Gastrointestinal fate of phenolic compounds and amino derivatives from the cocoa shell: An in vitro and in silico approach

Cañas, Silvia; Rebollo‐Hernanz, Miguel; Braojos, Cheyenne; Benítez, Vanesa; Ferreras-Charro, Rebeca; Dueñas, Montserrat; Aguilera, Yolanda; Martín‐Cabrejas, Maria A.

doi:10.1016/j.foodres.2022.112117

Cited by 9 publications

(5 citation statements)

References 40 publications

(26 reference statements)

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Section: Resultssupporting

confidence: 93%

“…Similarly, in BWC100 the reductions obtained in comparison with the undigested sample were 53.12, 60.26, and 60.95% for protocatechuic acid, catechin, and epicatechin, respectively. These results were in accordance with Cañas et al 34 who found a reduction in the bound polyphenolic fraction of cacao bean shell flour in the last phase of gastrointestinal digestion. Several factors including the mechanical break, the composition of the food matrix, the time remaining under the different gastrointestinal conditions and the enzymatic activity may contribute to the physico-chemical release of the polyphenolic compounds.…”

Section: Resultssupporting

confidence: 93%

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Changes in bioactive compounds present in beef burgers formulated with walnut oil gelled emulsion as a fat substitute during in vitro gastrointestinal digestion

et al. 2023

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BACKGROUNDThe partial or total substitution of animal fat by a gelled emulsion elaborated with cocoa bean shell and walnut oil in beef burgers was assessed in terms of the stability of the bioactive compounds (polyphenolic and methylxanthines compounds, and fatty acid profile), bioaccessibility, colon‐available indices (CAIs), and lipid oxidation after in vitro gastrointestinal digestion (GID).RESULTSNo free polyphenolic compounds were detected in the soluble fraction after the GID of reformulated beef burgers. Reductions were obtained in the bound fraction with respect to the undigested sample from 47.57 to 53.12% for protocatechuic acid, from 60.26 to 78.01% for catechin, and from 38.37 to 60.95% for epicatechin. The methylxanthine content decreased significantly after GID. The theobromine content fell by between 48.41 and 68.61% and the caffeine content was reduced by between 96.47 and 97.95%. The fatty acid profile of undigested samples was very similar to that of digested samples. In the control burger the predominant fatty acids were oleic acid (453.27 mg g−1) and palmitic acid (242.20 mg g−1), whereas in reformulated burgers a high content of linoleic acid (304.58 and 413.35 mg g−1) and α‐linolenic acid (52.44 and 82.35 mg g−1) was found. As expected, both undigested and digested reformulated samples presented a higher degree of oxidation than the control sample.CONCLUSIONSThe reformulated beef burgers with cocoa bean shells flour and walnut oil were a good source of bioactive compounds, which were stable after in vitro gastrointestinal digestion. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 93%

Changes in bioactive compounds present in beef burgers formulated with walnut oil gelled emulsion as a fat substitute during in vitro gastrointestinal digestion

et al. 2023

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“…The analysis of phenolic compounds and methylxanthines in the bioaccessible digestion fractions from the CS was performed following a previously described methodology [17]. The CS's phytochemicals were separated using an HPLC coupled with a photodiode array detector (PDA) (Hewlett-Packard-1100, Agilent Technologies, Palo Alto, CA, USA) using a Spherisorb S3 ODS-2 C8 (3 µm, 150 mm × 4.6 mm i.d.)…”

Section: Phytochemical Profile Analysis By Hplc-pda-esi/msnmentioning

confidence: 99%

“…Recently, our research group has studied the bioaccessibility and gastrointestinal fate of the CS's phenolic compounds using the harmonized simulated digestion model INFOGEST and their bioavailability in silico. Although gastrointestinal digestion can cause the degradation and transformation of certain phenolic compounds, a significant proportion of these compounds remain intact and bioaccessible [17]. In addition to determining phytochemicals' bioaccessibility and bioavailability, assessing their antioxidant activity using assays that reflect physiological conditions is also essential.…”

