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Open AccessArticle

Changes in Intestinal Microbiota and Predicted Metabolic Pathways During Colonic Fermentation of Mango (Mangifera indica L.)—Based Bar Indigestible Fraction

1
Tecnológico Nacional de México/IT de Tuxtla Gutiérrez, Carretera Panamericana km. 1080, Tuxtla Gutiérrez CP 29050, Chiapas, Mexico
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Tecnológico Nacional de México/IT de Tepic, Av. Tecnológico 2595, Nayarit, Tepic CP 63175, Mexico
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Department Nutrition and Food Science, Faculty of Pharmacy, University Complutense of Madrid, 28040 Madrid, Spain
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Pharmacobiology Experimental Laboratory, Faculty of Human Medicine, Universidad Autónoma de Chiapas, Calle Central-Sur S/N, San Francisco, Tuxtla Gutiérrez 29090, Chiapas, Mexico
*
Author to whom correspondence should be addressed.
Nutrients 2020, 12(3), 683; https://doi.org/10.3390/nu12030683
Received: 31 January 2020 / Revised: 25 February 2020 / Accepted: 28 February 2020 / Published: 3 March 2020
(This article belongs to the Special Issue Impact of Dietary Components on Gut Microbiota)
Mango (Mangifera indica L.) peel and pulp are a source of dietary fiber (DF) and phenolic compounds (PCs) that constituent part of the indigestible fraction (IF). This fraction reaches the colon and acts as a carbon and energy source for intestinal microbiota. The effect of mango IF on intestinal microbiota during colonic fermentation is unknown. In this study, the isolated IF of a novel ‘Ataulfo’ mango-based bar (snack) UV-C irradiated and non-irradiated (UVMangoB and MangoB) were fermented. Colonic fermentation occurred in vitro under chemical-enzymatic, semi-anaerobic, batch culture and controlled pH colonic conditions. Changes in the structure of fecal microbiota were analyzed by 16s rRNA gene Illumina MiSeq sequencing. The community´s functional capabilities were determined in silico. The MangoB and UVMangoB increased the presence of Faecalibacterium, Roseburia, Eubacterium, Fusicatenibacter, Holdemanella, Catenibacterium, Phascolarctobacterium, Buttiauxella, Bifidobacterium, Collinsella, Prevotella and Bacteroides genera. The alpha indexes showed a decrease in microbial diversity after 6 h of colonic fermentation. The coordinates analysis indicated any differences between irradiated and non-irradiated bar. The metabolic prediction demonstrated that MangoB and UVMangoB increase the microbiota carbohydrate metabolism pathway. This study suggests that IF of mango-based bar induced beneficial changes on microbial ecology and metabolic pathway that could be promissory to prevention or treatment of metabolic dysbiosis. However, in vivo interventions are necessary to confirm the interactions between microbiota modulating and intestinal beneficial effects. View Full-Text
Keywords: “Ataulfo” mango; in vitro colonic fermentation; intestinal microbiota; 16S rRNA gene; bioinformatics “Ataulfo” mango; in vitro colonic fermentation; intestinal microbiota; 16S rRNA gene; bioinformatics
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MDPI and ACS Style

Gutiérrez-Sarmiento, W.; Sáyago-Ayerdi, S.G.; Goñi, I.; Gutiérrez-Miceli, F.A.; Abud-Archila, M.; Rejón-Orantes, J.d.C.; Rincón-Rosales, R.; Peña-Ocaña, B.A.; Ruíz-Valdiviezo, V.M. Changes in Intestinal Microbiota and Predicted Metabolic Pathways During Colonic Fermentation of Mango (Mangifera indica L.)—Based Bar Indigestible Fraction. Nutrients 2020, 12, 683. https://doi.org/10.3390/nu12030683

AMA Style

Gutiérrez-Sarmiento W, Sáyago-Ayerdi SG, Goñi I, Gutiérrez-Miceli FA, Abud-Archila M, Rejón-Orantes JdC, Rincón-Rosales R, Peña-Ocaña BA, Ruíz-Valdiviezo VM. Changes in Intestinal Microbiota and Predicted Metabolic Pathways During Colonic Fermentation of Mango (Mangifera indica L.)—Based Bar Indigestible Fraction. Nutrients. 2020; 12(3):683. https://doi.org/10.3390/nu12030683

Chicago/Turabian Style

Gutiérrez-Sarmiento, Wilbert; Sáyago-Ayerdi, Sonia G.; Goñi, Isabel; Gutiérrez-Miceli, Federico A.; Abud-Archila, Miguel; Rejón-Orantes, José d.C.; Rincón-Rosales, Reiner; Peña-Ocaña, Betsy A.; Ruíz-Valdiviezo, Víctor M. 2020. "Changes in Intestinal Microbiota and Predicted Metabolic Pathways During Colonic Fermentation of Mango (Mangifera indica L.)—Based Bar Indigestible Fraction" Nutrients 12, no. 3: 683. https://doi.org/10.3390/nu12030683

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