School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia.
Melbourne Veterinary School, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia.
Int J Mol Sci. 2023 May 10;24(10):8560. doi: 10.3390/ijms24108560.
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-MS. 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 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.
本研究旨在探讨芒果皮粉（MPP）作为单一成分或添加到酸奶中的健康促进作用和益生元功能，在模拟消化和发酵过程中进行研究。处理包括普通 MPP、普通酸奶（YA）、添加 MPP 的酸奶（YB）和添加 MPP 和乳酸菌的酸奶（YC），以及空白对照（BL）。采用 LC-ESI-QTOF-MS 对不溶性消化物提取物和体外结肠发酵后酚类代谢物中的多酚进行鉴定。这些提取物还进行了 pH 值、微生物计数、SCFA 产量和 16S rRNA 分析。酚类图谱的特征分析确定了 62 种酚类化合物。在这些化合物中，酚酸是主要化合物，通过代谢途径如环裂解、脱羧和去羟基化进行生物转化。pH 值的变化表明，YC 和 MPP 分别将培养基 pH 值从 6.27 和 6.33降低至 4.50 和 4.53。这种 pH 值的下降与这些样品中 LAB 计数的显著增加有关。YC 和 MPP 组在结肠发酵 72 小时后， 的数量分别增加了 8.11±0.89 和 8.02±1.01 log CFU/g。结果还表明，MPP 的存在对个体短链脂肪酸（SCFA）的含量和谱产生了显著的变化，MPP 和 YC 处理中大多数 SCFA 的产量更高。16s rRNA 测序数据表明，与 YC 相关的微生物种群具有高度独特的相对丰度。这些发现表明 MPP 是一种有前途的成分，可用于功能性食品配方，以增强肠道健康。
