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Abstract Currently, microwaves, ultrasound, and ultrasound‐microwaves are technologies with several applications, one of which is their use as a method of pasteurization. So far, these techniques have not been used for the pasteurization of a functional aguamiel beverage. This beverage was pasteurized and enriched with probiotic LAB to generate an antihypertensive effect. The physicochemical characteristics (pH, total soluble solids, and color) of the aguamiel beverage were evaluated. Microbiological analysis of the product was also carried out. The probiotic LAB were added to the beverage with the selected pasteurization technique. The growth of LAB in the aguamiel beverage and the prebiotic effects that this product as well as the antihypertensive activity of the beverage were evaluated. It was shown that there is no significant effect of the techniques used on the physicochemical characteristics of the product. However, the storage time may be affected. Compared to traditional pasteurization, microwave, ultrasound, and ultrasound‐microwave techniques were found to reduce the concentration of some pathogenic microorganisms. The microwave technique was selected as the most effective for pasteurization. The probiotic LAB were able to grow in the pasteurized aguamiel beverage and produce an antihypertensive effect. In summary, a functional microwavable pasteurized aguamiel beverage with antihypertensive activity was produced.

In this study, a beverage made from a combination of Agave sap (AS) and prickly pear juice (PPJ) was analyzed for its nutrients and bioactive and potentially health-promoting compounds. The beverage was evaluated for its ability to act as an antioxidant, regulate glycemic properties, and undergo gut bacterial fermentation in vitro. The major mono- and oligosaccharides present in the beverage were galacturonic acid (217.74 ± 13.46 mg/100 mL), rhamnose (227.00 ± 1.58 mg/100 mL), and fructose (158.16 ± 8.86 mg/mL). The main phenolic compounds identified were protocatechuic acid (440.31 ± 3.06 mg/100 mL) and catechin (359.72 ± 7.56 mg/100 mL). It was observed that the beverage had a low glycemic index (<40) and could inhibit digestive carbohydrases. The combination of ingredients also helped to reduce gas production during AS fermentation from 56.77 cm3 to 15.67 cm3. The major SCFAs produced during fermentation were butyrate, acetate, and propionate, with valerate being produced only during the late fermentation of the AS. This beverage is rich in bioactive compounds, such as polyphenols and dietary fiber, which will bring health benefits when consumed. [ABSTRACT FROM AUTHOR]

Background: Millenary fermented beverages are a source of industrially important microorganisms. Aguamiel and pulque are traditional Mexican beverages of pre-Hispanic origin, with a microbial diversity that contributes to the different fermentations (lactic, alcoholic and acetic). The aim of this research was to characterize the Bacillus mojavensis (BF2A1) strain isolated from aguamiel and determine its probiotic potential. The strain was identified through Mass Spectrometry (MS), molecular techniques, as well as morphological and biochemical profiling. The probiotic activity of the BF2A1 strain and its response during the gastric simulation was determined. Results: The strain BF2A1 is a Gram-positive, spore-forming bacillus, positive for catalase, gamma-hemolysis, citrate, ornithine, grows at 7.5% NaCl, and acetoin, but negative for motility, indole, and methyl red. Its taxonomic identity was determined as B. mojavensis both by MALDI-TOF MS and sequencing of 16S rDNA. Its probiotic potential was demonstrated as BF2A1 was tolerant to pH 2 (OD620nm 0.289 ± 0.012), 0.3% bile salts (OD620nm 0.103 ± 0.089), 8% NaCl (OD620nm 0.254 ± 0.096), and 1% lysozyme (OD620nm 1.342 ± 0.078) compared to the probiotic strain Lactobacillus leichmannii ATCC 7830TM (Laclei). The antagonistic effect of BF2A1 against Escherichia coli (ATCC25922), Staphylococcus aureus (ATCC25923), and Candida albicans (ATCC60193) showed 25.5%, 8% and, 65% inhibitory growing effect, respectively. BF2A1 in the gastric simulation showed only a reduction of 1–2 log CFU/mL and showed after the intestinal phase a survival rate of 84.4% as compared to the control strains. Conclusions: This study shows that BF2A1 isolated from aguamiel is a bacterium with probiotic properties that can be used in different areas of Biotechnology.How to cite: Martínez-Ortiz V, Trujillo-López MA, El-Kassis EG, et al. Bacillus mojavensis isolated from aguamiel and its potential as a probiotic bacterium. Electron J Biotechnol 2024;67. https://doi.org/10.1016/j.ejbt.2023.11.002.

Background: Millenary fermented beverages are a source of industrially important microorganisms. Aguamiel and pulque are traditional Mexican beverages of pre-Hispanic origin, with a microbial diversity that contributes to the different fermentations (lactic, alcoholic and acetic). The aim of this research was to characterize the Bacillus mojavensis (BF2A1) strain isolated from aguamiel and determine its probiotic potential. The strain was identified through Mass Spectrometry (MS), molecular techniques, as well as morphological and biochemical profiling. The probiotic activity of the BF2A1 strain and its response during the gastric simulation was determined. Results: The strain BF2A1 is a Gram-positive, spore-forming bacillus, positive for catalase, gammahemolysis, citrate, ornithine, grows at 7.5% NaCl, and acetoin, but negative for motility, indole, and methyl red. Its taxonomic identity was determined as B. mojavensis both by MALDI-TOF MS and sequencing of 16S rDNA. Its probiotic potential was demonstrated as BF2A1 was tolerant to pH 2 (OD620nm 0.2 89 ± 0.012), 0.3% bile salts (OD620nm 0.103 ± 0.089), 8% NaCl (OD620nm 0.254 ± 0.096), and 1% lysozyme (OD620nm 1.342 ± 0.078) compared to the probiotic strain Lactobacillus leichmannii ATCC 7830TM (Laclei). The antagonistic effect of BF2A1 against Escherichia coli (ATCC25922), Staphylococcus aureus (ATCC25923), and Candida albicans (ATCC60193) showed 25.5%, 8% and, 65% inhibitory growing effect, respectively. BF2A1 in the gastric simulation showed only a reduction of 1-2 log CFU/mL and showed after the intestinal phase a survival rate of 84.4% as compared to the control strains. Conclusions: This study shows that BF2A1 isolated from aguamiel is a bacterium with probiotic properties that can be used in different areas of Biotechnology. [ABSTRACT FROM AUTHOR]

