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<p>The aim of the present study was to evaluate Mexican cocoa bean shells (CBS) as a functional food ingredient with potential antihypertensive (angiotensin-converting enzyme (ACE) inhibition), and antidiabetogenic (dipeptidyl peptidase IV (DPP-IV) inhibition) effects, as well as antioxidant activities after simulated gastrointestinal digestion (SGD) and ex vivo absorption. Finely ground fully fermented (FFCBS) and partially fermented (PFCBS) CBS reconstituted in water (10% w/v) were subjected to hydrolysis degree determination (OPA method) and peptide abundance (RP–HPLC) before and after SGD and ex vivo absorption. Then, water soluble extracts (&lt; 3&#xa0;kDa) from CBS before and after SGD and ex vivo absorption were obtained to determine ACE and DPP-IV inhibitory activities (%) and IC<sub>5</sub>₀ (mg/mL), and antioxidant activity (ORAC, ABTS and DPPH). Results showed that FFCBS presented a higher (<i>P</i> &lt; 0.05) hydrolysis degree and peptide abundance than PFCBS. Although, after the ex vivo absorption model, no differences (<i>P</i> &gt; 0.05) were observed for peptide abundance. Moreover, ACE and DPP-IV inhibitions and antioxidant activities were not different (<i>P</i> &gt; 0.05) between PFCBS and FFCBS after the ex vivo absorption model. Thus, CBS either fully fermented or partially fermented may be used as a functional food ingredient for the manufacture of cocoa products with potential beneficial health effects.</p>

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Cocoa bean (Theobroma CacaoL.) shells as a functional food ingredient: evaluation of potential health benefits after simulated gastrointestinal digestion and ex vivo absorption

  • 期刊论文

  • 发表日期：

    2025年7月21日

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  • Wilver E. Vargas-Lucero,
  • María J. Torres-Llanez,
  • Lilia M. Beltrán-Barrientos,
  • Miguel A. Rendón-Rosales,
  • Aarón F. González-Córdova,
  • Adrián Hernández-Mendoza,
  • Belinda Vallejo-Cordoba

摘要

The aim of the present study was to evaluate Mexican cocoa bean shells (CBS) as a functional food ingredient with potential antihypertensive (angiotensin-converting enzyme (ACE) inhibition), and antidiabetogenic (dipeptidyl peptidase IV (DPP-IV) inhibition) effects, as well as antioxidant activities after simulated gastrointestinal digestion (SGD) and ex vivo absorption. Finely ground fully fermented (FFCBS) and partially fermented (PFCBS) CBS reconstituted in water (10% w/v) were subjected to hydrolysis degree determination (OPA method) and peptide abundance (RP–HPLC) before and after SGD and ex vivo absorption. Then, water soluble extracts (< 3 kDa) from CBS before and after SGD and ex vivo absorption were obtained to determine ACE and DPP-IV inhibitory activities (%) and IC5₀ (mg/mL), and antioxidant activity (ORAC, ABTS and DPPH). Results showed that FFCBS presented a higher (P < 0.05) hydrolysis degree and peptide abundance than PFCBS. Although, after the ex vivo absorption model, no differences (P > 0.05) were observed for peptide abundance. Moreover, ACE and DPP-IV inhibitions and antioxidant activities were not different (P > 0.05) between PFCBS and FFCBS after the ex vivo absorption model. Thus, CBS either fully fermented or partially fermented may be used as a functional food ingredient for the manufacture of cocoa products with potential beneficial health effects.