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

被引：17

作者：

Abril Herrera-Cazares, Luz ^{[1
]}

Ramirez-Jimenez, Aurea K. ^{[2
]}

Wall-Medrano, Abraham ^{[3
]}

Campos-Vega, Rocio ^{[1
]}

Loarca-Pina, Guadalupe ^{[1
]}

Reyes-Vega, M. L. ^{[4
]}

Alberto Vazquez-Landaverde, Pedro ^{[5
]}

Gaytan-Martinez, Marcela ^{[1
]}

机构：

[1] Univ Autonoma Queretaro, Res & Grad Studies Food Sci, Sch Chem, Posgrad Ciencia & Tecnol Alimentos, Cerro Campanas S-N Col Ctr, Santiago De Queretaro 76010, Mexico

[2] Tecnol Monterrey, Escuela Ingn & Ciencias, Santiago De Queretaro, Qro, Mexico

[3] Univ Autonoma Ciudad Juarez, Inst Ciencias Biomed, Dept Ciencias Quim Biol, Anillo Envolvente PRONAF & Estocolmo S-N, Ciudad Juarez 32310, Chihuahua, Mexico

[4] Univ Autonoma Queretaro, Cerro Campanas S-N Col Ctr, Santiago De Queretaro 76010, Mexico

[5] Inst Politecn Nacl, CICATA IPN Unidad Queretaro, Cerro Blanco 141, Santiago De Queretaro 76090, Queretaro, Mexico

来源：

JOURNAL OF FUNCTIONAL FOODS | 2019年 / 54卷

关键词：

Mango by-products; Confectionery products; Short-chain fatty acids; Dietary fiber; Phenolic compounds; Untargeted metabolomics; MANGIFERA-INDICA L; CHAIN FATTY-ACIDS; DIETARY FIBER; BY-PRODUCTS; PHENOLIC-COMPOUNDS; GUT MICROBIOTA; BIOACCESSIBILITY; ATAULFO; PROFILE; OLIGOSACCHARIDES;

D O I：

10.1016/j.jff.2019.01.032

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：271 / 280

页数：10

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