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In vitro evaluation of yacon (Smallanthussonchifolius) tuber flour prebiotic potential

dc.contributor.authorSousa, Sérgio
dc.contributor.authorPinto, Jorge
dc.contributor.authorPereira, Claúdia
dc.contributor.authorMalcata, F. Xavier
dc.contributor.authorBertoldo Pacheco, M.T.
dc.contributor.authorGomes, Ana M.
dc.contributor.authorPintado, Manuela
dc.date.accessioned2016-04-21T15:41:25Z
dc.date.available2016-04-21T15:41:25Z
dc.date.issued2015
dc.description.abstractYacon [Smallanthus sonchifolius (Poepp. and Endl.) H. Robinson; Asteraceae] roots have been shown to be a source of prebiotic compounds. However, there are no known studies concerning processed yacon roots. The objective of this study was to investigate the potential prebiotic activity of yacon tuber flour. For this purpose, an aqueous extract was tested for selection of yacon incorporation and sterilization method and selection of the most favourable concentration to be tested for prebiotic activity. Once these conditions were identified, the potential prebiotic activity of the yacon extract was evaluated by determination of viable cell numbers and metabolic activity against four probiotic strains, namely, Enterococcus faecium 32, Bifidobacterium animalis Bo, Lactobacillus acidophilus Ki and Lactobacillus casei L26). Results showed that the best incorporation and sterilization method was to autoclave the supernatant, resultant from the yacon tuber flour suspension, at 121 degrees C for 20 min and add it to sterilized basal medium. For the confirmation of potential prebiotic activity, de Man-Rogosa-Sharpe (MRS) medium without a conventional carbon source (negative control), with 2% (w/v) glucose per se (positive control) and associated with 1% (w/v) yacon tuber flour were chosen. Yacon tuber flour revealed a potential prebiotic activity upon the growth of the probiotic strains tested, probably due to its fructooligosaccharides (FOS) content. (C) 2015 The Institution of Chemical Engineers.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationSOUSA, Sérgio; PINTO, Jorge; PEREIRA, Claúdia; MALCATA, F. Xavier; PACHECO, M.T. Bertoldo; GOMES, Ana M. P.; PINTADO, M. E. - In vitro evaluation of yacon (Smallanthussonchifolius) tuber flour prebiotic potential. Food and Bioproducts Processing. ISSN 0960-3085. Nº 95 (2015), p. 96-105pt_PT
dc.identifier.doi10.1016/j.fbp.2015.04.003
dc.identifier.eid84929299854
dc.identifier.eissn1744-3571
dc.identifier.issn0960-3085
dc.identifier.urihttp://hdl.handle.net/10400.14/19918
dc.identifier.wos000358635400011
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevier
dc.subjectYaconpt_PT
dc.subjectPrebioticpt_PT
dc.subjectProbioticpt_PT
dc.subjectFructooligosaccharidespt_PT
dc.subjectLactobacilluspt_PT
dc.subjectBifidobacteriumpt_PT
dc.subjectEnterococcuspt_PT
dc.titleIn vitro evaluation of yacon (Smallanthussonchifolius) tuber flour prebiotic potentialpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PEst-OE%2FEQB%2FLA0016%2F2013/PT
oaire.citation.endPage105
oaire.citation.startPage96
oaire.citation.titleFood and Bioproducts Processing
oaire.citation.volume95
oaire.fundingStream3599-PPCDT
person.familyNameSousa
person.familyNameMalcata
person.familyNamePacheco
person.familyNameGomes
person.familyNamePintado
person.givenNameSérgio
person.givenNameFrancisco
person.givenNamemaria
person.givenNameAna Maria
person.givenNameMaria Manuela
person.identifier162628
person.identifier456608
person.identifier.ciencia-idF11D-362D-1EFD
person.identifier.ciencia-id1B13-38A5-35F5
person.identifier.ciencia-idAA12-BFC1-B2E3
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0001-6205-1266
person.identifier.orcid0000-0003-3073-1659
person.identifier.orcid0000-0003-4776-1571
person.identifier.orcid0000-0001-7883-2446
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridE-5339-2012
person.identifier.ridB-9944-2013
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id55649569791
person.identifier.scopus-author-id7102542478
person.identifier.scopus-author-id57190668768
person.identifier.scopus-author-id7004483898
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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