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Effect of agave fructans on the production of short chain fatty acid in mice

Food Science and Biotechnology 2019년 28권 5호 p.1493 ~ 1498
 ( Gonzalez-Herrera Silvia M. ) - Instituto Tecnologico de Durango

 ( Simental-Mendia Luis E. ) - Instituto Mexicano del Seguro Social
 ( Lopez Mercedes G. ) - Centro de Investigacion y de Estudios Avanzados del IPN Departamento de Biotecnologia y Bioquimica
 ( Rocha-Guzman Nuria E. ) - Instituto Tecnologico de Durango
 ( Rutiaga-Quinones Olga M. ) - Instituto Tecnologico de Durango
 ( Rodriguez-Herrera Raul ) - Universidad Autonoma de Coahuila School of Chemistry Food Research Department
 ( Gamboa-Gomez Claudia I. ) - Instituto Mexicano del Seguro Social


The aim of this study was to evaluate the effect of agave fructans on short chain fatty acid (SCFA) production in mice (C57BL/6). Animals were randomly divided into three groups (n?=?8): control group (CG), fructans from Agave tequilana group (FG) (55 g per day/kg of body weight), and oligrofructose group (OG) (55 g per day/kg of body weight). Treatments were administered oral via for 6 weeks. After 24 days of treatment (phase 1), both treated groups exhibited elevated levels of acetic (12%) and propionic (FG 66% and OG 38%) acids in comparison with the CG. After 42 days of treatment (phase 2), FG had higher concentrations of acetic (33%) and propionic (73%) acids than the CG; while OG exhibited higher levels of butyric (12%) and propionic (35%) acids compared with the CG. Fructans from Agave tequilana improve the production of SCFA in mice, suggesting a prebiotic activity.


Agave fructan; Oligofructose; Short chain fatty acid; Mice; Prebiotic activity
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