NDLI: <i>In vitro</i> fermentation of chewed mango and banana: particle size, starch and vascular fibre effects

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In vitro fermentation of chewed mango and banana: particle size, starch and vascular fibre effects

Content Provider	Royal Society of Chemistry (RSC)
Author	Flanagan, Bernadine M. Williams, Barbara A. D'Arcy, Bruce R. Gidley, Michael J. Low, Dorrain Y.
Copyright Year	2015
Abstract	Fruits (and vegetables) contain cellular structures that are not degraded by human digestive enzymes. Therefore, the structure of the insoluble fraction of swallowed fruits is mostly retained until intestinal microbial fermentation. In vitro fermentation of mango and banana cell structures, which survived in vivo mastication and in vitro gastrointestinal digestion, were incubated with porcine faecal inoculum and showed intensive metabolic activity. This included degradation of cell walls, leading to the release of encapsulated cell contents for further microbial metabolism. Production of cumulative gas, short chain fatty acids and ammonia were greater for mango than for banana. Microscopic and spectroscopic analyses showed this was due to a major fermentation-resistant starch fraction present in banana, that was absent in mango. This study demonstrated distinctive differences in the fermentability of banana and mango, reflecting a preferential degradation of (parenchyma) fleshy cell walls over resistant starch in banana, and the thick cellulosic vascular fibres in mango.
Starting Page	2464
Ending Page	2474
Page Count	11
File Format	HTM / HTML PDF
ISSN	20426496
Volume Number	6
Issue Number	8
Journal	Food & Function
DOI	10.1039/c5fo00363f
Language	English
Publisher	Royal Society of Chemistry
Access Restriction	Open
Subject Keyword	Fermentation Mango Banana Mastication Metabolism Short-chain fatty acid Ammonia Starch Parenchyma Resistant starch
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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In vitro fermentation of chewed mango and banana: particle size, starch and vascular fibre effects

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In vitro fermentation of chewed mango and banana: particle size, starch and vascular fibre effects