Population Structure of Moniliophthora perniciosa in the Main Cacao Producing Departments of Colombia

The witches' broom (Moniliophthora perniciosa) is considered as one of the main threats for cacao production and, consequently, for chocolate production worldwide. In this work, the genetic diversity and population structure of M. perniciosa were analyzed for 59 isolates collected in five departments of Colombia and using 10 microsatellite markers. Analyses revealed 35 multilocus genotypes and clonal populations structure according to linkage disequilibrium analysis. One of the objectives of this study was to determine whether populations were differentiated by geographic origin or Theobroma cacao host genotype. Analysis of molecular variance, discriminant analysis of principal components, and Bruvo genetic distance suggested that the genetic structure was driven by geographic origin and not by T. cacao genotype. The results of this study were consistent with previous findings obtained in other cocoa-producing countries. Important insights were discussed regarding the dispersal patterns of the pathogen in Colombia and the genetic change of its populations because of different environmental conditions.

Platelet Activation Favours NOX2-Mediated Muscle Damage in Elite Athletes: The Role of Cocoa-Derived Polyphenols

Mechanisms of exercise-induced muscle injury with etiopathogenesis and its consequences have been described; however, the impact of different intensities of exercise on the mechanisms of muscular injury development is not well understood. The aim of this study was to exploit the relationship between platelet activation, oxidative stress and muscular injuries induced by physical exercise in elite football players compared to amateur athletes. Oxidant/antioxidant status, platelet activation and markers of muscle damage were evaluated in 23 elite football players and 23 amateur athletes. Compared to amateurs, elite football players showed lower antioxidant capacity and higher oxidative stress paralleled by increased platelet activation and muscle damage markers. Simple linear regression analysis showed that sNOX2-dp and H₂O₂, sCD40L and PDGF-bb were associated with a significant increase in muscle damage biomarkers. In vitro studies also showed that plasma obtained from elite athletes increased oxidative stress and muscle damage in human skeletal muscle myoblasts cell line compared to amateurs’ plasma, an effect blunted by the NOX2 inhibitor or by the cell treatment with cocoa-derived polyphenols. These results indicate that platelet activation increased muscular injuries induced by oxidative stress. Moreover, NOX2 inhibition and polyphenol extracts treatment positively modulates redox status and reduce exercise-induced muscular injury.

Amazonian cacao-clone nibs discrimination using NIR spectroscopy coupled to naïve Bayes classifier and a new waveband selection approach

Near-Infrared Spectroscopy (NIRS) has shown to be helpful in the study of rice, tea, cocoa, and other foods due to its versatility and reduced sample treatment. However, the high complexity of the data produced by NIR sensors makes necessary pre-treatments such as feature selection techniques that produce compact profiles. Supervised and unsupervised techniques have been tested, creating different subsets of features for classification, which affect the performance of the classifiers based on such compact profiles. In this sense, we propose and test a new covering array feature selection (CAFS) algorithm coupled to the naïve Bayes classifier (NBC) to discriminate among Amazonian cacao nibs from six cacao clones. The CAFS wrapper approach looks for the wavebands that maximize the F₁-score, and then, are more relevant for classification. For this purpose, cacao pods of six varieties were collected, and their grains were extracted and processed (fermented, dried, roasted, and milled) to obtain cacao nibs. Then from each clone NIR spectral profiles in the range of 1100-2500 nm were extracted, and relevant wavebands were selected using the proposed CAFS algorithm. For comparison, two standard feature selection techniques were implemented the multi-cluster feature selection MCFS and the eigenvector centrality feature selection ECFS. Then, based on the different selected variables, three NBCs were built and compared among them through statistical metrics. The results showed that using the wavebands selected by CAFS, the NBC performed an average accuracy of 99.63%; being this superior to the 94.92% and 95.79% for ECFS and MCFS respectively. These results showed that the wavebands selected by the proposed CAFS algorithm allowed obtaining a better fit concerning other feature selection methods reported in the literature.

