In vitro fermentability of globe artichoke by-product by Lactobacillus acidophilus and Bifidobacterium bifidum

Potential prebiotic effect of globe artichoke by-product (Cynara cardunculus L.) was evaluated in vitro. Representative lactic acid bacteria from human colon, like Lactobacillus acidophilus and Bifidobacterium bifidum, were incubated up to 96 h with artichoke by-product versus sucrose control. Low m...

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Autores: Holgado, Francisca, Campos, Gema, Heras, Cristina de las, Rupérez Antón, Pilar
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2021
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/267120
Acceso en línea:http://hdl.handle.net/10261/267120
Access Level:acceso abierto
Palabra clave:Artichoke by-product
Fermentability
Dietary fibre
Prebiotic effect
Probiotic
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spelling In vitro fermentability of globe artichoke by-product by Lactobacillus acidophilus and Bifidobacterium bifidumHolgado, FranciscaCampos, GemaHeras, Cristina de lasRupérez Antón, PilarArtichoke by-productFermentabilityDietary fibrePrebiotic effectProbioticPotential prebiotic effect of globe artichoke by-product (Cynara cardunculus L.) was evaluated in vitro. Representative lactic acid bacteria from human colon, like Lactobacillus acidophilus and Bifidobacterium bifidum, were incubated up to 96 h with artichoke by-product versus sucrose control. Low molecular weight carbohydrates (6.14% dw) in raw artichoke by-product were extracted with ethanol. Fermentability was evaluated by monitoring growth, pH, short chain fatty acids (SCFAs) and lactic acid production. Maximum growth of L. acidophilus differed on both substrates but B. bifidum exhibited a similar growth pattern. Artichoke by-product provided a higher growth than control for both bacteria. Release of total SCFAs was also significantly higher on artichoke by-product than on the control in both bacterial cultures. Nonetheless, no clear pH reduction was found in culture medium for artichoke by-product batches. Lactic acid content in L. acidophilus culture was remarkably higher on control (6.6-fold) than on artichoke by-product. Non-fermented residue of artichoke by-product was 56.2% and 41.8% for L. acidophilus and B. bifidum, respectively. Artichoke by-product shows a potential prebiotic effect under the assayed conditions. The use of valuable bio-resources, like artichoke by-product, is another step ahead on waste management and reduction of the main residues from the agro-food industry.This research was supported by the Spanish Ministry of Economy and Competitiveness (Spain) under the project AGL2016-77056-R, AEI/FEDER-UE Funds.Peer reviewedElsevierMinisterio de Economía y Competitividad (España)European CommissionAgencia Estatal de Investigación (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202220222021info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/267120reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MINECO//AGL2016-77056-Rhttps://doi.org/10.1016/j.bcdf.2021.100286Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2671202026-05-22T06:33:51Z
dc.title.none.fl_str_mv In vitro fermentability of globe artichoke by-product by Lactobacillus acidophilus and Bifidobacterium bifidum
title In vitro fermentability of globe artichoke by-product by Lactobacillus acidophilus and Bifidobacterium bifidum
spellingShingle In vitro fermentability of globe artichoke by-product by Lactobacillus acidophilus and Bifidobacterium bifidum
Holgado, Francisca
Artichoke by-product
Fermentability
Dietary fibre
Prebiotic effect
Probiotic
title_short In vitro fermentability of globe artichoke by-product by Lactobacillus acidophilus and Bifidobacterium bifidum
title_full In vitro fermentability of globe artichoke by-product by Lactobacillus acidophilus and Bifidobacterium bifidum
title_fullStr In vitro fermentability of globe artichoke by-product by Lactobacillus acidophilus and Bifidobacterium bifidum
title_full_unstemmed In vitro fermentability of globe artichoke by-product by Lactobacillus acidophilus and Bifidobacterium bifidum
title_sort In vitro fermentability of globe artichoke by-product by Lactobacillus acidophilus and Bifidobacterium bifidum
dc.creator.none.fl_str_mv Holgado, Francisca
Campos, Gema
Heras, Cristina de las
Rupérez Antón, Pilar
author Holgado, Francisca
author_facet Holgado, Francisca
Campos, Gema
Heras, Cristina de las
Rupérez Antón, Pilar
author_role author
author2 Campos, Gema
Heras, Cristina de las
Rupérez Antón, Pilar
author2_role author
author
author
dc.contributor.none.fl_str_mv Ministerio de Economía y Competitividad (España)
European Commission
Agencia Estatal de Investigación (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Artichoke by-product
Fermentability
Dietary fibre
Prebiotic effect
Probiotic
topic Artichoke by-product
Fermentability
Dietary fibre
Prebiotic effect
Probiotic
description Potential prebiotic effect of globe artichoke by-product (Cynara cardunculus L.) was evaluated in vitro. Representative lactic acid bacteria from human colon, like Lactobacillus acidophilus and Bifidobacterium bifidum, were incubated up to 96 h with artichoke by-product versus sucrose control. Low molecular weight carbohydrates (6.14% dw) in raw artichoke by-product were extracted with ethanol. Fermentability was evaluated by monitoring growth, pH, short chain fatty acids (SCFAs) and lactic acid production. Maximum growth of L. acidophilus differed on both substrates but B. bifidum exhibited a similar growth pattern. Artichoke by-product provided a higher growth than control for both bacteria. Release of total SCFAs was also significantly higher on artichoke by-product than on the control in both bacterial cultures. Nonetheless, no clear pH reduction was found in culture medium for artichoke by-product batches. Lactic acid content in L. acidophilus culture was remarkably higher on control (6.6-fold) than on artichoke by-product. Non-fermented residue of artichoke by-product was 56.2% and 41.8% for L. acidophilus and B. bifidum, respectively. Artichoke by-product shows a potential prebiotic effect under the assayed conditions. The use of valuable bio-resources, like artichoke by-product, is another step ahead on waste management and reduction of the main residues from the agro-food industry.
publishDate 2021
dc.date.none.fl_str_mv 2021
2022
2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/267120
url http://hdl.handle.net/10261/267120
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO//AGL2016-77056-R
https://doi.org/10.1016/j.bcdf.2021.100286
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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