title: In vitro degradation of covalently cross-linked arabinoxylan hydrogels by bifidobacteria.
abstract: Arabinoxylan gels with different cross-linking densities, swelling ratios, and rheological properties were obtained by increasing the concentration of arabinoxylan from 4 to 6% (w/v) during oxidative gelation by laccase. The degradation of these covalently cross-linked gels by a mixture of two Bifidobacterium strains (Bifidobacterium longum and Bifidobacterium adolescentis) was investigated. The kinetics of the evolution of structural morphology of the arabinoxylan gel, the carbohydrate utilization profiles and the bacterial production of short-acid fatty acid (SCFA) were measured. Scanning electron microscopy analysis of the degraded gels showed multiple cavity structures resulting from the bacterial action. The total SCFA decreased when the degree of cross-linking increased in the gels. A slower fermentation of arabinoxylan chains was obtained for arabinoxylan gels with more dense network structures. These results suggest that the differences in the structural features and properties studied in this work affect the degradation time of the arabinoxylan gels.
authors.affiliation: Research Center for Food and Development, CIAD, A.C. Carretera a La Victoria Km. 0.6, Hermosillo, Sonora 83304, Mexico. Electronic address: ana.martinez@estudiantes.ciad.mx.
authors.forename: Ana L
authors.initials: AL
authors.lastname: Martínez-López
authors.affiliation: Research Center for Food and Development, CIAD, A.C. Carretera a La Victoria Km. 0.6, Hermosillo, Sonora 83304, Mexico. Electronic address: ecarvajal@ciad.mx.
authors.forename: Elizabeth
authors.initials: E
authors.lastname: Carvajal-Millan
authors.affiliation: Montpellier SupAgro-INRA-UM-CIRAD, JRU IATE, 2, Place Pierre Viala, 34060 Montpellier Cedex 01, France. Electronic address: valerie.micard@supagro.fr.
authors.forename: Valérie
authors.initials: V
authors.lastname: Micard
authors.affiliation: Research Center for Food and Development, CIAD, A.C. Carretera a La Victoria Km. 0.6, Hermosillo, Sonora 83304, Mexico. Electronic address: arascon@ciad.mx.
authors.forename: Agustín
authors.initials: A
authors.lastname: Rascón-Chu
authors.affiliation: University of Sonora, Rosales y Blvd. Luis D. Colosio, Hermosillo, Sonora 83000, Mexico. Electronic address: fbrown@guaymas.uson.mx.
authors.forename: Francisco
authors.initials: F
authors.lastname: Brown-Bojorquez
authors.affiliation: University of Sonora, Rosales y Blvd. Luis D. Colosio, Hermosillo, Sonora 83000, Mexico. Electronic address: nsotelo@guaymas.uson.mx.
authors.forename: Norberto
authors.initials: N
authors.lastname: Sotelo-Cruz
authors.affiliation: Research Center for Food and Development, CIAD, A.C. Carretera a La Victoria Km. 0.6, Hermosillo, Sonora 83304, Mexico. Electronic address: lopezf@ciad.mx.
authors.forename: Yolanda L
authors.initials: YL
authors.lastname: López-Franco
authors.affiliation: Research Center for Food and Development, CIAD, A.C. Carretera a La Victoria Km. 0.6, Hermosillo, Sonora 83304, Mexico. Electronic address: jalim@ciad.mx.
authors.forename: Jaime
authors.initials: J
authors.lastname: Lizardi-Mendoza
mesh_terms: D000070005:Bifidobacterium adolescentis / Q000378:metabolism*; D000069978:Bifidobacterium longum / Q000378:metabolism*; D005232:Fatty Acids, Volatile / Q000096:biosynthesis; D005285:Fermentation; D020100:Hydrogels; D008855:Microscopy, Electron, Scanning; D012212:Rheology; D013499:Surface Properties; D014990:Xylans / Q000378:metabolism*; D003313:Zea mays
chemical_list: D005232:Fatty Acids, Volatile; D020100:Hydrogels; D014990:Xylans
keywords: Bifidobacteria; Biodegradability; Cross-linked arabinoxylans; Fermentation; Gels