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Article

In vitro Fermentation of Polysaccharides from Aloe vera and the Evaluation of Antioxidant Activity and Production of Short Chain Fatty Acids

by
Antonio Tornero-Martínez
1,
Rubén Cruz-Ortiz
1,
María Eugenia Jaramillo-Flores
1,
Perla Osorio-Díaz
2,
Sandra Victoria Ávila-Reyes
2,3,
Guadalupe Monserrat Alvarado-Jasso
2 and
Rosalva Mora-Escobedo
1,*
1
Instituto Politécnico Nacional, ENCB, Campus Zacatenco. Miguel Othón de Mendizábal 699, Alcaldía G.A. Madero, Ciudad de México C.P. 07360, CDMX, Mexico
2
Instituto Politécnico Nacional, CEPROBI, Carretera Yautepec-Jojutla, Km. 6, Yautepec C.P. 62731, Morelos, Mexico
3
CONACYT—Instituto Politécnico Nacional, CEPROBI, Carretera Yautepec-Jojutla, Km. 6, Yautepec C.P. 62731, Morelos, Mexico
*
Author to whom correspondence should be addressed.
Molecules 2019, 24(19), 3605; https://doi.org/10.3390/molecules24193605
Submission received: 24 August 2019 / Revised: 2 October 2019 / Accepted: 3 October 2019 / Published: 7 October 2019
(This article belongs to the Special Issue Food Bioactives: Chemical Challenges and Bio-Opportunities)
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Abstract

Soluble or fermentable fibre has prebiotic effects that can be used in the food industry to modify the composition of microbiota species to benefit human health. Prebiotics mostly target Bifidobacterium and Lactobacillus strains, among others, which can fight against chronic diseases since colonic fermentation produces short chain fatty acids (SCFAs). The present work studied the changes produced in the fibre and polyphenolic compounds during in vitro digestion of gel (AV) and a polysaccharide extract (AP) from Aloe vera, after which, these fractions were subjected to in vitro colonic fermentation to evaluate the changes in antioxidant capacity and SCFAs production during the fermentation. The results showed that the phenolic compounds increased during digestion, but were reduced in fermentation, as a consequence, the antioxidant activity increased significantly in AV and AP after the digestion. On the other hand, during in vitro colon fermentation, the unfermented fibre of AV and AP responded as lactulose and the total volume of gas produced, which indicates the possible use of Aloe vera and polysaccharide extract as prebiotics.
Keywords: Aloe vera; Aloe vera polysaccharides; in vitro fermentation; SCFAs; antioxidant capacity Aloe vera; Aloe vera polysaccharides; in vitro fermentation; SCFAs; antioxidant capacity
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MDPI and ACS Style

Tornero-Martínez, A.; Cruz-Ortiz, R.; Jaramillo-Flores, M.E.; Osorio-Díaz, P.; Ávila-Reyes, S.V.; Alvarado-Jasso, G.M.; Mora-Escobedo, R. In vitro Fermentation of Polysaccharides from Aloe vera and the Evaluation of Antioxidant Activity and Production of Short Chain Fatty Acids. Molecules 2019, 24, 3605. https://doi.org/10.3390/molecules24193605

AMA Style

Tornero-Martínez A, Cruz-Ortiz R, Jaramillo-Flores ME, Osorio-Díaz P, Ávila-Reyes SV, Alvarado-Jasso GM, Mora-Escobedo R. In vitro Fermentation of Polysaccharides from Aloe vera and the Evaluation of Antioxidant Activity and Production of Short Chain Fatty Acids. Molecules. 2019; 24(19):3605. https://doi.org/10.3390/molecules24193605

Chicago/Turabian Style

Tornero-Martínez, Antonio, Rubén Cruz-Ortiz, María Eugenia Jaramillo-Flores, Perla Osorio-Díaz, Sandra Victoria Ávila-Reyes, Guadalupe Monserrat Alvarado-Jasso, and Rosalva Mora-Escobedo. 2019. "In vitro Fermentation of Polysaccharides from Aloe vera and the Evaluation of Antioxidant Activity and Production of Short Chain Fatty Acids" Molecules 24, no. 19: 3605. https://doi.org/10.3390/molecules24193605

APA Style

Tornero-Martínez, A., Cruz-Ortiz, R., Jaramillo-Flores, M. E., Osorio-Díaz, P., Ávila-Reyes, S. V., Alvarado-Jasso, G. M., & Mora-Escobedo, R. (2019). In vitro Fermentation of Polysaccharides from Aloe vera and the Evaluation of Antioxidant Activity and Production of Short Chain Fatty Acids. Molecules, 24(19), 3605. https://doi.org/10.3390/molecules24193605

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