Changes in Intestinal Microbiota and Predicted Metabolic Pathways During Colonic Fermentation of Mango (Mangifera indica L.)—Based Bar Indigestible Fraction

Abstract

Mango (Mangifera indica L.) peel and pulp are a source of dietary fiber (DF) and phenolic compounds (PCs) that constituent part of the indigestible fraction (IF). This fraction reaches the colon and acts as a carbon and energy source for intestinal microbiota. The effect of mango IF on intestinal microbiota during colonic fermentation is unknown. In this study, the isolated IF of a novel 'Ataulfo' mango-based bar (snack) UV-C irradiated and non-irradiated (UVMangoB and MangoB) were fermented. Colonic fermentation occurred in vitro under chemical-enzymatic, semi-anaerobic, batch culture and controlled pH colonic conditions. Changes in the structure of fecal microbiota were analyzed by 16s rRNA gene Illumina MiSeq sequencing. The community´s functional capabilities were determined in silico. The MangoB and UVMangoB increased the presence of Faecalibacterium, Roseburia, Eubacterium, Fusicatenibacter, Holdemanella, Catenibacterium, Phascolarctobacterium, Buttiauxella, Bifidobacterium, Collinsella, Prevotella and Bacteroides genera. The alpha indexes showed a decrease in microbial diversity after 6 h of colonic fermentation. The coordinates analysis indicated any differences between irradiated and non-irradiated bar. The metabolic prediction demonstrated that MangoB and UVMangoB increase the microbiota carbohydrate metabolism pathway. This study suggests that IF of mango-based bar induced beneficial changes on microbial ecology and metabolic pathway that could be promissory to prevention or treatment of metabolic dysbiosis. However, in vivo interventions are necessary to confirm the interactions between microbiota modulating and intestinal beneficial effects.

Mango (Mangifera indica L.) Polyphenols: Anti-Inflammatory Intestinal Microbial Health Benefits, and Associated Mechanisms of Actions

“…Ataulfo) peel, as the levels of Bifidobacterium , Lactobacillus , Dorea , and Lactococcus were increased after 72 h of in vitro colonic fermentation. In a later study, Gutierrez-Sarmiento et al [ 48 ], analyzed the effects of the indigestible fraction from a mango-based bar (Ataulfo var.) on the gut microbiota composition through an in vitro gut fermentation model.…”

Valorization of Agri-Food Waste from Pistachio Hard Shells: Extraction of Polyphenols as Natural Antioxidants

“…The health-promoting effects of galloylated compounds are often attributed to their antioxidant activity, although they exert numerous biological activities. Galloylated compounds are not only alternative sources of gallic acid under gastrointestinal conditions [42], but are also potent metabolic enzyme inhibitors [43][44][45] and prebiotic substances [46]. A number of in vitro and in vivo studies has previously shown that pentagalloylglucose exhibits a wide range of biological activities, such as anti-inflammatory, anti-angiogenic, antitumor, and antibacterial activity, and a broad range of antiviral activities [47] that make Fr5 suitable for a possible exploitation for biological and pharmacological studies.…”

The Immunopathogenesis of Alzheimer’s Disease Is Related to the Composition of Gut Microbiota

“…Flavonoids could further change the composition of gut microbiota by increasing the growth of Bifidobacteria and Lactobacilli [ 291 ], especially by fermentation procedures of fruit or vegetables rich in antioxidant plant compounds, e.g., fermented papaya was shown to reduce oxidative stress in AD patients, thereby probably reducing neuronal damage [ 292 ]. Furthermore, mango was shown to positively affect intestinal microbiota by increasing the presence of Faecalibacterium , Bifidobacterium , Prevotella and Bacteriodes which are beneficial for human gut health [ 293 ]. A recent study further demonstrated that pomegranate stimulated the growth of Akkermansia munciniphila, which plays an important role in the breakdown of phenolic intestinal compounds and may thereby contribute to its prebiotic effects [ 294 ].…”