In vitro prebiotic activity of inulin-rich carbohydrates extracted from Jerusalem artichoke (Helianthus tuberosus L.) tubers at different storage times by Lactobacillus paracasei
- Autores
- Rubel, Irene Albertina; Diego Genovese; Guillermo Manrique; Ethel Pérez
- Año de publicación
- 2014
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- In the present work the in vitro prebiotic activity of inulin-rich carbohydrates using Lactobacillus paracasei as probiotic microorganism was determined. With this purpose, inulin-rich carbohydrates samples from Jerusalem artichoke tubers stored at 4–5 °C during different times along an overall period of 8 months were extracted.Extraction yield, inulin content and average polymerization degree of inulin-rich carbohydrates samples were also determined. For all samples, extraction yield and inulin content decreased with storage time. In particular, inulin content exhibited values within the range of commercial food grade inulin (≥85%). Average polymerization degree values decreased with storage time ranging from 12.1 to 8.3. The in vitro prebiotic activity of inulinrich carbohydrates samples was assessed using a prebiotic activity score which considered the growing ratio relative to glucose of L. paracasei as well as of the enteric bacteria Escherichia coli when such carbohydrates were used as C source. Inulin-rich carbohydrates extracted from tubers cold-stored during 4 months showed the highest prebiotic activity score, even higher than the corresponding to a commercial food grade inulin, indicating that this sample should be used as a prebiotic food ingredient, representing a potential alternative to the available commercial inulin obtained from chicory roots.
- Materia
-
Ciencias Químicas
Inulin
Prebiotic
Polymerization degree
Jerusalem artichoke tubers
Cold storage - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- http://creativecommons.org/licenses/by-nc-sa/4.0/
- Repositorio
- Institución
- Comisión de Investigaciones Científicas de la Provincia de Buenos Aires
- OAI Identificador
- oai:digital.cic.gba.gob.ar:11746/7311
Ver los metadatos del registro completo
id |
CICBA_e622be654014f49efe53a1d46406b712 |
---|---|
oai_identifier_str |
oai:digital.cic.gba.gob.ar:11746/7311 |
network_acronym_str |
CICBA |
repository_id_str |
9441 |
network_name_str |
CIC Digital (CICBA) |
spelling |
In vitro prebiotic activity of inulin-rich carbohydrates extracted from Jerusalem artichoke (Helianthus tuberosus L.) tubers at different storage times by Lactobacillus paracaseiRubel, Irene AlbertinaDiego GenoveseGuillermo ManriqueEthel PérezCiencias QuímicasInulinPrebioticPolymerization degreeJerusalem artichoke tubersCold storageIn the present work the in vitro prebiotic activity of inulin-rich carbohydrates using Lactobacillus paracasei as probiotic microorganism was determined. With this purpose, inulin-rich carbohydrates samples from Jerusalem artichoke tubers stored at 4–5 °C during different times along an overall period of 8 months were extracted.Extraction yield, inulin content and average polymerization degree of inulin-rich carbohydrates samples were also determined. For all samples, extraction yield and inulin content decreased with storage time. In particular, inulin content exhibited values within the range of commercial food grade inulin (≥85%). Average polymerization degree values decreased with storage time ranging from 12.1 to 8.3. The in vitro prebiotic activity of inulinrich carbohydrates samples was assessed using a prebiotic activity score which considered the growing ratio relative to glucose of L. paracasei as well as of the enteric bacteria Escherichia coli when such carbohydrates were used as C source. Inulin-rich carbohydrates extracted from tubers cold-stored during 4 months showed the highest prebiotic activity score, even higher than the corresponding to a commercial food grade inulin, indicating that this sample should be used as a prebiotic food ingredient, representing a potential alternative to the available commercial inulin obtained from chicory roots.2014-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://digital.cic.gba.gob.ar/handle/11746/7311enginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2014.02.024info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/reponame:CIC Digital (CICBA)instname:Comisión de Investigaciones Científicas de la Provincia de Buenos Airesinstacron:CICBA2025-09-29T13:40:22Zoai:digital.cic.gba.gob.ar:11746/7311Institucionalhttp://digital.cic.gba.gob.arOrganismo científico-tecnológicoNo correspondehttp://digital.cic.gba.gob.ar/oai/snrdmarisa.degiusti@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:94412025-09-29 13:40:22.946CIC Digital (CICBA) - Comisión de Investigaciones Científicas de la Provincia de Buenos Airesfalse |
dc.title.none.fl_str_mv |
In vitro prebiotic activity of inulin-rich carbohydrates extracted from Jerusalem artichoke (Helianthus tuberosus L.) tubers at different storage times by Lactobacillus paracasei |
title |
In vitro prebiotic activity of inulin-rich carbohydrates extracted from Jerusalem artichoke (Helianthus tuberosus L.) tubers at different storage times by Lactobacillus paracasei |
spellingShingle |
In vitro prebiotic activity of inulin-rich carbohydrates extracted from Jerusalem artichoke (Helianthus tuberosus L.) tubers at different storage times by Lactobacillus paracasei Rubel, Irene Albertina Ciencias Químicas Inulin Prebiotic Polymerization degree Jerusalem artichoke tubers Cold storage |
