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Prebiotic effect of predigested mango peel on gut microbiota assessed in a dynamic in vitro model of the human colon

Sonia G Sáyago-Ayerdi1, Victor M Zamora-Gasga1, Koen Venema2

  • 1Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Instituto Tecnológico No 2595, Col. Lagos del Country, CP 63175 Tepic, Nayarit, Mexico.

Food Research International (Ottawa, Ont.)
|March 23, 2019
PubMed

Insights

Mango peel, a rich source of dietary fiber, shows prebiotic potential. Fermentation in a human colon model significantly increased beneficial Bifidobacterium bacteria, suggesting its use as a novel prebiotic ingredient.

Area of Science:

  • Food Science
  • Microbiology
  • Nutritional Science

Background:

  • Mango peel (MP) is an industrial by-product abundant in polyphenols and dietary fiber (DF), with dried MP containing approximately 40% DF.
  • The potential of MP as a prebiotic ingredient warrants investigation due to its rich nutritional profile.

Purpose of the Study:

  • To evaluate the prebiotic potential of predigested mango peel using a dynamic in vitro model of the human colon.
  • To analyze the impact of mango peel fermentation on short-chain fatty acid (SCFA) production and gut microbiota composition.

Main Methods:

  • Enzymatic predigestion of mango peel followed by diafiltration.
  • Fermentation in a validated in vitro colon model (TIM-2) with human fecal microbiota for 72 hours.
  • Analysis of SCFA, branched-chain fatty acids (BCFA), ammonia, and microbiota composition (16S rRNA gene sequencing).

Main Results:

  • Fermentation of MP produced SCFA with a molar ratio of 56:19:24 for acetic, propionic, and butyric acids, similar to standard ileal effluent medium (SIEM).
  • A significant increase in Bifidobacterium abundance (83% at 24h) was observed during MP fermentation.
  • Principal component analysis revealed distinct fermentation patterns related to bacterial abundance and metabolite production.

Conclusions:

  • Mango peel demonstrates potential as a prebiotic ingredient due to its ability to modulate gut microbiota composition.
  • The fermentation of mango peel supports the growth of beneficial bacteria like Bifidobacterium.
Keywords:
BifidobacteriumBy-productIndigestible fractionMango peelPrebiotic

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