In this study, a beverage made from a combination of Agave sap (AS) and prickly pear juice (PPJ) was analyzed for its nutrients and bioactive and potentially health-promoting compounds. The beverage was evaluated for its ability to act as an antioxidant, regulate glycemic properties, and undergo gut bacterial fermentation in vitro. The major mono- and oligosaccharides present in the beverage were galacturonic acid (217.74 ± 13.46 mg/100 mL), rhamnose (227.00 ± 1.58 mg/100 mL), and fructose (158.16 ± 8.86 mg/mL). The main phenolic compounds identified were protocatechuic acid (440.31 ± 3.06 mg/100 mL) and catechin (359.72 ± 7.56 mg/100 mL). It was observed that the beverage had a low glycemic index (3 to 15.67 cm3. The major SCFAs produced during fermentation were butyrate, acetate, and propionate, with valerate being produced only during the late fermentation of the AS. This beverage is rich in bioactive compounds, such as polyphenols and dietary fiber, which will bring health benefits when consumed.

Mexico has a rich history of using aguamiel extracted from Agave spp to make pulque, a fermented beverage popular in Mesoamerica. However, pulque has been overtaken by more commercially produced and distilled liquors such as tequila and mezcal. As a result, alternative uses for aguamiel have been explored, including aguamiel syrup. This syrup is made by thermally concentrating aguamiel from various Agave species and has gained popularity in the health-conscious, organic, and functional food markets due to its nutraceutical properties. Two important bioactive compounds found in aguamiel and aguamiel syrup are saponins, which have anticancer, adjuvant, immunostimulant, anti-inflammatory, antimicrobial, hypocholesterolemic, and antioxidant properties, and agavin-type functional oligosaccharides, which have prebiotic activity and can help reduce energy intake in humans. However, the traditional artisanal process used to create aguamiel syrup has made it difficult to standardize its composition and increase its commercial value. This review focuses on the characteristics of aguamiel as a raw material for producing aguamiel syrup, exploring its physicochemical composition and nutraceutical properties. A proposed semi-industrial process based on the evidence from consulted references could help modernize the production of aguamiel syrup.

Different carbon sources, such as prebiotics, have promoted probiotics' survival during refrigerated fermented milk storage. These compounds stimulate both the metabolic response and the resistance of probiotics to adverse conditions, such as low temperatures. That is why the objective of this study was to evaluate the kinetic parameters of growth, the proteolytic profile, and the survival of Lactiplantibacillus pentosus ABHEAU-05 in fermented milk added with aguamiel as a prebiotic source during refrigerated storage. Inulin was used for control experiments. A 12% w/v powdered skimmed milk solution was inoculated with L. pentosus ABHEAU-05 (106 CFU/mL). It was fermented at 37 °C until a pH of 4.5, and the kinetic parameters were calculated. Analysis of survival and proteolytic profile during refrigeration storage (4 °C for 21 days) was carried out. The survival of the microorganism was determined by viable count on MRS agar, the production of free amino groups by the TNBS method, and the accumulation of low molecular weight peptides by polyacrylamide gel electrophoresis (SDS-PAGE). The pH of 4.5 was reached 26 h before the control. The maximum concentration of viable cells was 108 CFU/mL at the fermentation's end and maintained throughout the refrigerated storage. With the analysis of the proteolytic profile, high metabolic activity was demonstrated during fermentation and refrigerated storage in milk with aguamiel. The accumulation of low molecular weight peptides and the generation of free amino groups were higher than the control results. It was verified that aguamiel is a carbon source with the potential for developing and maintaining the probiotic L. pentosus ABHEAU-05 in fermented milk. [ABSTRACT FROM AUTHOR]

Pulque is a traditional Mexican fermented beverage associated with numerous health benefits. Over time, there has been considerable interest in studying the bacterial diversity of pulque, and microbial characterization has been carried out using traditional microbiological and molecular methods. Therefore, the objective of this research was to characterize the microbiota of artisanal pulque obtained from the Zacatlán region in Puebla, México, by the means of Illumina sequencing, and to compare it with the microbial diversity of aguamiel (sap before fermentation), commercial pulque (supplemented with additives to increase its yield), and its seed (batch of pulque previously fermented). An analysis of the Shannon index showed medium diversity for both aguamiel and pulque samples (score > 2), while the Chao 1 index exhibited a non-significant difference between them. On the other hand, a principal components analysis confirmed the role of the seed as an essential inoculum to define the microbial diversity of pulque, emphasizing the importance of its preservation as a quality standard during the elaboration process. In addition, results showed that the dominant phyla in artisanal and commercial pulque were Firmicutes and Bacteroidetes. As the fermentation process progressed, it was possible to observe an increase in the population of lactic acid bacteria (LAB) in both types of pulque compared to those detected in aguamiel. Of these, the species Lactobacillus, Leuconostoc, and Lactococcus represented almost 95% of the total LAB. Finally, even though the safety of pulque has been in question due to its non-aseptic manufacturing process, the present study confirmed that less than 1% of its microbiota corresponds to the genera with a pathogenic potential such as γ-proteobacteria (Enterobacter and Hafnia), which decreases as the fermentation process advances. [ABSTRACT FROM AUTHOR]

