DOI QR코드

DOI QR Code

Anti-oxidant, ant-microbial and anti-inflammatory activity of yogurt with added cacao nibs (Theobroma cacao L.)

  • Nu-Ri, Jeong (Division of Animal Resources Science, College of Agriculture and Life Sciences, Chungnam National University) ;
  • Woo Jin, Ki (Division of Animal Resources Science, College of Agriculture and Life Sciences, Chungnam National University) ;
  • Min Ju, Kim (Division of Animal Resources Science, College of Agriculture and Life Sciences, Chungnam National University) ;
  • Myoung Soo, Nam (Division of Animal Resources Science, College of Agriculture and Life Sciences, Chungnam National University)
  • Received : 2022.06.03
  • Accepted : 2022.08.08
  • Published : 2022.09.01

Abstract

Cacao is recognized not only as a raw material for making chocolate but also as an excellent functional food with a high antioxidant effect. The consumption of raw cacao and its processed form of cacao has a beneficial effect on health. The aim of this study was to reveal the possible biological functions of yoghurt that was prepared with added cacao nibs (Theobroma cacao L.). The 2,2-anziobis (3-ehtylbenzothiazoline-6-sulfonic aicd (ABTS) radical scavenging ability of yogurt containing Cacao nibs from 1 to 5% was higher than that of the control group, and the ABTS radical scavenging ability was similar in all the test groups after 12 hours of fermentation. The antibacterial activity of the control and yogurt with the cacao nibs was shown to be very strong against Escherichia coli, Staphylococcus aureus 1631, Pseudomonas aeruginosa, and Salmonella Typhimurium M-15 in fermented milk for 16, 24, and 48 hours, but the fermentation times at 0, 4, and 8 hours showed no activity. The Cacao nibs powder inhibited IκBα-phosphorylation in a concentration-dependent manner. The yogurt containing the cacao nibs significantly inhibited the expression of the anti-inflammatory cytokines IL-1ß and IL-6 in a concentration-dependent manner. Our development of yogurt that combines milk as a complete food and cacao nibs, which has several physiological functions, is expected to greatly contribute to research on new functional fermented milk.

