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KMID : 1007520190280051493
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Food Science and Biotechnology
2019 Volume.28 No. 5 p.1493 ~ p.1498
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Effect of agave fructans on the production of short chain fatty acid in mice
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Gonzalez-Herrera Silvia M.
Simental-Mendia Luis E.
Lopez Mercedes G.
Rocha-Guzman Nuria E.
Rutiaga-Quinones Olga M.
Rodriguez-Herrera Raul
Gamboa-Gomez Claudia I.
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Abstract
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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.
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KEYWORD
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Agave fructan, Oligofructose, Short chain fatty acid, Mice, Prebiotic activity
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