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Background: Phalaenopsis is an orchid of economic importance worldwide. Its natural reproduction is slow due to its monopodial growth (a single apical meristem). Therefore, it is necessary to make in vitro propagation protocols more efficient. Objectives: 1. To evaluate three concentrations of 2,4-dichlorophenoxyacetic acid (2,4-D) in combination with three of 6-Benzyl Adenine (BA) in the in vitro induction of protocormic like bodies (PLBs) at from leaf explants of Phalaenopsis sp. var. Dudu, under three periods of darkness, 2. To test the effect of four concentrations of honey water and fermented sap, as organic complexes (CO), on the in vitro multiplication rate of PLBs. Methodology: Two tests were carried out: Test 1. Three concentrations of 2,4-D (3, 4, 5 mgL-1) and three of BA (1, 2, 3 mgL-1) were evaluated in leaf explants of Phalaenopsis sp., combined with three periods of darkness 14, 21, 28 days in a completely randomized design with a trifactorial arrangement (27x10). Test 2. Four concentrations of honey water and fermented sap (0, 10, 50, 100 mlL-1) were evaluated, arranged in a completely random design (8x10). Results: The best combination of plant growth regulators (PGR) for the formation of PLBs (14 PLBs/explant) was with 5 mgL-1 of 2,4-D and 2 mgL-1 of BA, during 21 days of darkness. Regarding the use of CO, the addition of 10 mlL-1 of fermented sap and 50 mlL-1 of honey water induced the highest rates of multiplication of PLBs/explant (41.4 and 39.6 PLBs). The regeneration of Phalaenopsis sp. from PLBs occurred in 225 days. Implications: The results obtained in the two trials are the basis for establishing a protocol for the multiplication of Phalaenopsis sp. Conclusions: The combination of 5 mgL-1 of 2,4-D and 2 mgL-1 of BA produced the highest number of PLBs/explant (14) at 21 days of darkness and subsequent light exposure for six weeks. On the other hand, the addition of 10 mlL-1 of fermented sap and 50 mlL-1 of honey water as CO induced the highest rates of PLBs multiplication (41.4 and 39.6 PLBs, respectively). 100% survival of seedlings was observed after 21 days of acclimatization, under greenhouse conditions.

Objective: Analyze the effect of the sugar substitution by dehydrated aguamiel on the physicochemical quality of pear jam (Pyrus communis L.). Design/methodology/approach: Different levels of sugar substitution by dehydrated aguamiel were analyzed (0, 25 and 50%). Physicochemical parameters on pear jam as color, pH, acidity, density, consistency and soluble solids were evaluated. Results: Results showed that the physicochemical and color characteristics of the pear jam was changed by the substitution of sugar by dehydrated aguamiel. Study limitations/implications: More studies related to sensorial analysis of the pear jam and technological functions of dehydrated aguamiel are required. Findings/Conclusions: Pear in advanced stage of maturity could be considered as a good ingredient in jam formulation. Dehydrated aguamiel was used as an alternative sweetener in jam. [ABSTRACT FROM AUTHOR]

Different carbon sources, such as prebiotics, have promoted probiotics’ survival during refrigerated fermented milk storage. These compounds stimulate both the metabolic response and the resistance of probiotics to adverse conditions, such as low temperatures. That is why the objective of this study was to evaluate the kinetic parameters of growth, the proteolytic profile, and the survival of Lactiplantibacillus pentosus ABHEAU-05 in fermented milk added with aguamiel as a prebiotic source during refrigerated storage. Inulin was used for control experiments. A 12% w/v powdered skimmed milk solution was inoculated with L. pentosus ABHEAU-05 (106 CFU/mL). It was fermented at 37 °C until a pH of 4.5, and the kinetic parameters were calculated. Analysis of survival and proteolytic profile during refrigeration storage (4 °C for 21 days) was carried out. The survival of the microorganism was determined by viable count on MRS agar, the production of free amino groups by the TNBS method, and the accumulation of low molecular weight peptides by polyacrylamide gel electrophoresis (SDS-PAGE). The pH of 4.5 was reached 26 h before the control. The maximum concentration of viable cells was 108 CFU/mL at the fermentation’s end and maintained throughout the refrigerated storage. With the analysis of the proteolytic profile, high metabolic activity was demonstrated during fermentation and refrigerated storage in milk with aguamiel. The accumulation of low molecular weight peptides and the generation of free amino groups were higher than the control results. It was verified that aguamiel is a carbon source with the potential for developing and maintaining the probiotic L. pentosus ABHEAU-05 in fermented milk.

Pulque is a traditional Mexican fermented beverage associated with numerous health benefits. Over time, there has been considerable interest in studying the bacterial diversity of pulque, and microbial characterization has been carried out using traditional microbiological and molecular methods. Therefore, the objective of this research was to characterize the microbiota of artisanal pulque obtained from the Zacatlán region in Puebla, México, by the means of Illumina sequencing, and to compare it with the microbial diversity of aguamiel (sap before fermentation), commercial pulque (supplemented with additives to increase its yield), and its seed (batch of pulque previously fermented). An analysis of the Shannon index showed medium diversity for both aguamiel and pulque samples (score > 2), while the Chao 1 index exhibited a non-significant difference between them. On the other hand, a principal components analysis confirmed the role of the seed as an essential inoculum to define the microbial diversity of pulque, emphasizing the importance of its preservation as a quality standard during the elaboration process. In addition, results showed that the dominant phyla in artisanal and commercial pulque were Firmicutes and Bacteroidetes. As the fermentation process progressed, it was possible to observe an increase in the population of lactic acid bacteria (LAB) in both types of pulque compared to those detected in aguamiel. Of these, the species Lactobacillus, Leuconostoc, and Lactococcus represented almost 95% of the total LAB. Finally, even though the safety of pulque has been in question due to its non-aseptic manufacturing process, the present study confirmed that less than 1% of its microbiota corresponds to the genera with a pathogenic potential such as γ-proteobacteria (Enterobacter and Hafnia), which decreases as the fermentation process advances.

