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Modulation of Gut Microbiota by Cacao: Insights from an In Vitro Model
Jinshil Kim1,2, Sunil Jung1, Gyungcheon Kim1
1Department of Food Science & Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, Republic of Korea.
Current Issues in Molecular Biology
|July 23, 2025
Summary
Cacao consumption may positively alter the gut microbiome, particularly in individuals with the Bacteroides enterotype. This suggests cacao
Area of Science:
- Microbiome research
- Nutritional science
- Gastroenterology
Background:
- Natural products like cacao influence human health via gut microbiome modulation.
- Cacao's rich polyphenol and fiber content may impact gut microbial composition and function.
- Inter-individual variations in cacao's gut microbiota effects are not well understood.
Purpose of the Study:
- To investigate the impact of cacao on gut microbiota composition and function in healthy Korean adults.
- To explore enterotype-specific responses to cacao intervention.
- To identify potential benefits of cacao for microbiome-targeted health strategies.
Main Methods:
- In vitro fecal incubation model using samples from healthy Korean adults.
- Classification of gut microbiota into enterotypes (Bacteroides and Prevotella).
- Analysis of bacterial relative abundance and functional predictions (KEGG pathways) after cacao treatment.
Main Results:
- Cacao increased beneficial bacteria (e.g., Roseburia, Faecalibacterium) in the Bacteroides enterotype.
- Cacao treatment showed potential to increase Prevotella in the Prevotella enterotype, though with limitations.
- Enhanced metabolic pathways (starch, sucrose, galactose, thiamine) were observed in the Bacteroides enterotype post-cacao treatment.
Conclusions:
- Cacao acts as a gut microbiome modulator, with effects varying by enterotype.
- The Bacteroides enterotype showed significant positive shifts in beneficial bacteria and metabolic functions.
- Cacao holds potential for microbiome-targeted dietary interventions and therapeutic applications.
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