Relationship between chocolate consumption and overall and cause-specific mortality, systematic review and updated meta-analysis

Chocolate is a rich dietary source of various bioactive flavonoid compounds. Despite being one of the most popular foods worldwide, the association between chocolate consumption and long-term mortality remains unclear. The objective of this study is to determine the associations between chocolate consumption and long-term overall and cause-specific mortality, to evaluate dose-response and potential mediators, and to conduct an updated meta-analysis based on prospective cohort studies. We performed a prospective analysis in the Alpha-Tocopherol, Beta-Carotene cancer prevention (ATBC) Study with a total of 27,111 men who were recruited between 1985 and 1988 and followed through 2015. Exposure data of daily chocolate consumption was obtained from validated baseline food frequency questionnaire. Hazard ratios (HRs) and 30-year absolute risk differences (ARDs) including 95% confidence intervals (CI) for overall and cause-specific mortality were estimated using multivariable-adjusted Cox proportional hazards regression models. An updated meta-analysis of cohort studies was also conducted. During 482,807 person-years of follow-up, a total of 22,064 men died. The multivariable analyses showed a statistically significant inverse association between chocolate consumption and risk of overall mortality, with HRs of 0.91, 0.89, 0.89, and 0.88 for the increasing categories 2-5 as compared with those in the lowest category (Ptrend < 0.0001, and P for nonlinearity < 0.0001). We observed significantly lower mortality from cardiovascular disease (CVD), heart disease and cancer, representing 13%, 16% and 12% risk reductions for the highest compared to lowest chocolate category, respectively (all Ptrend ≤ 0.002; all P for nonlinearity < 0.0001). The inverse associations of chocolate consumption with risk of overall, CVD and heart disease mortality were generally consistent across cohort subgroups (e.g., body mass index and serum cholesterol). Mediation analysis showed that 4.3% of the inverse association of chocolate and overall mortality was mediated through reducing blood pressure. Within the updated meta-analysis of cohort studies (21 risk estimates, 908,390 participants and 65,407 events), greater consumption of chocolate (per 5 g/day) was associated with a lower risk of CVD incidence and mortality (pooled relative risk = 0.98, P value < 0.001; P for nonlinearity < 0.001). The predefined subgroup analyses generally revealed consistent inverse chocolate-CVD risk associations. In this prospective study, calorie-balanced greater consumption of chocolate was inversely associated with lower overall, CVD, heart disease and cancer mortality. The systematic review and meta-analysis provide support for the inverse chocolate-CVD association. Our findings may provide evidence to partially allay concerns regarding adverse health outcomes from low-to-moderate chocolate consumption.

Short-Term Effects of Low-Fat Chocolate Milk on Delayed Onset Muscle Soreness and Performance in Players on a Women's University Badminton Team

This study investigated the short-term effects of low-fat chocolate milk (LFCM) consumption on delayed onset muscle soreness (DOMS) and performance in female badminton players. Seven female badminton players (23 ± 1 years; height: 163.8 ± 4.1 cm; body mass: 58.7 ± 0.9 kg) were randomly assigned to 1 week of LFCM (500 mL) or placebo (water, 500 mL) consumption in a crossover design. Participants consumed LFCM or water immediately after each training session during the 1-week intervention. Performance variables (aerobic power, anaerobic power, agility, explosive power, and maximum handgrip strength) were assessed at two separate time points: pre and post-intervention (after 1 week). In addition, the Visual Analogue Scale (VAS) was used to assess DOMS before, immediately after, and at 24 and 48 h after each training session. There were significant time effects for aerobic power, upper body explosive power, minimum anaerobic power, and time to exhaustion (TTE), which significantly increased after LFCM consumption (p < 0.05). Moreover, relative and maximum lower body power significantly (p < 0.05) increased, while rating of perceived exertion (RPE) as well as DOMS in lower extremity muscles immediately after exercise significantly decreased after LFCM consumption compared to placebo (p < 0.05). There were no significant changes in maximum anaerobic power, agility, and maximum handgrip strength (p > 0.05). LFCM, as a post-exercise beverage, may help speed recovery in female badminton players leading to increased aerobic, anaerobic, and strength performance indices, increased TTE, and decreased muscle soreness and RPE.