Section: Introductionmentioning

confidence: 99%

Radical Scavenging and Cellular Antioxidant Activity of the Cocoa Shell Phenolic Compounds after Simulated Digestion

et al. 2023

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The cocoa industry generates a considerable quantity of cocoa shell, a by-product with high levels of methylxanthines and phenolic compounds. Nevertheless, the digestion process can extensively modify these compounds’ bioaccessibility, bioavailability, and bioactivity as a consequence of their transformation. Hence, this work’s objective was to assess the influence of simulated gastrointestinal digestion on the concentration of phenolic compounds found in the cocoa shell flour (CSF) and the cocoa shell extract (CSE), as well as to investigate their radical scavenging capacity and antioxidant activity in both intestinal epithelial (IEC-6) and hepatic (HepG2) cells. The CSF and the CSE exhibited a high amount of methylxanthines (theobromine and caffeine) and phenolic compounds, mainly gallic acid and (+)-catechin, which persisted through the course of the simulated digestion. Gastrointestinal digestion increased the antioxidant capacity of the CSF and the CSE, which also displayed free radical scavenging capacity during the simulated digestion. Neither the CSF nor the CSE exhibited cytotoxicity in intestinal epithelial (IEC-6) or hepatic (HepG2) cells. Moreover, they effectively counteracted oxidative stress triggered by tert-butyl hydroperoxide (t-BHP) while preventing the decline of glutathione, thiol groups, superoxide dismutase, and catalase activities in both cell lines. Our study suggests that the cocoa shell may serve as a functional food ingredient for promoting health, owing to its rich concentration of antioxidant compounds that could support combating the cellular oxidative stress associated with chronic disease development.

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“…Another unexplored and interesting area, a subject of future study, is a metabolomic analysis evaluating the final products generated by the ingredients and their contribution to the observed biological effects. Our previous data with the food matrices tested have demonstrated the colonic biotransformation of non-absorbed phenolic compounds, which could generate smaller and potentially bioactive different metabolites in both coffee pulp [10] and cocoa shell [70]. Therefore, it would be of interest to evaluate the metabolites generated by the ingestion of these by-products.…”

Section: Limitations and Future Studiesmentioning

confidence: 99%

Effect of Supplementation with Coffee and Cocoa By-Products to Ameliorate Metabolic Syndrome Alterations Induced by High-Fat Diet in Female Mice

Braojos

Gila-Díaz

Rodríguez-Rodríguez

et al. 2023

Foods

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Coffee and cocoa manufacturing produces large amounts of waste. Generated by-products contain bioactive compounds with antioxidant and anti-inflammatory properties, suitable for treating metabolic syndrome (MetS). We aimed to compare the efficacy of aqueous extracts and flours from coffee pulp (CfPulp-E, CfPulp-F) and cocoa shell (CcShell-E, CcShell-F) to ameliorate MetS alterations induced by a high-fat diet (HFD). Bioactive component content was assessed by HPLC/MS. C57BL/6 female mice were fed for 6 weeks with HFD followed by 6 weeks with HFD plus supplementation with one of the ingredients (500 mg/kg/day, 5 days/week), and compared to non-supplemented HFD and Control group fed with regular chow. Body weight, adipocyte size and browning (Mitotracker, confocal microscopy), plasma glycemia (basal, glucose tolerance test–area under the curve, GTT-AUC), lipid profile, and leptin were compared between groups. Cocoa shell ingredients had mainly caffeine, theobromine, protocatechuic acid, and flavan-3-ols. Coffee pulp showed a high content in caffeine, protocatechuic, and chlorogenic acids. Compared to Control mice, HFD group showed alterations in all parameters. Compared to HFD, CcShell-F significantly reduced adipocyte size, increased browning and high-density lipoprotein cholesterol (HDL), and normalized basal glycemia, while CcShell-E only increased HDL. Both coffee pulp ingredients normalized adipocyte size, basal glycemia, and GTT-AUC. Additionally, CfPulp-E improved hyperleptinemia, reduced triglycerides, and slowed weight gain, and CfPulp-F increased HDL. In conclusion, coffee pulp ingredients showed a better efficacy against MetS, likely due to the synergic effect of caffeine, protocatechuic, and chlorogenic acids. Since coffee pulp is already approved as a food ingredient, this by-product could be used in humans to treat obesity-related MetS alterations.

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Gastrointestinal fate of phenolic compounds and amino derivatives from the cocoa shell: An in vitro and in silico approach

Cited by 9 publications

References 40 publications

Changes in bioactive compounds present in beef burgers formulated with walnut oil gelled emulsion as a fat substitute during in vitro gastrointestinal digestion

Changes in bioactive compounds present in beef burgers formulated with walnut oil gelled emulsion as a fat substitute during in vitro gastrointestinal digestion

Radical Scavenging and Cellular Antioxidant Activity of the Cocoa Shell Phenolic Compounds after Simulated Digestion

Effect of Supplementation with Coffee and Cocoa By-Products to Ameliorate Metabolic Syndrome Alterations Induced by High-Fat Diet in Female Mice

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