Mango Pectic Oligosaccharides: A Novel Prebiotic for Functional Food

Abstract

Prebiotics are functional food ingredients that assist probiotic growth and render many other health benefits. Mango peel is the biomass of the processing industry and has recently been value-added as a dietary fiber pectin. Besides its general use as a food additive, mango peel pectin (MPP) is partially hydrolyzed by pectinase to obtain pectic oligosaccharides (POSs) that have recently gained attention as novel prebiotic products and in medical research. This review describes probiotic candidates responsible for the digestion of pectin derivatives and the advantages of POSs as functional additives and their current best retrieval options. Mango pectic oligosaccharide (MPOS) recovery from low methoxyl MPP from mango with prebiotic performance both in vivo and in vitro environments is discussed. Current research gaps and potential developments in the field are also explored. The overall worthiness of this article is the potential use of the cheap-green food processing bioresource for high-value components.

Shotgun Metagenomic Sequencing Revealed the Prebiotic Potential of a Fruit Juice Drink with Fermentable Fibres in Healthy Humans

“…Commercial baobab fruit pulp powder is rich in polyphenols and flavonoids and contains around 45–54% (dry weight) fibre, 50–75% of which is soluble fermentable fibres, including pectin-based polysaccharides (PPOSs) and oligosaccharides (POSs) (42.5%) [ 108 , 109 ]. POS has previously been demonstrated to have prebiotic effects [ 110 ], including bifidogenic effects [ 109 , 111 , 112 , 113 ].…”

A review on bioactive compounds presents in garden beet and beetroot powder and their potential prebiotic properties bioactive compounds of Beet

“…This is one of the major nutritional sources of LAB in human colon and guts. This results into improvement of microbiota inside human small intestine (Wongkaew et al, 2022) [17] .…”

Gluco‐oligosaccharides as potential prebiotics: Synthesis, purification, structural characterization, and evaluation of prebiotic effect

“…Because the structure and composition of HMOs are not easily reproduced on large scale, oligosaccharides with simpler structures have been developed to mimic the health benefits of HMOs, which are named as nondigestible oligosaccharides (NDOs) (Gibson et al., 2017). As shown in Table 1, a range of NDOs have been developed for prebiotic purpose, including the well‐demonstrated fructo‐ and galacto‐oligosaccharides (FOS and GOS) (Ambrogi et al., 2021; Costa et al., 2022; Fischer & Kleinschmidt, 2018; Hughes et al., 2022) and other potential prebiotic candidates, such as xylo‐oligosaccharides (XOS) (Santibanez et al., 2021), manno‐oligosaccharides (Jana et al., 2021), pectic oligosaccharides (Wongkaew et al., 2022), and raffinose family oligosaccharides (Elango et al., 2022; Stadnicka et al., 2020). These oligosaccharides vary significantly in monosaccharide units, degree of polymerization (DP), and glycosidic linkages; therefore, their non‐digestibility, selective fermentability, and potential health benefits can be quite different.…”