EVALUATION OF PREBIOTIC POTENTIAL OF ARABINOXYLAN FROM HARD AND SOFT WHEAT

PEREZ, GT; SALVUCCI E; PAESANI, C

San Luis

Congreso; XIII Congreso Argentino de Microbiología General SAMIGE 2018; 2018

Asociación Civil de Microbiología General - SAMIGE

The wholemeal flour is obtained from the milling of whole wheat grain, including the endosperm, thealeurone and the germ. Wholemeal flour is nutritionally richer, with higher dietary fiber content.Arabinoxylans (AX) are part of dietary fiber and have received attention given their emerging prebioticcharacter. Prebiotics are non-digestible components that stimulate the growth and activity of thebeneficial bacteria of the gutl microbiome, mainly Bifidobacterium and Lactobacillus. The potentialprebiotic effect of two extracts of AX from wholeflour flour of hard (bread) and soft wheat wasevaluated. Hard wheats are characterized by more protein content and better gluten quality. Bothextracts were characterized by protein quantification, water extractable pentosans andxylose/arabinose content. A prebiotic score of each extract was calculated according to the selectivegrowth of Bifidobacterium and Lactobacillus in a defined medium. Inulin was included as a positivecontrol. The Relative Growth (RG) test was based on the increase in cellular biomass (CFU / mL) after24 hours of growth of the probiotic strain in a semi-defined medium with 1% of AXs, compared togrowth in the same medium supplemented with 1% glucose. In turn, the Prebiotic Activity (AP) wascalculated in relation to the change in cellular biomass of E. coli cultivated under the same conditions.No significant differences were observed in the ara / xyl composition of the extracts. Both extracts ofAX promoted a higher RG of lactic acid bacteria compared to inulin. RG resulted significant higher withAX from hard wheat than from common wheat (1.77 and 1.07, respectively). The PA was higher forLactobacillus and Bifidobacterium with the AX extracts than with inulin. PA was significantly higherwith AX from hard wheat than from soft wheat. The AX extracts from whole grain flours have prebioticpotential that can be validated in vivo. The prebiotic parameters evaluated were significantly higher inAX from hard wheat.Congreso