SciELO - Scientific Electronic Library Online

 
vol.14 número2Nixtamalización asistida con ultrasonido: efecto en la transferencia de masa y propiedades fisicoquímicas de nixtamal, masa y tortillaCaracterísticas estructurales de almidones de plátano empleando HPSEC-MALLS-RI índice de autoresíndice de materiabúsqueda de artículos
Home Pagelista alfabética de revistas  

Servicios Personalizados

Revista

Articulo

Indicadores

Links relacionados

  • No hay artículos similaresSimilares en SciELO

Compartir


Revista mexicana de ingeniería química

versión impresa ISSN 1665-2738

Rev. Mex. Ing. Quím vol.14 no.2 Ciudad de México may./ago. 2015

 

Ingeniería de alimentos

 

Chemical composition, antioxidant capacity and prebiotic effect of aguamiel (Agave atrovirens) during in vitro fermentation

 

Composición química, capacidad antioxidante y el efecto prebiótico del aguamiel (Agave atrovirens) durante su fermentación in vitro

 

M.R. Romero-López1, P. Osorio-Díaz2, A. Flores-Morales3, N. Robledo2 and R. Mora-Escobedo1*

 

1 Escuela Nacional de Ciencias Biológicas. Instituto Politécnico Nacional, Plan de Carpio y Plan de Ayala S/N, Col. Sto. Tomás, CP. 11320. México, D.F., México. *Corresponding author. E-mail: rosalmora@hotmail.com.

2 Centro de Desarrollo de Productos Bióticos. Instituto Politécnico Nacional, Km 8.5 Carr. Yautepec-Jojutla, Col. San Isidro, C.P 62731. Yautepec, Morelos, México.

3 Instituto Tecnológico del Altiplano de Tlaxcala, Km. 7.55 Carr. Federal San Martín-Tlaxcala, C.P. 90122. San Diego Xocoyucan, Tlaxcala, México.

 

Received April 17, 2015
Accepted June 11, 2015

 

Abstract

Characterization of the compounds present in aguamiel (A. atrovirens) by standard methods can evaluate the potential health effect of aguamiel as a functional food or food ingredient. Aguamiel contained 89.61% moisture, 3.50% protein, 3.10% ash, and 61.31% total reduced sugars, of which 32.63% was total fructose and 28.68% was total glucose, while the fructooligosaccharides content was 15.51%. The aguamiel contained minerals such as potassium, calcium, and sodium in higher proportions, followed by iron, copper, magnesium, selenium and zinc. Were determined water-soluble vitamins B complex vitamins (B1, B2, B3 and B6) and ascorbic acid. It was found a total saponins content of 1.17 g/100 g of sample db, with anti-inflammatory activity. A total of nine essential and eight non-essential amino acids, of the 20 necessary for health, were determined in aguamiel. An additional characteristic was the phenolic compounds content, which exhibited antioxidant activity against DPPH and ABTS. The degree of polymerization of fructooligosaccharides was 5-10 determined by MALDI-TOF. The effect fructooligosaccharides prebiotics during in vitro fermentation and the quantification of short-chain fatty acids were evaluated.

Key words: aguamiel, fructooligosaccharides, prebiotic, antioxidant capacity, in vitro fermentation, short-chain fatty acids.

 

Resumen

La caracterización de los compuestos presentes en aguamiel (A. atrovirens) mediante métodos estandarizados, ayudaron a conocer el efecto potencial de éste en la salud como alimento funcional o ingrediente alimentario. El aguamiel tuvo 89.61% de humedad, 3.50% de proteína, 3.10% de cenizas, 61.31% azúcares reductores totales, de los cuales 32.63% es fructosa y 28.68% glucosa, mientras que el contenido de fructooligosacaridos fue 15.51%. El aguamiel contiene una mayor proporción de minerales como potasio, calcio y sodio, seguidos de hierro, cobre, magnesio, selenio y zinc. Se determinó el contenido de vitaminas hidrosolubles que incluyen el complejo B (B1, B2, B3 y B6) y ácido ascórbico. Se encontró un contenido de saponinas de 1.17 g/100 g muestra, las cuales tienen actividad anti-inflamatoria. En el aguamiel se encontraron además un total de nueve aminoácidos esenciales y ocho no esenciales, de los 20 necesarios para la salud. Una característica adicional fue el contenido de compuestos fenólicos, los cuales exhiben actividad antioxidante contra DPPH y ABTS. El grado de polimerización de los fructooligosacaridos fue de 5-10 el cual se realizó por MALDI-TOF. Durante la fermentación in vitro se evaluó el efecto prebiótico de los fructooligosacaridos y se cuantificaron los ácidos grasos de cadena corta.

