Flavanols such as catechin, epicatechin and polymers are abundant in cocoa products, however their fate in the lower gastrointestinal tract is not clear. We investigated the impact of the human gut microbiome on three different types of cocoa powders: lavado, Geekins Sienna, and Paragon. The cocoa powders differed in sources and processing methods.  The materials were predigested in a gastrointestinal model and the non-digestible residues were anaerobically fermented in a human gastrointestinal model. Short chain fatty acids, changes in pH and phenolic profiles were determined at 0, 6, 12, 18 and 24 hours. Fatty acid production was compared to hi-Maize Resistant Starch (positive control). The pH dropped slightly between 6 and 12 hours and acetic acid, butyric acid, and propionic acid were found. The phenolic profiles suggested breakdown of larger molecules to simpler phenolic acids. Colonjic fermentation may be responsible for some of the benefits of coca products.

Impact of the microbiome on cocoa polyphenolic compounds

247th National Meeting (2014)

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