Impacts of cocoa pod maturity at harvest and bean fermentation period on the production of chocolate with potential health benefits

BACKGROUND

Cacao beans are rich sources of polyphenols with an abundance of flavonoids and methylxanthines that have positive influences on human health. The main factors affecting the formation of flavor as well as the chemical and bioactive composition of cacao beans are cacao pod maturity and post-harvest fermentation. The purpose of this research was to evaluate the effects of pod harvest maturity (mature and ripe) and post-fermentation period (1, 3, and 5 days in a controlled temperature environment) measured by pre-harvest maturity indices, post-harvest quality tests, chemical measurements, and organoleptic evaluation.

RESULTS

As pods developed, flavonol accumulated while nitrogen content degraded. Mature pods produced beans with a higher flavonol, catechin, and total phenolic content (TPC). As fermentation progressed, the beans' fat, TPC, antioxidant activity, and catechin content increased, regardless of pod maturity at harvest. Free fatty acid (FFA) levels were highest in 5 day fermented beans. The 3 day fermented beans contained significantly higher epicatechin, with lower FFA content. Chocolate made from mature beans with 3 day fermentation was more pleasant as it scored the highest in flavor intensity and complexity and the lowest in acidity and astringency.

CONCLUSION

This study suggests that cacao pods harvested at the mature stage with further fermentation for 3 days under controlled temperatures produce specialty beans with potential health benefits. © 2021 Society of Chemical Industry.

Effect of tempered procedures on the crystallization behavior of different positions of cocoa butter products

The effects of tempered procedures (well and under-tempered) on the crystalline behaves of cocoa butter were elaborated through detecting crystalline structure and compositions of crystals located at different positions of cocoa butter products in this study. The under-tempered products couldn't form crystalline structures as uniform as the well-tempered ones, whose internal contained more low saturated triacylglycerol and structurally unstable crystals. The low saturated triacylglycerol further created the diverse microstructure and thermal properties between center and outer part of cocoa butter products. During storage, the concentration differences drive migration of low saturated triacylglycerol from center to outer part of the product. Although this reduces the differences in triacylglycerol composition, it results in the polymorphism conversion between β'-IV and β-VI form and the fat bloom formation. This work indicates that the monitor for crystalline properties of different positions in cocoa butter products helps the chocolate industry to control formation of fat bloom.

Impact of cocoa agricultural intensification on bird diversity and community composition

To meet the growing demand for chocolate, cocoa (Theobroma cacao) agriculture is expanding and intensifying. Although this threatens tropical forests, cocoa sustainability initiatives largely overlook biodiversity conservation. To inform these initiatives, we analyzed how cocoa agriculture affects bird diversity at farm and landscape scales with a meta-analysis of 23 studies. We extracted 214 Hedges' g* comparisons of bird diversity and 14 comparisons of community similarity between a forest baseline and 4 farming systems that cover an intensification gradient in landscapes with high and low forest cover, and we summarized 119 correlations between cocoa farm features and bird diversity. Bird diversity declined sharply in low shade cocoa. Cocoa with >30% canopy cover from diverse trees retained bird diversity similar to nearby primary or mature secondary forest but held a different community of birds. Diversity of endemic species, frugivores, and insectivores (agriculture avoiders) declined, whereas diversity of habitat generalists, migrants, nectarivores, and granivores (agriculture associates) increased. As forest decreased on the landscape, the difference in bird community composition between forest and cocoa also decreased, indicating agriculture associates replaced agriculture avoiders in forest patches. Our results emphasize the need to conserve forested landscapes (land sparing) and invest in mixed-shade agroforestry (land sharing) because each strategy benefits a diverse and distinct biological community.

A biorefinery approach for pectin extraction and second-generation bioethanol production from cocoa pod husk

A biorefinery approach was applied for pectin extraction, xylooligosaccharides' (XOs) and bioethanol production from cocoa pod husk (CPH) using citric acid-assisted hydrothermal pretreatment. Under optimal conditions at 120° C, 10 min and 2% w.v^-1 of citric acid a high pectin recovery (19.5%) with high content of uronic acids (41.9%) was obtained. In addition, the liquid fraction presented a XOs concentration of 50.4 mg.g^-1 and 69.7 mg.g^-1 of fermentable sugars. Enzymatic hydrolysis of solid fraction showed glucan conversion of 60%. Finally, the hydrothermal and enzymatic hydrolysates of CPH were used in bioethanol production by Candida tropicalis and Saccharomyces cerevisiae, reaching 30.9 g and 45.2 g of bioethanol per kg of CPH, respectively. An environmentally friendly and rapid pretreatment method was development for pectin extraction, XOS and second-generation bioethanol production from CPH with great perspectives for the application of these biomolecules in food and bioenergy industry.

