title: Impact of fermentation on nitrogenous compounds of cocoa beans (Theobroma cacao L.) from various origins.
abstract: Tangential filtration technique was used to separate and quantify three different fractions of nitrogenous compounds depending on their molecular size, during cocoa fermentation. On every phenotype and origin analyzed, protein profile of non-fermented samples was similar. During fermentation course, proteins get degraded with a concomitant increase in amino acids content. Peptides between 3 and 10 kDa were observed at low levels. A strong correlation between amino acids and ammonia nitrogen, a fermentation marker was found. Attention was drawn on each fraction, and enabled to point out other phenomenon occurring during fermentation. The migration of some nitrogenous compounds towards the bean shell during fermentation was demonstrated. Acetone treatment of cocoa powder prior to SDS-PAGE led to losses of nitrogenous compounds. This result gives clues on the tanning phenomenon carried out by polyphenols on nitrogenous compounds, phenomenon which increases during fermentation.
authors: Valrhona SA, 8 Quai du Général de Gaulle, 26600 Tain l'Hermitage, France.
authors: C
authors: C
authors: Hue
authors: Université de Montpellier, UMR Qualisud, 2 Place E. Bataillon, 34095 Montpellier Cedex 5, France.
authors: Z
authors: Z
authors: Gunata
authors: CIRAD, UMR Qualisud, TA 80/16, 75 Avenue JF Breton, 34398 Montpellier Cedex 5, France.
authors: A
authors: A
authors: Breysse
authors: CIRAD, UMR Qualisud, TA 80/16, 75 Avenue JF Breton, 34398 Montpellier Cedex 5, France.
authors: F
authors: F
authors: Davrieux
authors: CIRAD, UMR Qualisud, TA 80/16, 75 Avenue JF Breton, 34398 Montpellier Cedex 5, France.
authors: R
authors: R
authors: Boulanger
authors: INRA, UMR 1083 SPO, Halle de Biotechnologie, 34060 Montpellier, France. Electronic address: sauvage@supagro.inra.fr.
authors: F X
authors: FX
authors: Sauvage
mesh_terms: D000096:Acetone / Q000494:pharmacology; D000596:Amino Acids / Q000032:analysis / Q000378:metabolism; D000641:Ammonia / Q000737:chemistry; D002099:Cacao / Q000737:chemistry*; D005285:Fermentation; D009584:Nitrogen / Q000032:analysis*; D010940:Plant Proteins / Q000032:analysis / Q000378:metabolism; D012639:Seeds / Q000737:chemistry* / Q000187:drug effects / Q000378:metabolism*
chemical_list: D000596:Amino Acids; D010940:Plant Proteins; D000096:Acetone; D000641:Ammonia; D009584:Nitrogen
keywords: Cocoa; Fermentation; Nitrogenous balance sheet; Nitrogenous compounds; Proteolysis