In vitro bioaccessibility and gut biotransformation of polyphenols present in the water‐insoluble cocoa fraction

Fogliano, Vincenzo; Corollaro, M.L.; Vitaglione, Paola; Napolitano, Aurora; Ferracane, Rosalia; Travaglia, Fabiano; Arlorio, Marco; Costabile, Adele; Klinder, Annett; Gibson, Glenn R.

doi:10.1002/mnfr.201000360

Cited by 119 publications

(87 citation statements)

References 63 publications

(88 reference statements)

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“…Focusing on cocoa polyphenols, our findings regarding the decreasing percentage of total bacteria seem to be in accordance with a previous study showing that polyphenols present in cocoa can produce an inhibitory effect on the growth of certain gut microbiota in rats [19]. Nevertheless, other studies have shown the ability of certain flavonoids present in cocoa to promote the growth of selected bacteria genera [47,48]. In any case, further studies should be carried out to look in detail at the effects of cocoa polyphenols on the microbiota composition and metabolism.…”

Section: Discussionsupporting

confidence: 91%

Cocoa Flavonoid-Enriched Diet Modulates Systemic and Intestinal Immunoglobulin Synthesis in Adult Lewis Rats

et al. 2013

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Previous studies have reported that a diet containing 10% cocoa, a rich source of flavonoids, has immunomodulatory effects on rats and, among others effects, is able to attenuate the immunoglobulin (Ig) synthesis in both systemic and intestinal compartments. The purpose of the present study was focused on investigating whether these effects were attributed exclusively to the flavonoid content or to other compounds present in cocoa. To this end, eight-week-old Lewis rats were fed, for two weeks, either a standard diet or three isoenergetic diets containing increasing proportions of cocoa flavonoids from different sources: one with 0.2% polyphenols from conventional defatted cocoa, and two others with 0.4% and 0.8% polyphenols, respectively, from non-fermented cocoa. Diet intake and body weight were monitored and fecal samples were obtained throughout the study to determine fecal pH, IgA, bacteria proportions, and IgA-coated bacteria. Moreover, IgG and IgM concentrations in serum samples collected during the study were quantified. At the end of the dietary intervention no clear changes of serum IgG or IgM concentrations were quantified, showing few effects of cocoa polyphenol diets at the systemic level. However, in the intestine, all cocoa polyphenol-enriched diets attenuated the age-related increase of both fecal IgA and IgA-coated bacteria, as well as the proportion of bacteria in feces. As these effects were not dependent on the dose of polyphenol present in the diets, other compounds and/or the precise polyphenol composition present in cocoa raw material used for the diets could be key factors in this effect.

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Section: Discussionsupporting

confidence: 91%

Cocoa Flavonoid-Enriched Diet Modulates Systemic and Intestinal Immunoglobulin Synthesis in Adult Lewis Rats

et al. 2013

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“…Regarding cocoa polyphenols, controversial results have been reported concerning their capacity to enhance the growth of beneficial bacteria in in vitro, in vivo and clinical studies (Etxeberria et al 2013;Fogliano et al 2011;Massot-Cladera et al 2014;Tzounis et al 2008). Some studies suggest that cocoa flavanols promote the growth of Bifidobacterium, Lactobacillus and Eubacterium rectale-C. coccoides genera (Tzounis et al 2008;.…”

Section: Discussionmentioning

confidence: 99%

Prebiotic effects of cocoa fibre on rats

Massot-Cladera

Costabile

Childs

et al. 2015

Journal of Functional Foods

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The impact of cocoa on microbiota composition, its crosstalk with the immune system and the SCFA production, focusing on the involvement of cocoa fibre were investigated Wistar rats were fed for 3-weeks a standard diet, a diet containing 10%-cocoa (C10), cocoa fibre (CF) or inulin (I).Faecal and serum samples were collected before and after the intervention and caecal content and colon sample were collected at the end. Microbiota composition and IgA-coated bacteria and the SCFA content was quantified. The colonic expression of immune-related genes was studied. The CF diet increased Bifidobacterium and Lactobacillus counts, the proportion of IgA-coated bacteria, the SCFA concentrations and the TLR2, TLR5, TLR7 and occludin expression. With the exception on Lactobacillus counts, the I diet modified the other variables in a more modest way than the CF diet. The CF, unlike from the C10 diet, has prebiotic effects and modulates intestinal immune markers.

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“…The literature suggests that PCs associated with DF, mainly occurs between high molecular weight PCs, defined as those being NEPCs (HT and CT) (Bravo, 1998;Pozuelo et al, 2012). In the case of cereals, fruit or some source considered antioxidant DF, the content of the NEPCs significantly exceeds (5x) the values of EPCs (Fogliano et al, 2011). This information indicated that these tropical fruits do not possess the typical characteristics of the antioxidant DF, since the PCs or their fractions associated with DF are less than 10% of the total polyphenols and their content of EPCs and NEPCs are comparable.…”

Section: Dietary Fiber Content and Associated Phenolic Compoundsmentioning

confidence: 99%

Effect of dietary fiber on the bioaccessibility of phenolic compounds of mango, papaya and pineapple fruits by an in vitro digestion model

et al. 2016

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The presence of dietary fiber (DF) in the food matrix of some tropical fruits plays an important role in the release and absorption of its bioactive compounds, such as phenolic compounds (PCs). The aim of this study was to evaluate the effect of the DF fractions in mango cv. ' Ataulfo' , papaya cv. 'Maradol' and pineapple cv. 'Esmeralda' , on the bioaccessibility of their PCs and antioxidant capacity (ADXC) under an in vitro digestion model. The highest PCs content and ADXC was found in mango (274.30 mg GAE/100 g FW), followed by papaya (212 mg GAE//100 g FW), and pineapple (107.63 mg GAE/100 g FW), respectively. About 50% of the total PCs in all fruits was released at gastric phase, increasing closer to 60% at intestinal phase in mango and pineapple. However, the highest content of PCs associated to DF was found in mango (2.48 mg GAE/100 g FW) compared with papaya DF fractions (0.96 GAE/100 g FW) and pineapple (0.52 GAE/100 g FW). The presence of DF in mango, papaya and pineapple did not represent a major limitation on the bioaccessibility of its PCs according to the in vitro digestion model used in this study.

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In vitro bioaccessibility and gut biotransformation of polyphenols present in the water‐insoluble cocoa fraction

Abstract: Data showed that WICF may exert antioxidant action through the gastrointestinal tract despite its polyphenols being still bound to macromolecules and having prebiotic activity.

Cited by 119 publications

References 63 publications

Cocoa Flavonoid-Enriched Diet Modulates Systemic and Intestinal Immunoglobulin Synthesis in Adult Lewis Rats

Cocoa Flavonoid-Enriched Diet Modulates Systemic and Intestinal Immunoglobulin Synthesis in Adult Lewis Rats

Prebiotic effects of cocoa fibre on rats

Effect of dietary fiber on the bioaccessibility of phenolic compounds of mango, papaya and pineapple fruits by an in vitro digestion model

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