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Bacteria and chocolate: a successful combination for probiotic delivery
S Possemiers1, M Marzorati, W Verstraete
1Laboratory of Microbial Ecology and Technology (LabMET), Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.
International Journal of Food Microbiology
|May 11, 2010
Summary
Chocolate effectively protects probiotics like Lactobacillus helveticus and Bifidobacterium longum during simulated digestion. This food matrix enhances delivery to the colon, offering a promising strategy for oral probiotic administration.
Area of Science:
- Food Science and Technology
- Microbiology
- Gastroenterology
Background:
- Oral delivery of probiotics faces challenges due to harsh gastrointestinal conditions.
- Effective delivery systems are crucial for probiotic efficacy in the colon.
- Food matrices offer potential protective solutions for sensitive microbial formulations.
Purpose of the Study:
- To evaluate chocolate as a protective carrier for oral delivery of specific probiotic strains.
- To assess the survival rates of Lactobacillus helveticus and Bifidobacterium longum in chocolate during simulated gastric and intestinal transit.
- To determine the impact of chocolate-encapsulated probiotics on the colonic microbial ecosystem using an in vitro model.
Main Methods:
- Sequential in vitro digestion model simulating stomach and small intestine passage.
- Evaluation of probiotic survival in dark chocolate, milk chocolate, and liquid milk.
- Long-term administration simulation using the Simulator of the Human Intestinal Microbial Ecosystem (SHIME).
- Microbial analysis using plate counts, Denaturing Gradient Gel Electrophoresis (DGGE), and quantitative PCR (qPCR).
Main Results:
- Milk chocolate (80-91% survival) and dark chocolate offered significantly superior protection to probiotics compared to liquid milk (20-31% survival).
- Probiotics successfully reached simulated colon compartments when delivered via chocolate matrix.
- Increased lactobacilli and bifidobacteria counts were observed in the colon, alongside shifts in microbial community structure.
Conclusions:
- Chocolate serves as an excellent protective matrix for enhancing the oral delivery and colonic delivery of microencapsulated probiotics.
- The study demonstrates the potential of food matrices for protecting probiotics against environmental stress.
- Findings suggest chocolate-based probiotic formulations can improve microbial colonization in the gut, paving the way for novel food-based delivery systems.
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