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Guardado-Fierros BG, Tuesta-Popolizio DA, Lorenzo-Santiago MA, Rubio-Cortés R, Camacho-Ruíz RM, Castañeda-Nava JJ, Gutiérrez-Mora A, Contreras-Ramos SM. PGPB Consortium Formulation to Increase Fermentable Sugar in Agave tequilana Weber var. Blue: A Study in the Field. PLANTS (BASEL, SWITZERLAND) 2024; 13:1371. [PMID: 38794441 PMCID: PMC11125134 DOI: 10.3390/plants13101371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/21/2024] [Revised: 04/30/2024] [Accepted: 05/10/2024] [Indexed: 05/26/2024]
Abstract
Agave tequilana Weber var. Blue is used as the primary raw material in tequila production due to its fructans (inulin) content. This study evaluates the formulation of a plant-growth-promoting bacteria (PGPB) consortium (Pseudomonas sp. and Shimwellia sp.) to increase sugars in A. tequilana under field conditions. A total of three doses were tested: low (5 L ha-1), medium (10 L ha-1), and high (15 L ha-1), with a cellular density of 1 × 108 CFU mL-1 and one control treatment (without application). Total reducing sugars (TRS), inulin, sucrose, glucose, fructose, and plant growth were measured in agave plants aged 4-5 years at 0 (T0), 3 (T3), 6 (T6), and 12 (T12) months. Yield was recorded at T12. The TRS increased by 3%, and inulin by 5.3% in the high-dose treatment compared to the control at T12. Additionally, a low content of sucrose, glucose, and fructose (approximately 1%) was detected. At T12, the weight of agave heads increased by 31.2% in the medium dose and 22.3% in the high dose compared to the control. The high dose provided a higher inulin content. The A. tequilana plants were five years old and exhibited growth comparable to the standards for 6-7-year-old plants. This study demonstrates a sustainable strategy for tequila production, optimizing the use of natural resources and enhancing industry performance through increased sugar content and yield.
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Affiliation(s)
- Beatriz G. Guardado-Fierros
- Unidad de Tecnología Ambiental, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. (CIATEJ), Normalistas No. 800, Colinas de la Normal, Guadalajara 44270, Jalisco, Mexico; (B.G.G.-F.); (D.A.T.-P.); (M.A.L.-S.)
| | - Diego A. Tuesta-Popolizio
- Unidad de Tecnología Ambiental, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. (CIATEJ), Normalistas No. 800, Colinas de la Normal, Guadalajara 44270, Jalisco, Mexico; (B.G.G.-F.); (D.A.T.-P.); (M.A.L.-S.)
| | - Miguel A. Lorenzo-Santiago
- Unidad de Tecnología Ambiental, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. (CIATEJ), Normalistas No. 800, Colinas de la Normal, Guadalajara 44270, Jalisco, Mexico; (B.G.G.-F.); (D.A.T.-P.); (M.A.L.-S.)
| | - Ramón Rubio-Cortés
- Promoción y Fomento de Agave S. de R.L. de C.V., Ignacio Zaragosa #55 C.P., Ixtlahuacán del Río 45260, Jalisco, Mexico;
| | - Rosa M. Camacho-Ruíz
- Unidad de Biotecnología Industrial, CIATEJ, Camino Arenero 127, Zapopan 44270, Jalisco, Mexico;
| | - José J. Castañeda-Nava
- Unidad de Biotecnología Vegetal, CIATEJ, Camino Arenero 127, Zapopan 44270, Jalisco, Mexico; (J.J.C.-N.); (A.G.-M.)
| | - Antonia Gutiérrez-Mora
- Unidad de Biotecnología Vegetal, CIATEJ, Camino Arenero 127, Zapopan 44270, Jalisco, Mexico; (J.J.C.-N.); (A.G.-M.)
| | - Silvia M. Contreras-Ramos
- Unidad de Tecnología Ambiental, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. (CIATEJ), Normalistas No. 800, Colinas de la Normal, Guadalajara 44270, Jalisco, Mexico; (B.G.G.-F.); (D.A.T.-P.); (M.A.L.-S.)
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Vigil-Cuate LK, Avila-Reyes SV, Camacho-Díaz BH, Hernández-Sánchez H, Osorio-Díaz P, Jiménez-Aparicio AR, Robert P, Arenas-Ocampo ML. Effect of Agavins and Agave Syrup Use in the Formulation of a Synbiotic Gelatin Gummy with Microcapsules of Saccharomyces Boulardii. Gels 2024; 10:299. [PMID: 38786216 PMCID: PMC11121532 DOI: 10.3390/gels10050299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2024] [Revised: 04/19/2024] [Accepted: 04/23/2024] [Indexed: 05/25/2024] Open
Abstract
Agavins are reserve carbohydrates found in agave plants; they present texture-modifying properties and prebiotic capacity by increasing the viability of the intestinal microbiota. Through its hydrolysis, agave syrup (AS) can be obtained and can be used as a sweetener in food matrices. The objective of this work was to evaluate the effect of the variation in the content of agavins and AS on the physical, structural, and viability properties of Saccharomyces boulardii encapsulates incorporated into gelatin gummies. An RSM was used to obtain an optimized formulation of gelatin gummies. The properties of the gel in the gummy were characterized by a texture profile analysis and Aw. The humidity and sugar content were determined. A sucrose gummy was used as a control for the variable ranges. Alginate microcapsules containing S. boulardii were added to the optimized gummy formulation to obtain a synbiotic gummy. The viability of S. boulardii and changes in the structure of the alginate gel of the microcapsules in the synbiotic gummy were evaluated for 24 days by image digital analysis (IDA). The agavins and agave syrup significantly affected the texture properties (<1 N) and the Aw (>0.85). The IDA showed a change in the gel network and an increase in viability by confocal microscopy from day 18. The number of pores in the gel increased, but their size decreased with an increase in the number of S. boulardii cells. Agavins and cells alter the structure of capsules in gummies without affecting their viability.
