Gullón Beatriz, Gullón Patricia, Tavaria Freni, Alonso José Luis, Pintado Manuela
Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Doutor António Bernardino de Almeida, 4200-72, Porto, Portugal.
Food Funct. 2015 Feb;6(2):525-31. doi: 10.1039/c4fo00857j.
Aloe vera mucilage is reported to be rich in acemannan that is a polysaccharide with a backbone of β-(1→4)-D-mannose residues acetylated at the C-2 and C-3 positions and contains some side chains of galactose and arabinose attached to the C-6 carbon. The evaluation of the prebiotic potential of Aloe vera mucilage was carried out by in vitro fermentation using intestinal microbiota from six healthy donors as the inoculum. The prebiotic activity was assessed through the quantification of short chain fatty acids (SCFA) and the evaluation of dynamic bacterial population in mixed faecal cultures by fluorescence in situ hybridization (FISH). Our findings support the possible incorporation of the Aloe vera mucilage in the development of a variety of food products known as prebiotics aimed at improving gastrointestinal health.
据报道，库拉索芦荟黏液富含乙酰化甘露聚糖，这是一种多糖，其主链由在C-2和C-3位置乙酰化的β-(1→4)-D-甘露糖残基组成，并含有一些连接在C-6碳上的半乳糖和阿拉伯糖侧链。使用来自六名健康供体的肠道微生物群作为接种物，通过体外发酵对库拉索芦荟黏液的益生元潜力进行了评估。通过定量短链脂肪酸（SCFA）以及通过荧光原位杂交（FISH）评估混合粪便培养物中的动态细菌群体来评估益生元活性。我们的研究结果支持在开发各种旨在改善胃肠道健康的益生元食品时可能纳入库拉索芦荟黏液。
