Design of an enzymatic process for the obtention of short-chain fructooligosaccharides from Agave salmiana leaves

Abstract

Agave has become an important crop due to its use in alcoholic beverage production and its content of bioactive compounds such as fructooligosaccharides (FOS). While commercial enzymes have been used to extract FOS from agave pines or directly from agave inulin, the reported yields remain low. This study aimed to evaluate enzymatic extracts produced by epiphytic yeasts (Kluyveromyces marxianus) and lactic-acid bacteria (LAB) (Lacticaseibacillus paracasei ASA.DG5 and Enterococcus faecium ASP.DG8) for FOS production using agave leaves sourced from industrial waste.

Enzymes secreted by K. marxianus were able to hydrolyze dahlia inulin but were ineffective against agave inulin. In contrast, extracellular enzymes produced by LAB strains successfully hydrolyzed both agave inulin and fructans present in agave leaves. Concentrating these extracellular enzymes by freeze-drying significantly improved FOS yields. The highest FOS production (15.48 mg/mL) was obtained from the tip of the agave leaf using the enzymatic extract from L. paracasei ASP.DG5, yielding FOS with a degree of polymerization (DP) ≤ 5,which may possess biological activity. Furthermore, using the agave leaves, which are an industrial byproduct, for FOS production represents a novel and sustainable strategy to reduce the environmental impact of the distilled beverage industry.