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 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.
Department of Food Science and Technology, Virginia Polytechnic Institute and State University , Blacksburg, Virginia 24060, United States.
Caroline M
CM
Ryan
Department of Food Science, Pennsylvania State University , University Park, Pennsylvania 16801, United States.
Weslie
W
Khoo
Department of Food Science and Technology, Virginia Polytechnic Institute and State University , Blacksburg, Virginia 24060, United States.
Liyun
L
Ye
Department of Food Science, Pennsylvania State University , University Park, Pennsylvania 16801, United States.
Joshua D
JD
Lambert
Department of Food Science and Technology, Virginia Polytechnic Institute and State University , Blacksburg, Virginia 24060, United States.
Sean F
SF
O'Keefe
Department of Food Science and Technology, Virginia Polytechnic Institute and State University , Blacksburg, Virginia 24060, United States.
Andrew P
AP
Neilson
D001419:Bacteria / Q000378:metabolism; D002099:Cacao / Q000737:chemistry* / Q000378:metabolism / Q000382:microbiology; D003296:Cooking; D004063:Digestion; D004791:Enzyme Inhibitors / Q000737:chemistry* / Q000378:metabolism; D005285:Fermentation; D005419:Flavonoids / Q000737:chemistry / Q000378:metabolism*; D065089:Glycoside Hydrolase Inhibitors / Q000737:chemistry / Q000378:metabolism; D006358:Hot Temperature; D006801:Humans; D007700:Kinetics; D012639:Seeds / Q000737:chemistry / Q000378:metabolism / Q000382:microbiology; D000516:alpha-Amylases / Q000037:antagonists & inhibitors / Q000737:chemistry / Q000378:metabolism; D000520:alpha-Glucosidases / Q000737:chemistry / Q000378:metabolism
D004791:Enzyme Inhibitors; D005419:Flavonoids; D065089:Glycoside Hydrolase Inhibitors; D000516:alpha-Amylases; D000520:alpha-Glucosidases
diabetes; flavan-3-ols; glucose; lipase; procyanidins; α-amylase; α-glucosidase