Mango by‐Product‐Based High‐Fiber Confectionery Attenuates Liver Steatosis and Alters Gut Microbiota in High‐Fat Diet‐Fed Rats

Abstract

The incorporation of fruit by‐products into functional foods represents a promising strategy to address obesity. This study evaluated the nutritional potential of a novel extruded mango peel and bagasse‐based confectionery (MC) on obesity‐related parameters, gut microbiota composition, and liver/adipose tissue health. Twenty‐four male Wistar rats were assigned to four groups (n = 6): standard diet (STD), STD + MC (MC‐STD), high‐fat diet (HFD), and HFD + MC (MC‐HFD), over 11 weeks. MC supplementation increased fiber intake. Histologically, MC‐HFD rats showed significantly reduced liver fat accumulation and adipocyte hypertrophy compared to HFD controls. Gut microbiota analysis revealed that MC supplementation decreased obesogenic species such as Ruminococcus gnavus, Ruminococcus torques, Coprococcus catus, Coprococcus comes, and Clostridium hylemonae, while enhancing bacterial diversity. SCFAs such as isobutyric and acetic acids correlated positively with fiber intake and negatively with liver fat area and LDL levels. These findings highlight the nutritional relevance of using fruit processing by‐products in functional confections aimed at improving gutliver axis health and mitigating obesity risk in early life stages.