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http://ri.uaemex.mx/handle20.500.11799/67749| Title: | Radical scavenging activity of an inulin-gallic acid graft and its prebiotic effect on Lactobacillus acidophilus in vitro growth | Authors: | DANIEL ARIZMENDI COTERO ADRIANA VILLANUEVA CARVAJAL ROSA MARIA GOMEZ ESPINOZA OCTAVIO DUBLAN GARCIA AURELIO DOMINGUEZ LOPEZ |
Keywords: | Inulin;Molecular Grafting;Prebiotics;Radical Scavering Activity;Research Subject Categories;info:eu-repo/classification/cti/2 | Publisher: | ELSEVIER | Project: | número;29 | Description: | 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 |
URI: | http://ri.uaemex.mx/handle20.500.11799/67749 | Other Identifiers: | http://hdl.handle.net/20.500.11799/67749 | Rights: | info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-nd/4.0 |
| Appears in Collections: | Producción |
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