Loss of Native Flavanols during Fermentation and Roasting Does Not Necessarily Reduce Digestive Enzyme-Inhibiting Bioactivities of Cocoa
Polyphenol profiles and in vitro digestive enzyme inhibitory activities were compared between cocoa extracts from unfermented beans (UB), fermented beans (FB), unfermented liquor (UL), and fermented liquor (FL). Total polyphenols, total flavanols, and individual flavanols were significantly differen...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2016-05, Vol.64 (18), p.3616-3625 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Ryan, Caroline M Khoo, Weslie Ye, Liyun Lambert, Joshua D O’Keefe, Sean F Neilson, Andrew P |
| description | Polyphenol profiles and in vitro digestive enzyme inhibitory activities were compared between cocoa extracts from unfermented beans (UB), fermented beans (FB), unfermented liquor (UL), and fermented liquor (FL). Total polyphenols, total flavanols, and individual flavanols were significantly different between UB/FB and UL/FL. All extracts effectively inhibited α-glucosidase (lowest IC50 = 90.0 μg/mL, UL) and moderately inhibited α-amylase (lowest IC50 = 183 μg/mL, FL) and lipase (lowest IC25 = 65.5 μg/mL, FB). Our data suggest that fermentation does not reduce α-glucosidase inhibition, while roasting may enhance inhibition. For α-amylase, both fermentation and roasting improved inhibition. Finally, for lipase, both fermentation and roasting attenuated inhibition. Conclusive correlations between inhibition and mDP, total polyphenol, and flavanol contents were not found. Our data suggest that enzyme inhibition activities of cocoa are not uniformly reduced by polyphenol/flavanol losses during fermentation and roasting. This paradigm-challenging finding suggests other cocoa constituents, potentially formed during processing, contribute to digestive enzyme inhibition. |
| doi_str_mv | 10.1021/acs.jafc.6b01725 |
| format | Article |
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Total polyphenols, total flavanols, and individual flavanols were significantly different between UB/FB and UL/FL. All extracts effectively inhibited α-glucosidase (lowest IC50 = 90.0 μg/mL, UL) and moderately inhibited α-amylase (lowest IC50 = 183 μg/mL, FL) and lipase (lowest IC25 = 65.5 μg/mL, FB). Our data suggest that fermentation does not reduce α-glucosidase inhibition, while roasting may enhance inhibition. For α-amylase, both fermentation and roasting improved inhibition. Finally, for lipase, both fermentation and roasting attenuated inhibition. Conclusive correlations between inhibition and mDP, total polyphenol, and flavanol contents were not found. Our data suggest that enzyme inhibition activities of cocoa are not uniformly reduced by polyphenol/flavanol losses during fermentation and roasting. This paradigm-challenging finding suggests other cocoa constituents, potentially formed during processing, contribute to digestive enzyme inhibition.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/acs.jafc.6b01725</identifier><identifier>PMID: 27094258</identifier><language>eng</language><publisher>United States: American Chemical Society</publisher><subject>alpha-Amylases - antagonists & inhibitors ; alpha-Amylases - chemistry ; alpha-Amylases - metabolism ; alpha-Glucosidases - chemistry ; alpha-Glucosidases - metabolism ; Bacteria - metabolism ; Cacao - chemistry ; Cacao - metabolism ; Cacao - microbiology ; Cooking ; Digestion ; Enzyme Inhibitors - chemistry ; Enzyme Inhibitors - metabolism ; Fermentation ; Flavonoids - chemistry ; Flavonoids - metabolism ; Glycoside Hydrolase Inhibitors - chemistry ; Glycoside Hydrolase Inhibitors - metabolism ; Hot Temperature ; Humans ; Kinetics ; Seeds - chemistry ; Seeds - metabolism ; Seeds - microbiology</subject><ispartof>Journal of agricultural and food chemistry, 2016-05, Vol.64 (18), p.3616-3625</ispartof><rights>Copyright © 2016 American Chemical