Mexican study suggests potential prebiotic activity of mango peel

By Stephen Daniells contact

- Last updated on GMT

© Getty Images / only_fabrizio
© Getty Images / only_fabrizio
Mango peel may selectively boost the growth of beneficial bacteria, and open up opportunities to use the waste material as a prebiotic ingredient, suggests a new study from Mexico.

The indigestible fraction of mango peel may favor the growth of Bifidobacterium​ and Lactobacillus​, and may result in the production of beneficial short chain fatty acids (SCFAs), according to findings published in Food Research International​.

“The production of SCFA are not always related to the growth of a particular genus but can also influence the abundance of other bacterial species with specific health properties through cross-feeding or other mechanisms,”​ wrote researchers from Tecnológico Nacional de México/Instituto Tecnológico de Tepic, working with scientists from Maastricht University in the Netherlands.

“The indigestible fraction of MP can potentially be used as a prebiotic ingredient.”

Prebiotics are defined as: “A substrate that is selectively utilized by host microorganisms conferring a health benefit” ​(ISAPP, published in Nature Reviews Gastroenterology & Hepatology, ​2017, Vol. 14, pp. 491-502).

Study details

The researchers obtained waste mango peel from MexiFrutas, a fruit processing company in Mexico, and found that the indigestible fraction was about 60% in the mango peels, and this included dietary soluble and insoluble fiber, polyphenols, and resistant protein. The dietary fiber content was 40% of the peel.

Using a lab model of the intestines (TIM-2) containing human fecal microbiota, the researchers found that, after 72 hours of fermentation in the system, the relative abundance was mainly distributed over the genera Bifidobacterium, Lactobacillus, Dorea,​ and Lactococcus​.

Shirt chain fatty acids (SCFA) were produced with a molar ratio of 56:19:24 for acetic, propionic and butyric acids, respectively.

“Mango peel has a high [indigestible fraction] that can be fermented, it showed a production of SCFA similar to SIEM [standard ileal effluent medium] Control and other dietary fiber material such as cassava by-product,” ​wrote the researchers.

Source: Food Research International
Volume 118, Pages 89-95, doi: 10.1016/j.foodres.2017.12.024
“Prebiotic effect of predigested mango peel on gut microbiota assessed in a dynamic in vitro model of the human colon (TIM-2)”
Authors: S.G. Sáyago-Ayerdi et al.

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