Influence of Consumption of Two Peruvian Cocoa Populations on Mucosal and Systemic Immune Response in an Allergic Asthma Rat Model

Different cocoa populations have demonstrated a protective role in a rat model of allergic asthma by attenuating the immunoglobulin (Ig) E synthesis and partially protecting against anaphylactic response. The aim of this study was to ascertain the effect of diets containing two native Peruvian cocoa populations (“Amazonas Peru” or APC, and “Criollo de Montaña” or CMC) and an ordinary cocoa (OC) on the bronchial compartment and the systemic and mucosal immune system in the same rat model of allergic asthma. Among other variables, cells and IgA content in the bronchoalveolar lavage fluid (BALF) and serum anti-allergen antibody response were analyzed. The three cocoa populations prevented the increase of the serum specific IgG1 (T helper 2 isotype). The three cocoa diets decreased asthma-induced granulocyte increase in the BALF, which was mainly due to the reduction in the proportion of eosinophils. Moreover, both the OC and CMC diets were able to prevent the leukocyte infiltration caused by asthma induction in both the trachea and nasal cavity and decreased the IgA in both fecal and BALF samples. Overall, these results highlight the potential of different cocoa populations in the prevention of allergic asthma.

Acute effects of cocoa flavanols on visual working memory: maintenance and updating

BACKGROUND

Consumption of cocoa flavanols may have acute physiological effects on the brain due to their ability to activate nitric oxide synthesis. Nitric oxide mediates vasodilation, which increases cerebral blood flow, and can also act as a neurotransmitter.

OBJECTIVES

This study aimed to examine whether cocoa flavanols have an acute influence on visual working memory (WM).

METHODS

Two separate randomised, double-blind, placebo-controlled, counterbalanced crossover experiments were conducted on normal healthy young adult volunteers (N_Exp1 = 48 and N_Exp2 = 32, gender-balanced). In these experiments, 415 mg of cocoa flavanols were administered to test their acute effects on visual working memory. In the first experiment, memory recall precision was measured in a task that required only passive maintenance of grating orientations in WM. In the second experiment, recall was measured after active updating (mental rotation) of WM contents. Habitual daily flavanols intake, body mass index, and gender were also considered in the analysis.

RESULTS

The results suggested that neither passive maintenance in visual WM nor active updating of WM were acutely enhanced by consumption of cocoa flavanols. Exploratory analyses with covariates (body mass index and daily flavanols intake), and the between-subjects factor of gender also showed no evidence for effects of cocoa flavanols, neither in terms of reaction time, nor accuracy.

CONCLUSIONS

Overall, cocoa flavanols did not improve visual working memory recall performance during maintenance, nor did it improve recall accuracy after memory updating.

Volatile Organic Compounds Produced by Cacao Endophytic Bacteria and Their Inhibitory Activity on Moniliophthora roreri

