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
CIC Digital (CICBA)
Institución
Comisión de Investigaciones Científicas de la Provincia de Buenos Aires
OAI Identificador
oai:digital.cic.gba.gob.ar:11746/7311

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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
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