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Affiliation(s)
- Liliana K. Vigil-Cuate
- Instituto Politécnico Nacional-CEPROBI, Carretera Yautepec-Jojutla, Km.6 calle CEPROBI No.8, Colonia San Isidro, Yautepec C.P. 62730, Mexico; (L.K.V.-C.); (B.H.C.-D.); (P.O.-D.); (A.R.J.-A.)
| | - Sandra V. Avila-Reyes
- CONAHCyT-Instituto Politécnico Nacional-CEPROBI, Carretera Yautepec-Jojutla, Km.6 calle CEPROBI No.8, Colonia San Isidro, Yautepec C.P. 62730, Mexico
| | - Brenda H. Camacho-Díaz
- Instituto Politécnico Nacional-CEPROBI, Carretera Yautepec-Jojutla, Km.6 calle CEPROBI No.8, Colonia San Isidro, Yautepec C.P. 62730, Mexico; (L.K.V.-C.); (B.H.C.-D.); (P.O.-D.); (A.R.J.-A.)
| | - Humberto Hernández-Sánchez
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, Mexico City C.P. 07738, Mexico;
| | - Perla Osorio-Díaz
- Instituto Politécnico Nacional-CEPROBI, Carretera Yautepec-Jojutla, Km.6 calle CEPROBI No.8, Colonia San Isidro, Yautepec C.P. 62730, Mexico; (L.K.V.-C.); (B.H.C.-D.); (P.O.-D.); (A.R.J.-A.)
| | - Antonio R. Jiménez-Aparicio
- Instituto Politécnico Nacional-CEPROBI, Carretera Yautepec-Jojutla, Km.6 calle CEPROBI No.8, Colonia San Isidro, Yautepec C.P. 62730, Mexico; (L.K.V.-C.); (B.H.C.-D.); (P.O.-D.); (A.R.J.-A.)
| | - Paz Robert
- Departamento de Ciencias de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Independencia, Santiago C.P. 8380494, Chile;
| | - Martha L. Arenas-Ocampo
- Instituto Politécnico Nacional-CEPROBI, Carretera Yautepec-Jojutla, Km.6 calle CEPROBI No.8, Colonia San Isidro, Yautepec C.P. 62730, Mexico; (L.K.V.-C.); (B.H.C.-D.); (P.O.-D.); (A.R.J.-A.)
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López MG, Salomé-Abarca LF. The agavins (Agave carbohydrates) story. Carbohydr Polym 2024; 327:121671. [PMID: 38171684 DOI: 10.1016/j.carbpol.2023.121671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 10/16/2023] [Accepted: 12/04/2023] [Indexed: 01/05/2024]
Abstract
Fructans, are carbohydrates defined as fructose-based polymers with countable degree of polymerization (DP) ranging so far from DP3 to DP60. There are different types of fructans depending on their molecular arrangement. They are categorized as linear inulins and levans, neoseries of inulin and levan, branched graminans, and highly branched neofructans, so called agavins (Agave carbohydrates). It is worth to note that agavins are the most recently described type of fructans and they are also the most complex ones. The complexity of these carbohydrates is correlated to their various isomers and degree of polymerization range, which is correlated to their multifunctional application in industry and human health. Here, we narrate the story of the agavins' discovery. This included their chemical characterization, their benefits, biotechnological applications, and drawbacks over human health. Finally, a perspective of the study of agavins and their interactions with other metabolites through metabolomics is proposed.
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Affiliation(s)
- Mercedes G López
- Departamento de Biotecnología y Bioquímica, Centro de Investigación y de Estudios Avanzados del IPN-Unidad Irapuato, Guanajuato 36824, Mexico.
| | - Luis Francisco Salomé-Abarca
- Departamento de Biotecnología y Bioquímica, Centro de Investigación y de Estudios Avanzados del IPN-Unidad Irapuato, Guanajuato 36824, Mexico
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Wang M, Cheong KL. Preparation, Structural Characterisation, and Bioactivities of Fructans: A Review. Molecules 2023; 28:molecules28041613. [PMID: 36838601 PMCID: PMC9967297 DOI: 10.3390/molecules28041613] [Citation(s) in RCA: 15] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2023] [Revised: 02/03/2023] [Accepted: 02/06/2023] [Indexed: 02/11/2023] Open
Abstract
Polysaccharides are important components of higher plants and have attracted increasing attention due to their many nutraceutical benefits in humans. Fructans, heterogeneous fructose polymers that serve as storage carbohydrates in various plants, represent one of the most important types of natural polysaccharides. Fructans have various physiological and therapeutic effects, which are beneficial to health, and have the ability to prevent or treat various diseases, allowing their wide use in the food, nutraceutical, and pharmaceutical industries. This article reviews the occurrence, metabolism, preparation, characterisation, analysis, and bioactivity of fructans. Further, their molecular weight, monosaccharide composition, linkages, and structural determination are described. Taken together, this review provides a theoretical foundation for further research into the structure-function relationships of fructans, as well as valuable new information and directions for further research and application of fructans in functional foods.
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Affiliation(s)
- Min Wang
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Postgraduate College, Guangdong Ocean University, Zhanjiang 524088, China
| | - Kit-Leong Cheong
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Correspondence:
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