{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,24]],"date-time":"2026-03-24T11:02:30Z","timestamp":1774350150564,"version":"3.50.1"},"reference-count":28,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2026,3,24]],"date-time":"2026-03-24T00:00:00Z","timestamp":1774310400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Key R&D Program Project","award":["2025YFE0111000"],"award-info":[{"award-number":["2025YFE0111000"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>In this study, the active components in the seed of Mangifera indica L. were isolated, the main chemical components were identified, and then their antioxidant activities and their effects on liver injury and intestinal microbiota were evaluated. The results showed that all the components of mango column chromatography exhibited antioxidant activity. F2 had the lowest IC50 value of 93.61 \u03bcg\/mL and exhibited the strongest DPPH radical scavenging activity. Given its superior overall antioxidant activity, F2 was selected for further compositional analysis and activity evaluation. UPLC-MS\/MS analysis showed that the isolated components of mango F2 contained 11 active ingredients, including mangiferin, gallic acid and quercetin. The results showed that specific mango fractions significantly reduced serum alanine aminotransferase (ALT) and aspartate aminotransferase (AST) levels, and showed a protective effect on liver injury induced by alcohol. rRNA sequencing analysis showed that high alcohol intake could reduce the species diversity of intestinal microbiota in mice, and mango fractions could effectively alleviate this phenomenon. High alcohol intake decreases the relative abundance of Bacteroidota and increases the abundance of Bacillota and Thermodesulfobacteriota phyla. The high-dose mango group alleviated the above changes, which was manifested by an increase in the relative abundance of Bacteroidota and Thermodesulfobacteriota bacteria. The relative abundance of families such as Muribaculaceae in the high-dose mango group decreased compared to the model group. This study provides a scientific basis for the analysis and high-value utilization of mango components, and provides a new alternative for protecting against alcoholic liver injury and regulating intestinal microbiota.<\/jats:p>","DOI":"10.3390\/foods15071116","type":"journal-article","created":{"date-parts":[[2026,3,24]],"date-time":"2026-03-24T08:02:49Z","timestamp":1774339369000},"page":"1116","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["The Biological Activities of Mango Seed Fractions and Its Hepatoprotective Effects on Alcoholic Liver Disease and Modulation of Intestinal Flora"],"prefix":"10.3390","volume":"15","author":[{"given":"Zaixiang","family":"Lou","sequence":"first","affiliation":[{"name":"Center for Food Nutrition and Functional Food Engineering, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China"},{"name":"Guangxi Key Laboratory of Biology for Mango, Baise University, Baise 533000, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Xu","family":"Cheng","sequence":"additional","affiliation":[{"name":"Center for Food Nutrition and Functional Food Engineering, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Zejun","family":"Pei","sequence":"additional","affiliation":[{"name":"Center for Food Nutrition and Functional Food Engineering, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7874-7142","authenticated-orcid":false,"given":"Caihua","family":"Liu","sequence":"additional","affiliation":[{"name":"Guangxi Key Laboratory of Biology for Mango, Baise University, Baise 533000, China"},{"name":"University Engineering Research Center for Preservation and Comprehensive Utilization of Subtropical Characteristic Agricultural Products in Guangxi, Baise 533000, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Zhengjie","family":"Zhu","sequence":"additional","affiliation":[{"name":"Guangxi Key Laboratory of Biology for Mango, Baise University, Baise 533000, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yuemei","family":"Liao","sequence":"additional","affiliation":[{"name":"Guangxi Key Laboratory of Biology for Mango, Baise University, Baise 533000, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Huili","family":"Huang","sequence":"additional","affiliation":[{"name":"Baise Modern Agriculture Technology Research &Extension Center, Baise 533612, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Rui","family":"Huang","sequence":"additional","affiliation":[{"name":"Center for Food Nutrition and Functional Food Engineering, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yaqin","family":"Li","sequence":"additional","affiliation":[{"name":"School of Intelligent Manufacturing, Jiangsu Agri-Animal Husbandry Vocational College, Taizhou 225300, China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2026,3,24]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"110031","DOI":"10.1016\/j.jnutbio.2025.110031","article-title":"Theaflavin-3,3\u2032-Digallate Prevents Alcoholic Liver Injury by Suppressing Hepatic TLR4\/NF-\u03baB Signaling and Modulating the Gut-Liver Axis in Mice","volume":"145","author":"Tang","year":"2025","journal-title":"J. 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