Hossain Md Nur, Senaka Ranadheera Chaminda, Fang Zhongxiang, Masum A K M, Ajlouni Said
School of Agriculture & Food, Faculty of Veterinary & Agricultural Sciences, The University of Melbourne, Melbourne, VIC, 3010, Australia.
Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research, Dhaka, 1205, Bangladesh.
Curr Res Food Sci. 2022 Aug 23;5:1266-1275. doi: 10.1016/j.crfs.2022.08.001. eCollection 2022.
This study evaluated the viability of encapsulated subsp. in chocolate during storage and gastrointestinal transit. Flavonoid contents and short chain fatty acids (SCFAs) production during gastrointestinal transit were also assessed. Encapsulated L. subsp. survived well in chocolates >7 logs both after 120 days of storage at 4 °C and 25 °C, and during gastrointestinal transit. The release of SCFAs through gastrointestinal digestion and colonic fermentation revealed that probiotic-chocolates could be an excellent source of nutrients for the gut microbiota. Encapsulated probiotic in chocolates with 70% cocoa produced significantly ( < 0.05) more acetic, propionic, isobutyric, butyric and isovaleric acids than that with 45% cocoa. The bioconversion results of a specific polyphenol by subsp. exhibited that chocolate polyphenols could be utilized by probiotics for their metabolism. These findings confirmed that chocolate could be successfully fortified with subsp. encapsulation to improve health promoting properties of chocolates.
本研究评估了包封的亚种在巧克力储存和胃肠道转运过程中的生存能力。还评估了胃肠道转运过程中的类黄酮含量和短链脂肪酸（SCFAs）产生情况。包封的亚种在4℃和25℃储存120天后以及在胃肠道转运过程中，在巧克力中均能良好存活，存活率>7个对数。通过胃肠道消化和结肠发酵释放的SCFAs表明，益生菌巧克力可能是肠道微生物群的优质营养来源。可可含量为70%的巧克力中的包封益生菌产生的乙酸、丙酸、异丁酸、丁酸和异戊酸显著（P<0.05）多于可可含量为45%的巧克力。亚种对特定多酚的生物转化结果表明，巧克力多酚可被益生菌用于其代谢。这些发现证实，通过亚种包封可以成功强化巧克力，以改善巧克力的健康促进特性。
