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Title: Effect of cocoa's theobromine on intestinal microbiota of rats
Author: Martín-Peláez, Sandra
Camps i Bossacoma, Mariona
Massot Cladera, Malen
Rigo Adrover, Maria del Mar
Franch i Masferrer, Àngels
Pérez-Cano, Francisco J.
Castell, Margarida
Keywords: Metagenòmica
Microbiota intestinal
Rates (Animals de laboratori)
Gastrointestinal microbiome
Rats as laboratory animals
Issue Date: Oct-2017
Publisher: Wiley-VCH
Abstract: SCOPE: To establish the role of cocoa theobromine on gut microbiota composition and fermentation products after cocoa consumption in rats. METHODS AND RESULTS: Lewis rats were fed either a standard diet (RF diet), a diet containing 10% cocoa (CC diet) or a diet including 0.25% theobromine (TB diet) for 15 days. Gut microbiota (fluorescence in situ hybridization coupled to flow cytometry and metagenomics analysis), SCFA and IgA-coated bacteria were analyzed in fecal samples. CC and TB diets induced lower counts of E. coli whereas TB diet led to lower counts of Bifidobacterium spp., Streptococcus spp. and Clostridium histolyticum-C. perfingens group compared to RF diet. Metagenomics analysis also revealed a different microbiota pattern among the studied groups. The SCFA content was higher after both CC and TB diets, which was mainly due to enhanced butyric acid production. Furthermore, both diets decreased the proportion of IgA-coated bacteria. CONCLUSION: Cocoa's theobromine plays a relevant role in some effects related to cocoa intake, such as the lower proportion of IgA-coated bacteria. Moreover, theobromine modifies gut microbiota although other cocoa compounds could also act on intestinal bacteria, attenuating or enhancing the theobromine effects.
Note: Versió postprint del document publicat a:
It is part of: Molecular Nutrition & Food Research, 2017, vol. 61, num. 10, p. 1700238
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ISSN: 1613-4125
Appears in Collections:Articles publicats en revistes (Bioquímica i Fisiologia)
Articles publicats en revistes (Institut de Recerca en Nutrició i Seguretat Alimentària (INSA·UB))

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