Palabras clave: aguamiel, fructooligosacáridos, prebiótico, capacidad antioxidante, fermentación in vitro, ácidos grasos de cadena corta.

 

DESCARGAR ARTÍCULO EN FORMATO PDF

 

References

AACC. (2000). AACC International Approved Methods of Analysis, Editorial International Press, USA.         [ Links ]

Abdel, A. E. and Hucl, P. (1999). A rapid method for quantifying total anthocyanins in blue aleurone and purple pericarp wheats. Cereal Chemistry 76, 350-354.         [ Links ]

Alanís, G. J. and M. González. (2011). Formas de uso de los magueyes (Agave spp.) en Nuevo León, México. RESPYN 5, 287-299.         [ Links ]

Albalá, H. S., Veciana, N. M., Izquierdo, P. M. and Marine, F. A. (1997). Determination of water soluble vitamins in infant milk by high performance liquid chromatography. Journal of Chromatography 778, 247-253.         [ Links ]

Alcázar, M. F., Proal, N. J., Gallardo, V. T, Cháirez, H. I., Antileo, H. C. and A. Alvarado, P. A. (2014). Application of lechuguilla (Agave lechuguilla Torr.) extracts for copper (II) removal from water models by spherical agglomeration. Revista Mexicana de Ingeniería Bioquímica 13, 605-617.         [ Links ]

Alvarado, C., Camacho, R. M., Cejas, R. and Rodríguez, J. A. (2014). Profiling of commercial agave fructooligosaccharides using ultrafiltration and high performance thin layer cromatografy. Revista Mexicana de Ingeniería Bioquímica 2, 417-427.         [ Links ]

AOAC. (1995). Official Methods of Analysis of AOAC International, Editorial AOAC International, Switzerland.         [ Links ]

Arrizón, J., Morel, S., Gschaedler A., and Monsan, P. (2010). Comparison of the water-soluble carbohydrate composition and fructan structures of Agave tequilana plants of different ages. Food Chemistry 122, 123-130.         [ Links ]

Arts, M. J., Haenen, G. R., Voss, H. P. and Bast, A. (2004).Antioxidant capacity of reaction products limits the applicability of the trolox equivalent antioxidant capacity (TEAC) assay. Food and Chemical Toxicology 42,45-49.         [ Links ]

Bautista, D. N. and Arias, C. G. (2008). Bromatological chemical study about the aguamiel of Agave americana L. (Maguey). Ciencia e Investigación 11, 46-51.         [ Links ]

Bradford, M. M. (1976). A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry 72, 248-254.         [ Links ]

Brand, W. W., Cuvelier, M. E. and Berset, C. (1995). Use of free radical method to evaluate antioxidant activity. LWT-Food Science and Technology 22, 25-30.         [ Links ]

Cloutier, J. and Baffigo, M. (1999). Addition of vitamins and minerals to foods. Review of regulations in EU Member States. Scandinavian Journal of Food and Nutrition 43, 119-121.         [ Links ]

Escalante, A., Rodríguez, M. E., Martínez, A., López, M. A., Bolivar, F. and Gosset, G. (2004). Characterization of bacterial diversity in pulque, a traditional Mexican alcoholic fermented beverage, as determined by 16S rDNA analysis. FEMS Microbiology Letters 235, 273-279.         [ Links ]

Escalante, M. P., Blaschek, H. P., Barba, D. A., Santos, L. and De Leon, R. A. (2008). Identification of yeast and bacteria envolved in the mezcal fermentation of Agavesalmiana. Letters in Applied Microbiology 46, 626-630.         [ Links ]

FAO. (2004). Vitamin and Mineral Requirements in Human Nutrition. A report of a Joint FAO/WHO Expert. Editorial WHO/FAO, China.         [ Links ]

Gentry, H. S. (1998). Agaves of Continental North America. The University of Arizona Press. EEUU. pp.16.         [ Links ]

Gómez, E., Tuohy, K. M., Gibson, G. R., Klinder, A. and Costabile, A. (2010).in vitro evaluation of the fermentation properties and potential prebiotic activity of agave fructans. Journal of Applied Microbiology 108, 2114-2121.         [ Links ]

Hambidge, K. M. y Krebs, N.F. (2007). Zinc deficiency: a special challenge. Journal of Nutrition 137, 1101-1105.         [ Links ]