Society</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a336t-f93453fae893e3c7b50a8b91f9aab634c48d4cc2346ad314788478eaa28ede093</citedby><cites>FETCH-LOGICAL-a336t-f93453fae893e3c7b50a8b91f9aab634c48d4cc2346ad314788478eaa28ede093</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b01725$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/acs.jafc.6b01725$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,780,784,2765,27076,27924,27925,56738,56788</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/27094258$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Ryan, Caroline M</creatorcontrib><creatorcontrib>Khoo, Weslie</creatorcontrib><creatorcontrib>Ye, Liyun</creatorcontrib><creatorcontrib>Lambert, Joshua D</creatorcontrib><creatorcontrib>O’Keefe, Sean F</creatorcontrib><creatorcontrib>Neilson, Andrew P</creatorcontrib><title>Loss of Native Flavanols during Fermentation and Roasting Does Not Necessarily Reduce Digestive Enzyme-Inhibiting Bioactivities of Cocoa</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>Polyphenol profiles and in vitro digestive enzyme inhibitory activities were compared between cocoa extracts from unfermented beans (UB), fermented beans (FB), unfermented liquor (UL), and fermented liquor (FL). Total polyphenols, total flavanols, and individual flavanols were significantly different between UB/FB and UL/FL. All extracts effectively inhibited α-glucosidase (lowest IC50 = 90.0 μg/mL, UL) and moderately inhibited α-amylase (lowest IC50 = 183 μg/mL, FL) and lipase (lowest IC25 = 65.5 μg/mL, FB). Our data suggest that fermentation does not reduce α-glucosidase inhibition, while roasting may enhance inhibition. For α-amylase, both fermentation and roasting improved inhibition. Finally, for lipase, both fermentation and roasting attenuated inhibition. Conclusive correlations between inhibition and mDP, total polyphenol, and flavanol contents were not found. Our data suggest that enzyme inhibition activities of cocoa are not uniformly reduced by polyphenol/flavanol losses during fermentation and roasting. This paradigm-challenging finding suggests other cocoa constituents, potentially formed during processing, contribute to digestive enzyme inhibition.</description><subject>alpha-Amylases - antagonists & inhibitors</subject><subject>alpha-Amylases - chemistry</subject><subject>alpha-Amylases - metabolism</subject><subject>alpha-Glucosidases - chemistry</subject><subject>alpha-Glucosidases - metabolism</subject><subject>Bacteria - metabolism</subject><subject>Cacao - chemistry</subject><subject>Cacao - metabolism</subject><subject>Cacao - microbiology</subject><subject>Cooking</subject><subject>Digestion</subject><subject>Enzyme Inhibitors - chemistry</subject><subject>Enzyme Inhibitors - metabolism</subject><subject>Fermentation</subject><subject>Flavonoids - chemistry</subject><subject>Flavonoids - metabolism</subject><subject>Glycoside Hydrolase Inhibitors - chemistry</subject><subject>Glycoside Hydrolase Inhibitors - metabolism</subject><subject>Hot Temperature</subject><subject>Humans</subject><subject>Kinetics</subject><subject>Seeds - chemistry</subject><subject>Seeds - metabolism</subject><subject>Seeds - microbiology</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp1kMlOwzAQhi0EgrLcOSEfOZBix1mcIxQKSFWREJyjiTMBo8QGO6lUnoDHxl3gxsEaWf9iz0fIKWdjzmJ-CcqP36FR46xiPI_THTLiacyilHO5S0YseCKZZvyAHHr_zhiTac72yUGcsyKJUzki3zPrPbUNnUOvF0inLSzA2NbTenDavNIpug5NH1RrKJiaPlnw_Uq5sejp3PZ0jgq9B6fbJX3CelBIb_Qr-nXhrfladhg9mDdd6XXuWltQQQs3XD89scrCMdlroPV4sp1H5GV6-zy5j2aPdw-Tq1kEQmR91BQiSUUDKAuBQuVVykBWBW8KgCoTiUpknSgViySDWvAklzIcBIgl1sgKcUTON70fzn4O4ZNlp73CtgWDdvAlz2XBRJJnLFjZxqpcgOSwKT-c7sAtS87KFf8y8C9X_Mst_xA527YPVYf1X-AXeDBcbAzrqB2cCcv-3_cDJ32TgQ</recordid><startdate>20160511</startdate><enddate>20160511</enddate><creator>Ryan, Caroline M</creator><creator>Khoo, Weslie</creator><creator>Ye, Liyun</creator><creator>Lambert, Joshua D</creator><creator>O’Keefe, Sean F</creator><creator>Neilson, Andrew P</creator><general>American Chemical Society</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20160511</creationdate><title>Loss of Native Flavanols during Fermentation and Roasting Does Not Necessarily Reduce Digestive Enzyme-Inhibiting Bioactivities of Cocoa</title><author>Ryan, Caroline M ; Khoo, Weslie ; Ye, Liyun ; Lambert, Joshua D ; O’Keefe, Sean F ; Neilson, Andrew