Undervalued Andean food matrices as novel fermentation substrates: in vitro prebiotic effect of Agave americana L. aguamiel and Mespilus germanica L. pulp

Bautista-Cruz N.; Díaz-García A.C.; Arias-Arroyo G.C.; Salvatierra-Garcia Y. · CYTA - Journal of Food (2026) · DOI: 10.1080/19476337.2026.2697110

Resumen

In this study, the in vitro prebiotic effect of Agave americana L. aguamiel (AAA) and Mespilus germanica L. pulp (MGP) was determined by evaluating cell viability and prebiotic activity. The assay was conducted in glucose-free media with different concentrations of AAA (2.5%, 5%, 10%, and 15%) and MGP (1%, 3%, and 5%). Both food matrices significantly stimulated probiotic growth; the greatest increases were observed in 15% AAA (ΔLog CFU/mL = 5.05 ± 0.01) at 24 hours and 5% MGP (ΔLog CFU/mL = 5.08 ± 0.04) at 48 hours. Notably, in media with MGP, the probiotic remained in the exponential phase until 48 hours. Both food matrices showed high prebiotic activity values ​​at 48 hours. These results demonstrate the functional properties of these two Andean food matrices, whose consumption can prevent disease. Furthermore, they provide a basis for their use in the formulation of prebiotic and symbiotic foods.

Instituciones: Universidad Nacional Mayor de San Marcos; Universidad Tecnológica del Perú