Several studies have reported that bacteria produce anti-fungal volatiles. We identified the organic volatile compounds produced by six cacao endophytic bacteria (CEB) strains (Bacillus amyloliquefaciens CFFSUR-B35, Bacillus megaterium CFFSUR-B32, Bacillus muralis CFFSUR-B39, Bacillus pumilus CFFSUR-B34, Bacillus subtilis CFFSUR-B31, and Novosphingobium lindaniclasticum CFFSUR-B36). We evaluated their inhibitory effect on mycelium growth and spore germination of the phytopathogenic fungus Moniliophtora roreri. The volatiles produced by these six CEB, were collected and identified by SPME and GC-MS. Moreover, the inhibitory effect of five synthetic volatile organic compounds, individually and in mixtures (dimethyl disulfide, 2-5 dimethyl pyrazine, α-pinene, 2-heptanone and 2-ethyl hexanol) on M. roreri mycelium growth and spore germination was evaluated. All strains examined produced volatiles in different amounts; 13 to 10 compounds were identified, including sulfide, alcohol benzene derivate, pyrazine, ketone, nitrogen and terpene compounds. The B. subtilis CFFSUR-B31 strain produced the largest number of volatiles, while B. pumilus CFFSUR-B34 produced the fewest and the lowest amounts. The volatile organic compounds produced by B. pumilus CFFSUR-B34, B. muralis CFFSUR-B39 and N. lindaniclasticum CFFSUR-B36 inhibited M. roreri mycelium growth by more than 35%, sporulation by more than 81% and spore germination by more than 74%. However, when synthetic compounds were evaluated individually and in mixtures, 2-ethyl hexanol at 100,000 ppm (20 mg/filter paper disc) inhibited M. roreri mycelium growth by 100%, followed by organic volatile compound mixtures C (dimethyl disulfide, 2,5-dimethyl pyrazine, α-pinene, 2-ethyl-hexanol, 2-Heptanone) and D (only the top four) at 100,000 ppm (4 and 5 mg/filter paper disc) which inhibited spore germination by 97 and 89%, respectively.

Effectiveness of Cashew Nut Shell Liquid (CNSL) with Bait Formulation Against Iridomyrmex cordatus as a Vector of Cocoa Pod Rot Disease Caused by Phytophthora palmivora

&lt;b&gt;Background and Objective:&lt;/b&gt; Cashew Nut Shell Liquid (CNSL) is a biopesticide that is environment-friendly in controlling ants &lt;i&gt;Iridomyrmex cordatus&lt;/i&gt; is a vector pot rot disease caused by &lt;i&gt;Phytophthora palmivora&lt;/i&gt;. The research aimed to obtain the best concentration of cashew nut shell liquid formulated as smart food bait to tackle the ant population of &lt;i&gt;Iridomyrmex cordatus&lt;/i&gt; due mainly to a vector of &lt;i&gt;Phytophthora &lt;/i&gt;pod rot. &lt;b&gt;Materials and Methods:&lt;/b&gt; The research was carried out in cocoa areas in South Sulawesi with a randomized block design consisting of six treatments. Feeding trials consisted of food bait formulation that was added with cashew husk, respectively 1, 10, 20% and 17.5 g carbaryl (recommended dose) and control (without cashew husk or carbaryl). Each trial was replicated five times and set near to petiole and ant tunnel nest. The research focused on the number of ant colonies established in the trees until food bait was given. &lt;b&gt;Results:&lt;/b&gt; The trial with CNSL concentration had a positive effect on the ant population the higher concentration given, the lower the ant population was obtained. Meanwhile, the population of &lt;i&gt;I. cordatus&lt;/i&gt; had a positive contribution to the increase of disease incidence of &lt;i&gt;Phytophthora&lt;/i&gt; pod rot disease&lt;i&gt;.&lt;/i&gt; Feeding trials with 1 and 5% CNSL concentrations were less effective to limit ant population and disease incidence according to the efficacy test. In contrast, the trials of 10 and 20% were able to control population density and disease incidence due to over 51.39% efficacy test. &lt;b&gt;Conclusion:&lt;/b&gt; There was a positive trend of CNSL concentration to reduce the ant population of &lt;i&gt;I. cordatus&lt;/i&gt;. There was the greatest association between the increase of ant population density and the increase in disease incidence of &lt;i&gt;Phytophthora &lt;/i&gt;pod rot.

Added-value biomolecules' production from cocoa pod husks: A review

Cocoa beans are produced through on-farm processing where residual biomass is discarded, including cocoa pod husks (CPH), cocoa bean shells and cocoa sweatings. CPH represents about 80% of these residues that are generated during the initial cocoa bean processing steps and their disposal occupies large areas, causing social and environmental concerns. In the last decades, the lignocellulosic composition of CPH has attracted the attention of the scientific and productive sector. Recently, some studies have reported the use of CPH in the production of medium to high value-added molecules, with potential applications in food and feed, agriculture, bioenergy, and other segments. This review presents biotechnological approaches and processes for the exploitation of CPH, including pre-treatment methods for the production of different biomolecules. Great perspectives and innovations were found concerning CPH exploitation and valorisation, but still more efforts are needed to valorise this potential feedstock and give support to producers in-development countries.

