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In vitro evaluation of yacon (Smallanthus sonchifolius) tuber flour prebiotic potential

Paper ID Volume ID Publish Year Pages File Format Full-Text
19007 43041 2015 10 PDF Available
Title
In vitro evaluation of yacon (Smallanthus sonchifolius) tuber flour prebiotic potential
Abstract

•Prebiotic potential of yacon tuber flour was tested upon probiotic strains.•Bacterial growth and production of metabolic end products proved prebiotic potential.•Yacon tuber flour promoted better growth performance than glucose for some strains.

Yacon [Smallanthus sonchifolius (Poepp. and Endl.) H. Robinson; Asteraceae] roots have been shown to be a source of prebiotic compounds. However, there are no known studies concerning processed yacon roots. The objective of this study was to investigate the potential prebiotic activity of yacon tuber flour. For this purpose, an aqueous extract was tested for selection of yacon incorporation and sterilization method and selection of the most favourable concentration to be tested for prebiotic activity. Once these conditions were identified, the potential prebiotic activity of the yacon extract was evaluated by determination of viable cell numbers and metabolic activity against four probiotic strains, namely, Enterococcus faecium 32, Bifidobacterium animalis Bo, Lactobacillus acidophilus Ki and Lactobacillus casei L26). Results showed that the best incorporation and sterilization method was to autoclave the supernatant, resultant from the yacon tuber flour suspension, at 121 °C for 20 min and add it to sterilized basal medium. For the confirmation of potential prebiotic activity, de Man–Rogosa–Sharpe (MRS) medium without a conventional carbon source (negative control), with 2% (w/v) glucose per se (positive control) and associated with 1% (w/v) yacon tuber flour were chosen. Yacon tuber flour revealed a potential prebiotic activity upon the growth of the probiotic strains tested, probably due to its fructooligosaccharides (FOS) content.

Keywords
Yacon; Prebiotic; Probiotic; Fructooligosaccharides; Lactobacillus; Bifidobacterium; Enterococcus
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 95, July 2015, Pages 96–105
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us