The effect of cocoa and polydextrose on bacterial fermentation in gastrointestinal tract simulations.
Effects of cocoa mass and supplemented dietary fiber (polydextrose) on microbial fermentation were studied by combining digestion simulations of stomach and small intestine with multi-staged colon simulations. During the four phases of digestion, concentrations of available soluble proteins and reducing sugars reflected in vivo absorption of nutrients in small intestine. In colon simulation vessels, addition of polydextrose to digested cocoa mass significantly increased concentrations of total short-chain fatty acids and butyric acid, from 103 to 468 mM (P<0.01) and from 12 to 22 mM (P<0.01), respectively. Long-chain fatty acid concentrations (decreasing from 1,222 to 240 mM) were mainly affected by the presence of digested cocoa mass. Cocoa mass with or without polydextrose addition significantly decreased production of cadaverine (P<0.02) and branched-chain fatty acids compared to control during colon simulations. Results indicate beneficial effects on metabolism of colonic microbiota after digestion of cocoa mass, and even more so with polydextrose addition.
Mäkivuokko
Harri
H
Danisco Innovation, EnteroMix Research, Sokeritehtaantie, Kantvik, Finland. harri.makivuokko@danisco.com
Kettunen
Hannele
H
Saarinen
Markku
M
Kamiwaki
Tatsuya
T
Yokoyama
Yasuhiro
Y
Stowell
Julian
J
Rautonen
Nina
N
D000818:Animals; D001419:Bacteria / Q000187:drug effects / Q000378:metabolism; D002099:Cacao / Q000378:metabolism*; D002103:Cadaverine / Q000032:analysis; D003106:Colon / Q000187:drug effects / Q000382:microbiology; D004063:Digestion; D005227:Fatty Acids / Q000032:analysis; D005285:Fermentation / Q000187:drug effects*; D041981:Gastrointestinal Tract / Q000187:drug effects / Q000382:microbiology*; D005936:Glucans / Q000378:metabolism / Q000494:pharmacology*; D006801:Humans; D008954:Models, Biological
D005227:Fatty Acids; D005936:Glucans; D002103:Cadaverine; C033375:polydextrose