title_short |
In vitro prebiotic activity of inulin-rich carbohydrates extracted from Jerusalem artichoke (Helianthus tuberosus L.) tubers at different storage times by Lactobacillus paracasei |
title_full |
In vitro prebiotic activity of inulin-rich carbohydrates extracted from Jerusalem artichoke (Helianthus tuberosus L.) tubers at different storage times by Lactobacillus paracasei |
title_fullStr |
In vitro prebiotic activity of inulin-rich carbohydrates extracted from Jerusalem artichoke (Helianthus tuberosus L.) tubers at different storage times by Lactobacillus paracasei |
title_full_unstemmed |
In vitro prebiotic activity of inulin-rich carbohydrates extracted from Jerusalem artichoke (Helianthus tuberosus L.) tubers at different storage times by Lactobacillus paracasei |
title_sort |
In vitro prebiotic activity of inulin-rich carbohydrates extracted from Jerusalem artichoke (Helianthus tuberosus L.) tubers at different storage times by Lactobacillus paracasei |
dc.creator.none.fl_str_mv |
Rubel, Irene Albertina Diego Genovese Guillermo Manrique Ethel Pérez |
author |
Rubel, Irene Albertina |
author_facet |
Rubel, Irene Albertina Diego Genovese Guillermo Manrique Ethel Pérez |
author_role |
author |
author2 |
Diego Genovese Guillermo Manrique Ethel Pérez |
author2_role |
author author author |
dc.subject.none.fl_str_mv |
Ciencias Químicas Inulin Prebiotic Polymerization degree Jerusalem artichoke tubers Cold storage |
topic |
Ciencias Químicas Inulin Prebiotic Polymerization degree Jerusalem artichoke tubers Cold storage |
dc.description.none.fl_txt_mv |
In the present work the in vitro prebiotic activity of inulin-rich carbohydrates using Lactobacillus paracasei as probiotic microorganism was determined. With this purpose, inulin-rich carbohydrates samples from Jerusalem artichoke tubers stored at 4–5 °C during different times along an overall period of 8 months were extracted.Extraction yield, inulin content and average polymerization degree of inulin-rich carbohydrates samples were also determined. For all samples, extraction yield and inulin content decreased with storage time. In particular, inulin content exhibited values within the range of commercial food grade inulin (≥85%). Average polymerization degree values decreased with storage time ranging from 12.1 to 8.3. The in vitro prebiotic activity of inulinrich carbohydrates samples was assessed using a prebiotic activity score which considered the growing ratio relative to glucose of L. paracasei as well as of the enteric bacteria Escherichia coli when such carbohydrates were used as C source. Inulin-rich carbohydrates extracted from tubers cold-stored during 4 months showed the highest prebiotic activity score, even higher than the corresponding to a commercial food grade inulin, indicating that this sample should be used as a prebiotic food ingredient, representing a potential alternative to the available commercial inulin obtained from chicory roots. |
description |
In the present work the in vitro prebiotic activity of inulin-rich carbohydrates using Lactobacillus paracasei as probiotic microorganism was determined. With this purpose, inulin-rich carbohydrates samples from Jerusalem artichoke tubers stored at 4–5 °C during different times along an overall period of 8 months were extracted.Extraction yield, inulin content and average polymerization degree of inulin-rich carbohydrates samples were also determined. For all samples, extraction yield and inulin content decreased with storage time. In particular, inulin content exhibited values within the range of commercial food grade inulin (≥85%). Average polymerization degree values decreased with storage time ranging from 12.1 to 8.3. The in vitro prebiotic activity of inulinrich carbohydrates samples was assessed using a prebiotic activity score which considered the growing ratio relative to glucose of L. paracasei as well as of the enteric bacteria Escherichia coli when such carbohydrates were used as C source. Inulin-rich carbohydrates extracted from tubers cold-stored during 4 months showed the highest prebiotic activity score, even higher than the corresponding to a commercial food grade inulin, indicating that this sample should be used as a prebiotic food ingredient, representing a potential alternative to the available commercial inulin obtained from chicory roots. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-03-01 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
https://digital.cic.gba.gob.ar/handle/11746/7311 |
url |
https://digital.cic.gba.gob.ar/handle/11746/7311 |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2014.02.024 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by-nc-sa/4.0/ |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:CIC Digital (CICBA) instname:Comisión de Investigaciones Científicas de la Provincia de Buenos Aires instacron:CICBA |
reponame_str |
CIC Digital (CICBA) |
collection |
CIC Digital (CICBA) |
instname_str |
Comisión de Investigaciones Científicas de la Provincia de Buenos Aires |
instacron_str |
CICBA |
institution |
CICBA |
repository.name.fl_str_mv |
CIC Digital (CICBA) - Comisión de Investigaciones Científicas de la Provincia de Buenos Aires |
repository.mail.fl_str_mv |
marisa.degiusti@sedici.unlp.edu.ar |
_version_ |
1844618620827598848 |
score |
13.070432 |