Evaluation of prebiotic effect in vitro of extracts of soluble arabinoxylans obtained from whole wheat flour

PEREZ GABRIELA T.; SALVUCCI EMILIANO; PAESANI CANDELA; GUY JEAN

Egmond aan Zee

Congreso; 12th International Symposium of LAB; 2017

Federation of European Microbiological Societies (FEMS) and the Royal Netherlands Society for Microbiology (KNVM)

Whole grain flour is obtained from the complete grain of wheat, having a higher content of dietary fiber. One of the components to be considered within this is arabinoxylans (AX), which have received attention given their emergent prebiotic character and there are classified in soluble (Axs) an insoluble. Prebiotics are nondigestible components that stimulate the growth and activity of beneficial bacteria of the intestinal microbioma, mainly Bifidobacterium y Lactobacillus.The prebiotic efect of the four AXs extracts from the whole wheat flour was evalueted. A quantitative score to describe the extent to which four AXs extracts support selective growth of Bifidobacterium and Lactobacillus in a defined media was calculated. Inulina was included as a positive control. The prebiotic activity assay was based on the change in cell biomass after 24 h of growth of the probiotic strain on 1% AXs or 1% glucose relative to the change in cell biomass of E. coli grown under the same conditions. For prebiotic index Bacteroides and Clostridium strains growth was compared with lactic acid bacteria growth.All the AXs extracts promoted a higher relative growth to the lactic batería compared with inulina and were observed positive values in the four cases for the prebiotic activity. The prebiotic index in three of the extracts was higher than the obtained with the positive control.