Theobroma cacao: Somatic Embryogenesis

A two-step process combining direct and indirect somatic embryogenesis, on solid and liquid medium, respectively is described for Theobroma cacao L. Staminodes and petals from unopened bud flowers are used to induce primary direct embryos. Then, these primary embryos are cut to produce embryogenic calli which will develop secondary embryos. This step of indirect SE allows us to produce large quantities of embryos and to do mass propagation using liquid culture medium. Despite a very strong clone dependency and high batch-to-batch variability, about 80% of T. cacao cultivars respond to somatic embryogenesis and can be propagated by this method.

Microencapsulation of Phenolic Extracts from Cocoa Shells to Enrich Chocolate Bars

Cocoa bean shells were subjected to green extraction technologies, based on the absence of toxic organic solvents, to recover polyphenols; the extract was then encapsulated using a spray dryer and maltodextrin as coating agent. The best conditions observed in the spray drying tests (core-to-coating ratio 1:5; inlet temperature 150 °C; flow rate 6 ml min^-1) were applied to produce the microcapsules used to enrich the same cocoa mass as the shells and processed for the preparation of the chocolate bars. Sensory analysis showed no significant differences between enriched chocolate bar and the unenriched reference one, except for the appearance. Both samples were then subjected to accelerated storage tests, at the end of which the polyphenols in the control chocolate bar (0.85 g 100 g^-1) were reduced by about 50% (0.42 g 100 g^-1), while in the enriched chocolate (1.17 g 100 g^-1) by only 22% (0.97 g 100 g^-1). The proposed process significantly enriched the chocolate bars with phenolic antioxidants recovered from cocoa waste without increasing the sensations of bitterness and astringency.

Synbiotic combination of prebiotic, cacao pod husk pectin and probiotic, Lactobacillus plantarum, improve the immunocompetence and growth of Litopenaeus vannamei

To reach the sustainable development goals on waste recycling, cacao pod husk (CPH), produced as an agricultural waste byproduct during the cacao bean processing was applied to manufacture CPH pectin for developing the potential for diverse application in aquaculture, minimizing CPH impact to the environment and bringing benefits to the agriculture and aquaculture industries. In this study, CPH pectin (5 g/kg diet) and Lactobacillus plantarum (LP; 10¹⁰ cfu/kg diet) were separately introduced to the diets of Litopenaeus vannamei for a 56-day feeding trial, and two synbiotic combinations of CPH pectin and LP (CPH pectin at 5 g/kg diet + LP at 10⁷ cfu/kg diet or at 10¹⁰ cfu/kg diet) were also conducted. After the 56-day feeding trial, significantly elevated percent weight gain, percent length gains and feeding efficiency in L. vannamei were only observed in synbiotic combination of CPH pectin at 5 g/kg diet and LP at 10⁷ cfu/kg diet treatment, and the remainder of the treatments remained consistently similar to the control. Significantly increases in total haemocyte count, granular cells, phenoloxidase activity, and respiratory bursts were observed in L. vannamei fed with synbiotics at 7-28 days of feeding, accompanied by significant promotion of phagocytic activity and clearance efficiency in response to V. alginolyticus challenge during 56 days of feeding trial. Furthermore, at the end of the 56 days of feeding trial, shrimp receiving CPH pectin and/or LP treatments showed a significantly higher survival ratio against V. alginolyticus infection and hypothermal stress. It was therefore concluded that CPH pectin or LP was confirmed as an immunostimulant for L. vannamei to trigger immunocompetence through oral administration without negative effects within 56 days of feeding trial, and the synbiotic combination of CPH pectin and LP exhibited complementary and synergistic effects on growth performance and immunocompetence in L. vannamei.

