AMARANTH EXTRACTS AS A SUBSTRATE FOR THE GROWTH OF Lactobacillus plantarum A LACTIC ACID BACTERIA WITH PROBIOTIC CHARACTERISTICS

Amaranth, due to its nutritional composition (carbohydrates 50-66%, lipids 1.9-9.7% and proteins 12-22%) has been selected by FAO as the best food of vegetable origin, it has also been reported that amaranth exerts beneficial effects on health such as lowering the blood cholesterol level, stimulatin...

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Detalhes bibliográficos
Autores: Vargas-Martínez, Leobardo Isaí, García-Alvarado, Miguel Ángel, Robles-Olvera, Víctor José, Hidalgo-Morales, Madeleine
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2019
País:México
Recursos:UNIVERSIDAD AUTÓNOMA DE CHIAPAS
Repositorio:Revista Espacio I+D Innovación más Desarrollo
Idioma:español
inglés
OAI Identifier:oai:ojs.espacioimasd.unach.mx:article/172
Acesso em linha:https://www.espacioimasd.unach.mx/index.php/Inicio/article/view/172
Access Level:acceso abierto
Palavra-chave:Amaranto
Bacteria ácido láctica
Probióticos
Amaranth
lactic acid bacteria
probiotics
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oai_identifier_str oai:ojs.espacioimasd.unach.mx:article/172
network_acronym_str MX
network_name_str México
repository_id_str
dc.title.none.fl_str_mv AMARANTH EXTRACTS AS A SUBSTRATE FOR THE GROWTH OF Lactobacillus plantarum A LACTIC ACID BACTERIA WITH PROBIOTIC CHARACTERISTICS
Extractos de amaranto como substrato para el crecimiento de Lactobacillus plantarum una bacteria ácido láctica con características probióticas
title AMARANTH EXTRACTS AS A SUBSTRATE FOR THE GROWTH OF Lactobacillus plantarum A LACTIC ACID BACTERIA WITH PROBIOTIC CHARACTERISTICS
spellingShingle AMARANTH EXTRACTS AS A SUBSTRATE FOR THE GROWTH OF Lactobacillus plantarum A LACTIC ACID BACTERIA WITH PROBIOTIC CHARACTERISTICS
Vargas-Martínez, Leobardo Isaí
Amaranto
Bacteria ácido láctica
Probióticos
Amaranth
lactic acid bacteria
probiotics
title_short AMARANTH EXTRACTS AS A SUBSTRATE FOR THE GROWTH OF Lactobacillus plantarum A LACTIC ACID BACTERIA WITH PROBIOTIC CHARACTERISTICS
title_full AMARANTH EXTRACTS AS A SUBSTRATE FOR THE GROWTH OF Lactobacillus plantarum A LACTIC ACID BACTERIA WITH PROBIOTIC CHARACTERISTICS
title_fullStr AMARANTH EXTRACTS AS A SUBSTRATE FOR THE GROWTH OF Lactobacillus plantarum A LACTIC ACID BACTERIA WITH PROBIOTIC CHARACTERISTICS
title_full_unstemmed AMARANTH EXTRACTS AS A SUBSTRATE FOR THE GROWTH OF Lactobacillus plantarum A LACTIC ACID BACTERIA WITH PROBIOTIC CHARACTERISTICS
title_sort AMARANTH EXTRACTS AS A SUBSTRATE FOR THE GROWTH OF Lactobacillus plantarum A LACTIC ACID BACTERIA WITH PROBIOTIC CHARACTERISTICS
dc.creator.none.fl_str_mv Vargas-Martínez, Leobardo Isaí
García-Alvarado, Miguel Ángel
Robles-Olvera, Víctor José
Hidalgo-Morales, Madeleine
author Vargas-Martínez, Leobardo Isaí
author_facet Vargas-Martínez, Leobardo Isaí
García-Alvarado, Miguel Ángel
Robles-Olvera, Víctor José
Hidalgo-Morales, Madeleine
author_role author
author2 García-Alvarado, Miguel Ángel
Robles-Olvera, Víctor José
Hidalgo-Morales, Madeleine
author2_role author
author
author
dc.subject.none.fl_str_mv Amaranto
Bacteria ácido láctica
Probióticos
Amaranth
lactic acid bacteria
probiotics
topic Amaranto
Bacteria ácido láctica
Probióticos
Amaranth
lactic acid bacteria
probiotics
description Amaranth, due to its nutritional composition (carbohydrates 50-66%, lipids 1.9-9.7% and proteins 12-22%) has been selected by FAO as the best food of vegetable origin, it has also been reported that amaranth exerts beneficial effects on health such as lowering the blood cholesterol level, stimulating the immune system, having antioxidant activity as well as protecting against cancer. In some researches, it has been mentioned that thermal pre-treatments such as roasting, extrusion and explosion, applied to amaranth grain before flour processing, have an impact on nutrient content and bioavailability of nutrients. The high content of proteins makes amaranth an attractive substrate for the growth