Prophylactic use of probiotic chocolate modulates intestinal physiological functions in constipated rats

Chul Sang Lee, Pei Lei Tan, Ju Young Eor, Da Hye Choi, Miri Park, Sung Keum Seo, Seokmin Yoon, Siyoung Yang, Sae Hun Kim

Research output: Contribution to journalArticlepeer-review

15 Citations (Scopus)


BACKGROUND: This study investigated the in vivo prophylactic effect of probiotic chocolate on constipation. Rats were administered chocolate containing 2.5 × 10 10 CFU g −1 of probiotics daily for 4 weeks and treated with loperamide (5 mg kg −1 ) daily at the fourth week of treatment. RESULTS: Probiotic chocolate treatment significantly (P < 0.05) increased the intestinal motility, colon length, fecal moisture content and number of excreted fecal pellets in constipated rats. Moreover, quantitative real-time polymerase chain reaction data and histological images also revealed that both probiotic chocolate LYC and BB12 treatments were capable of upregulating the mRNA expression levels of colonic ZO-1, occludin and AQP8, leading to the maintenance of the defensive barrier function in the constipated rats compared with the negative controls. Interestingly, these treatments also modulated gut bacterial populations by increasing the abundance levels of Lactobacillus and Bifidobacterium, as well as reducing the abundance level of Enterobacteriaceae. CONCLUSION: The present study demonstrated that probiotic chocolate LYC and BB12 could potentially be used as alternative agents for prophylactic constipation.

Original languageEnglish
Pages (from-to)3045-3056
Number of pages12
JournalJournal of the Science of Food and Agriculture
Issue number6
Publication statusPublished - 2019 Apr

Bibliographical note

Funding Information:
This work was financially supported by Lotte Confectionery Co. Ltd and Korea University. The authors declare that they have no conflicts of interest.

Publisher Copyright:
© 2018 Society of Chemical Industry


  • constipation
  • functional chocolate
  • gastrointestinal function
  • intestinal barrier function
  • lactic acid bacteria

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Agronomy and Crop Science
  • Nutrition and Dietetics


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