α-Amylase inhibition, cytotoxicity and influence of the in vitro gastrointestinal digestion on the bioaccessibility of phenolic compounds in the peel and seed of Theobroma grandiflorum

The aim of this work was to evaluate the bioaccessibility, cytotoxicity, antioxidant and antidiabetic potential of peel and seeds of cupuassu (Theobroma grandiflorum). Thus, the extracts of cupuassu were evaluated for inhibition of α-amylase, cytotoxicity, and bioaccessibility after gastrointestinal digestion and probiotic fermentation (Lactobacillus delbrueckii, Lactobacillus jhonsoni, Lactobacillus rhamus and Bifidobacterium longum). Digestion increased concentrations of phenolics, showing bioaccessibility of up to 274.13% (total phenolics) and 1105.15% (ORAC). β-carotene, quinic, tartaric, malic, citric, epicatechin, ethyl gallate, epigallocatechin gallate, gallic acid, pyrocatechol, vanillin, ramnetine were the main compounds while the epicatechin, ethyl gallate, gallic acid and pyrocatechol were the major effective phenolic compounds. The extracts did not show toxic effects and the cupuassu seeds showed 97% inhibition of α-amylase and 47.91% bioaccessibility of pyrocatechol. This study suggests that cupuassu extracts are sources of natural antioxidants with promising antidiabetic potential, and probiotics are able to increase phenolic compounds, responsible for health benefits.

Ceratocystis cacaofunesta differentially modulates the proteome in xylem-enriched tissue of cocoa genotypes with contrasting resistance to Ceratocystis wilt

Decreased accumulation of polyphenol oxidase, H₂O₂ accumulation, effective regulation of programmed cell death, and a protein predicted as allergenic can play key roles in cacao defense against Ceratocystis cacaofunesta. Ceratocystis wilt, caused by the fungus Ceratocystis cacaofunesta, has destroyed millions of Theobroma cacao trees in several countries of the Americas. Through proteomics, systems biology, and enzymatic analyses of infected stems, it was possible to infer mechanisms used by resistant (TSH1188) and susceptible (CCN51) cacao genotypes during infection. Protein extraction from xylem-enriched tissue of stems inoculated with the fungus and their controls 1 day after inoculation was carried out, followed by separation through two-dimensional gel electrophoresis and identification by mass spectrometry. Enzyme activity was determined at 1, 3, 7 and 15 days after inoculation. A total of 50 differentially accumulated distinct proteins were identified in the treatments of both genotypes and were classified into 10 different categories. An interaction network between homologous proteins from Arabidospsis thaliana was generated for each genotype, using the STRING database and Cytoscape software. Primary metabolism processes were apparently repressed in both genotypes. The resistance factors suggested for genotype TSH1188 were: H₂O₂ accumulation, effective regulation of programmed cell death, production of phytoalexins derived from tryptophan and furanocoumarins, and participation of a predicted allergenic protein with probable ribonuclease function inhibiting the germination and propagation of the fungus. In the susceptible genotype, it is possible that its recognition and signaling mechanism through proteins from the SEC14 family is easily overcome by the pathogen. Our results will help to better understand the interaction between cacao and one of its most aggressive pathogens, to create disease control strategies.

Impact of Water on Odor-Active Compounds in Fermented and Dried Cocoa Beans and Chocolates Made thereof

The impact of water on odor-active compounds in fermented and dried cocoa beans as well as in chocolate either produced by a novel processing (NPC) or a traditional processing (TPC) technology from the same batch of cocoa beans was investigated in this study. Quantitation of selected key odorants revealed significantly higher concentrations of Strecker aldehydes such as 3-(methylsulfanyl)propanal (66-fold) and phenylacetaldehyde (50-fold) after water treatment of the cocoa beans. The comparison of the two chocolates showed that higher amounts of the Strecker aldehydes 2-methylbutanal, 3-methylbutanal, and phenylacetaldehyde are released with water in the NPC (24-fold to 39-fold), compared to the TPC (7.3-fold-11-fold). In addition to Strecker aldehydes, the concentrations of many further characteristic key odorants of cocoa and chocolate increased after water treatment. Based on the results, a more intense retronasal odor perception of the analyzed compounds is expected due to their release during consumption in contact with saliva.

