Production and Optimization of Pectinase from Pectinolytic Fungi Cultivated on Mango peels and Pectin Subjected to Submerged Fermentation

Pectinases are the group of enzymes that degrade pectin. This study was conducted with the aim of isolation of efficient pectinase producing pectinolytic fungi from the decomposing mango peels using extracted mango peels pectin as a growth substrate under submerged fermentation, determining optimum pectinase production conditions with regards to some physicochemical parameters. The organisms were screened for the production of pectinase using Pectin agar media, and the two active pectinolytic fungi (P1 and P2) were isolated. pectinase production media was later used for the Lab scale production of pectinase by inoculating p1 and p2 and incubating for 7 days. The enzyme was extracted after seven days of fermentation and every day tested for their pectinolytic activity. P2 showed relatively higher pectinolytic activity and was therefore used for further studies. P2 was inoculated into a broth containing mango pectin under submerged fermentation. Results indicate that a pectin yield of mango peel 17.75%. Different parameters optimization processes were investigated on submerged fermentation namely pH, incubation period, temperature and substrate concentration optima were found 6, 4 days, 35oC and 1.5% respectively. The result suggests that mango peels have high pectin content and can be used for the value-added synthesis of pectinase.

The Protection of Lactic Acid Bacteria Fermented-Mango Peel against Neuronal Damage Induced by Amyloid-Beta

Mango peels are usually discarded as waste; however, they contain phytochemicals and could provide functional properties to food and promote human health. This study aimed to determine the optimal lactic acid bacteria for fermentation of mango peel and evaluate the effect of mango peel on neuronal protection in Neuron-2A cells against amyloid beta (Aβ) treatment (50 μM). Mango peel can be fermented by different lactic acid bacteria species. Lactobacillus acidophilus (BCRC14079)-fermented mango peel produced the highest concentration of lactic acid bacteria (exceeding 108 CFU/mL). Mango peel and fermented mango peel extracts upregulated brain-derived neurotrophic factor (BDNF) expression for 1.74-fold in Neuron-2A cells. Furthermore, mango peel fermented products attenuated oxidative stress in Aβ-treated neural cells by 27%. Extracts of L. acidophilus (BCRC14079)-fermented mango peel treatment decreased Aβ accumulation and attenuated the increase of subG1 caused by Aβ induction in Neuron-2A cells. In conclusion, L. acidophilus (BCRC14079)-fermented mango peel acts as a novel neuronal protective product by inhibiting oxidative stress and increasing BDNF expression in neural cells.

Mango Peels and Kernels from Selected Varieties of Côte d’ivoire are Potential Sources of Antioxidative Bioactive Compounds

Aims: This study aimed to quantify the bioactive compounds and the antioxidant activity of mango peels and kernels from two main varieties (Kent, Keitt) cultivated in Côte d’Ivoire. Study Design: Processing of mango varieties, determination of bioactive compounds content of mango peels and kernels, evaluation of antioxidant activity of mango peels and kernels. Place and Duration of Study: Felix Houphouet-Boigny University, Biotechnology Laboratory (March to September 2019). Methodology: Ripe mango (Mangifera indica L) fruits from Kent and Keitt varieties were processed to obtain peels and kernels powders. Methanolic extracts of peels and kernels were used to determine the content of phenolics, flavonoids and tanins while hexanic extracts were used to determine the content of carotenoids and phytosterols. DPPH scavenging and ferric reducing power tests were used to evaluate antioxidant activity of peels and kernels. Results: Total phenolics content of kernels of Kent (4371.22 ± 24.98 mg/100g dw) and Keitt (4037.93 ± 20.43 mg/100g dw) were higher (P ˂ 0.05) than those of peels from the two varieties (2564.37 – 3082.07 mg/100g dw). The values for carotenoids content of peels varied from 37.53 to 57.74 μg/g dw while those of kernels varied from 1.48 to 3.46 μg/g dw. Based on DPPH test The IC50 values ranged from 0.2 to 0.7 mg/mL with the highest antioxidant activity reported for kernels from Kent variety. The absorbance at 700 nm was found to be 0.4 for kernel of Keitt variety and 0.3 for ascorbic acid at a dose level of 0.03 mg/mL. Conclusion: Peels and kernels from Kent and Keitt varieties are potential sources of bioactive compounds especially phenolics, tanins, carotenoids and phytosterols. These valuable bioactive compounds in mango by-products may have greater application in the food, cosmetic and pharmaceutical industries.