Hamer, H.M., Jonkers, D.M., Venema, K., Vanhoutvin, S. A., Troost, F.J, and Brummer R. J. (2008). Review article: the role of butyrate on colonic function. Alimentary Pharmacology and Therapeutics 27, 104-119.         [ Links ]

Havenaar, R. (2011). Intestinal health functions of colonic microbial metabolites: A review. Beneficial Microbes 2, 103-114.         [ Links ]

Hernández, R., Lugo, E. C., Diaz, L. and Villanueva, S. (2005). Extraction and indirect quantification of saponins from the Agave lechuguillatorrey. e-Gnosis 3, 1-9.         [ Links ]

Hernández, S. M., Osorio, D. P., Loarca, P. G., Reynoso, C. R., Tovar, J. and Bello, P. L. (2010). in vitro fermentability and antioxidant capacity of the indigestible fraction of cooked black beans (Phaseolus vulgaris L.), lentils (Lens culinaris L.) and chickpeas (Cicerarietinum L.). Journal of the Science of Food and Agriculture 90, 1417-1422.         [ Links ]

Hiai, S., Oura, H. and Nagakajima, T. (1976). Color reaction of some sapogenins and saponins with vanillin and sulphuric acid. Planta Medica 29, 116-122.         [ Links ]

Huebner, J., Wehling, R. L. and Hutkins, R. W. (2007). Functional activity of commercial prebiotics. International Dairy Journal 17, 770-775.         [ Links ]

Huskisson, E., Maggini, S. and Ruf, M. (2007). The role of vitamins and minerals in energy metabolism and well-being.The Journal of International Medical Research 35, 277-289.         [ Links ]

Islas, L. M., San Juan, G. R., Rodríguez, H. A. and Chavarria, H. N. (2005). Monoxenic production of the entomopathogenic nematode Steinernemacarpocapsae using culture media containing agave juice (aguamiel) from Mexican maguey-pulquero (Agave spp). Effects of the contents of nitrogen, carbohydrates and fat on infective juvenile production. Applied Microbiology and Biotechnology 68, 91-97.         [ Links ]

Jäger, S., Handschin, C., Pierre, J. and Spiegelman, B. M. (2007). AMP-activated protein kinase (AMPK) action in skeletal muscle via direct phosphorylation of PGC-1a. Proceedings of the National Academy of Science of USA 104, 12017-12022.         [ Links ]

Lukaski, H. C. (2004). Vitamin and mineral status: Effect on physical performance. Nutrition 20, 632-644.         [ Links ]

Makkar, H. P., Bluemmel, M., Borowy, N. K. and Becker, K. (1993). Gravimetric determination of tannins and their correlations with chemical and protein precipitation methods. Journal of the Science of Food and Agriculture 61, 161-165.         [ Links ]

Makola, D., Ash, D. M., Tatala, S. R., Latham, M. C., Ndossi, G. and Mehansho, H. (2003). A micronutrient-fortified beverage prevents iron deficiency, reduces anemia and improves the hemoglobin concentration of pregnant Tanzanian women. Journal of Nutrition 133, 1339-1346.         [ Links ]

McCleary, B. V., Murphy, A. and Mugford, D. C. (1997). Determination of oligofructans and fructan polysaccharides in foodstuffs by an enzymatic/spectrophotometric method: Collaborative Study. Journal of AOAC International 83, 356-364.         [ Links ]

Monterrosas, B. N., Arenas, O. M., Jimeínez, F. E., Jiménez, A. R., Zamilpa, A., González, C. M., Tortoriello, J. and Herrera, R. M. (2013). Anti-Inflammatory activity of different agave plants and the compound cantalasaponin-1. Molecules 18, 8136-8146.         [ Links ]

Nielsen, S. S. (2003). Food Analysis Laboratory Manual. Editorial Springer, USA.         [ Links ]

NMX-V-022. (1972). Aguamiel Normas Mexicanas. Editorial Dirección General de Normas, México.         [ Links ]

NMX-117-SSA1. (1994). Método de prueba para la determinación de cadmio, arsénico, estaño, plomo, estaño, cobre, hierro, zinc y mercurio en alimentos, agua potable y agua purificada por espectrometría de absorción atómica. Editorial Dirección General de Normas, México.         [ Links ]

Ortiz, B. R., Pourcelly, G., Doco, T., Williams, P., Dornier, M. and Pierre, B. M. (2008). Analysis of the main components of the aguamiel produced by the maguey-pulquero (Agave mapisaga) throughout the harvest period. Journal of Agricultural and Food Chemistry 56, 3682-3687.         [ Links ]