Fructooligosaccharides (FOS) are usually synthesized with pure enzymes using highly concentrated sucrose solutions. In this work, low-cost aguamiel and molasses were explored as sucrose alternatives to produce FOS, via whole-cell fermentation, with an Aspergillus oryzae DIA-MF strain. FOS production process was optimized through a central composite experimental design, with two independent variables: initial sucrose concentration in a medium composed of aguamiel and molasses (AgMe), and inoculum concentration. The optimized process—165 g/L initial sucrose in AgMe (adjusted with concentrated molasses) and 1 × 107 spores/mL inoculum concentration—resulted in an FOS production of 119 ± 12 g/L and a yield of 0.64 ± 0.05 g FOS/g GFi. Among the FOSs produced were kestose, nystose, 1-fructofuranosyl-nystose, and potentially a novel trisaccharide produced by this strain. To reduce the content of mono- and disaccharides in the mixture, run a successive fermentation was run with two Saccharomyces cerevisiae strains. Fermentations run with S. cerevisiae S227 improved FOS purity in the mixture from 39 ± 3% to 61.0 ± 0.6% (w/w) after 16 h of fermentation. This study showed that agro-industrial wastes such as molasses with aguamiel are excellent alternatives as substrate sources for the production of prebiotic FOS, resulting in a lower-cost process. [ABSTRACT FROM AUTHOR]

The objective of this study was the design and simulation of a single effect evaporator for an agave syrup production line, using as the main raw material, the aguamiel obtained from Agave salmiana produced in the ejido "Las Mangas" municipality of Saltillo Coahuila, Mexico. The design of the single effect evaporator was carried out by evaluating the equipment design variables (such as the raw material feed to the evaporator and its outlet streams) by the response surface methodology (RSM), with which it was possible to determine saturation temperature inside the evaporator (F1) and the feed temperature (F2), which allow optimizing the consumption and supply of the flow required for saturated steam entering the evaporator (S, kg/h) and the heat required for the operation of the evaporator (q, kJ/h) in yield to obtain agave syrup. [ABSTRACT FROM AUTHOR]

Pulque is a traditional Mexican fermented, non-distilled alcoholic beverage produced by fermenting the fresh sap (aguamiel) extracted from several Agave (maguey) species cultivated for pulque production (mainly A. salmiana). This beverage was produced and consumed since Pre-Hispanic times by Mesoamerican civilizations, mainly in the Mexican Central Plateau, and is one of the essential alcoholic beverages produced and consumed during several centuries in Mexico. By 2019, annual pulque production was reported in 171,482 billion liters. Nevertheless, traditional pulque production faces several significant limitations, including the disappearance of large agave plantations and the extent of time required (at least 5 years) to complete the plant maturation for aguamiel extraction; traditional production practices; and the lack of an efficient stabilization process of the fermented product resulting in low shelf life. In opposition, successful examples of sustainable cultivation of maguey species for aguamiel extraction and the fermentation process's industrialization resulted in high-quality pulque production, with international exportation certification. In this contribution, we present a review of the most relevant aspects of the history and commercial relevance of pulque, the causes that resulted in its production debacle during the first half of the twentieth century, the current situation of its traditional production, and the successful efforts of industrial production of the beverage. We describe recent results on the analysis of the physicochemical characteristics of aguamiel and on the microbiology of the beverage explored by metagenomic techniques that can be proposed as a baseline to redefine the quality criteria of the beverage and to define for the first time a microbiological core to optimize its production. We describe the relevance of maguey species for aguamiel production as a fundamental element of agroforestry and the relevance of its sustainable production, in four sustainable plantation models to maintain a stable plant population to ensure the continuous extraction of aguamiel and pulque production. Finally, we describe some successful examples of beverage industrialization and potential applications of several microorganisms isolated from aguamiel, pulque, aguamiel concentrates, and the maguey to produce high-value bioactive products.

Fructooligosaccharides (FOS) are usually synthesized with pure enzymes using highly concentrated sucrose solutions. In this work, low-cost aguamiel and molasses were explored as sucrose alternatives to produce FOS, via whole-cell fermentation, with an Aspergillus oryzae DIA-MF strain. FOS production process was optimized through a central composite experimental design, with two independent variables: initial sucrose concentration in a medium composed of aguamiel and molasses (AgMe), and inoculum concentration. The optimized process—165 g/L initial sucrose in AgMe (adjusted with concentrated molasses) and 1 × 107 spores/mL inoculum concentration—resulted in an FOS production of 119 ± 12 g/L and a yield of 0.64 ± 0.05 g FOS/g GFi. Among the FOSs produced were kestose, nystose, 1-fructofuranosyl-nystose, and potentially a novel trisaccharide produced by this strain. To reduce the content of mono- and disaccharides in the mixture, run a successive fermentation was run with two Saccharomyces cerevisiae strains. Fermentations run with S. cerevisiae S227 improved FOS purity in the mixture from 39 ± 3% to 61.0 ± 0.6% (w/w) after 16 h of fermentation. This study showed that agro-industrial wastes such as molasses with aguamiel are excellent alternatives as substrate sources for the production of prebiotic FOS, resulting in a lower-cost process.

Aguamiel is the sap collected from agave, while pulque is the result of the natural fermentation of aguamiel. Despite its ancestral origin and numerous publications on pulque production, little is known about the evolution and concentration of sugars and fructo-oligosaccharides in aguamiel, either during its daily accumulation or through the agave production lifetime. In this study, we examined aguamiel composition in three agave plants during their productive lifetime (4 to 9 months). After each collection, the agave pine is scraped to induce aguamiel to flow into an internally created cavity (cajete), producing a residual bagasse (metzal). We found that the concentration of agave fructans and sucrose, as well as the fructan profile, change during the aguamiel production process. During the daily collection, a small amount of agave fructans released from the pine by scraping is drawn into the cajete with the first milliliters of sap where it is then diluted with the inflow of aguamiel. The main component of aguamiel is the sucrose produced in high concentration in the leaves through photosynthesis and then hydrolyzed in the cajete as aguamiel accumulates. We also describe how the fructan profile changes during the accumulation of aguamiel in the cajete. In addition to the varying amount of sucrose that is hydrolyzed in the aguamiel accumulated, we found that fructo-oligosaccharides are either diluted, consumed, or hydrolyzed, depending on the plant and its production stage, thus yielding different fructan profiles. New fructo-oligosaccharides are, in some cases, synthesized by bacteria present in aguamiel. These profiles were also observed in aguamiel collected from ten different plants in the same production region. We also found that a considerable amount of agave fructans is lost in metzal (bagasse), the agave material that is scraped and thrown away twice a day during the production process.

