Effects of extract and fiber derived from cacao bean's husk on human intestinal microflora

Cacao bean's husk, a waste material in the chocolate industry, is rich in dietary fiber. We studied the effects of an extract and fiber derived from ground cacao husk on human intestinal microflora. The husk extract and fiber were prepared from ground cacao bean's husk as a water soluble fraction and a water insoluble fraction, respectively. First we examined effects of the husk extract on intestinal bacteria in vitro. The husk extracts increased Bifidobacteria selectively. This effect of the cacao husk extract was also resistant to pepsin, lipase and amylase treatments. Secondly, the effects of these two test preparations on the fecal microflora, fecal pH and condition of defication in each of seven healthy women were studied. During intake of the cacao husk extract (2.4 g/day) for two weeks, Bifidobacterium and Lactobacillus populations of the fecal microflora increased significantly (p<0.05). On the other hand, the number of Bifidobacteria and total bacterial counts increased significantly (p<0.05) during the intake period of cacao husk fiber (20 g/day). The frequency of occurrence of Clostridium perfringens decreased during ingestion of the cacao husk fiber. No change in fecal pH was shown after the respective ingestion of the two preparations. There was an increase in voiding count of six women ingested the cacao husk fiber and of two women administered the cacao husk extract. These results indicated that the husk fiber and the husk extract might improve the intestinal microflora and environmental conditions in the intestine. The cacao husk is useful as a new dietary fiber resource.