Sarbini, S. R., Kolida, S., Gibson, R. G. and Rastall, A. R. (2012). in vitro fermentation of commercial α-glucooligosaccharide by faecal microbiota from lean and obese human subjects. British Journal of Nutrition 109, 1980-1989.         [ Links ]

Saura, C. F. and Goni, I. (2004). The intake of dietary indigestible fraction in the Spanish diet shos the limitations of dietary fiber data for nutritional studies. European Journal of Clinical Nutrition 58, 1078-1082.         [ Links ]

Serrano, J., Goni, I. and Saura, C. F. (2007).Food antioxidant capacity determined by chemical methods may underestimate the physiological antioxidant capacity. Food Research International 40, 15-21.         [ Links ]

Shimizu, M. and Hachimura, S. (2011). Gut as a target for functional food. Trends in Food Science and Technology 22, 646-650.         [ Links ]

Singh, S. R. and Singh, R. P. (2010). Production of fructooligosaccharides from inulin by endoinulinases and their prebiotic potential. Food Technology and Biotechnology 48, 435-450.         [ Links ]

Slavin, J. (2013). Fiber and prebiotics: Mechanisms and health benefits. Nutrients 5, 1417-1435.         [ Links ]

Stewart, M. L., Timm, D. A. and Slavin, J. L. (2008). Fructooligosaccharides exhibit more rapid fermentation than long-chain inulin in an in vitro fermentation system. Nutrition 28, 329-334.         [ Links ]

Stoddart, L. A., Smith, N. J. and Milligan G. (2008). Free fatty acid receptors FFA1, -2, and -3: pharmacology and pathophysiological functions. Pharmacological Reviews 60, 405-417.         [ Links ]

Suntornsuk, L., Gritsanapun, W., Nilkamhank, S. and Paochom,A. (2002). Quantification of vitamin C content in herbal juice using direct titration. Journal of Pharmaceutical and Biomedical Analysis 28, 849-855.         [ Links ]

Ting, S. V. (1956). Rapid colorimetric methods for simultaneous determination of total reducing sugars and fructose in citrus juices. Journal Agricultural and Food Chemistry 4, 263-266.         [ Links ]

Tovar, R. C., Perales, S. C., Nava, C. A., Valera, M. L., Gómez, L. J., Guevara, L. F., Hernández, D. J. and Silos, H. E. (2011). Effect of aguamiel (Agave sap) on hematic biometry in rabbits and its antioxidant activity determination. Italian Journal of Animal Science 10, 10-21.         [ Links ]

Valadez, B. R., Bravo, V. G., Santos, S. S., Velasco, A. S. and Montville, T. J. (2012). The Artisanal production of pulque, a traditional beverage of the Mexican highlands. Probiotics Antimicrobial Proteins 4, 140-144.         [ Links ]

Walingo, K. M. (2005). Role of vitamin C (ascorbic acid) on human health- A review. African Journal of Food, Agriculture, Nutrition and Development 5, 1-25.         [ Links ]

Wenzel, M. E., Dan, M.C. T., Cardenette, H. L. G., Goni, I., Bello, P. L. A. and Lajolo, F. M. (2010). in vitro colonic fermentation and glycemic response of different kinds of unripe banana flour. Plan Foods for Human Nutrition 63, 379-385.         [ Links ]

WHO. (2012). World Health Organization, Guideline: Potassium intake for adults and children. Editorial WHO Library Cataloguing-in-Publication Data, Geneva.         [ Links ]

WHO/FAO/UNU (2007). (World Health Organization/Food and Agriculture Organization of the United Nations/United Nations University).Protein and amino acid requirements in human nutrition. Report of a joint WHO/FAO/UNU expert consultation. Editorial WHO Press, Switzerland.         [ Links ]

Willems, J. L. and Low, N. H. 2012. Major carbohydrate, polyol, and oligosaccharide profiles of Agave Syrup. Application of this data to authenticity analysis. Journal Agricultural and Food Chemistry 60, 8745-875.         [ Links ]

Yu Wang, M. A., Tao Zeng, M. D., Shu-e Wang, M. A., Wei Wang, M. A., Qian Wang, M. A. and Hong-Xia Yu, M. A. (2010). Fructooligosaccharides enhance the mineral absorption and counteract the adverse effects of phytic acid in mice. Nutrition 26, 305-311.         [ Links ]

Yun, J. W. (1996). Fructooligosaccharides-occurrence, preparation, and application. Enzyme and Microbial Technology 19, 107-117.         [ Links ]

Creative Commons License Todo el contenido de esta revista, excepto dónde está identificado, está bajo una Licencia Creative Commons