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Título

Bioconversion by gut microbiota of predigested mango (Mangifera indica L) peel polyphenols assessed in a dynamic in vitro model of the human colon

AutorSáyago-Ayerdi, Sonia G.; Venema, K.; Tabernero, María CSIC; Sarriá, Beatriz CSIC ORCID; Bravo, Laura CSIC ORCID; Mateos, Raquel CSIC ORCID
Fecha de publicación2017
Citación5th International Conference on Food Digestion (2017)
Resumen'Ataulfo' is a Mexican mango (M. indica L) variety that has proven commercially successful because of its unique sensory features, such as firm consistency, sweet drupe and intense aroma. Mango processing by-products, such as the fruit peel, are a source of dietary fiber (DF) and a wide range of phenolic compounds (PC). Some PC are bioaccessible in the small intestine but others are bounded to DF and can only be released and biotransformed by the colonic microbiota. Phenolic fermentation metabolites may be responsible for PP healthy effects. The aim of this study was to evaluate the bioconversion by gut microbiota of predigested mango 'Ataulfo' peel assessed in a dynamic in vitro model of the human colon. Dried 'Ataulfo' mango peels were predigested following the enzymatic treatment proposed by Venema et al (2015) and fermented in a validated model of the colon (TIM-2), using human fecal microbiota. The process was monitored after 24, 48, and 72 h, and both lumen and dialysates were analyzed by HPLC-Q-TOF. Derivatives of hydroxyphenylpropionic acid (3,4-dihydroxyphenylpropionic along with 3- and 4-hydroxyphenylpropionic acids) followed by hydroxyphenylacetic and hydroxyphenylbenzoic acids constitute the main PC identified after in vitro colonic digestion of mango 'Ataulfo' peel. These catabolites would derive from the bioatransformation of flavonoids (flavanols and flavonols) and simple phenols (gallates and gallotanines). Additionally, low amount of ellagic acid was detected after 72 hours of colonic fermentation, in spite of its high content in mango peel, which was mainly transformed into urolythine A, isourolythine A and urolythine C. It is important to remark an interesting group of metabolites identified after colonic fermentation of mango peel, related with the biotransformation of the manguiferina and benzophenone derivatives. Contrary that occurred with flavonoids, which disappeared completely after colonic fermentation, manguiferina was detected along with its deglosilated derivative, norathyriol. Similarly, deglucosilated benzophenone derivatives such as maclurin and iriflophenone endured the colonic biotransformation. Therefore, the microbiota-mediate transformation of mango peels yielded an important range of bioactive compounds showing the interest for its usage as functional food ingredient.
DescripciónResumen del póster presentado a la 5th International Conference on Food Digestion, celebrada en rennes (Francia) del 4 al 6 de abril de 2017.
URIhttp://hdl.handle.net/10261/172007
Aparece en las colecciones: (ICTAN) Comunicaciones congresos




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