• 한국식품영양학회지
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• 제33권6호
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• pp.732-736
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• 2020

Theobroma cacao L., a fruit of cacao trees, is a perennial plant, which belongs to Sterculiaceae, and is native to the Amazon in South Africa. It also has been known for its various biologically active effects, such as anti-oxidation, anti-cancer, and anti-bacterial. The spleen cell proliferations of mice were measured at 48 hours after treatment of Theobroma cacao L. water extracts in seven concentrations(0, 5, 10, 50, 100, 250, 500 and 1,000 ㎍/mL) an ELISA assay. The production of cytokine (IL-1β, TNF-α, IFN-γ), is secreted by macrophages stimulated with LPS, was detected by ELISA assay using the cytokine kit. From the results of in vitro study, both splenocytes and cytokine production activated by peritoneal macrophages have increased when water extracts were supplemented in the range between 250 and 500 ㎍/mL concentration. Notably, splenocytes production has a signigicant proliferation at 500 ㎍/mL concentration. The result from this research suggests that supplementation with Theobroma cacao L. water extracts may enhance the immune function by stimulating the splenocyte proliferation and improving the cytokine production activating macrophage in vitro.

• 한국식품과학회지
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• 제27권1호
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• pp.92-96
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• 1995

Theobroma cacao L. bean husk에서 새로운 flavan-3-ol 화합물을 분리하여 이 화합물의 화학구조를 thiolysis, 탈유황반응 및 기기분석에 의해 결정하였다. 이 화합물은 FAB-MS에서 [1153] 으로 epicatechin 4분자가 결합된 cinnamtannin A-2였다. GTase 저해는 0.03 mM에서 완벽한 저해효과를 보였고 비경쟁적 저해제로 이 화합물의 수산기가 GTase를 저해하는 중요한 요인으로 추정된다.

• Journal of Plant Biotechnology
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• 제4권2호
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• pp.71-76
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• 2002

In order to achieve repetitive somatic embryogenesis in cacao (Theobroma cacao L.), callus derived from floral tissues were continuously cultured in a medium containing 2,4-D. In 5% of the explants, repetitive somatic embryogenesis was observed after 8 weeks and maintained in a globular stage for several weeks. This is the first report showing repetitive somatic embryogenesis in cacao. The calli were bombarded with a plasmid containing $\beta$-glucuronidase (gus) as reporter gene. Two week old calli showed the high average number of cells expressing the us gene. The effect of osmotic agents (mannitol, sorbitol and sucrose) on gene expression was evaluated. Pre-treatment during 16 h with 0.25 M mannitol revealed an improvement in gene expression. The potential utilization of the repetitive embryogenesis, combined with osmotic treatment, is discussed as an alternative to achieve stable transgenic cacao plants.

• 농업과학연구
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• 제49권3호
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• pp.571-582
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• 2022

Cacao, a major ingredient for making chocolate, has been shown to have potent antioxidant effects. The consumption of raw cacao has beneficial effects on health. This study determined the fermentation properties of yoghurt that was manufactured with cacao nibs (Theobroma cacao L.). The pH of the yogurt containing the cacao nibs was lower than that of the control, and this reduction was both concentration and fermentation time-dependent. Furthermore, the number of lactic acid bacteria in the yogurt made with cacao and its viscosity increased in a cacao nibs dependent manner. In particular, the yoghurt with 5% cacao nibs added had the highest number of lactic acid bacteria at 48 hours at the end point of the fermentation. Whey protein degradation in yogurt containing cacao nibs increased with the fermentation time, and the organic acid production, especially lactic acid, in the yogurt containing cacao nibs increased significantly after 16 hours of fermentation. In addition, the total polyphenol content of the yogurt containing cacao nibs increased, which was proportional to the amount added. Sensory evaluations of the yogurts indicated that overall taste was less desirable as cacao nib loadings increased from 1 to 5% compared with controls. This result is due to the excessive acidity, which was strongly perceived in the absence of added sugar. The development of yogurts with cacao nibs is expected to contribute much to the appeal of fermented milk.

