The hydrolysis degree of agave syrup modulates its functional properties:Impact on metabolic responses and oxidative stress in C57BL/6 mice  

作　　者：Román Cardona-Herrera Elena Franco-Robles Tannia Alexandra Quiñones-Muñoz César Ozuna 

机构地区：[1]Posgrado en Biociencias,División de Ciencias de la Vida,Campus Irapuato-Salamanca,Universidad de Guanajuato,Irapuato,Guanajuato,36500,Mexico [2]Departamento de Veterinaria y Zootecnia,División de Ciencias de la Vida,Campus Irapuato-Salamanca,Universidad de Guanajuato,Irapuato,Guanajuato,36500,Mexico [3]Unidad de Tecnología Alimentaria,Consejo Nacional de Humanidades,Ciencias y Tecnologías(CONAHCYT)—Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco(CIATEJ),Camino Arenero 1227,El Bajío,Zapopan,Jalisco,45019,Mexico [4]Departamento de Alimentos,División de Ciencias de la Vida,Campus Irapuato-Salamanca,Universidad de Guanajuato,Irapuato,Guanajuato,36500,Mexico

出　　处：《Food Bioscience》2023年第3期2535-2542,共8页食品生物科学（英文）

基　　金：supported by the Department of Support for Research and Graduate Studies of the Universidad de Guanajuato,Mexico[grant number CIIC 095/2022];Consejo Nacional de Ciencia y Tecnología in Mexico(CONACYT)for the funding granted(1081559)to Román Cardona-Herrera to complete their Master’s degree studies in the Postgraduate Program of Biosciences of the Universidad de Guanajuato.

摘　　要：Nowadays,agave syrup(AS)is a controversial sweetener due to its high fructose content.However,the hy-drolysis process to which AS is subjected could contribute to improving its functional properties.This work aimed to evaluate the relationship between the degree of hydrolysis(DH)of AS(95%:AS95,88%:AS88,and 50%:AS50)and its functional properties.In addition,the impact of these properties on weight gain,blood biochemical parameters,and oxidative stress(lipids and proteins)was studied in C57BL/6 mice.By HPLC analysis,the main polyphenols identified in AS were catechin,chlorogenic acid,caffeic acid,vanillin,quercetin,naringin,rutin,ellagic acid,and gallic acid.As the DH of AS increased,its fructose concentration increased(p<0.05),and its concentration of fructans,bioactive compounds(BC),and antioxidant capacity decreased.In the case of blood glucose,the mice drinking AS solutions did not present differences(p>0.05)in comparison to the control(water).However,mice drinking AS50 solutions showed a decrease(p<0.05)in weight gain(35%),cholesterol(6%),triglycerides(18-22%),and oxidative stress in lipids(63%)and proteins(44%)compared to mice drinking AS88 and AS95 solutions.

关 键 词：Natural sweeteners FRUCTOSE FRUCTANS POLYPHENOLS Antioxidant capacity 

分 类 号：TS201[轻工技术与工程—食品科学]