TY - JOUR
T1 - Untargeted metabolomic evaluation of mango bagasse and mango bagasse based confection under in vitro simulated colonic fermentation
AU - Herrera-Cazares, Luz Abril
AU - Ramírez-Jiménez, Aurea K.
AU - Wall-Medrano, Abraham
AU - Campos-Vega, Rocio
AU - Loarca-Piña, Guadalupe
AU - Reyes-Vega, M. L.
AU - Vázquez-Landaverde, Pedro Alberto
AU - Gaytán-Martínez, Marcela
N1 - Publisher Copyright:
© 2019 Elsevier Ltd
PY - 2019/3
Y1 - 2019/3
N2 - The aim of this work was to obtain a deeper knowledge of the volatile organic metabolites (VOMs) from mango bagasse (MB) and a MB (20%)-based confection (MBC). The time-trend (0–24 h) production of short-chain fatty acids (SCFA) and metabolites from the non-digestible fraction of MB and MBC, was analyzed by untargeted metabolomics under simulated colonic fermentation. MB and MBC had a particular soluble/insoluble dietary fiber ratio (0.71 and 0.53). Butyrate and acetate were more abundant (MB > MBC) after 0–12 h, than propionate (MB = MBC) after 12–24 h. Different VOMs were identified by HS-SPME-GC–MS in MB (n = 131) and in MBC (n = 73). PLS-DA/OPLS-DA allowed to detect the most contributing VOMs to the fermentation pattern; different metabolomic signatures were obtained for MB (SCFA and their esters) and MBC (phenol and complex fatty acids), in a substrate-dependent manner. The untargeted approach revealed that the VOMs profile is dependent of the food matrix.
AB - The aim of this work was to obtain a deeper knowledge of the volatile organic metabolites (VOMs) from mango bagasse (MB) and a MB (20%)-based confection (MBC). The time-trend (0–24 h) production of short-chain fatty acids (SCFA) and metabolites from the non-digestible fraction of MB and MBC, was analyzed by untargeted metabolomics under simulated colonic fermentation. MB and MBC had a particular soluble/insoluble dietary fiber ratio (0.71 and 0.53). Butyrate and acetate were more abundant (MB > MBC) after 0–12 h, than propionate (MB = MBC) after 12–24 h. Different VOMs were identified by HS-SPME-GC–MS in MB (n = 131) and in MBC (n = 73). PLS-DA/OPLS-DA allowed to detect the most contributing VOMs to the fermentation pattern; different metabolomic signatures were obtained for MB (SCFA and their esters) and MBC (phenol and complex fatty acids), in a substrate-dependent manner. The untargeted approach revealed that the VOMs profile is dependent of the food matrix.
KW - Confectionery products
KW - Dietary fiber
KW - Mango by-products
KW - Phenolic compounds
KW - Short-chain fatty acids
KW - Untargeted metabolomics
UR - http://www.scopus.com/inward/record.url?scp=85060296887&partnerID=8YFLogxK
U2 - 10.1016/j.jff.2019.01.032
DO - 10.1016/j.jff.2019.01.032
M3 - Artículo
AN - SCOPUS:85060296887
SN - 1756-4646
VL - 54
SP - 271
EP - 280
JO - Journal of Functional Foods
JF - Journal of Functional Foods
ER -