ozone, could be determined for different initial conditions. Themodel for ozone mass transfer was represented by two differential equations derived from the massbalances of the system. Finally a sensitivity analysis wasmade to determine the effect of the parametersover the operating variables.
M. Isabel Enríquez-Salazar,Fabiola Veana,Cristóbal N. Aguilar,Iliana M. De la Garza-Rodríguez,Mercedes G. Lo´pez,Olga M. Rutiaga-Quiñones,Jesú s A. Morlett-Chávez,Raúl Rodríguez-Herrera 한국식품과학회 2017 Food Science and Biotechnology Vol.26 No.4
Aguamiel is a beverage produced by some Agave species that is consumed in its fresh or fermented form. Despite its uses and popularity, seasonal effects on its microbial and chemical profiles are unknown. In this study, using aguamiel collected from A. salmiana and A. atrovirens during different seasons, we identified microorganisms by sequencing the 16S and 18S rDNA genes and determined their chemical profiles. In total, 49 microbial strains were identified (38 bacteria and 11 yeasts). The highest richness and biodiversity were observed during winter and summer. Different lactic acid bacteria and yeast genera with potential industrial applications were identified, such as Acetobacter, Lactobacillus, Leuconostoc, and Clavispora. The analysis of the chemical profiles indicated the presence of maltooligosaccharides and fructooligosaccharides, which are associated with human health improvements, during spring in Agave aguamiel. Aguamiel can be used in the food industry due to its microbiological and chemical profiles.