Artículo
Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo
Paesani, Candela
; Degano, Alicia Laura
; Salvucci, Emiliano Jesus
; Zalosnik Figueroa, María Inés
; Fabi, João Paulo; Sciarini, Lorena Susana
; Perez, Gabriela Teresa
Fecha de publicación:
05/2020
Editorial:
Academic Press Ltd - Elsevier Science Ltd
Revista:
Journal of Cereal Science
ISSN:
0733-5210
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Arabinoxylans (AX) are part of dietary fiber. They are currently under study due to their potential prebiotic effect. Wheat whole grain flours contain all the grain layers and, therefore, present a higher arabinoxylan content than white flour. It is known that the chemical structure of these compounds varies with the type of wheat cultivar and the tissue from which they are extracted. In this work, water soluble extractable arabinoxylans (WE-AX) from two types of wheat whole flours (hard and soft) were extracted. We characterized the molecular size distribution and the potential prebiotic effect of those extracts. The prebiotic effect was evaluated in vitro and confirmed in vivo. Bacterial group abundance (Lactobacillus, Bifidobacterium, Clostridium, Enterococcus, Bacteriodes and total bacteria) was determined by quantitative RT-PCR. The molecular size of AX from hard wheats was significantly higher than AX from soft wheats. Both extracts showed potential prebiotic activity by increasing the growth of beneficial bacteria in vitro and in vivo, decreasing the pathogens in the profile of intestinal microorganisms and increasing the amount of short chain fatty acids in the intestine. WE-AX from hard wheat showed a higher prebiotic activity. Prebiotic effect assessed in vitro and in vivo assays showed a significant correlation between both types of analysis. This finding suggests that the in vitro indices performed allow predicting the potential prebiotic effect in vivo.
Palabras clave:
ARABINOXYLANS
,
PREBIOTIC EFFECT
,
WHOLE WHEAT FLOUR
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Identificadores
Colecciones
Articulos(ICYTAC)
Articulos de INST. DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA
Articulos de INST. DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA
Citación
Paesani, Candela; Degano, Alicia Laura; Salvucci, Emiliano Jesus; Zalosnik Figueroa, María Inés; Fabi, João Paulo; et al.; Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo; Academic Press Ltd - Elsevier Science Ltd; Journal of Cereal Science; 93; 5-2020; 1-9
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