Keywords

References

  1. Afoakwa EO. 2016. Chocolate science and technology. History, origin and taxonomy of cocoa. 2nd ed. pp. 1-15. Wiley Blackwell, York, UK.
  2. Bauer D, de Abreu JP, Oliveira HSS, Goes-Neto A, Koblitz MGB, Teodoro AJ. 2016. Antioxidant activity and cytotoxicity effect of cocoa beans subjected to different processing conditions in human lung carcinoma cells. Oxidative Medicine and Cellular Longevity 2016:7428515. DOI:10.1155/2016/7428515.
  3. Cadiz-Gurrea ML, Lozano-Sanchez J, Contreras-Gamez M, Legeai-Mallet L, Fernandez-Arroyo S, Segura-Carretero A. 2014. Isolation, comprehensive characterization and antioxidant activities of Theobroma cacao extract. Journal of Functional Foods 10:485-498. https://doi.org/10.1016/j.jff.2014.07.016
  4. Campos-Vega R, Nieto-Figueroa KH, Oomah BD. 2018. Cocoa (Theobroma cacao L.) pod husk: Renewable source of bioactive compounds. Trends in Food Science & Technology 81:172-184. https://doi.org/10.1016/j.tifs.2018.09.022
  5. Djousse L, Hopkins PN, North KE, Pankow JS, Arnett DK, Ellison RC. 2011. Chocolate consumption is inversely associated with prevalent coronary heart disease: The national heart, lung, and blood institute family heart study. Clinical Nutrition 30:182-187. https://doi.org/10.1016/j.clnu.2010.08.005
  6. Ferrazzano GF, Amato I, Ingenito A, De Natale A, Pollio A. 2009. Anti-cariogenic effects of polyphenols from plant stimulant beverages (cocoa, coffee, tea). Fitoterapia 80:255-262. https://doi.org/10.1016/j.fitote.2009.04.006
  7. Gu L, House SE, Wu X, Ou B, Prior RL. 2006. Procyanidin and catechin contents and antioxidant capacity of cocoa and chocolate products. Journal of Agricultural Food Chemistry 54:4057-4061. https://doi.org/10.1021/jf060360r
  8. Guo J, Wang MH. 2007. Antioxidant and antidiabetic activities of Ulmus davidiana extracts. Food Science and Biotechnology 16:55-61.
  9. Hooper L, Kay C, Abdelhamid A, Kroon PA, Cohn JS, Rimm EB, Cassidy A. 2012. Effects of chocolate, cocoa, and flavan-3-ols on cardiovascular health: A systematic review and meta-analysis of randomized trials. The American Journal of Clinical Nutrition 95:740-751. DOI:10.3945/ ajcn.111.023457.
  10. Jourdaina C, Tenca G, Deguercy A, Troplin P, Dirk Poelman D. 2006. In-vitro effects of polyphenols from cocoa and b-sitosterol on the growth of human prostate cancer and normal cells. European Journal of Cancer Prevention 15:353-361. https://doi.org/10.1097/00008469-200608000-00009
  11. Jung NR, Ki WJ, Kim MJ, Nam MS. 2022. Fermentation properties of fermented milk with added cacao nibs (Theobroma cacao L.). Korean Journal of Agricultural Science 49:571-582. [in Korean] https://doi.org/10.7744/KJOAS.20220052
  12. Kaur C, Kapoor HC. 2001. Antioxidants in fruits and vegetables-the millennium's health. International Journal of Food Science and Technology 36:703-725. DOI:10.1111/j.1365-2621.2001.00513.x.
  13. Lee H, Colin K, Asmaa A, Paul AK, Jeffrey SC, Eric BR, Aedin C. 2012. Effects of chocolate, cocoa, and flavan-3-ols on cardiovascular health: A systematic review and meta-analysis. American Journal of Clinical Nutrition 95:740-751. https://doi.org/10.3945/ajcn.111.023457
  14. Lee SG, Lee YJ, Kim MK, Han GS, Jeong SG, Jang A, Chae HS, Kim DH, Ham JS. 2009. Quality characteristics and inhibitory activity against Staphylococcus aureus KCCM 40510 of yogurts manufactured with garlic juice. Food Science of Animal Resources 29:500-505. [in Korean]
  15. Liu H, Qiu N, Ding H, Yao R. 2008. Polyphenols contents and antioxidant capacity of 68 Chinese herbals suitable for medical or food uses. Food Research International 41:363-370. https://doi.org/10.1016/j.foodres.2007.12.012
  16. Lotito SB, Frei B. 2006. Consumption of flavonoid-rich foods and increased plasma antioxidant capacity in humans: Cause, consequence, or epiphenomenon? Free Radical Biology and Medicine 41:1727-1746. https://doi.org/10.1016/j.freeradbiomed.2006.04.033
  17. Maisuthisakul P, Suttajit M, Pongsawatmanit R. 2007. Assessment of phenolic content and free radical scavenging capacity of some Thai indigenous plants. Food Chemistry 100:1409-1418. https://doi.org/10.1016/j.foodchem.2005.11.032
  18. Park BB, Renchinkhand G, Nam MS. 2019. Physicochemical properties of fermented milk supplemented with Helianthus tuberosus powder. Journal of Milk Science and Biotechnology 37:196-205. [in Korean] https://doi.org/10.22424/jmsb.2019.37.3.196
  19. Payne MJ, Hurst WJ, Miller KB, Rank C, Stuart DA. 2010. Impact of fermentation, drying, roasting, and dutch processing on epicatechin and catechin content of cacao beans and cocoa ingredients. Journal of Agricultural and Food Chemistry 58:10518-10527. https://doi.org/10.1021/jf102391q
  20. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 26:1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3
  21. Ronald-Ross W, Victor RP, Lamuela-Raventos S, Rosa MSLR, Maria IP, Ramon E. 2012. Chocolate in health and nutrition. In Nutrition and Health. Chapter 9. Industrial and home processing of Cocoa polyphenols. Volume 7. edited by Lamuela-Raventos RM, Izquierdo-Pulido M, Estruch R. pp. 119-124. Springer, AG, Switzerland.
  22. Sanchez-Rabaneda F, Jauregui O, Casals I, Andres-Lacueva C, Izquierdo-Pulido M, Lamuela-Raventos RM. 2003. Liquid chromatographic/electrospray ionization tandem mass spectrometric study of the phenolic composition of cocoa (Theobroma cacao). Journal of Mass Spectrometry 38:35-42. https://doi.org/10.1002/jms.395
  23. Sun T, Ho CT. 2005. Antioxidant activities of buckwheat extracts. Food Chemistry 90:743-749. https://doi.org/10.1016/j.foodchem.2004.04.035
  24. Sung JM, Choi HY. 2014. Effect of mulberry powder on antioxidant activities and quality characteristics of yogurt. Journal of the Korean Society of Food Science and Nutrition 43:690-697. [in Korean] https://doi.org/10.3746/JKFN.2014.43.5.690