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 2024-04, Vol.59 (4), p.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: Article
• Language: English
• 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