Maternal obesity (MO) during pregnancy and lactation leads to maternal and offspring metabolic dysfunction. Recent research has suggested that probiotics might be a novel approach to counteract these unwanted MO effects. The aim of this research was to analyze the impact of Leuconostoc SD23, a probiotic isolated from aguamiel (traditional Mexican drink), on MO metabolism in rats at the end of lactation (21 days). From weaning through lactation, control female Wistar rats (C) ate chow (5% fat) or high-energy obesogenic diet (MO; 25% fat). Half the C and MO mothers received a daily dose (1 × 1010 CFU/ml) of probiotic orally, control with probiotic (CP) and MO with probiotic (MOP), 1 month before mating and through pregnancy and lactation. Histological analyses of the liver, white adipose tissue and small intestine, body composition, glucose, insulin, triglycerides, and leptin were determined in mothers at the end of lactation. Maternal weight during pregnancy was greater in MO than C mothers, but similar at the end of lactation. Probiotic intervention had no effect on maternal weight. However, at the end of lactation, percentage of body fat was higher in MO than C, CP, and MOP. Serum glucose, homeostasis model assessment of insulin resistance, and triglycerides were higher in MO versus C, CP, and MOP. MO small intestine villus height was higher versus MOP, C, and CP. Leuconostoc SD23 did not present adverse effects in C. Conclusions: maternal administration of Leuconostoc SD23 has beneficial effects on maternal metabolism, which holds possibilities for preventing adverse offspring metabolic programming. [ABSTRACT FROM AUTHOR]

During the Pre-Colombian period magueys were used in Mesoamerica for their sap, which is named "aguamiel" (literally "honey water" in Spanish). Aguamiel is then fermented into "pulque", followed by (in order of importance): textiles, apparel, different thicknesses cords, food (sweetener, syrup, vinegar, flower buds, and cooked immature flowering stalks), firewood and construction materials. The maguey syrup is a product that is traditionally obtained by concentrating the aguamiel by means of an artisanal evaporation treatment (high temperatures, atmospheric pressure and prolonged times). The nutritional and nutraceutical value of this concentrate is unknown despite its wide consumption since pre-Hispanic times in various regions of Mexico. The objective of this work was to evaluate the nutritional value and the content of antioxidant compounds of the maguey syrup obtained from the aguamiel (Agave salmiana and A. mapisaga) through three elaboration treatments (artisanal evaporation, evaporation under reduced pressure and lyophilization). The best species for the production of maguey syrup turned out to be the aguamiel of the A. salmiana due to its nutritional and nutraceutical attributes, higher content of reducing sugars and lower sucrose compared to that of A. mapisaga. The maguey syrup is a sweetener with a higher content of protein (3320 mg 100-1) in comparison to bee honey (152.7 mg 100 g-1). The maguey syrup obtained by lyophilization (LYT) retained the nutraceutical value; but its antioxidant activity was statistically equal to the syrup obtained by evaporation under reduced pressure (RPT), and the artisanal evaporation treatment (AET) had a decrease in vitamin C content in comparison to LYT and RPT. The syrups obtained by RPT and AET presented different degrees of non-enzymatic darkening, possibly due to the formation of melanoidins (dark pigments). The darkest syrup obtained by AET had the highest antioxidant capacity (987.24 μM TE 100 g-1) associated to a higher content of phenolic compounds (593.74 mg GAE 100 g-1). [ABSTRACT FROM AUTHOR]

High-fat diet (HFD) consumption induces obesity and increases blood glucose, insulin resistance, and metabolic disorders. Recent studies suggest that probiotics might be a novel approach to counteract these effects in the treatment of obesity. Here, we evaluated the effect of Leuconostoc mesenteroides subsp. mesenteroides SD23 on obesity-related metabolic dysfunction. In the present study, mice were randomly divided into four dietary groups: standard diet (C), HFD (OB), standard diet with L. mesenteroides SD23 (CP), and HFD with L. mesenteroides SD23 (OBP). Diets were maintained for 14 weeks. Animal weight was monitored and biochemical and histological analyses were performed after intervention. OB showed metabolic dysfunction, and increased the number of larger adipocytes compared to C. OB induced liver tumor necrosis factor-α (TNF-α) expression, increased cholesterol, leptin, and glucose levels compared to C. OBP reduced body weight, glucose, cholesterol, and leptin levels and improved glucose tolerance compared to OB. OBP also reduced liver steatosis, the number of larger adipocytes in adipose tissue, and reduced the villus height in the small intestine. OBP decreased expression of TNF-α and increased expression of IL-10 in liver. The parameters evaluated in the CP were similar to the C. This study provides novel evidence that dietary intervention with L. mesenteroides SD23 improves metabolic dysfunction related to obesity in HFD-fed mice. [ABSTRACT FROM AUTHOR]

