芦笋
食品科学
官房
功能性食品
菊粉
益生元
益生菌
木糖
生物
食品补充剂
保健品
肠道菌群
细菌
化学
植物
发酵
生物化学
遗传学
作者
Araceli Redondo-Cuenca,Alejandra García-Alonso,Rocio Rodríguez-Arcos,Irma Castro,Claudio Alba,Juan Miguel Rodríguez,Isabel Goñi
标识
DOI:10.1016/j.foodres.2022.112284
摘要
Asparagus is considered a healthy food with a high content of bioactive compounds. In this study, the proximate and mineral composition, non-digestible carbohydrates and bioactive compounds of edible spear, spear by-product and root have been evaluated. Their activity on the growth of human gut-associated bacteria has been studied. The results support the high nutritional and functional value of the asparagus, including its by-products, highlighting the potential of the non-edible parts to be used as prebiotics. A remarkable content in xylose, inulin, flavonoids and saponins has been found. It has been shown that the spear by-product can be selectively used to promote the growth of commensal or probiotic lactobacilli and bifidobacteria strains. It has been confirmed that any part of the asparagus has a potential future as a healthy food or as health-promoting ingredients, however more work is required to identify the compounds able to modulate the human gut microbiota.
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