Título

Radical scavenging activity of an inulin-gallic acid graft and its prebiotic effect on Lactobacillus acidophilus in vitro growth

Autor

DANIEL ARIZMENDI COTERO

ADRIANA VILLANUEVA CARVAJAL

ROSA MARIA GOMEZ ESPINOZA

OCTAVIO DUBLAN GARCIA

AURELIO DOMINGUEZ LOPEZ

Nivel de Acceso

Acceso Abierto

Licencia

http://creativecommons.org/licenses/by-nc-nd/4.0

Materias

Inulin - ([1756-4646]) Molecular Grafting - ([1756-4646]) Prebiotics - ([1756-4646]) Radical Scavering Activity - ([1756-4646]) Research Subject Categories - ([1756-4646]) BIOLOGÍA Y QUÍMICA - (CTI)

Resumen o descripción

Dietary fibre contained in some vegetable food products can be

associated with phenolic compounds and therefore exhibits a significant

antioxidant activity (Saura-Calixto, Pérez-Jiménez, &

Goñi, 2009). This kind of fibre is known as antioxidant dietary fibre

(ADF) and because of its polymer structure it could show a considerable

prebiotic capacity as well. Some studies have suggested that

polyphenols associated with this dietary fibre could be released in

the gastrointestinal tract during digestion (Mercado-Mercado

et al., 2015). Hence, besides its prebiotic activity ADF could

increase the radical scavenging activity of the human gut

environment.

In order to generate a new antioxidant and prebiotic dietary fibre, gallic acid (GA) was grafted onto native

inulin. Inulin-gallic acid (IGA) graft was confirmed by UV and infrared spectroscopy (FT-IR). The antioxidant

activity was evaluated by spectroscopic methods and the prebiotic activity of IGA was determined

by In-Vitro growth of Lactobacillus acidophilus. UV spectra show absorbance peaks at 214 and 266–268 nm

showing aromatic ring presence in the IGA graft and FT-IR spectra showed a band at 1743 cm 1, confirming

the covalent bond between the polymer and GA. GA provides a significant antioxidant capacity to IGA

graft. Inulin shows a significant capacity to stimulate the growth of L. acidophilus and GA grafted onto inulin

(16.3 mg/g polymer) does not interfere with its prebiotic capacity. It is possible to provide radicalscavenging

capacity to inulin-type fructo-oligosaccharides avoiding the decrease of its prebiotic properties,

which could extend their potential use as functional foods.

CONACYT 370573

Editor

ELSEVIER

Fecha de publicación

1 de marzo de 2017

Tipo de publicación

Artículo

Recurso de información

http://hdl.handle.net/20.500.11799/67749

Fuente

1756-4646

Idioma

Inglés

Relación

número;29

Audiencia

Estudiantes

Investigadores

Repositorio Orígen

REPOSITORIO INSTITUCIONAL DE LA UAEM

Descargas

423