P</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a336t-f93453fae893e3c7b50a8b91f9aab634c48d4cc2346ad314788478eaa28ede093</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>alpha-Amylases - antagonists & inhibitors</topic><topic>alpha-Amylases - chemistry</topic><topic>alpha-Amylases - metabolism</topic><topic>alpha-Glucosidases - chemistry</topic><topic>alpha-Glucosidases - metabolism</topic><topic>Bacteria - metabolism</topic><topic>Cacao - chemistry</topic><topic>Cacao - metabolism</topic><topic>Cacao - microbiology</topic><topic>Cooking</topic><topic>Digestion</topic><topic>Enzyme Inhibitors - chemistry</topic><topic>Enzyme Inhibitors - metabolism</topic><topic>Fermentation</topic><topic>Flavonoids - chemistry</topic><topic>Flavonoids - metabolism</topic><topic>Glycoside Hydrolase Inhibitors - chemistry</topic><topic>Glycoside Hydrolase Inhibitors - metabolism</topic><topic>Hot Temperature</topic><topic>Humans</topic><topic>Kinetics</topic><topic>Seeds - chemistry</topic><topic>Seeds - metabolism</topic><topic>Seeds - microbiology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ryan, Caroline M</creatorcontrib><creatorcontrib>Khoo, Weslie</creatorcontrib><creatorcontrib>Ye, Liyun</creatorcontrib><creatorcontrib>Lambert, Joshua D</creatorcontrib><creatorcontrib>O’Keefe, Sean F</creatorcontrib><creatorcontrib>Neilson, Andrew P</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ryan, Caroline M</au><au>Khoo, Weslie</au><au>Ye, Liyun</au><au>Lambert, Joshua D</au><au>O’Keefe, Sean F</au><au>Neilson, Andrew P</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Loss of Native Flavanols during Fermentation and Roasting Does Not Necessarily Reduce Digestive Enzyme-Inhibiting Bioactivities of Cocoa</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2016-05-11</date><risdate>2016</risdate><volume>64</volume><issue>18</issue><spage>3616</spage><epage>3625</epage><pages>3616-3625</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><abstract>Polyphenol profiles and in vitro digestive enzyme inhibitory activities were compared between cocoa extracts from unfermented beans (UB), fermented beans (FB), unfermented liquor (UL), and fermented liquor (FL). Total polyphenols, total flavanols, and individual flavanols were significantly different between UB/FB and UL/FL. All extracts effectively inhibited α-glucosidase (lowest IC50 = 90.0 μg/mL, UL) and moderately inhibited α-amylase (lowest IC50 = 183 μg/mL, FL) and lipase (lowest IC25 = 65.5 μg/mL, FB). Our data suggest that fermentation does not reduce α-glucosidase inhibition, while roasting may enhance inhibition. For α-amylase, both fermentation and roasting improved inhibition. Finally, for lipase, both fermentation and roasting attenuated inhibition. Conclusive correlations between inhibition and mDP, total polyphenol, and flavanol contents were not found. Our data suggest that enzyme inhibition activities of cocoa are not uniformly reduced by polyphenol/flavanol losses during fermentation and roasting. This paradigm-challenging finding suggests other cocoa constituents, potentially formed during processing, contribute to digestive enzyme inhibition.</abstract><cop>United States</cop><pub>American Chemical Society</pub><pmid>27094258</pmid><doi>10.1021/acs.jafc.6b01725</doi><tpages>10</tpages></addata></record> |
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| subjects | alpha-Amylases - antagonists & inhibitors alpha-Amylases - chemistry alpha-Amylases - metabolism alpha-Glucosidases - chemistry alpha-Glucosidases - metabolism Bacteria - metabolism Cacao - chemistry Cacao - metabolism Cacao - microbiology Cooking Digestion Enzyme Inhibitors - chemistry Enzyme Inhibitors - metabolism Fermentation Flavonoids - chemistry Flavonoids - metabolism Glycoside Hydrolase Inhibitors - chemistry Glycoside Hydrolase Inhibitors - metabolism Hot Temperature Humans Kinetics Seeds - chemistry Seeds - metabolism Seeds - microbiology |
| title | Loss of Native Flavanols during Fermentation and Roasting Does Not Necessarily Reduce Digestive Enzyme-Inhibiting Bioactivities of Cocoa |
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