Induction and accumulation of caffeine in young, actively growing leaves of cocoa (Theobroma cacao L.) by wounding or infection with Crinipellis perniciosa

Aneja, Madhu; Gianfagna, Thomas J.

doi:10.1006/pmpp.2001.0337

Cited by 55 publications

(50 citation statements)

References 18 publications

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“…The three cultivar studied showed different amounts of theobromine in the beginning of fermentation (Table 3), the non-resistent blend showed the highest value with 7.96mg.g This fact was already demonstrated by Aneja & Gianfagna (2001) in their studies, showing that the plant tissue infected by fungus can generate some defence biochemical mechanisms, evidenced by higher content of methylxantines and phenolic compounds. Besides, some authors also reported the existing difference between different cocoa genotype and methylxantine content (Figueira et al, 1997).…”

Section: Phenolic Compounds and Methylxantinesin Cocoa Beans During Fmentioning

confidence: 55%

Bioactive compounds in different cocoa (Theobroma cacao, L) cultivars during fermentation

Cruz

Leite

Soares

et al. 2015

Food Sci. Technol (Campinas)

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Dne component that contribute to the flavor and aroma of chocolate are the polyphenols, which have received much attention due to their beneficial implications to human health. Besides bioactive action, polyphenols and methylxantines are responsible for astringency and bitterness in cocoa beans. Another important point is its drastic reduction during cocoa processing for chocolate production and the difference between cultivars. Thus, the present study aimed to evaluate the modifications in monomeric phenolic compounds and methylxanthines during fermentation of three cocoa cultivars grown in southern Bahia. Cocoa beans from three cultivars were fermented and sun dried and monomeric phenolic compounds and methylxantines were determinated. The results showed that each cultivar have different amounts of phenolic compounds and the behaviour of them is different during fermentation. The amount of methylxantines varied but there was not a pattern for methylxantines behavior during process. In addition a huge reduction in phenolic compounds could be observed after drying. Differently of phenolic compounds, methylxantines did not have great modification after sun drying. So, the differences observed in this study between cultivars, take to the conclusion that the compounds studied in those cocoa cultivars have different behavior during fermentation and drying, which consequently, give to these cultivars differences in sensory characteristics.Keywords: cocoa; fermentation; polyphenols; methylxantines.Practical Application: Dbserve the behavior of bioactive substances in cocoa beans during preprocessing.

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Section: Phenolic Compounds and Methylxantinesin Cocoa Beans During Fmentioning

confidence: 55%

Bioactive compounds in different cocoa (Theobroma cacao, L) cultivars during fermentation

Cruz

Leite

Soares

et al. 2015

Food Sci. Technol (Campinas)

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show abstract

“…Another possibility is that patches are associated with sites of localized algal damage from which bromophycolides have leaked, providing antifungal defenses where tissues are vulnerable to waterborne microbes. In terrestrial systems, antimicrobial defense responses have been linked to tissue wounding (43), presumably because wounding enhances susceptibility to pathogen attack.…”

Section: Discussionmentioning

confidence: 99%

Desorption electrospray ionization mass spectrometry reveals surface-mediated antifungal chemical defense of a tropical seaweed

Lane

Nyadong

Galhena

et al. 2009

Proc. Natl. Acad. Sci. U.S.A.

196

169

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Organism surfaces represent signaling sites for attraction of allies and defense against enemies. However, our understanding of these signals has been impeded by methodological limitations that have precluded direct fine-scale evaluation of compounds on native surfaces. Here, we asked whether natural products from the red macroalga Callophycus serratus act in surface-mediated defense against pathogenic microbes. Bromophycolides and callophycoic acids from algal extracts inhibited growth of Lindra thalassiae, a marine fungal pathogen, and represent the largest group of algal antifungal chemical defenses reported to date. Desorption electrospray ionization mass spectrometry (DESI-MS) imaging revealed that surface-associated bromophycolides were found exclusively in association with distinct surface patches at concentrations sufficient for fungal inhibition; DESI-MS also indicated the presence of bromophycolides within internal algal tissue. This is among the first examples of natural product imaging on biological surfaces, suggesting the importance of secondary metabolites in localized ecological interactions, and illustrating the potential of DESI-MS in understanding chemically-mediated biological processes.imaging mass spectrometry ͉ macroalga ͉ natural product ͉ surface-associated

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“…According to Petkovsek et al (2009) andVeberic et al (2005), the dif ference b etween resistant and susceptible apple cultivars to scab was due to higher concentrations of caffeic acid, catechin, epicatechin, p-coumaric acid and protocatechuic acid in the resistant cultivar. High concentrations of methylxanthines (caffeine) and theobromine in the tissue of tobacco and cocoa plants were linked to the induction of plant defense mechanisms against infection by Moniliophthora perniciosa, Pseudomonas syringae and Tobacco mosaic virus (Aneja and Gianfagna 2001;Kim and Sano 2008;Scarpari et al 2005). It is known that the fungitoxic effect of most plant secondary metabolites on fungal cells is attributed to their interaction with lipids or an increase in phospholipid concentration and therefore membrane permeability, leakage of cellular contents and cytoplasm aggregation (Weete 1980).…”

Section: Discussionmentioning

confidence: 99%

“…Plants respond to physical injury, pathogen infection or different types of abiotic stress by increasing the concentration of pre-existing alkaloids and phenolics or by producing new ones through different metabolic pathways (Nicholson and Hammerschmidt 1992;Treutter 2005). Thus, high concentrations of secondary metabolites are often found in the tissue of plants infected by pathogens in comparison with non-infected plants (Aneja and Gianfagna 2001;Hukkanen et al 2007;Petkovsek et al 2009;Rodrigues et al 2004;Scarpari et al 2005). However, grapevine plants exhibiting symptoms of Pierce's disease caused by Xylella fastidiosa (vascular pathogen) showed a significant reduction in phenolic concentrations in the vascular vessels in comparison with non-infected plants (Wallis and Chen 2012).…”

Section: Discussionmentioning

confidence: 99%

Alkaloids and phenolics biosynthesis increases mango resistance to infection by Ceratocystis fimbriata

et al. 2016

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Induction and accumulation of caffeine in young, actively growing leaves of cocoa (Theobroma cacao L.) by wounding or infection with Crinipellis perniciosa

Cited by 55 publications

References 18 publications

Bioactive compounds in different cocoa (Theobroma cacao, L) cultivars during fermentation

Bioactive compounds in different cocoa (Theobroma cacao, L) cultivars during fermentation

Desorption electrospray ionization mass spectrometry reveals surface-mediated antifungal chemical defense of a tropical seaweed

Alkaloids and phenolics biosynthesis increases mango resistance to infection by Ceratocystis fimbriata

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