Modulation of Gut Microbiota by Cacao: Insights from an In Vitro Model

Abstract

Natural products play a pivotal role in human health by exerting bioactive effects, including the modulation of the gut microbiome. Cacao, a widely consumed natural product, is rich in polyphenols and dietary fiber, which may influence microbial composition and metabolic functions. However, its effects on the gut microbiota remain poorly understood, particularly regarding inter-individual differences. This study investigated the impact of cacao on gut microbiota using an in vitro fecal incubation model with samples from healthy Korean adults. Our findings classified the gut microbiota of Korean individuals into two distinct enterotypes: Bacteroides and Prevotella. In the Bacteroides enterotype, cacao treatment significantly increased the relative abundance of beneficial bacterial genera, including Roseburia, Lachnospiraceae NK4A136, Faecalibacterium, and Agathobacter. Conversely, in the Prevotella enterotype, cacao treatment was associated with an increase in the relative abundance of Prevotella; however, the small sample size and community shifts during incubation limited the robustness of this observation. Functional predictions based on KEGG pathways further revealed enterotype-specific differences. In the Bacteroides enterotype, the cacao-treated group exhibited enhanced pathways associated with starch, sucrose, galactose, and thiamine metabolism, which was not observed in the Prevotella enterotype. These findings suggest a potential role for cacao as a gut microbiome modulator, highlighting its possible utility in microbiome-targeted dietary interventions and therapeutic strategies.