The interaction between maguey (Agave spp.) and people in Mesoamerica has induced high diversity in the genus. Among several indigenous localities in Central Northern Mesoamerica, the Hñähñu and mestizos towns with Hñähñu culture preserve maguey's traditional use. The objective of this study was to document the maguey intraspecific variation of two Agave species (A. mapisaga Trel. and A. salmiana Otto ex Salm-Dyck.), for “pulque" production, at 12 localities in Central Mexico within the Hñähñu culture area, and to assess the relationship between the uses and maguey variants and to estimate the biocultural heritage of maguey. Our hypothesis was that current maguey variant richness at the central northern Mesoamerican region directly relates to the variety for its use, which have persisted since prehispanic times. The experimental design was completely randomized and included 12 localities from the Hñähñu and mestizo localities in central Mexico. Key informants (16) from six localities were interviewed and maguey variants collected, both, from wild and cultivated environments. A multivariate analysis classified the localities based on its maguey variants and according to their uses. The intraspecific variation of the pulque maguey includes six A. mapisaga variants and 19 from A. salmiana. There were 21 biological variants at the Hñähñu and 15 in the mestizo localities. Agave salmiana stands out for its highest variant richness (39 % of the biological variants). A half of the variants are exclusive to a single locality. The indicator variant of the mestizo localities is ayoteco, and those of the Hñähñu localities are k'ank'uada and dämni. The Agave variants were classified in six groups, the most numerous group for “aguamiel" production, flowering stalk as candy, leaves for food, construction and medicine and as host of larvae (“worms"). Sixteen uses were recorded. Agave salmiana is the most used, followed by A. salmiana ssp. crassispina and A. mapisaga. The most important current uses are: for obtaining aguamiel, forage, construction materials and substrate for red and white worms (Aegiale hesperiaris and Hypopta agavis). [ABSTRACT FROM AUTHOR]

Abstract Fructooligosaccharides (FOS) are important ingredients in the functional food industry because they have different biological properties such as decrease level of triglycerides, cholesterol and phospholipids and stimulate growth of probiotics for enhancement of microflora in large intestine. However, current strategies for the FOS production through simple and economical bioprocess has been necessary. The aim of this work was evaluated the capacity of three fungal strains (Aspergillus niger GH1, Aspergillus niger PSH and Aspergillus oryzae DIA-MF) to produce fructooligosaccharides (FOS) using aguamiel from Agave salmiana as an economical substrate. In addition, Czapek Dox medium supplemented with sucrose as carbon source was used as a control medium for the FOS production. A. oryzae DIA-MF was a fungi producer of FOS using aguamiel or Czapek Dox medium as substrate at 24 h of fermentation. However, the yield of FOS was increased two folds (20.30 g/L), with a productivity of 0.84 g FOS/l.h when aguamiel was used as substrate. On the other hand, A. niger GH1 and A. niger PSH showing only hydrolytic activity on sucrose under the studied conditions. In conclusion, this study shown excellent compatibility of A. oryzae DIA-MF using aguamiel as an economical substrate for the FOS production under a simple bioprocess. Highlights • Aguamiel was used for the FOS production. • A. oryzae DIA-MF can be used for FOS production. • This is a first study using aguamiel for FOS production by submerged culture. [ABSTRACT FROM AUTHOR]

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El aguamiel es una de las bebidas con más tradición en la cultura mexicana. Su nombre se asocia con el pulque, pero pocas personas conocen realmente cuáles son sus atributos nutrimentales. El aguamiel cuenta con propiedades que inhiben el crecimiento de bacterias patógenas y estimulan el crecimiento de la flora intestinal. Con todas estas propiedades se puede considerar al aguamiel como una bebida prebiótica; sin embargo, a las bebidas probióticas se les asocia con las bacterias lácticas. El objetivo de esta investigación no experimental, cuantitativa, descriptiva y transversal simple, consiste en analizar los factores que inciden en el consumo de una nueva bebida probiótica elaborada a partir del aguamiel, en la comunidad de Nanacamilpa en el estado de Tlaxcala. Los resultados demuestran que dentro de las variables analizadas, el factor que más incide en su comercialización es la pérdida de hábitos de consumo hacia el aguamiel como bebida tradicional mexicana

The use of ohmic heating (OH) processing technologies in beverages might provide a higher quality value to the final product; consumers tended to prefer more natural products with minimum preservative substances. The aim of this work was to evaluate the effect of OH over the presence of microorganisms in “aguamiel” as well as to study the effects on physicochemical analysis like total sugars, soluble solids, electric conductivity pH, and color. The results showed that the conductivity of “aguamiel” was 0.374 s/m, this as temperature increased, conductivity rose as well. During OH a bubbling was observed when reaching 70 °C due to the generation of electrochemical reactions during the OH process. OH had a significant effect in the reduction of E. coli, yeast, and lactobacillus compared to conventional pasteurization, reaching optimal conditions for its total inactivation. Regarding its physicochemical properties, both treatments, conventional pasteurization and OH, did not show negative changes in aguamiel, demonstrating that OH technology can be a feasible option as a pasteurization technique. In conclusion it is important to notice that negative changes were not found in quality, color and sugars of “aguamiel”. Therefore, ohmic heating can be an option to replace traditional methods used for pasteurization.

