n vitro hypoglycemic and cholesterol lowering effects of dietary fiber prepared from cocoa (Theobroma cacao L.) shells.

Nsor-Atindana J, Zhong F, Mothibe KJ.

Source
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800 Wuxi, 214122, Jiangsu, China. chunpu2006@hotmail.com.

Abstract
Three dietary fiber (DF) powders; soluble dietary fiber (SDF), insoluble dietary fiber (IDF) and total dietary fiber (TDF) were prepared from cocoa bean shells (CBS) by enzymatic treatment. These DFs were evaluated for their effects on glucose adsorption, glucose diffusion, starch hydrolysis, cholesterol binding, sodium cholate binding and oil binding capacities using in vitro model systems by simulating gastric intestinal conditions. The results showed that SDF generally exhibited significantly (p < 0.05) higher glucose adsorption capacity (GAC), amylase inhibition activity, cholesterol and sodium cholate binding capacity, but less significant (>0.05) glucose dialysis retardation index (GDRI) and oil binding capacity, when compared with IDF and TDF which both showed similar effects. Moreover, it was discovered that the three CBS dietary fiber powders contained intrinsic antioxidants (phenolic compounds). The study suggested that CBS could be an alternative cheap source of DF with additional benefits. Thus, CBS fibers could be incorporated as low calorie bulk ingredients in high-fiber diet to reduce calorie and cholesterol levels and control blood glucose level.

Hypoglycemic effects of cocoa (Theobroma cacao L.) autolysates

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Fat, alkaloid and polyphenol contents of two clones of cocoa (UIT1 and PBC 140) were removed and the remaining powder was autolyzed at pH 3.5 and 5.2. Based on the results, autolysates of UIT produced at pH 3.5 exhibited the highest ability to inhibit -amylase activity. However, no -glucosidase inhibition activity was observed under the conditions specified. Autolysates produced under pH 3.5 caused the highest amount of insulin secretion. In streptozotocin-diabetic rats, all cocoa autolysates significantly decreased blood glucose at 4h. To assure that the results from the assays were not due to the polyphenols of cocoa autolysates qualitative and quantitative tests were applied. According to their results cocoa autolysates were found to be free from polyphenols. Analysis of amino acid composition revealed that cocoa autolysates were abundant in hydrophobic amino acids. It can be suggested that besides other compounds of cocoa, its peptides and amino acids could contribute to its health benefits.

Constituents - Seeds contain fixed oil, 40-56 %; theobromine; glucose, saccharose; vitamin A, 825-1400 I.U. per 100 gm; cellulose, 2.8-5.4%; water, 5-7%; ash, 3-5%; starch, 5% and a glucoside, cacarine.

- The mesocarp and seed contain theobromine and caffeine. - The wall and pulp of the fruit contain arabinose and galactose. -The flesh contain enzymes: protease, invertase, raffinase, cesease and oxydase. - Cacao is high in magnesium. - High in antioxidants, approximately 40 times higher than blueberries. - Possibly contains MAO inhibitors with effects on serotonin and neurotransmitters. - Contains PEA (phenylethylamine) and anandamine. - High in polyphenols, with three main groups: catechins (37%), anthocyanins (4%) and proanthocyanidins (58%). The main catechin is (-)-epicathechin with up to 35% of polyphenol content. Properties - Considered emmenagogue and ecbolic. - Emollient, diuretic. - Theobromine resembles caffeine in action, with less powerful effects on the central nervous system. - Rich source of polyphenols, reportedly with higher antioxidant activity than teas and red wines. Parts utilized Seed, roots, oil. Uses Edibility / Culinary - Cultivated for use in the manufacture of cacao, chocolate, cacao butter, chocolate food, drink or fruit. Folkloric - Oil or cocoa butter is an excellent emollient, used to soften and protect chapped hands and lips. - Eczema, dry skin: Roast 10-12 seeds and pound ; apply to affected areas as poultice after a warm compress. - Root decoction used as emmenagogue (promotes or stimulates menstrual flow) and ecbolic (promotes labor by stimulating uterine contractions. Others - Cocoa butter (oil of theobroma) is an excellent emollient for use to prevent chapped lips and hands.

- Cacao butter used in the manufacture of confections, toilet articles and cosmetics; in pharmacy, used for pill coating and suppository preparation. Studies Hypoglycemic: Hypoglycemic Properties of Malaysian Cocoa (Theobroma Cacao) Polyphenols Extract: Study showed that Malaysian cocoa polyphenol extract has a potential of being an insulin-mimetic agent. Further studies are suggested to elucidate on the underlying mechanisms for its glucose reduction and insulin mimicking activities. Anti-Ulcer: Effects of polyphenol substances derived from Theobroma cacao on gastric mucosal lesion induced by ethanol: Study suggests that the antiulcer mechanism of the polyphenols was from radical scavenging and modulation of leukocyte function. Immune Activity: Effect of Theobroma cacao flavonoids on immune activation of a lymphoid cell line: Extract down-modulated T lymphocyte activation and the acquired immune response which could be important in autoimmune or chronic inflammatory disease. Flavonoids / Nitric Oxide / Endothelial Function: (1) Study indicate flavanol-rich foods provide extraordinary health benefits. In populations that no longer consume large quantities of such foods, the risk of cardiac and cancer deaths have significantly increased. (2) Epicatechin, one of the bioactive nutrients in cocoa can promote blood vessel relaxation and the cardio-benefits might not be antioxidant dependent. (3) Studies have suggested the antioxidants and flavonoids in dark chocolate with benefits of lowering effects on blood pressure and LDL cholesterol levels. Human Platelet Reactivity Modulation: Study sought to evaluate whether a 28-day supplementation with cocoa flavanols and related procyanidin oligomers would modulate human platelet reactivity and primary hemostasis and reduce oxidative markers in vivo. Results showed significant increase in plasma epicatechin and catechin concentrations and significantly decreased platelet function. Antioxidative Polyphenols: Study isolated clovamide, deoxyclovamide, quercetin and its glucoside. In the bulk oil system, clovamide had the strongest antioxidative activity. Results suggest that chocolate is stable against oxidative deterioration due to the presence of these polyphenolic compounds.

 Inhibition of NO Release / Cytokine Secretion Inhibition: Study shows that cocoa flavonoids not only inhibit NO release from macrophages but also down-regulate inflammatory cytokines and chemokines. Polyphenols / Antioxidative Activity: Study showed the polyphenol content and its antioxidant capacity vary among a wide range of cocoa and chocolate products, with processing making a great impact on the level of polyphenols. Antioxidative Polyphenols: Study shows that cocoa inhibits drug-triggered liver cytotoxicity and prevents apoptosis by inducing autophagy. Results suggest that cocoa can be added to the list of natural chemopreventive agents with a potential for hepatopathy prevention and therapy. Antioxidant and Biologic Activities / Cocoa Hulls: A supercritical CO2 extraction method showscocoa hulls by-product to be a matrix rich in fiber (pectin) and phenolics. A better characterization of the bioactivity of the phenolic pigments is suggested for its potential use in food technology as functional colorant ingredient or antioxidant complex extract.