Dynamics of potential antihypertensive and antidiabetogenic activities during artisanal fermentation of three varieties of Mexican cocoa beans (Theobroma cacao L.)

• Published in: International journal of food science & technology Vol. 59; no. 4; pp. 2751 - 2762
• Main Authors: Domínguez‐Pérez, Leydy A., Beltrán‐Barrientos, Lilia M., Torres‐Llanez, María J., González‐Córdova, Aarón F., Hernández‐Mendoza, Adrián, García, Hugo S., Vallejo‐Cordoba, Belinda
• Format: Journal Article
• Language: English
• Published: Oxford Wiley Subscription Services, Inc 01.04.2024
• Subjects: Angiotensin; Angiotensin‐converting enzyme inhibition; Antihypertensives; bioactive peptides; Cocoa; cocoa bean; Cocoa beans; Digestive system; Dipeptidyl-peptidase IV; DPP‐IV inhibition; Fermentation; Food processing; Gastrointestinal tract; Liquid chromatography; Proteolysis; simulated gastrointestinal digestion; spontaneous fermentation; Theobroma cacao
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.17026

Summary The aim of the present study was to follow the dynamics of potential antihypertensive (angiotensin‐converting enzyme (ACE)) and antidiabetogenic (dipeptidyl peptidase IV (DPP‐IV)) inhibitory activities during artisanal fermentation of Mexican cocoa beans. Almendra Blanca, Criollo and Forastero cocoa beans were sampled after 0, 48, 72, 96 and 120 h of fermentation and roasting (140 °C) and subjected to simulated gastrointestinal digestion. Subsequently, proteolytic activity (OPA method), peptide abundance (RP–HPLC), ACE and DPP‐IV inhibitory activities and IC50 were determined. The results showed that proteolytic activity, peptide abundance and ACE and DPP‐IV inhibition were higher (P < 0.05) at the final stages of fermentation (96 and 120 h). However, IC50 values in partially fermented (48 to 96 h) cocoa beans were the lowest (P < 0.05) of all. In conclusion, a partially fermented cocoa bean may be desirable for its use as a functional ingredient with potential antihypertensive and antidiabetogenic effects. The dynamics during artisanal fermentation of different cocoa bean varieties available in Mexico and after simulated gastrointestinal digestion showed that partially fermented cocoa beans may be desirable for their use as a functional ingredient with potential antihypertensive (ACE inhibition) and antidiabetogenic (DPP‐IV inhibition) effects.