• 농업과학연구
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• 제49권3호
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• pp.583-593
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• 2022

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.

• 한국동물학회:학술대회논문집
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• 한국동물학회 2003년도 한국생물과학협회 학술발표대회
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• pp.159.1-159
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• 2003

No Abstract, See Full Text

• 한국작물학회:학술대회논문집
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• 한국작물학회 2004년도 춘계 학술대회지
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• pp.160-161
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• 2004

• 식품기술
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• 제18권4호
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• pp.113-119
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• 2005

• 한국자원식물학회지
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• 제30권5호
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• pp.535-541
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• 2017

본 연구에서는 카카오 추출물의 알칼로이드계 성분의 함량을 관찰하고 항산화, 항균, 항염증 활성을 확인하였다. CAEt, CAMe추출물 함유 Gel을 제조하여 물리적 안정성을 관찰하였다. 카카오 추출물의 생리활성을 관찰하기 위해 DPPH, SOD 측정을 진행하였으며 세포독성 및 LPS로 유발시킨 일산화질소의 소거능에 대한 연구를 진행하였다. 또한 알칼로이드계 퓨린 구조를 가진 카카오 추출물을 첨가시킨 Gel을 제조하여 60일 동안 상온에서의 안정성을 평가하였다. 카카오 추출물의 항산화 활성 검증에서는 CAEt 추출물에서 $IC_{50}$ 값은 $43.14{\mu}g/m{\ell}$, CAMe 추출물의 $IC_{50}$ 값은 $35.42{\mu}g/m{\ell}$로 관찰되었다. SOD 측정에서도 CAEt 추출물에서 $IC_{50}$ 값은 $90.9{\mu}g/m{\ell}$, CAMe 추출물의 $IC_{50}$ 값은 $52.6{\mu}g/m{\ell}$로 관찰되었다. MeOH 조건에서 추출한 CAMe 추출물의 항산화능이 높은 것을 알 수 있었다. 추출물 3%가 함유된 gel (CAEt-Gel, CAMe-Gel)을 제조하였다. 항균활성 측정 결과 CAMe 추출물이 함유된 gel 제형이 더 높은 항균성을 나타내는 것을 확인하였다. MTT assay로 관찰한 세포독성은 80%이상의 세포 생존율을 보였으며, LPS로 활성화된 Raw 264.7 세포에서 NO 발생을 관찰한 결과 CAMe-Gel을 처리한 군에서 NO 생성량이 유의하게 억제되는 것을 확인할 수 있었다. 본 연구에서는 위와 같은 결과를 근거로 카카오 추출물의 알칼로이드계 성분을 인체내에 적용하기 위해 제조한 Gel은 화장품 및 의료용 소재로 다양한 활용이 가능할 것으로 사료된다.

• 한국축산식품학회지
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• 제39권5호
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• pp.742-755
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• 2019

Cacao bean husk (Theobroma cacao L.) contains a high level of dietary fiber and therefore can be used as raw material in food processing. The objective of the present study was to measure the physicochemical properties and sensory traits of emulsion-type pork sausages with various levels of cacao bean husk powder (0.25%, 0.5%, 0.75%, 1%, and 2%). The moisture content in cooked sausages increased as the level of cacao bean husk power increased, whereas the protein content decreased (p<0.05). With respect to color, as the level of cacao bean husk power increased, there was a decrease in lightness and yellowness, but there was a considerable increase in redness (p<0.05). Cacao bean husk powder exhibited a positive effect on emulsion stability and apparent viscosity. In the sensory evaluation, increased level of cacao bean husk increased flavor acceptability; the 0.75% and 1% treatment groups showed significantly high overall acceptability (p<0.05). The thiobarbituric acid reactive species content of cooked sausages indicated that with the addition of cacao bean husk powder significantly inhibited lipid oxidation in the sausages during refrigerated storage (p<0.05). Overall, the findings of the present study suggest that adding 0.75% and 1% cacao bean husk powder as a natural ingredient in sausages can help develop meat products with excellent qualities.