In vitro degradation of covalently cross-linked arabinoxylan hydrogels by bifidobacteria

Autor: Jaime Lizardi-Mendoza, Elizabeth Carvajal-Millan, Valérie Micard, Yolanda L. López-Franco, Norberto Sotelo-Cruz, Francisco Brown-Bojorquez, Ana L. Martínez-López, Agustín Rascón-Chu
Přispěvatelé: Carvajal-Millan, Elizabeth, Centro de Investigación en Alimentación y Desarrollo (CIAD), Consejo Nacional de Ciencia y Tecnología [Mexico] (CONACYT), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Universidad de Sonora (USON), Fondo Sectorial de Investigacion en Salud y Seguridad Social SSA/IMSS/ISSSTE-CONACYT, Mexico (grant 179746)
Rok vydání: 2015
Předmět:
Bifidobacterium longum
Polymers and Plastics
Surface Properties
Kinetics
Ingénierie des aliments
02 engineering and technology
bifidobacterium
microscopie électronique à balayage
Zea mays
arabinoxylane
chemistry.chemical_compound
0404 agricultural biotechnology
Cross-linked arabinoxylans
Bifidobacteria
[SDV.IDA]Life Sciences [q-bio]/Food engineering
Arabinoxylan
Materials Chemistry
Food engineering
Food science
Bifidobacterium
chemistry.chemical_classification
biology
Organic Chemistry
Fatty acid
food and beverages
biodégradabilité
Hydrogels
04 agricultural and veterinary sciences
Carbohydrate
021001 nanoscience & nanotechnology
biology.organism_classification
Fatty Acids
Volatile
040401 food science
Bifidobacterium adolescentis
6. Clean water
Biodegradability
chemistry
Biochemistry
Self-healing hydrogels
Fermentation
Microscopy
Electron
Scanning
Gels
Xylans
0210 nano-technology
Rheology
Zdroj: Carbohydrate Polymers 76-82 (144), . (2016)
Carbohydrate Polymers
Carbohydrate Polymers, Elsevier, 2016, 144 (76-82), ⟨10.1016/j.carbpol.2016.02.031⟩
ISSN: 1879-1344
0144-8617
DOI: 10.1016/j.carbpol.2016.02.031⟩
Popis: International audience; Arabinoxylan gels with different cross-linking densities, swelling ratios, and rheological properties were obtained by increasing the concentration of arabinoxylan from 4 to 6% (w/v) during oxidative gelation by laccase. The degradation of these covalently cross-linked gels by a mixture of two Bifidobacterium strains (Bifidobacterium longum and Bifidobacterium adolescentis) was investigated. The kinetics of the evolution of structural morphology of the arabinoxylan gel, the carbohydrate utilization profiles and the bacterial production of short-acid fatty acid (SCFA) were measured. Scanning electron microscopy analysis of the degraded gels showed multiple cavity structures resulting from the bacterial action. The total SCFA decreased when the degree of cross-linking increased in the gels. A slower fermentation of arabinoxylan chains was obtained for arabinoxylan gels with more dense network structures. These results suggest that the differences in the structural features and properties studied in this work affect the degradation time of the arabinoxylan gels.
Databáze: OpenAIRE
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