Pfaffia glomerata (Amaranthaceae) is popularly known as "Brazilian ginseng." Previous studies have shown that fructose is the major carbohydrate component present in its roots. Inulin-type fructans, polymers of fructose, are the most widespread and researched prebiotics. Here, we isolated and chemically characterized inulin extracted from P. glomerata roots and investigated its potential prebiotic effect. Fructans were isolated and their structures were determined using colorimetric, chromatography, polarimetry, and spectroscopic analysis. The degree of polymerization (DP) was determined, and an in vitro prebiotic test was performed. The structure of inulin was confirmed by chromatography and spectroscopic analysis and through comparison with existing data. Representatives from the genera Lactobacillus and Bifidobacterium utilized inulin from P. glomerata, because growth was significantly stimulated, while this ability is strain specific. The results indicated that inulin extracted from P. glomerata roots represents a promising new source of inulin-type prebiotics.
- MeSH
- Amaranthaceae chemie MeSH
- chemická precipitace MeSH
- inulin chemie izolace a purifikace farmakologie MeSH
- kořeny rostlin chemie MeSH
- Lactobacillus účinky léků růst a vývoj MeSH
- polymerizace MeSH
- prebiotika MeSH
- rostlinné extrakty chemie izolace a purifikace farmakologie MeSH
- Publikační typ
- časopisecké články MeSH
- práce podpořená grantem MeSH
The polysaccharide inulin has great importance in the food and pharmaceutical industries. The degree of polymerization (DP) of inulin influences important properties, such as, solubility, thermal stability, sweetness power and prebiotic activity. Molecules with a high degree of polymerization are obtained through physical techniques for enrichment of the inulin chains because they are not commonly obtained from plants extract. Gas chromatography/Mass Spectrometry and (1)H Nuclear Magnetic Resonance analysis showed that inulin from Stevia rebaudiana roots has a degree of polymerization (DPn 28) higher than the value of DPn 12-15 for inulins from other plant species. Furthermore, the methodology of freeze/thaw to enrich the chains allowed us to increase the DP, similarly to other methodologies used for the enrichment of inulin chains. The prebiotic assays confirm that inulin from S. rebaudiana has a high DP. The combined use of these molecules with low degree of polymerization fructans seems to be advantageous to prolong the prebiotic effect in the colon. Our results suggest that S. rebaudiana roots are a promising source of high degree polymerization inulins.
Táto štúdia sa zaoberá problematikou technologického spracovania čakanky obyčajnej (Cichorium intybus) za účelom izolácie fruktánového polysacharidu inulínu (C6H10O5) a optimalizáciou jednotlivých výrobných stupňov extrakcie (spôsob čistenia suroviny pred samotnou extrakciou a purifikácie konečného produktu, teplota extrakčnej zmesi, expozičná doba extrakčného činidla, vplyv pH, optimalizácia modulu pre stanovenie najvhodnejšieho objemu extrakčného činidla, stanovenie najvhodnejšieho pomeru objemu etanolu pri vyzrážaní inulínu z reakčného prostredia). Dosiahnuté experimentálne výsledky sú porovnávané a hodnotené so zameraním na kvalitu (belosť) a výťažnosť získaného finálneho produktu. Ďalej sa práca zaoberá aj niektorými možnými aplikáciami inulínu vo farmaceutickej, medicínskej, kozmetologickej, potravinárskej a krmovinárskej oblasti.
The study is concerned with the technological processing of chicory Cichorium intybus in order to isolate the fructan polysaccharide inulin (C6H10O5) and the optimization of the individual production steps of extraction (the method of purification of the raw material prior to the extraction itself and purification of the final product, temperature of the extraction mixture, exposure period of the extraction agent, effect of pH, optimization of the module for the determination of the most suitable volume of the extraction agent, determination of the most suitable ratio of the volume of ethanol in the extraction of inulin from the reaction medium). The obtained experimental results are compared and evaluated with regard to quality (whiteness) and the yield of the obtained final product. The paper is also concerned with several possible uses of inulin in pharmaceutical, medical, cosmetological, food industrial, and fodder production fields.
