The prebiotic effect of fructans is well known, including their beneficial influence on health. This study shows agave fructans impact as potential prebiotics, depending on their structure and polymerization degree (PD). The growth of seven probiotics and three pathogens was estimated by turbidimetric analysis and the latter (Salmonella typhimurium, Staphylococcus aureus and Listeria monocytogenes) were submitted to growth inhibition tests in the presence of metabolites produced by probiotics. Lactobacillus casei and L. paracasei growth was optimal when supplemented with agave fructans. L. casei was grown in the presence of the extracted fractions obtained from Agave salmiana spp. crassipina (optical density (O.D.) 1.09 ± 0.02, 0.98 ± 0.03, 0.98 ± 0.07, low, medium and high PD, respectively), A. salmiana var. liso (0.85 ± 0.13), A. atrovirens (0.79 ± 0.03) and A. tequilana spp. (0.89 ± 0.03). The growth of L. paracasei was optimal when supplemented with those fractions obtained from the A. salmiana (O.D. 1.12 ± 0.02, 1.18 ± 0.02, 1.13 ± 0.007, low, medium and high PD, respectively) and A. tequilana var. cenizo (1.18 ± 0.01 and 1.15 ± 0.02, medium and high PD, respectively) species. Both bacteria were tested in order to assess enzyme activity using API ZYM galleries after they were grown on agave fructans. The results show an increase of five enzymes (cysteine-arylamidase, α-chymotrypsin, β-galactosidase, N-acetyl-β-glucosaminidase and α-fucosidase).

果聚糖的益生元作用是众所周知的，包括它们对健康的有益影响。这项研究表明，龙舌兰果聚糖作为潜在的益生元的影响取决于其结构和聚合度（PD）。通过比浊分析评估了7种益生菌和3种病原体的生长，并且在存在益生菌产生的代谢物的情况下，对后者（鼠伤寒沙门氏菌，金黄色葡萄球菌和单核细胞增生李斯特菌）进行了生长抑制试验。当补充龙舌兰果聚糖时，干酪乳杆菌和副干酪乳杆菌的生长是最佳的。干酪乳杆菌在存在从中获得的提取级分的条件下生长龙舌兰salmiana spp。crassipina（光密度（OD）1.09± 0.02、0.98±0.03、0.98 ±0.07，低，中和高PD，分别）。利索（0.85±0.13），A.暗绿（0.79±0.03）和A. tequilana属。（0.89±0.03）。的生长副干酪乳杆菌是最佳的，当与从所获得的那些级分补充A. salmiana（OD 1.12±0.02，1.18±0.02，1.13±0.007，低，分别中和高PD）和A. tequilana变种。塞尼佐（分别为1.18±0.01和1.15±0.02，分别为中等和高PD）物种。在龙舌兰果聚糖上生长后，使用API​​ ZYM画廊对这两种细菌进行了测试，以评估其酶活性。结果显示增加了五种酶（半胱氨酸-芳酰胺酶，α-胰凝乳蛋白酶，β-半乳糖苷酶，N-乙酰基-β-氨基葡萄糖苷酶和α-岩藻糖苷酶）。