Aguamiel is a beverage produced by some Agave species that is consumed in its fresh or fermented form. Despite its uses and popularity, seasonal effects on its microbial and chemical profiles are unknown. In this study, using aguamiel collected from A. salmiana and A. atrovirens during different seasons, we identified microorganisms by sequencing the 16S and 18S rDNA genes and determined their chemical profiles. In total, 49 microbial strains were identified (38 bacteria and 11 yeasts). The highest richness and biodiversity were observed during winter and summer. Different lactic acid bacteria and yeast genera with potential industrial applications were identified, such as Acetobacter, Lactobacillus, Leuconostoc, and Clavispora. The analysis of the chemical profiles indicated the presence of maltooligosaccharides and fructooligosaccharides, which are associated with human health improvements, during spring in Agave aguamiel. Aguamiel can be used in the food industry due to its microbiological and chemical profiles. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the effect of different dose levels of aguamiel ( Agave atrovirens ) on in vitro cecal gas, methane (CH 4 ), and carbon dioxide (CO 2 ) productions of five forage species ( Avena sativa [hay]), Moringa oleifera , Caesalpinia coriacea , Salix babylonica , and Eichhornia crassipes using inocula from the horse. The forage samples were incubated with three doses of aguamiel: 0, 34, and 68 μg of aguamiel/g dry matter (DM) of substrate. Cecal inocula were collected from four adult female Criolla horses (3–4 years of age and weighing 300 ± 15.0 kg) grazed on native grasses for about 8 hours without supplementation. Forage type affected ( P < .001) cecal asymptotic, rate and lag time of gas, CH 4 and CO 2 productions (mL/g DM), pH and DM degradability. Aguamiel dose had linear and quadratic effects ( P < .05) on the asymptotic and rate of CH 4 productions and rate and lag time of CO 2 productions (mL/g DM). Forage type × aguamiel dose interactions were significant ( P < .05) for asymptotic, rate and lag time of gas, and CH 4 and CO 2 productions (mL/g DM). Forage species effects were pronounced ( P < .05) on CH 4 and CO 2 productions (mL/g incubated and degraded DM) and proportional CH 4 production at all hours of incubation, except for CO 2 production (mL/g incubated DM). Aguamiel dose affected ( P < .05) CO 2 production (mL/g incubated DM) and proportional CO 2 production at the incubated hours. Forage type × aguamiel dose interactions were observed ( P < .05) for CO 2 production (mL/g incubated DM) and proportional CO 2 production at the incubated hours but had no impact on CH 4 production. It is concluded that addition of aguamiel to five forage species affected fermentation kinetics of gas production resulting in different in vitro cecal gas, CH 4 and CO 2 productions from these substrates. [ABSTRACT FROM AUTHOR]

The most appreciated property of Agave plants since ancient times is their exceptional content of soluble carbohydrates, which is 80% of their weight on a dry state. It is known that most of these carbohydrates are made up of fructans, which are polydisperse molecules with Fructofuranosil. In this project it is intended for the aguamiel to be subjected to an alternative heat treatment which is ohmic heating and then to be compared with traditional heating. Nutrient profile was made to aguamiel. Subsequently, five thermal treatments with different voltages (12.12, 15.15, 18.18, 21.21, 27.27 V/cm) were selected and the electrical conductivity was analyzed. A physicochemical analysis was carried out on the final product, in which brix degrees, color and pH were evaluated; likewise techno-functional properties of which water retention, swelling and antioxidant capacity were analyzed; likewise, polyphenol content and viscosity in honey were measured. Nutritionally aguamiel is made up mostly of moisture with 89% and total sugars with 10%, the remaining 1% is divided into fiber and ashes. Obtaining honey was standardized at 70°Bx. The average color was between a+ and b+, ruling bright yellows and oranges. [ABSTRACT FROM AUTHOR]

Sweetener is a food additive that imparts a sweet taste and usually provides energy. It is used to sweeten foods, medicines, among others. Currently, it is sought to replace sweeteners with sweeteners of natural origin that do not have harmful effects on health and that help control blood glucose levels. The nutritional profile of mead was characterized by AOAC (2000) methods. The natural sweetener was obtained by Spray Dryer using aguamiel and lactic acid bacteria (LAB) (Lactobaillus paracasei and Enterococcus faecium). The yield of the sweetener was increased by adding inulin and inoculating BAL in the mead from the beginning of the process. Obtaining this sweetener aims to improve the quality of life of people with Diabetes Mellitus (DM) allowing the consumption of this sweetener without altering blood glucose. [ABSTRACT FROM AUTHOR]

The aim of this work was to improve the production of fructosyltransferase (FTase) by Solid-State Fermentation (SSF) using aguamiel (agave sap) as culture medium and Aspergillus oryzae DIA-MF as producer strain. SSF was carried out evaluating the following parameters: inoculum rate, incubation temperature, initial pH and packing density to determine the most significant factors through Box-Hunter and Hunter design. The significant factors were then further optimized using a Box-Behnken design and response surface methodology. The maximum FTase activity (1347 U/L) was obtained at 32 °C, using packing density of 0.7 g/cm 3 . Inoculum rate and initial pH had no significant influence on the response. FOS synthesis applying the enzyme produced by A. oryzae DIA-MF was also studied using aguamiel as substrate. [ABSTRACT FROM AUTHOR]

Pulque is a traditional Mexican alcoholic beverage produced from the fermentation of the fresh sap known as aguamiel (mead) extracted from several species of Agave (maguey) plants that grow in the Central Mexico plateau. Currently, pulque is produced, sold and consumed in popular districts of Mexico City and rural areas. The fermented product is a milky white, viscous, and slightly acidic liquid beverage with an alcohol content between 4 and 7° GL and history of consumption that dates back to pre-Hispanic times. In this contribution, we review the traditional pulque production process, including the microbiota involved in the biochemical changes that take place during aguamiel fermentation. We discuss the historical relevance and the benefits of pulque consumption, its chemical and nutritional properties, including the health benefits associated with diverse lactic acid bacteria with probiotic potential isolated from the beverage. Finally, we describe the actual status of pulque production as well as the social, scientific and technological challenges faced to preserve and improve the production of this ancestral beverage and Mexican cultural heritage. [ABSTRACT FROM AUTHOR]

Sap from agave plants (“aguamiel”) is traditionally consumed in Mexico as a fresh beverage, fermented or concentrated. Concentrated agave sap (CAS) is used as a sweetener but, due to heating, a brown color develops and intensifies during storage. Browning varies among CAS batches and this work was focused on its correlation with the chemical composition changes observed during 20 weeks of storage. The browning index (BI), measured as the optical density at 490 nm (OD 490 nm ) per gram of sample, increased 54.4% in the batch that initially had 57 OD 490 nm /g but in the other two batches that had a lower BI, the increase was less than 26.1%. Antioxidant capacity only increased in the batch with the highest BI going from 18 to 23 Trolox equivalent μmol/g dry weight. Saponin content was different in the three batches (224.2–434.7 protodioscin equivalents/gram dry weight) but did not change after 20 weeks of storage. Browning index and antioxidant capacity were negatively correlated with free amino acid concentration, particularly serine, phenylalanine and lysine decreased 29.4, 50 and 30%, respectively. Browning was positively correlated to furosine, an early Maillard reaction derivative of lysine previously reported as a free radical scavenger. [ABSTRACT FROM AUTHOR]

