Mangosteen Extracts: Benefits for Gut Health and Use in Fermented Milk Products

Jenn Hoskins
27th July, 2024

Mangosteen Extracts: Benefits for Gut Health and Use in Fermented Milk Products

Image Source: Natural Science News, 2024

Key Findings

  • The study explored the health benefits of mangosteen extracts (ME) on various probiotic strains
  • ME concentrations higher than 10-20% inhibited all probiotic strains, but 5% ME increased antioxidant capacity
  • Fermented milk products with 5% ME showed higher polyphenol content and antioxidant capacity, and were well-received in sensory evaluations
Mangosteen (Garcinia mangostana L.) is a tropical fruit known for its delicious taste and rich polyphenol content. While the edible part of the fruit is highly appreciated for its aroma, taste, and texture, the non-edible part, which is rich in polyphenols, has been traditionally used in Thai medicine. A recent study conducted by the INIA, CSIC[1] aimed to explore the potential health benefits of mangosteen extracts (ME) on various probiotic strains. The study investigated the effects of MEs from both the edible and non-edible portions of the fruit on the growth, metabolism, antioxidant capacity, biofilm formation, and antimicrobial capacity of eight bifidobacteria and lactobacilli strains from intestinal origin, as well as two commercial probiotic strains (BB536 and GG). It was found that ME concentrations higher than 10-20% were inhibitory for all strains. However, at a concentration of 5%, MEs significantly increased the antioxidant capacity of all strains, reduced biofilm formation, and enhanced inhibition against Gram-positive pathogens. This study builds on previous research that has highlighted the antioxidant properties of various compounds. For instance, earlier research has shown that the pericarp of mangosteen contains a variety of bioactive compounds, including organic acids, tocopherols, fatty acids, and phenolic compounds, which have demonstrated antioxidant, anti-inflammatory, and antibacterial activities[2]. Additionally, studies on lactic acid bacteria have revealed that certain strains possess significant antioxidant properties, which can help reduce oxidative stress and promote gut health[3][4]. To apply these findings, the researchers developed bifunctional fermented milk products by incorporating 5% ME and individual strains that demonstrated the best growth with ME, as well as the widest range of values on antioxidant capacity, biofilm formation, and antimicrobial activity. The selected strains included bifidobacteria INIA P2 and INIA P467, lactobacilli INIA P459 and INIA P708, and the reference strain GG. The study found that most strains survived well during the manufacture, refrigerated storage, and an in vitro simulation of major conditions encountered in the gastrointestinal tract. Fermented milk products supplemented with ME showed higher polyphenol content and antioxidant capacity levels compared to the control products. Sensory evaluation revealed that products containing strains INIA P2, INIA P708, and GG were the most well-received. This study not only highlights the potential health benefits of incorporating mangosteen extracts into probiotic products but also provides a practical application for the non-edible parts of the fruit, which are often considered waste. By enhancing the antioxidant capacity and antimicrobial properties of probiotics, these bifunctional products could contribute to better gut health and overall well-being. The findings from this study are supported by previous research that has demonstrated the strain-specific antioxidant properties of lactic acid bacteria[3][4]. The use of the FRAP assay, a method for assessing antioxidant power, has also been instrumental in measuring the antioxidant capacity of biological fluids and mixtures[5]. In conclusion, the research conducted by INIA, CSIC provides valuable insights into the potential health benefits of mangosteen extracts and their application in probiotic products. By leveraging the antioxidant and antimicrobial properties of MEs, it is possible to develop functional foods that promote gut health and overall well-being.

FruitsNutritionBiochem

References

Main Study

1) Mangosteen extracts: Effects on intestinal bacteria, and application to functional fermented milk products.

Published 26th July, 2024

https://doi.org/10.1016/j.foodres.2024.114720

Related Studies

2) Insights into the Chemical Composition and In Vitro Bioactive Properties of Mangosteen (Garcinia mangostana L.) Pericarp.

https://doi.org/10.3390/foods12050994

3) Antioxidant properties of potentially probiotic bacteria: in vitro and in vivo activities.

https://doi.org/10.1007/s00253-012-4241-7

4) Antioxidant activity of various oral Lactobacillus strains.

https://doi.org/10.1111/jam.13482

5) The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay.

Journal: Analytical biochemistry, Issue: Vol 239, Issue 1, Jul 1996


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