Production of short chain fatty acids and vitamin B_(12) during the in-vitro digestion and fermentation of probiotic chocolate

作     者：Md Nur Hossain Chaminda Senaka Ranadheera Zhongxiang Fang Said Ajlouni 

作者机构：School of Agriculture & FoodFaculty of Veterinary & Agricultural SciencesThe University of MelbourneMelbourneVIC3010Australia Institute of Food Science and TechnologyBangladesh Council of Scientific and Industrial ResearchDhaka1205Bangladesh 

出 版 物：《Food Bioscience》 (食品生物科学（英文）)

年 卷 期：2022年第47卷第3期

页      面：688-699页

核心收录：

学科分类：08[工学] 082203[工学-发酵工程] 0822[工学-轻工技术与工程] 

基　　金：Ministry of Science and Technology , People's Republic of Bangladesh Ministry of Science and Technology, People's Republic of Bangladesh 

主　　题：Chocolates Gastrointestinal digestion Colonic fermentation Gut microbiota Short chain fatty acids Vitamin B_(12) 

摘      要：The prebiotic functions of chocolate to improve the function and health benefit of the chocolate when enriched with probiotics has not been fully *** study investigated the role of chocolates enriched with probiotics in the production of SCFAs and vitamin B_(12) during the in-vitro colonic *** probiotic bacteria were encapsulated using a mixture of cocoa powder(10%),FOS(2%)and Na-alginate(1%)before added to *** results revealed that encapsulated Lactobacillus plantarum and Bifidobacterium animalis *** BB12 produced significantly higher amounts(1876.5±105.16 and 1348.51±77.37 mmol,respectively)of acetic acid after 48h of colonic *** with encapsulated BB12,La5,Lactobacillus sanfranciscensis and Streptococcus thermophilus yielded higher amounts of propionic,isobutyric,butyric and isovaleric ***-chocolates with 70%cocoa produced significantly more acetic,propionic,and butyric acids than that of 45%***,Probiotic-chocolates with 45%cocoa produced greater amounts of vitamin B_(12) than 70%*** data demonstrate that probiotic-chocolate could be a functional snack with additional health benefits.