Oaxaca cheese is a Mexican pasta filata-type cheese, and can be considered as a potential vehicle for delivering probiotic cells. Their processing conditions are harsher than for most other cheeses. Thus, the challenge is to provide an adequate protection to the probiotic cells in order that they reach in sufficient numbers the sites for exerting their functionality. Lactobacillus plantarum cells were entrapped in double emulsions (DE) (aguamiel, Ag, or sweet whey, SW, as inner aqueous phase) and incorporated during cheese manufacture to obtain cheese treatments CT Ag and CT SW . A control cheese (CT Control ) was made with non-encapsulated free cells. Log CFU g −1 was of 6.81 ± 0.08, 8.15 ± 0.17 and 8.22 ± 0.09 for CT Control , CT SW and CT Ag , respectively, immediately after CT's manufacture. After melting, Log CFU g −1 dropped down by 2.18 ± 0.17, 1.42 ± 0.15 and 1.94 ± 0.12 for CT Control , CT SW and CT Ag , respectively. The exposure of CT Ag and CT SW to simulated gastrointestinal conditions (pH of 2.3 and bile salts) did not affect significantly cells viability (6.32 ± 0.13 and 6.02 ± 0.1 Log CFU g −1 , respectively), but CT Control exhibited a significant decrease (p<0.05) to 3.36 ± 0.01 Log CFU g −1 . The inclusion of cells in DE is an effective method for protecting their viability against harsh processing and usage conditions. [ABSTRACT FROM AUTHOR]

Pulque is a traditional fermented alcoholic, acidic, viscous drink of the Mexican central highlands. Its production from the 'aguamiel' (sap) of agave plants dates back ~1,500 years and continues to be made by artisanal methods. However, the variability of pulque's quality and its instability hamper its widespread distribution and consumption. Microbiological surveys of pulque from three ranches revealed tremendous variability in the types and quantity of the indigenous microbiota. The population of lactic acid bacteria ranged from 6 × 10 to 2 × 10 CFU/mL. This variability might be attributed to the conditions on the ranches where the pulque was made. In an attempt to identify these sources of variability, the microbial populations of aguamiel and pulque from a single agave plant were determined. Surprisingly, the population size of the 'unfermented' aguamiel and the pulque converged by the end of 3 weeks. The potential use of bacteriocinogenic LAB and known starter cultures to improve pulque properties are discussed. [ABSTRACT FROM AUTHOR]

Pulque is made by fermenting the agave sap or aguamiel of Agave atrovirens with a whole array of microorganisms present in the environment including several lactic acid bacteria and yeasts such as Saccharomyces cerevisiae. Ascorbic acid was determined in pulque and aguamiel, respectively. Phytase activity in lees, liquid and freeze-dried pulque was assayed by measuring the appearance of phosphate from phytate by a colorimetric method likewise phosphate from phytate present in fresh corn tortilla was measured after in vitro incubation with pulque. Iron, zinc, calcium, magnesium and selenium contents were measured in pulque and corn tortilla as well as in nixtamalized corn flour (NCF), the latter is used to make instant tortilla, since corn provides most of the energy as well as most of the phytate in the Mexican rural diet. Pulque showed phytase activity but much less ascorbic acid and iron than previously reported; additionally, phytase in pulque hydrolyzed most of phytate’s corn tortilla. Lees, which is mostly made of pulque’s microbiota, significantly accumulated iron and zinc but no selenium. NCF was fortified with iron by the manufacturers but poorly blended. There were significant differences on selenium content between tortillas samples, apparently some soils in central Mexico are selenium deficient. Moderate pulque intake appears to increase the bioavailability of iron and zinc bound by phytate in corn. [ABSTRACT FROM AUTHOR]

Abstract: The objective of this work was to demonstrate that Bifidobacterium bifidum viability to spray-drying and with storage time could be substantially enhanced by pre-selecting protective colloids offering resistance to oxygen diffusion (high activation energy) and adding aguamiel as a thermoprotector prebiotic. Three different protective colloids blends exhibiting relatively high, medium and low activation energies were mixed with B. bifidum harvested in the late log phase, with or without aguamiel, spray-dried at 130, 140 and 155°C, and stored at 4°C at a water activity of 0.32. Viability was determined by cell total count in MRS agar. Best viability was achieved when microencapsulating the microorganism in the protective colloids blend exhibiting highest activation energy (40.7kJmol−1), with aguamiel, and dried at 140°C. Viability ranged from 1.26×108 cfug−1 immediately after drying to 6.0×106 cfug−1 after 5 weeks storage time at 4°C. [Copyright &y& Elsevier]

Wild killer yeasts have been identified as inhibitory to strains used as starters in the production of alcoholic beverages such as beer and wine; therefore, killer or killer-resistant strains have been sought for use in alcoholic fermentations. In the current paper a total of 16 strains belonging to six species were isolated. From two samples of Agave sap (aguamiel) the following yeast strains were isolated: Candida lusitaneae (1), Kluyveromyces marxianus var. bulgaricus (2), and Saccharomyces cerevisiae ( capensis) (1). Additionally, in seven samples of pulque (the fermented product), the species C. valida (six strains), S. cerevisiae ( chevalieri) (4), S. cerevisiae ( capensis) (1), and K. marxianus var. lactis (1) were found. The killer strains were C. valida and K. marxianus var. lactis from pulque and K. marxianus var. bulgaricus from aguamiel. One strain of S. cerevisiae ( chevalieri) isolated from pulque which did not show killer activity was, on the other hand, resistant to other killer strains and it had a remarkable ethanol tolerance, suggesting that this strain could be used for alcohol production. [ABSTRACT FROM AUTHOR]