In vitro fermentation of chewed mango and banana: particle size, starch and vascular fibre effects

Low, Dorrain Yanwen; Williams, Barbara A.; D'Arcy, B. R.; Flanagan, Bernadine M.; Gidley, Michael J.

doi:10.1039/c5fo00363f

Cited by 31 publications

(31 citation statements)

References 76 publications

(170 reference statements)

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“…Following simulated digestion of smoothie, cellular structures were abundantly present, even after 16 hrs of gastro-intestinal digestion ( Figures 3E and 3F). These results support previous observations for chewed fruit [8] and suggest that fruit parenchyma cells withstand human digestive processes. It is likely, as was observed by Low et al, that the smoothie structures would be fermented by colonic bacteria.…”

Section: H)supporting

confidence: 82%

“…The intactness of cell wall structures has been shown to regulate starch digestion [3,4] and the availability of iron [5] in cooked legumes, and the rate of lipolysis in nuts [6,7]. Intact cellular structures and cell clusters were also observed following chewing of mango and banana fruits [8]. These cellular structures remained visually intact during in vitro colonic fermentation with smaller particles (<1 mm) fermenting more rapidly that larger ones.…”

Section: Introductionmentioning

confidence: 78%

“…Potato tubers have thin parenchymatype cell walls which appear to resist heat processing, but do not appear to restrict digestion of starch within the cells [19]. Fruit cellular structures have been observed after chewing of banana and mango fruits [8] and these structures were largely preserved during in vitro digestion. The preservation of the cellular structures in processed fruit products has not been previously shown.…”

Section: Discussionmentioning

confidence: 98%

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Fibrous Cellular Structures are Found in a Commercial Fruit Smoothie and Remain Intact during Simulated Digestion

Chu¹,

Igbetar²,

Orfila³

2017

J Nutr Food Sci

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The intactness of cell wall structures in foods has important repercussions for nutrient digestion and availability. In this study, we show the presence of intact cell wall structures in a commercial fruit smoothie (blend of banana, mango, orange and apple) and fruit purée (banana, mango), but not in fruit juices (apple or orange). Small clusters of cells were observed in fresh crushed fruit (banana, mango, and apple), the size of the cluster dependent on the type of fruit. When the smoothie was subjected to simulated gastro-intestinal digestion, cell wall structures were found abundantly even after 16 hrs of agitated incubation with digestive enzymes (protease, amylase and amyloglucosidase). Total dietary fibre (TDF) content of the smoothie was measured using the AOAC (991.43) and integrated fibre (IF) analysis methods. TDF-AOAC value was significantly lower (1.61%) than the TDF-IF (2.22%), but the ratio of insoluble to soluble dietary fibre (IDF: SDF) was consistently 1:3. Disruption of the cell wall structures in the smoothie by high shear homogenisation led to a 68% reduction in viscosity, 30% reduction in TDF content and a 10% increase in SDF. These experiments suggest that cell wall structures similar to those observed in crushed fruit are preserved during commercial smoothie manufacture and are retained during digestion. Their presence may have implications for fibre quantification and fibre functionality in the gut. We discuss the need to consider fibre structure, as well as content, when evaluating the nutritional properties of fruit and their products.

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Section: H)supporting

confidence: 82%

Section: Introductionmentioning

confidence: 78%

Section: Discussionmentioning

confidence: 98%

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Fibrous Cellular Structures are Found in a Commercial Fruit Smoothie and Remain Intact during Simulated Digestion

Chu¹,

Igbetar²,

Orfila³

2017

J Nutr Food Sci

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“…The sugar sources that provide at least a 1:1 ratio glucose/fructose are unlikely to produce symptoms of gastrointestinal distress, such as cramping and diarrhea (Barrett & Gibson, 2007). In addition, the banana shows a low glycemic index (Hettiaratchi, Ekanayake, & Welihinda, 2011) and low production of cumulative gas on in vitro intestinal microbial fermentation (Low, Williams, D'arcy, Flanagan, & Gidley, 2015). Therefore, people who suffer from intestinal disorders or type II diabetes can consume banana.…”

Section: Mono-and Disaccharides Content In the Ripe Banana Pulp Andmentioning

confidence: 99%

Extraction optimization and profile analysis of oligosaccharides in banana pulp and peel

