Agavins act as a fermentable dietary fiber and have attracted attention due to their potential for reducing the risk of disease. Therefore, we evaluated the effect of supplementation using 10% agavins with a short-degree of polymerization (SDP) from Agave angustifolia Haw. (AASDP) or Agave potatorum Zucc. (APSDP) along with chicory fructans (RSE) as a reference for 5 weeks, on the energy intake, body weight gain, satiety-related hormones from the gut and blood (GLP-1 and ghrelin), blood glucose and lipids, and short-chain fatty acids (SCFAs) from the gut of ad libitum-fed mice. We evaluated the energy intake daily and weight gain every week. At the end of the experiment, portal vein blood samples as well as intestinal segments and the stomach were collected to measure glucagon-like peptide-1 (GLP-1) and ghrelin using RIA and ELISA kits, respectively. Colon SCFAs were measured using gas chromatography. The energy intake, body weight gain, and triglycerides were lower in the fructan-fed mice than in the STD-fed mice. The AASDP, APSDP, and RSE diets increased the serum levels of GLP-1 (40, 93, and 16%, respectively vs. STD) (P ≤ 0.05), whereas ghrelin was decreased (16, 38, and 42%, respectively) (P ≤ 0.05). Butyric acid increased significantly in the APSDP-fed mice (26.59 mmol g⁻¹, P ≤ 0.001) compared with that in the AASDP- and RSE-fed mice. We concluded that AASDP and APSDP are able to promote the secretion of the peptides involved in appetite regulation, which might help to control obesity and its associated metabolic disorder.

En este trabajo se evaluaron los principales compuestos volátiles aromáticos mayoritarios generados durante el cocimiento, la fermentación de mostos y su permanencia en el producto final (mezcal) de las especies Agave angustifolia Haw. y A. potatorum Zucc. destilados con el sistema tradicional del Estado de Oaxaca, México. La identificación y cuantificación de compuestos volátiles se hizo por cromatografía de gases, con columnas capilares y están-dares puros. Los volátiles mayoritarios presentes desde los agaves cocidos hasta los productos finales fueron: metanol, etanol y ácido acético, mientras que 2-metil-1-propanol y 3-metil-1-butanol se pro-dujeron a partir de la fermentación y alcanzaron concentraciones de 39 y 140 mg L-1 en el mosto de A. angustifolia y de 40 y 121 mg L-1 en el de A. potatorum. La composición de volátiles fue diferente entre los dos mezcales; el de A. angustifolia presentó mayores contenidos de metanol, alcoholes superiores y ácido acético que el mezcal de A. potatorum.