Probiotic Yoghurt Enriched with Mango Peel Powder: Biotransformation of Phenolics and Modulation of Metabolomic Outputs after In Vitro Digestion and Colonic Fermentation

Abstract

This study investigated the health-promoting effects and prebiotic functions of mango peel powder (MPP) both as a plain individual ingredient and when incorporated in yoghurt during simulated digestion and fermentation. The treatments included plain MPP, plain yoghurt (YA), yoghurt fortified with MPP (YB), and yoghurt fortified with MPP and lactic acid bacteria (YC), along with a blank (BL). The identification of polyphenols in the extracts of insoluble digesta and phenolic metabolites after the in vitro colonic fermentation were performed employing LC-ESI-QTOF-MS2. These extracts were also subjected to pH, microbial count, production of SCFA, and 16S rRNA analyses. The characterisation of phenolic profiles identified 62 phenolic compounds. Among these compounds, phenolic acids were the major compounds that underwent biotransformation via catabolic pathways such as ring fission, decarboxylation, and dehydroxylation. Changes in pH indicated that YC and MPP reduced the media pH from 6.27 and 6.33 to 4.50 and 4.53, respectively. This decline in pH was associated with significant increases in the LAB counts of these samples. The Bifidobacteria counts were 8.11 ± 0.89 and 8.02 ± 1.01 log CFU/g in YC and MPP, respectively, after 72 h of colonic fermentation. Results also showed that the presence of MPP imparted significant variations in the contents and profiles of individual short chain fatty acids (SCFA) with more predominant production of most SCFA in the MPP and YC treatments. The 16s rRNA sequencing data indicated a highly distinctive microbial population associated with YC in terms of relative abundance. These findings suggested MPP as a promising ingredient for utilisation in functional food formulations aiming to enhance gut health.

Enhancement of yogurt functionality by adding Mentha piprita phenolic extract and evaluation of its quality during cold storage

“…New functional dairy products presenting potential advantages for health are currently in high demand from increasingly health‐conscious consumers (Bulut et al., 2022 : Zahid et al., 2023 ). Among dairy products, yogurt is the most popular fermented milk and an excellent source of protein, calcium, vitamins, lipids, and minerals (Rashwan et al., 2023 ).…”

“…Several experiments have also been conducted in this respect to produce yogurts supplemented with bioactive compounds from plants, such as rosemary (Ali et al., 2021 ) and moringa (Zhang et al., 2019 ) extracts, Chinese sweet tea (Abdel‐Hamid et al., 2020 ), and mango peel powder (Zahid et al., 2023 ). The majority of this research has focused specifically on the antioxidant properties of yogurts supplemented with plant extracts, with only a few going so far as to examine the effects of phenolic extracts on lipid acid composition.…”

Comprehensive Metabolite Fingerprinting of Australian Black and Green Olives and Their Antioxidant and Pharmacokinetics Properties

“…Compound 2, with [M + H] + at m/z 185.0456, was putatively identified in black and green olives as 3-O-methylgallic acid. Compound 3 was designated as protocatechuic acid in black olives, with the molecular formula C 7 H 6 O 4 and a precursor ion at m/z 153.0170 in the negative ionization mode [30]. Protocatechuic acid has been shown to have neuroprotective effects and can protect against oxidative-stress-induced neuronal damage.…”

The Release Behavior of Anthraquinones Encapsulated into Casein Micelles during In Vitro Digestion

“…The simulated salivary fluids (SSFs), simulated gastric fluid (SGF), and simulated intestinal fluids (SIFs) were prepared freshly by using stock electrolyte solutions, enzymes, CaCl 2 , and water, as described by [21,22] with slight modifications. The oral, gastric, and intestinal fluids were prepared as given in Table 1.…”