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Agave Fructans: Their Effect on Mineral Absorption and Bone Mineral Content
Marı´a Isabel Garcı´a-Vieyra,Alicia Del Real,Mercedes G. Lo´pez 한국식품영양과학회 2014 Journal of medicinal food Vol.17 No.11
In this study we investigate the effect that Agave fructans as new prebiotics have on mineral absorption improvement. Forty-eight 12-week-old C57BL/6J mice were used in this study. Forty mice were ovariectomized and eight were sham-operated controls. Mice were fed standard diets or diets supplemented with 10% Agave fructans or 10% inulin fructans. Calcium and magnesium were evaluated as well as their excretion in feces. Osteocalcin levels were also measured; femur structure was studied by scanning electron microscopy. Other parameters, such as food intake, body weight, glucose, and short-chain fatty acid content, were recorded. Calcium in plasma and bone increased in Agave fructan groups (from 53.1 to 56 and 85 mg/L and from 0.402 to 0.474 and 0.478 g/g, respectively) and osteocalcin increased in all fructan groups (> 50%). Scanning electron microscopy showed that fructans were able to mitigate bone loss. In conclusion, we demonstrated that supplementation with Agave fructans prevents bone loss and improves bone formation.
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.
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.