Cargando…
Flavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans
Raw cocoa beans were processed to produce cocoa powders with different combinations of fermentation (unfermented, cool, or hot) and roasting (not roasted, cool, or hot). Cocoa powder extracts were characterized and assessed for α-glucosidase inhibitory activity in vitro. Cocoa processing (fermentati...
Autores principales: | , , , , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6943598/ https://www.ncbi.nlm.nih.gov/pubmed/31835748 http://dx.doi.org/10.3390/antiox8120635 |
_version_ | 1783484912184066048 |
---|---|
author | Racine, Kathryn C. Wiersema, Brian D. Griffin, Laura E. Essenmacher, Lauren A. Lee, Andrew H. Hopfer, Helene Lambert, Joshua D. Stewart, Amanda C. Neilson, Andrew P. |
author_facet | Racine, Kathryn C. Wiersema, Brian D. Griffin, Laura E. Essenmacher, Lauren A. Lee, Andrew H. Hopfer, Helene Lambert, Joshua D. Stewart, Amanda C. Neilson, Andrew P. |
author_sort | Racine, Kathryn C. |
collection | PubMed |
description | Raw cocoa beans were processed to produce cocoa powders with different combinations of fermentation (unfermented, cool, or hot) and roasting (not roasted, cool, or hot). Cocoa powder extracts were characterized and assessed for α-glucosidase inhibitory activity in vitro. Cocoa processing (fermentation/roasting) contributed to significant losses of native flavanols. All of the treatments dose-dependently inhibited α-glucosidase activity, with cool fermented/cool roasted powder exhibiting the greatest potency (IC(50): 68.09 µg/mL), when compared to acarbose (IC(50): 133.22 µg/mL). A strong negative correlation was observed between flavanol mDP and IC(50), suggesting flavanol polymerization as a marker of enhanced α-glucosidase inhibition in cocoa. Our data demonstrate that cocoa powders are potent inhibitors of α-glucosidase. Significant reductions in the total polyphenol and flavanol concentrations induced by processing do not necessarily dictate a reduced capacity for α-glucosidase inhibition, but rather these steps can enhance cocoa bioactivity. Non-traditional compositional markers may be better predictors of enzyme inhibitory activity than cocoa native flavanols. |
format | Online Article Text |
id | pubmed-6943598 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-69435982020-01-10 Flavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans Racine, Kathryn C. Wiersema, Brian D. Griffin, Laura E. Essenmacher, Lauren A. Lee, Andrew H. Hopfer, Helene Lambert, Joshua D. Stewart, Amanda C. Neilson, Andrew P. Antioxidants (Basel) Article Raw cocoa beans were processed to produce cocoa powders with different combinations of fermentation (unfermented, cool, or hot) and roasting (not roasted, cool, or hot). Cocoa powder extracts were characterized and assessed for α-glucosidase inhibitory activity in vitro. Cocoa processing (fermentation/roasting) contributed to significant losses of native flavanols. All of the treatments dose-dependently inhibited α-glucosidase activity, with cool fermented/cool roasted powder exhibiting the greatest potency (IC(50): 68.09 µg/mL), when compared to acarbose (IC(50): 133.22 µg/mL). A strong negative correlation was observed between flavanol mDP and IC(50), suggesting flavanol polymerization as a marker of enhanced α-glucosidase inhibition in cocoa. Our data demonstrate that cocoa powders are potent inhibitors of α-glucosidase. Significant reductions in the total polyphenol and flavanol concentrations induced by processing do not necessarily dictate a reduced capacity for α-glucosidase inhibition, but rather these steps can enhance cocoa bioactivity. Non-traditional compositional markers may be better predictors of enzyme inhibitory activity than cocoa native flavanols. MDPI 2019-12-11 /pmc/articles/PMC6943598/ /pubmed/31835748 http://dx.doi.org/10.3390/antiox8120635 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Racine, Kathryn C. Wiersema, Brian D. Griffin, Laura E. Essenmacher, Lauren A. Lee, Andrew H. Hopfer, Helene Lambert, Joshua D. Stewart, Amanda C. Neilson, Andrew P. Flavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans |
title | Flavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans |
title_full | Flavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans |
title_fullStr | Flavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans |
title_full_unstemmed | Flavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans |
title_short | Flavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans |
title_sort | flavanol polymerization is a superior predictor of α-glucosidase inhibitory activity compared to flavanol or total polyphenol concentrations in cocoas prepared by variations in controlled fermentation and roasting of the same raw cocoa beans |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6943598/ https://www.ncbi.nlm.nih.gov/pubmed/31835748 http://dx.doi.org/10.3390/antiox8120635 |
work_keys_str_mv | AT racinekathrync flavanolpolymerizationisasuperiorpredictorofaglucosidaseinhibitoryactivitycomparedtoflavanolortotalpolyphenolconcentrationsincocoaspreparedbyvariationsincontrolledfermentationandroastingofthesamerawcocoabeans AT wiersemabriand flavanolpolymerizationisasuperiorpredictorofaglucosidaseinhibitoryactivitycomparedtoflavanolortotalpolyphenolconcentrationsincocoaspreparedbyvariationsincontrolledfermentationandroastingofthesamerawcocoabeans AT griffinlaurae flavanolpolymerizationisasuperiorpredictorofaglucosidaseinhibitoryactivitycomparedtoflavanolortotalpolyphenolconcentrationsincocoaspreparedbyvariationsincontrolledfermentationandroastingofthesamerawcocoabeans AT essenmacherlaurena flavanolpolymerizationisasuperiorpredictorofaglucosidaseinhibitoryactivitycomparedtoflavanolortotalpolyphenolconcentrationsincocoaspreparedbyvariationsincontrolledfermentationandroastingofthesamerawcocoabeans AT leeandrewh flavanolpolymerizationisasuperiorpredictorofaglucosidaseinhibitoryactivitycomparedtoflavanolortotalpolyphenolconcentrationsincocoaspreparedbyvariationsincontrolledfermentationandroastingofthesamerawcocoabeans AT hopferhelene flavanolpolymerizationisasuperiorpredictorofaglucosidaseinhibitoryactivitycomparedtoflavanolortotalpolyphenolconcentrationsincocoaspreparedbyvariationsincontrolledfermentationandroastingofthesamerawcocoabeans AT lambertjoshuad flavanolpolymerizationisasuperiorpredictorofaglucosidaseinhibitoryactivitycomparedtoflavanolortotalpolyphenolconcentrationsincocoaspreparedbyvariationsincontrolledfermentationandroastingofthesamerawcocoabeans AT stewartamandac flavanolpolymerizationisasuperiorpredictorofaglucosidaseinhibitoryactivitycomparedtoflavanolortotalpolyphenolconcentrationsincocoaspreparedbyvariationsincontrolledfermentationandroastingofthesamerawcocoabeans AT neilsonandrewp flavanolpolymerizationisasuperiorpredictorofaglucosidaseinhibitoryactivitycomparedtoflavanolortotalpolyphenolconcentrationsincocoaspreparedbyvariationsincontrolledfermentationandroastingofthesamerawcocoabeans |