Evaluation of Theobroma cacao (COCOA) Derived Phenolic Phytochemical Fractions on the In Vitro Inhibition of Carbohydrate Hydrolyzing Enzymes. Issue 4 (1st February 2016)

• Record Type: Journal Article
• Authors: Kang, B.‐H.; Racicot, K.; Pilkenton, S.J.; Apostolidis, E.
• Is Part Of: Journal of food biochemistry. Volume 40:Issue 4(2016:Aug.)
• Page Start: 535
• Page End: 541
• Publication Date: 2016-02-01
• Subjects: Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; Biochemistry -- Periodicals; 664.024
• DOI: 10.1111/jfbc.12244
• Languages: English
• ISSNs: 0145-8884

Abstract

Abstract: Theobroma cacao (cocoa) contains a wide variety of phenolic phytochemicals, including proanthocyanidins (PACs), and their bioactivities have been reported in various reports. The present study investigates the carbohydrate hydrolyzing enzyme inhibitory activity of cocoa. Defatted cocoa powder was extracted in 100 mL acetone solution (acetone: water: hydrochloric acid, 70:29.9:0.01) for 2 h at room temperature. The acetone extract was subjected to LH‐20 column chromatography using two different methods to recover fractions of different polarities. The extract and resulting fractions were evaluated for the total phenolic content, PAC content and in vitro inhibitory activity against carbohydrate hydrolyzing enzymes. COAE‐PAC had higher total phenolic content and PACs than COAE‐LMW; however, COAE‐LMW resulted to higher inhibitory activity against carbohydrate hydrolyzing enzymes. Our findings suggest that cocoa acetone extracts have potential to manage post‐prandial hyperglycemia via inhibition of carbohydrate hydrolysis enzymes and that this effect is not PAC dependent. Practical Applciation: Type 2 diabetes prevention is a major hurdle of our society. Various research findings suggest that natural product ingredients in combination with lifestyle changes can prevent the progression of prediabetes to type 2 diabetes. To effectively design natural product ingredients for the prevention of prediabetes progression to type 2 diabetes requires thorough evaluation of the mechanism of action and potential bioactives. Proanthocyanidins (PACs) present in cocoa have been linked to various health benefits of cocoa. Recent findings suggest that cocoa can potentially prevent type 2 diabetes via inhibition of carbohydrate hydrolyzing enzymes. This work identifies whether this inhibitory activity is PAC or lower molecular weight phenolic dependent. Ultimately, this work contributes a small piece in the deeper evaluation of cocoa for the management of type 2 diabetes.