Andean yacon root (Smallanthus sonchifolius Poepp. Endl) fructooligosaccharides as a potential novel source of prebiotics

Pedreschi R; Campos D; Noratto G; Chirinos R; Cisneros-Zevallos L

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Andean yacon root (Smallanthus sonchifolius Poepp. Endl) fructooligosaccharides as a potential novel source of prebiotics

机译：安第斯根（Smallanthus sonchifolius Poepp.Endl）低聚果糖是益生元的潜在新来源

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The ability of three known probiotic strains (two lactobacilli and one bifidobacterium) to ferment fructooligosaccharides (FOS) from yacon roots (Smallanthus sonchifolius Poepp. Endl) was compared to commercial FOS in this study. Results indicate that Lactobacillus acidophilus NRRL-1910, Lactobacillus plantarum NRRL B-4496, and Bifidobacterium bifidum ATCC 15696 were able to ferment yacon root FOS. FOS consumption apparently depended on the degree of polymerization and the initial FOS composition. L. plantarum NRRL B-4496 and L. acidophilus NRRL B-1910 completely utilized 1-kestose molecules, while B. bifidum was able to utilize 1-kestose molecules as well as molecules with a higher degree of polymerization.

机译：在这项研究中，将三种已知的益生菌菌株（两种乳酸杆菌和一种双歧杆菌）发酵自根（Smallanthus sonchifolius Poepp。Endl）的低聚果糖（FOS）的能力与商用FOS进行了比较。结果表明，嗜酸乳杆菌NRRL-1910，植物乳杆菌NRRL B-4496和双歧双歧杆菌ATCC 15696能够发酵Yacon根FOS。 FOS的消耗量显然取决于聚合度和初始FOS组成。植物乳杆菌NRRL B-4496和嗜酸乳杆菌NRRL B-1910完全利用了1个Kestose分子，而双歧双歧杆菌能够利用1个Kestose分子以及聚合度更高的分子。

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来源
《Journal of Agricultural and Food Chemistry》 |2003年第18期|共7页
作者
Pedreschi R; Campos D; Noratto G; Chirinos R; Cisneros-Zevallos L;
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正文语种 eng
中图分类农业化学;营养卫生、食品卫生;农业科学;
关键词
Yacon roots; Fructooligosaccharides; Prebiotics; Lactobacillus; Lactic-acid bacteria; Fructo-oligosaccharides; Bifidobacteria; Oligofructose; Fermentation; Metabolism; Culture; Glucose; Serum;

机译：Yacon根;低聚果糖;益生元;乳酸菌;乳酸菌;低聚果糖;双歧杆菌;低聚果糖;发酵;新陈代谢;培养;葡萄糖;血清;

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1. Andean yacon root (Smallanthus sonchifolius Poepp. Endl) fructooligosaccharides as a potential novel source of prebiotics [J] . Pedreschi R, Campos D, Noratto G, Journal of Agricultural and Food Chemistry . 2003,第18期

机译：安第斯根（Smallanthus sonchifolius Poepp.Endl）低聚果糖是益生元的潜在新来源
2. Vacuum impregnation of apple slices with Yacon (Smallanthus sonchifolius Poepp. & Endl) fructooligosaccharides to enhance the functional properties of the fruit snack [J] . Reina A. Mejia-Aguila, Ana Aguilar-Galvez, Rosana Chirinos, International journal of food science & technology . 2021,第1期

机译：用yacon（Smallanthus sonchifolius poepp.＆endl）果寡糖的真空浸渍苹果切片，以增强水果零食的功能性质
3. Yacon (Smallanthus sonchifolius Poepp. & Endl.) as a Novel Source of Health Promoting Compounds: Antioxidant Activity, Phytochemicals and Sugar Content in Flesh, Peel, and Whole Tubers of Seven Cultivars [J] . Forough Khajehei, Nikolaus Merkt, Wilhelm Claupein, Molecules . 2018,第2期

机译：Yacon（Smallanthus sonchifolius Poepp。＆Endl。）作为促进健康的化合物的新来源：七个品种的肉，果皮和整块块茎中的抗氧化活性，植物化学物质和糖分
4. The Potential of Yacon Root (Smalanthus sonchifolius (Poepp. et Endl.) H. Robinson) as Prebiotics to Stimulate Growth of Lactobacillus plantarum B1765 [C] . Prima Retno Wikandari, Ega Rocky Rafsanjani, Kharisma Nur Puspitasari National Seminar on Chemistry . 2018

机译：Yacon Root的潜力（Smalanthus sonchifolius（Poepp.Et Endl。）H. Robinson）作为益生元刺激乳酸杆菌B1765的生长
5. The Potential of Taro (Colocasia esculenta) as a Dietary Prebiotic Source for the Prevention of Colorectal Cancer [D] . Saxby, Solange Majewska. 2020

机译：芋头（Colocasia Esculenta）作为预防结直肠癌的膳食益生元来源的潜力
6. Yacon (Smallanthus sonchifolius Poepp. Endl.) as a Novel Source of Health Promoting Compounds: Antioxidant Activity Phytochemicals and Sugar Content in Flesh Peel and Whole Tubers of Seven Cultivars [O] . Forough Khajehei, Nikolaus Merkt, Wilhelm Claupein, 2018

机译：Yacon（Smallanthus sonchifolius Poepp。＆Endl。）作为促进健康的化合物的新来源：七个品种的肉果皮和整块块茎中的抗氧化活性植物化学物质和糖分
7. Post-harvest compositional changes of yacon roots (Smallanthus sonchifolius Poepp. Endl.) as affected by storage conditions and cultivar [O] . 2006

机译：贮藏条件和栽培品种对烟根（Smallanthus sonchifolius Poepp。＆Endl。）采后成分变化的影响

Andean yacon root (Smallanthus sonchifolius Poepp. Endl) fructooligosaccharides as a potential novel source of prebiotics

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