Pereira

Arruda

Pastore

2017

J Food Process Preserv

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This study evaluated the effect of ethanol concentration (EC, 0-70%) and temperature (25-75 8C) on the oligosaccharides extraction from ripe banana pulp, as well as the profile of mono-, di-, galacto-, fructo-, malto-and xylooligosaccharides in ripe banana pulp and peel. According to response surface plots, EC of 52% (vol/vol) and 75 8C provided the maximum oligosaccharides extraction from banana pulp. High-performance anion exchange chromatography coupled to pulsed amperometric detection showed the presence of glucose, fructose, sucrose, maltose, arabinose, 1-kestose, xylopentaose, and xylohexaose in banana pulp and glucose, fructose, sucrose, 1-kestose, maltotriose, xylopentaose, and xylohexaose in banana peel. Banana pulp and peel showed 6.47 and 1.42 mg/g dw of total oligosaccharides, respectively. The chromatographic analysis showed fructo-and xylooligosaccharides as the main banana oligosaccharides. Finally, banana can contribute to the intake of sugars and prebiotic oligosaccharides. Practical applicationsThe extraction is the first step in the evaluation of the plant composition and several factors influence the recovery of the target compound. Oligosaccharides present a wide variety of applications in food science and industry and they are extensively studied in fruits metabolism. Methods with extraction conditions optimized and chromatography conditions well-defined are very important to obtain reliable results. Furthermore, banana is one of the most consumed and processed fruits around the world and, consequently, the extraction procedure and analytical technique showed in this study can be helpful for quality control of banana and their products. | I N TR ODU C TI ONThe banana (Musa sp.) is one of the most consumed tropical fruit in the world and the world banana production in 2014 reached the mark of 114.3 million tons (FAOSTAT, 2017). In the worldwide fruit production, the banana is placed in first place and attracts consumers due to its nutritional properties and sensory aspects, as well as its practical consumption (Anyasi, Jideani, & Mchau, 2013;Aurore, Parfait, & Fahrasmane, 2009).Banana is a good source of minerals, carbohydrates and fiber such as pectin and resistant starch (Der Agopian, Purgatto, Cordenunsi, & Lajolo, 2009;Englyst & Cummings, 1986;Mitsou et al., 2011). Recent studies also showed that banana has remarkable amounts of oligosaccharides, especially fructans type FOS (fructooligosaccharides) and short-chain inulins, such as 1-kestose (1-kestotriose, GF 2 ), 1,1-nystose | Optimization of oligosaccharides extraction from banana | Extraction processThe Orbital Shaker Extraction (OSE) was used to extract the oligosaccharides from banana pulp powder. Briefly, the banana pulp powder was mixed with the hydroethanol solution in ratio 1:10 (wt/vol). The mixture was shaken at the required temperature for 1 hr at 200 rpm using a water bath shaker (Classic Series, model C76; New Brunswick Scientific, Edison, NJ). The temperature of the water bath shaker and the ethanol concentr...

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“…Hence banana is also a potential excellent model plant for studying fresh fruit starch metabolism. Current research on banana starch has mainly focused on granule structure (Low et al, 2015) and antioxidant capacities (Sarawong et al, 2014), as well as physicochemical properties of starch (Zhang and Hamaker, 2012; Utrilla-Coello et al, 2014). Several key genes involved in starch biosynthesis or conversion of starch to sucrose have been isolated and characterized in banana, including MaGBSSI (Miao et al, 2014), DBE (Bierhals et al, 2004), SUCROSE PHOSPHATE SYNTHASE ( SPS ), SUCROSE SYNTHASE ( SuSy ), and INVERTASE (Hubbard et al, 1990).…”

Section: Introductionmentioning

confidence: 99%

Soluble Starch Synthase III-1 in Amylopectin Metabolism of Banana Fruit: Characterization, Expression, Enzyme Activity, and Functional Analyses

et al. 2017

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Soluble starch synthase (SS) is one of the key enzymes involved in amylopectin biosynthesis in plants. However, no information is currently available about this gene family in the important fruit crop banana. Herein, we characterized the function of MaSSIII-1 in amylopectin metabolism of banana fruit and described the putative role of the other MaSS family members. Firstly, starch granules, starch and amylopectin content were found to increase during banana fruit development, but decline during storage. The SS activity started to increase later than amylopectin and starch content. Secondly, four putative SS genes were cloned and characterized from banana fruit. Among them, MaSSIII-1 showed the highest expression in banana pulp during fruit development at transcriptional levels. Further Western blot analysis suggested that the protein was gradually increased during banana fruit development, but drastically reduced during storage. This expression pattern was highly consistent with changes in starch granules, amylopectin content, and SS activity at the late phase of banana fruit development. Lastly, overexpression of MaSSIII-1 in tomato plants distinctly changed the morphology of starch granules and significantly increased the total starch accumulation, amylopectin content, and SS activity at mature-green stage in comparison to wild-type. The findings demonstrated that MaSSIII-1 is a key gene expressed in banana fruit and responsible for the active amylopectin biosynthesis, this is the first report in a fresh fruit species. Such a finding may enable the development of molecular markers for banana breeding and genetic improvement of nutritional value and functional properties of banana fruit.

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In vitro fermentation of chewed mango and banana: particle size, starch and vascular fibre effects

Cited by 31 publications

References 76 publications

Fibrous Cellular Structures are Found in a Commercial Fruit Smoothie and Remain Intact during Simulated Digestion

Fibrous Cellular Structures are Found in a Commercial Fruit Smoothie and Remain Intact during Simulated Digestion

Extraction optimization and profile analysis of oligosaccharides in banana pulp and peel

Soluble Starch Synthase III-1 in Amylopectin Metabolism of Banana Fruit: Characterization, Expression, Enzyme Activity, and Functional Analyses

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