Fecal fermentation of human ileal fluid after mango intake impacts on colonic microbiota and microbial (poly)phenol catabolism.

A total of 48 phenolic compounds were identified in fermented ileal fluid samples before and after mango consumption.

• Compounds were identified using UHPLC-HRMS analysis
• Main compound classes included benzoic acids, hydroxybenzenes, and galloyl derivatives
• High interindividual variability was observed across the six ileostomist participants
• Samples were analyzed at pre-fermentation (0 h) and post-fermentation (2, 6, and 24 h) timepoints

Three compounds emerged as possible discriminants of fermented mango ileal fluid samples: 3,4,5-trihydroxybenzoic acid, 3,5-dihydroxy-4-methoxybenzoic acid, and 1,3,5-trihydroxybenzene.

• These compounds were identified as microbial catabolites
• They were distinguished from fermented control (pre-mango) ileal fluid samples
• Identification was performed by UHPLC-HRMS
• These galloyl-derived catabolites reflect microbial transformation of mango (poly)phenols in colonic conditions

The ileal fluid matrix, rather than mango (poly)phenols themselves, significantly influenced gut bacterial alpha-diversity.

• Statistical significance was reported at p < 0.05 for alpha-diversity
• 16S rRNA gene sequencing was used to assess changes in gut microbiota
• Six ileostomist participants provided ileal fluids collected before and for an 8 h period after mango consumption
• Ex vivo fecal fermentation was used to simulate colonic conditions

The ileal fluid matrix significantly increased microbial short-chain fatty acid (SCFA) production, primarily acetic, butyric, and propionic acids.

• SCFAs were measured by GC-FID
• The three main SCFAs produced were acetic, butyric, and propionic acids
• The effect was attributed to the IF matrix rather than mango (poly)phenols specifically
• SCFA production was monitored across fermentation timepoints of 0, 2, 6, and 24 h

A significant positive correlation was found between characteristic mango (poly)phenol catabolites in fermented ileal fluid samples and commensal and health-related bacteria including Bifidobacterium spp.

• Correlation was statistically significant at p < 0.05
• Bifidobacterium spp. was specifically identified as positively correlated with characteristic catabolites
• The correlation involved commensal and 'healthy-related bacteria'
• High interindividual variability was noted across participants despite these correlations

Ileal fluids were collected from six ileostomist participants before and for 8 hours after mango consumption and subjected to ex vivo fecal fermentation.

• The study was registered at clinicaltrials.gov as NCT06182540
• Ileostomists were used as a model to collect ileal fluid that would normally reach the colon
• Collection period was 8 h post-mango consumption
• Ex vivo fermentation timepoints were 0, 2, 6, and 24 h

Mango comprises a rich source of (poly)phenolic compounds, predominantly galloyl-derived (poly)phenols, a portion of which are metabolised and absorbed in the upper gastrointestinal tract while the remainder reach the colon.

• Mangifera indica L. was the mango species studied
• Galloyl-derived (poly)phenols are the predominant class in mango
• Bioactive compounds not absorbed in the upper GI tract are subjected to microbial catabolism in the colon
• The ileostomist model was used to capture the fraction reaching the colon