Untargeted metabolomic evaluation of mango bagasse and mango bagasse based confection under in vitro simulated colonic fermentation

Luz Abril Herrera-Cazares, Aurea K. Ramírez-Jiménez, Abraham Wall-Medrano, Rocio Campos-Vega, Guadalupe Loarca-Piña, M. L. Reyes-Vega, Pedro Alberto Vázquez-Landaverde, Marcela Gaytán-Martínez

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Abstract

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.

Original languageEnglish
Pages (from-to)271-280
Number of pages10
JournalJournal of Functional Foods
Volume54
DOIs
StatePublished - Mar 2019
Externally publishedYes

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Keywords

  • Confectionery products
  • Dietary fiber
  • Mango by-products
  • Phenolic compounds
  • Short-chain fatty acids
  • Untargeted metabolomics

Cite this

Herrera-Cazares, L. A., Ramírez-Jiménez, A. K., Wall-Medrano, A., Campos-Vega, R., Loarca-Piña, G., Reyes-Vega, M. L., Vázquez-Landaverde, P. A., & Gaytán-Martínez, M. (2019). Untargeted metabolomic evaluation of mango bagasse and mango bagasse based confection under in vitro simulated colonic fermentation. Journal of Functional Foods, 54, 271-280. https://doi.org/10.1016/j.jff.2019.01.032