of probiotic lactic acid bacteria, which would complement the benefits provided by the nutrients of amaranth and would be an alternative of probiotic consumption for those people who cannot consume them regularly (lactose intolerant, allergic to milk protein, gluten or soy). Therefore, the objective of this research was to evaluate the effect of pretreatments on the functionality of amaranth seed extracts as a substrate for the growth of probiotic lactic acid bacteria. To achieve this goal, extracts of amaranth flour were prepared from: without treatment, washed, cooked and burst seeds. The protein content, reducing sugars and total carbohydrates were determined to the extracts. Growth kinetics of Lactobacillus plantarum were developed by the pouring plate method. The results show that amaranth extracts are functional for the culture of L. plantarum and that only the explosion of the seeds seems to affect the availability of nutrients since it was in the only extract where a significantly lower maximum cell growth was observed (1.44 ± 0.04 Log UFC/UFC0), Nevertheless the rate of growth was not affected.
publishDate 2019
dc.date.none.fl_str_mv 2019-02-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://www.espacioimasd.unach.mx/index.php/Inicio/article/view/172
10.31644/IMASD.19.2019.a04
url https://www.espacioimasd.unach.mx/index.php/Inicio/article/view/172
identifier_str_mv 10.31644/IMASD.19.2019.a04
dc.language.none.fl_str_mv spa
eng
language spa
eng
dc.relation.none.fl_str_mv https://www.espacioimasd.unach.mx/index.php/Inicio/article/view/172/565
https://www.espacioimasd.unach.mx/index.php/Inicio/article/view/172/566
https://www.espacioimasd.unach.mx/index.php/Inicio/article/view/172/567
https://www.espacioimasd.unach.mx/index.php/Inicio/article/view/172/568
dc.rights.none.fl_str_mv Derechos de autor 2019 Espacio I+D, Innovación más desarrollo
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Derechos de autor 2019 Espacio I+D, Innovación más desarrollo
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
text/html
application/epub+zip
application/pdf
dc.publisher.none.fl_str_mv Universidad Autónoma de Chiapas
publisher.none.fl_str_mv Universidad Autónoma de Chiapas
dc.source.none.fl_str_mv Espacioimasd; Vol. 8 No. 19 (2019): February - May
Espacio I+D, Innovación más desarrollo; Vol. 8 Núm. 19 (2019): Febrero - Mayo
2007-6703
reponame:Revista Espacio I+D Innovación más Desarrollo
instname:UNIVERSIDAD AUTÓNOMA DE CHIAPAS
instacron:UNACH
instname_str UNIVERSIDAD AUTÓNOMA DE CHIAPAS
instacron_str UNACH
institution UNACH
reponame_str Revista Espacio I+D Innovación más Desarrollo
collection Revista Espacio I+D Innovación más Desarrollo
repository.name.fl_str_mv
repository.mail.fl_str_mv
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spelling AMARANTH EXTRACTS AS A SUBSTRATE FOR THE GROWTH OF Lactobacillus plantarum A LACTIC ACID BACTERIA WITH PROBIOTIC CHARACTERISTICSExtractos de amaranto como substrato para el crecimiento de Lactobacillus plantarum una bacteria ácido láctica con características probióticasVargas-Martínez, Leobardo Isaí García-Alvarado, Miguel Ángel Robles-Olvera, Víctor José Hidalgo-Morales, Madeleine AmarantoBacteria ácido lácticaProbióticosAmaranthlactic acid bacteriaprobioticsAmaranth, due to its nutritional composition (carbohydrates 50-66%, lipids 1.9-9.7% and proteins 12-22%) has been selected by FAO as the best food of vegetable origin, it has also been reported that amaranth exerts beneficial effects on health such as lowering the blood cholesterol level, stimulating the immune system, having antioxidant activity as well as protecting against cancer. In some researches, it has been mentioned that thermal pre-treatments such as roasting, extrusion and explosion, applied to amaranth grain before flour processing, have an impact on nutrient content and bioavailability of nutrients. The high content of proteins makes amaranth an attractive substrate for the growth of probiotic lactic acid bacteria, which would complement the benefits provided by