In vitro gastrointestinal digestion and colonic fermentation of Mangiferin: Impacts on gut microbiota and metabolite profiles

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-01-01 DOI:10.1016/j.jff.2025.106667

Huilin Deng , Yaozhong Zheng , Qiongyao Wang , Jiaqi Peng , Weibin Bai , Lingmin Tian , Zouyan He , Rui Jiao

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Abstract

Mangiferin (MGF), a C-glycosyl xanthone from the mango plant, offers various health benefits but has low absorption, mostly remaining in the gut where it interacts with microbes. This study examines MGF's effects on human gut microbiota and metabolite profiles after in vitro digestion and fermentation with feces. Findings indicate MGF had limited permeability (under 2 %) across the Caco-2 monolayer, with most being fermented by microbes. MGF utilization increased post-digestion and fermentation, significantly altering gut metabolite profiles by boosting lipid and benzenoid abundance while reducing organic acids. It also promoted beneficial bacteria like Bacteroides and Bifidobacterium, decreasing harmful genera such as Sutterella. Metabolomic analysis revealed enhanced pathways for unsaturated fatty acid synthesis and longevity, primarily through oleic and linolenic acids, highlighting MGF's role in modulating gut health.

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.

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