Evaluation of the fermentation of acetylated agave fructans (agavins), with Saccharomyces boulardii as a probiotic

Agave fructans (agavins) are fructose polymers that possess β (2-1) and (2-6) bonds. Thus, they cannot be hydrolyzed by digestive enzymes hence classified as indigestible oligosaccharides. These molecules have gained importance due to their various applications, one of which is prebiotic capacity. They also been used wall material, encapsulating bioactive compounds releasing them at specific sites. To determine the degree polymerization native fructans, FTIR, 1H NMR, MALDI–TOF-MS were for characterization. subsequently modified via acetylation with acetic anhydride tested a carbon source S. boulardii, was probiotic. This process helped evaluate whether this modification affected polysaccharide’s fermentability. The had DP ranging from 4–10. Acetylation performed change in functional groups (C = O) 1700–1750 cm-1 region, indicating reaction successful. Furthermore, yeast cell development agave (7.32 log10 CFU/mL (7.09 CFU/mL) indicated compound's fermentation unaffected.