the nutrients of amaranth and would be an alternative of probiotic consumption for those people who cannot consume them regularly (lactose intolerant, allergic to milk protein, gluten or soy). Therefore, the objective of this research was to evaluate the effect of pretreatments on the functionality of amaranth seed extracts as a substrate for the growth of probiotic lactic acid bacteria. To achieve this goal, extracts of amaranth flour were prepared from: without treatment, washed, cooked and burst seeds. The protein content, reducing sugars and total carbohydrates were determined to the extracts. Growth kinetics of Lactobacillus plantarum were developed by the pouring plate method. The results show that amaranth extracts are functional for the culture of L. plantarum and that only the explosion of the seeds seems to affect the availability of nutrients since it was in the only extract where a significantly lower maximum cell growth was observed (1.44 ± 0.04 Log UFC/UFC0), Nevertheless the rate of growth was not affected.El amaranto, debido a su composición nutrimental (carbohidratos 50-66 %, lípidos 1.9-9.7 % y proteínas 12-22%) ha sido seleccionado por la FAO como el mejor alimento de origen vegetal. El amaranto ejerce efectos benéficos sobre la salud, destacándose la disminución del nivel de colesterol en sangre, reforzamiento del sistema inmune, actividad antioxidante y protección contra el cáncer. Sin embargo, en algunas investigaciones ha sido encontrado que los pretratamientos térmicos como tostado, extrusión y explosión, aplicados al grano de amaranto antes de la elaboración de la harina, repercuten en el contenido nutrimental y la biodisponibilidad de los nutrientes. El alto contenido de proteínas, hacen del amaranto un substrato atractivo para el crecimiento de bacterias lácticas probióticas, lo que complementaría los beneficios brindados por los nutrientes del amaranto y sería una alternativa de consumo de probióticos para aquellas personas que no pueden consumirlos de manera habitual (intolerantes a la lactosa, alérgicos a la proteína de leche, al gluten o a la soya). Por lo anterior, el objetivo de esta investigación fue evaluar el efecto de pretratamientos sobre la funcionalidad de extractos de semillas de amaranto como substrato para el crecimiento de bacterias lácticas probióticas. Para alcanzar este objetivo se prepararon extractos de harina de amaranto a partir de semillas: sin tratamiento, lavadas, cocidas y reventadas. Se determinó el contenido de proteína, azúcares reductores y carbohidratos totales en los extractos y se desarrollaron cinéticas de crecimiento de Lactobacillus plantarum por vaciado en placa. Los resultados muestran que los extractos son funcionales para el cultivo de L. plantarum y que únicamente el reventado de las semillas parece afectar la disponibilidad de los nutrientes ya que fue en el único extracto en donde se observó un crecimiento celular máximo significativamente menor (1.44 ± 0.04 ciclos logarítmicos), sin embargo, la tasa de crecimiento no se vio afectada.Universidad Autónoma de Chiapas2019-02-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdftext/htmlapplication/epub+zipapplication/pdfhttps://www.espacioimasd.unach.mx/index.php/Inicio/article/view/17210.31644/IMASD.19.2019.a04Espacioimasd; Vol. 8 No. 19 (2019): February - MayEspacio I+D, Innovación más desarrollo; Vol. 8 Núm. 19 (2019): Febrero - Mayo2007-6703reponame:Revista Espacio I+D Innovación más Desarrolloinstname:UNIVERSIDAD AUTÓNOMA DE CHIAPASinstacron:UNACHspaenghttps://www.espacioimasd.unach.mx/index.php/Inicio/article/view/172/565https://www.espacioimasd.unach.mx/index.php/Inicio/article/view/172/566https://www.espacioimasd.unach.mx/index.php/Inicio/article/view/172/567https://www.espacioimasd.unach.mx/index.php/Inicio/article/view/172/568Derechos de autor 2019 Espacio I+D, Innovación más desarrolloinfo:eu-repo/semantics/openAccessoai:ojs.espacioimasd.unach.mx:article/1722024-08-22T19:25:18Z
score 15.812429

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