Cioccorito Break - gut microbiota study
The gut microbiota plays a key role in host nutrition and immune regulation, and its composition and function are strongly influenced by diet. Functional foods can positively influence microbial composition and activity, positioning the gut microbiome as a key target for nutritional interventions. Here, we evaluated the effects of a novel legume snack (Cioccorito break) consisting of chickpeas and dark chocolate on short-chain fatty acid (SCFA) production and gut microbiota composition using an in vitro human colon model. Faecal samples from three healthy donors were inoculated under anaerobic conditions and exposed to chickpeas, chocolate, or combined the snack for 48 h. SCFA concentrations were quantified over time, and 16S rRNA gene sequencing was used to assess microbial community composition. All treatments increased SCFAs concentration over time; however, the snack significantly increased acetate, propionate and butyrate, across all donors particularly after 48 h. Microbiota profiling indicated that inter-individual variability and incubation time had a stronger effect on community structure than treatment. Nevertheless, specific bacterial genera were positively associated with SCFAs production, suggesting functional microbial metabolic responses to fermentation rather than compositional restructuring. Overall, these findings indicate that the chickpea-dark chocolate snack enhances microbial fermentation and SCFA production without markedly altering global microbiota composition, supporting its potential as a functional food with benefits for gut metabolic activity.
The gut microbiota plays a key role in host nutrition and immune regulation, and its composition and function are strongly influenced by diet. Functional foods can positively influence microbial composition and activity, positioning the gut microbiome as a key target for nutritional interventions. Here, we evaluated the effects of a novel legume snack (Cioccorito break) consisting of chickpeas and dark chocolate on short-chain fatty acid (SCFA) production and gut microbiota composition using an in vitro human colon model. Faecal samples from three healthy donors were inoculated under anaerobic conditions and exposed to chickpeas, chocolate, or combined the snack for 48 h. SCFA concentrations were quantified over time, and 16S rRNA gene sequencing was used to assess microbial community composition. All treatments increased SCFAs concentration over time; however, the snack significantly increased acetate, propionate and butyrate, across all donors particularly after 48 h. Microbiota profiling indicated that inter-individual variability and incubation time had a stronger effect on community structure than treatment. Nevertheless, specific bacterial genera were positively associated with SCFAs production, suggesting functional microbial metabolic responses to fermentation rather than compositional restructuring. Overall, these findings indicate that the chickpea-dark chocolate snack enhances microbial fermentation and SCFA production without markedly altering global microbiota composition, supporting its potential as a functional food with benefits for gut metabolic activity.
Quadram Institute Bioscience