In Vitro Gastrointestinal Digestion and Colonic Fermentation of High Dietary Fiber and Antioxidant-Rich Mango (Mangifera indica L.) “Ataulfo”-Based Fruit Bars

Abstract

Mango (Mangifera indica L.) is a tropical fruit which is considered to be a source of dietary fiber (DF) and phenolic compounds (PCs). In this study, high DF mango-based fruit bars were developed from whole mango (peel and pulp). The bars were evaluated for their nutritional composition, the bioaccesibility of PCs during gastrointestinal digestion, and the PCs metabolites profile after in vitro colonic fermentation. The amount of DF in a 30 g portion of mango bars was 9.5 g, i.e., 35% of the recommended daily intake. Phenolic acids such as gallic acid; cinnamic acids, such as ferulic, coumaric, and caffeic acids; flavonoids such as quercertin; and xanthones such as mangiferin and mangiferin gallate, were identified as the main PCs in the bars. The antioxidant capacity associated with the PCs profile, together with the high DF content are indicative of the potential functional features of these natural fruit bars. The bioaccesibility of PCs in the mango bar was 53.78%. During fermentation, the PCs were bioconverted mainly to hydroxyphenolic acids and the main short-chain fatty acid produced was acetic acid. The xanthone norathyriol was identified after 12 h of fermentation. This study on the digestion and colonic fermentation of mango-based bars using in vitro models provides hints of the potential physiological behavior of PCs associated with DF, which constitutes relevant information for further development of natural and health-promoting fruit-based bars.

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

“…In other research, the colonic fermentation of mango peel showed an increased abundance of Dorea and Blautia, both involved in complex carbohydrates digestion [8]. Dorea could be the principal acetic acid producer during colonic fermentation reported by Hernández-Maldonado et al [13]. Even, members of the Lachnospiraceae family have been reported as a responsible of C-glucoside mangiferin deglycosylation for the production of norathyriol [46,47].…”

“…Even, members of the Lachnospiraceae family have been reported as a responsible of C-glucoside mangiferin deglycosylation for the production of norathyriol [46,47]. Dorea is a microorganism belonging to Lachnospiraceae family and could be related with the mangiferin biotransformation reported by Hernández-Maldonado et al [13]. On the other hand, Faecalibacterium, Roseburia and Eubacterium genera are involved in the fermentation of pectin oligosaccharides [48] and they are the main butyrate producers via Butyryl-CoA in the colon [49].…”

“…The snack of mango peel and pulp was prepared according to Hernández-Maldonado et al [13]. Briefly, "Ataulfo" mango was purchased at a local market in Tepic, Nayarit, Mexico.…”

“…Additionally, paste and peel contains 10.7 and 12.7 g gallic acid equivalent (GAE) /100 g DW of PCs, associated with the total DF respectively. In view of this content, Hernández-Maldonado et al [13] have recently developed a mango-based bar formulated with the "Ataulfo" peel and pulp, where they reported a content of 31.85 g/100 g DW of total DF and 14.35 g GAE/100 g DW of PCs in the bar. The in vitro gastrointestinal digestion showed 38.7 g/100 g DW of total IF, as well as 41.8 g GAE/100 g DW and 60.9 g GAE/100 g DW of PCs in the soluble and insoluble IF fractions, respectively.…”

“…The in vitro gastrointestinal digestion showed 38.7 g/100 g DW of total IF, as well as 41.8 g GAE/100 g DW and 60.9 g GAE/100 g DW of PCs in the soluble and insoluble IF fractions, respectively. Furthermore, the colonic fermentation showed changes in production of acetate, propionate, butyrate and diverse phenolic acids [13]. However, changes in the structure and functionality of bacterial community during mango-based bars colonic fermentation are unknown.…”