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.
Highlights
In the tropical regions around the world, different native and exotic fruits are produced with a variety of colors and pleasant flavors, but these have unique nutritional and therapeutic properties [1]
Dietary fiber (DF) and phenolic compounds (PCs) constitute the major components of the indigestible fraction (IF) of a food matrix
This work demonstrated that the IF of the ‘Ataulfo’ mango-based bar favored the growth of Faecalibacterium, Roseburia, Eubacterium, Fusicatenibacter, Holdemanella, Catenibacterium, Phascolarctobacterium, Bifidobacterium, Collinsella, Prevotella and Bacteroides genera microorganisms
Summary
In the tropical regions around the world, different native and exotic fruits are produced with a variety of colors and pleasant flavors, but these have unique nutritional and therapeutic properties [1]. Mexico is a country with unique tropical fruits, including ‘Ataulfo’ mango (Mangifera indica L.) from the Soconusco state of Chiapas. This variety is popular due to its consistency, plump and sweet drupe, low acidity and intense aroma [2]. DF and PCs constitute the major components of the indigestible fraction (IF) of a food matrix. These represent substances that are not hydrolyzed by human gastrointestinal enzymes [6]
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