Jump to main content
Jump to site search

Issue 2, 2015
Previous Article Next Article

In vitro assessment of the prebiotic potential of Aloe vera mucilage and its impact on the human microbiota

Author affiliations

Abstract

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.

Graphical abstract: In vitro assessment of the prebiotic potential of Aloe vera mucilage and its impact on the human microbiota

Back to tab navigation

Publication details

The article was received on 23 сен 2014, accepted on 24 ноя 2014 and first published on 11 дек 2014


Article type: Paper
DOI: 10.1039/C4FO00857J
Citation: Food Funct., 2015,6, 525-531
  •   Request permissions

    In vitro assessment of the prebiotic potential of Aloe vera mucilage and its impact on the human microbiota

    B. Gullón, P. Gullón, F. Tavaria, J. L. Alonso and M. Pintado, Food Funct., 2015, 6, 525
    DOI: 10.1039/C4FO00857J

Search articles by author

Spotlight

Advertisements