Interaction between Chocolate Polyphenols and Encapsulated Probiotics during In Vitro Digestion and Colonic Fermentation
This study evaluated the interaction between probiotics and polyphenols in chocolates (45% and 70% cocoa) fortified with encapsulated probiotics. Cocoa powder was used as the main encapsulation component in a Na-alginate plus fructooligosaccharides formulation. Probiotic-chocolates (PCh) were produc...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-05-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/8/6/253 |
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| author | Md Nur Hossain Chaminda Senaka Ranadheera Zhongxiang Fang Said Ajlouni |
| author_facet | Md Nur Hossain Chaminda Senaka Ranadheera Zhongxiang Fang Said Ajlouni |
| author_sort | Md Nur Hossain |
| collection | DOAJ |
| description | This study evaluated the interaction between probiotics and polyphenols in chocolates (45% and 70% cocoa) fortified with encapsulated probiotics. Cocoa powder was used as the main encapsulation component in a Na-alginate plus fructooligosaccharides formulation. Probiotic-chocolates (PCh) were produced by adding 1% encapsulated probiotics to the final mixture. The chocolate samples were subjected to in vitro gastrointestinal digestion and colonic fermentation. The data revealed that the most bioaccessible polyphenols in both formulations of PCh containing 45% and 70% cocoa were released in the gastric digested supernatant. The bioaccessible polyphenols from PCh with 70% cocoa reached 83.22–92.33% and 8.08–15.14% during gastrointestinal digestion and colonic fermentation, respectively. Furthermore, the polyphenols with higher bioaccessibility during colonic fermentation of both PChs developed with the CA1 formulation (cocoa powder 10%, Na-alginate 1% and fructooligosaccharides 2%) were detected in the presence of <i>Streptococcus thermophilus</i> and <i>Lactobacillus sanfranciscensis</i>. The results showed that PCh with specific probiotics favored the bioconversion of a specific polyphenol. For example, chocolate fortified with <i>Lacticaseibacillus casei</i> released larger quantities of epicatechin and procyanidin B1, while <i>Lactiplantibacillus plantarum</i> released more catechin and procyanidin B1 for <i>Lacticaseibacillus rhamnosus</i> LGG. Overall, the study findings concluded that chocolate polyphenols could be utilized by probiotics for their metabolism and modulating the gut, which improved the chocolates’ functionality. |
| first_indexed | 2024-03-09T23:50:48Z |
| format | Article |
| id | doaj.art-8800a091437040469e85c7e1bf5c865b |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-09T23:50:48Z |
| publishDate | 2022-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-8800a091437040469e85c7e1bf5c865b2023-11-23T16:34:42ZengMDPI AGFermentation2311-56372022-05-018625310.3390/fermentation8060253Interaction between Chocolate Polyphenols and Encapsulated Probiotics during In Vitro Digestion and Colonic FermentationMd Nur Hossain0Chaminda Senaka Ranadheera1Zhongxiang Fang2Said Ajlouni3School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Melbourne, VIC 3010, AustraliaSchool of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Melbourne, VIC 3010, AustraliaSchool of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Melbourne, VIC 3010, AustraliaSchool of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Melbourne, VIC 3010, AustraliaThis study evaluated the interaction between probiotics and polyphenols in chocolates (45% and 70% cocoa) fortified with encapsulated probiotics. Cocoa powder was used as the main encapsulation component in a Na-alginate plus fructooligosaccharides formulation. Probiotic-chocolates (PCh) were produced by adding 1% encapsulated probiotics to the final mixture. The chocolate samples were subjected to in vitro gastrointestinal digestion and colonic fermentation. The data revealed that the most bioaccessible polyphenols in both formulations of PCh containing 45% and 70% cocoa were released in the gastric digested supernatant. The bioaccessible polyphenols from PCh with 70% cocoa reached 83.22–92.33% and 8.08–15.14% during gastrointestinal digestion and colonic fermentation, respectively. Furthermore, the polyphenols with higher bioaccessibility during colonic fermentation of both PChs developed with the CA1 formulation (cocoa powder 10%, Na-alginate 1% and fructooligosaccharides 2%) were detected in the presence of <i>Streptococcus thermophilus</i> and <i>Lactobacillus sanfranciscensis</i>. The results showed that PCh with specific probiotics favored the bioconversion of a specific polyphenol. For example, chocolate fortified with <i>Lacticaseibacillus casei</i> released larger quantities of epicatechin and procyanidin B1, while <i>Lactiplantibacillus plantarum</i> released more catechin and procyanidin B1 for <i>Lacticaseibacillus rhamnosus</i> LGG. Overall, the study findings concluded that chocolate polyphenols could be utilized by probiotics for their metabolism and modulating the gut, which improved the chocolates’ functionality.https://www.mdpi.com/2311-5637/8/6/253chocolatespolyphenolsgastrointestinal digestiongut microbiotabioaccessibility |
| spellingShingle | Md Nur Hossain Chaminda Senaka Ranadheera Zhongxiang Fang Said Ajlouni Interaction between Chocolate Polyphenols and Encapsulated Probiotics during In Vitro Digestion and Colonic Fermentation Fermentation chocolates polyphenols gastrointestinal digestion gut microbiota bioaccessibility |
| title | Interaction between Chocolate Polyphenols and Encapsulated Probiotics during In Vitro Digestion and Colonic Fermentation |
| title_full | Interaction between Chocolate Polyphenols and Encapsulated Probiotics during In Vitro Digestion and Colonic Fermentation |
| title_fullStr | Interaction between Chocolate Polyphenols and Encapsulated Probiotics during In Vitro Digestion and Colonic Fermentation |
| title_full_unstemmed | Interaction between Chocolate Polyphenols and Encapsulated Probiotics during In Vitro Digestion and Colonic Fermentation |
| title_short | Interaction between Chocolate Polyphenols and Encapsulated Probiotics during In Vitro Digestion and Colonic Fermentation |
| title_sort | interaction between chocolate polyphenols and encapsulated probiotics during in vitro digestion and colonic fermentation |
| topic | chocolates polyphenols gastrointestinal digestion gut microbiota bioaccessibility |
| url | https://www.mdpi.com/2311-5637/8/6/253 |
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