Evaluation of Cocoa Bean Shell Antimicrobial Activity: A Tentative Assay Using a Metabolomic Approach for Active Compound Identification

Cocoa bean shell is one of the main by-products of chocolate manufacturing and possesses several compounds with biofunctionalities. It can function as an antibacterial agent, and its action is mostly reported against Streptococcus mutans. However, only a few studies have investigated the cocoa bean shell compounds responsible for this activity. This study aimed to evaluate several extracts of cocoa bean shells from different geographical origins and cocoa varieties and estimate their antimicrobial properties against different fungal and bacterial strains by determining their minimal inhibitory concentration. The results demonstrated antimicrobial activity of cocoa bean shell against one of the tested strains, S. mutans. Cocoa bean shell extracts were further analysed via LC-HRMS for untargeted metabolomic analysis. LC-HRMS data were analysed (preprocessing and statistical analyses) using the Workflow4Metabolomics platform. The latter enabled us to identify possible compounds responsible for the detected antimicrobial activity by comparing the more and less active extracts. Active extracts were not the most abundant in polyphenols but contained higher concentrations of two metabolites. After tentative annotation of these metabolites, one of them was identified and confirmed to be 7-methylxanthine. When tested alone, 7-methylxanthine did not display antibacterial activity. However, a possible cocktail effect due to the synergistic activity of this molecule along with other compounds in the cocoa bean shell extracts cannot be neglected. In conclusion, cocoa bean shell could be a functional ingredient with benefits for human health as it exhibited antibacterial activity against S. mutans. However, the antimicrobial mechanisms still need to be confirmed.

Chocolate consumption and all-cause and cause-specific mortality in a US population: a post hoc analysis of the PLCO cancer screening trial

Few studies with mixed results have examined the association between chocolate consumption and mortality. We aimed to examine this association in a US population. A population-based cohort of 91891 participants aged 55 to 74 years was identified. Chocolate consumption was assessed via a food frequency questionnaire. Cox regression was used to estimate risk estimates. After an average follow-up of 13.5 years, 19586 all-cause deaths were documented. Compared with no regular chocolate consumption, the maximally adjusted hazard ratios of all-cause mortality were 0.89 [95% confidence interval (CI) 0.84-0.94], 0.84 (95% CI 0.79-0.90), 0.86 (95% CI 0.81-0.93), and 0.87 (95% CI 0.82-0.93) for >0-0.5 servings/week, >0.5-1 serving/week, >1-2 servings/week, and >2 servings/week, respectively (Ptrend = 0.009). A somewhat stronger inverse association was observed for mortality from cardiovascular disease and Alzheimer's disease. A nonlinear dose-response pattern was found for all-cause and cardiovascular mortality (all Pnonlinearity < 0.01), with the lowest risk observed at chocolate consumption of 0.7 servings/week and 0.6 servings/week, respectively. The favorable associations with all-cause and cardiovascular mortality were found to be more pronounced in never smokers than in current or former smokers (all Pinteraction < 0.05). In conclusion, chocolate consumption confers reduced risks of mortality from all causes, cardiovascular disease, and Alzheimer's disease in this US population.

High-Throughput Quantitation of Key Cocoa Tastants by Means of Ultra-High-Performance Liquid Chromatography Tandem Mass Spectrometry and Application to a Global Sample Set

Historically often described as the food of gods, cocoa-based products exhibit a pleasant aroma as well as a desirable astringent, bitter, and sour taste, which results in a high consumer preference. The key taste components of cocoa were identified and characterized by combining sensory analysis, fractionation, and structure elucidation. Cocoa astringency is driven by N-phenylpropenoyl-l-amino acids, polyphenol glycosides, and flavan-3-ols, while the latter compound class also contributes to bitterness. The key principle for cocoa bitterness was shown to be the combination of alkaloids and 2,5-diketopiperazines. To understand the influence of plant genetics, breeding, and processing on the sensory profile of cocoa products, high-throughput sensometabolite quantitation must be performed throughout all of these steps. In this work, we present a rapid, sensitive, and robust quantitation method on a single ultra-high-performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) platform, requiring minimal workup for any sample type from farm to fork. This method was applied to a global set of 75 cocoa bean samples from all over the world before and after using a uniform roasting protocol. Within this world map, geographical origin did not predetermine cocoa taste profiles, whereas simulated processing by roasting was confirmed to be crucial in profile development. This method will open avenues for further studies to ultimately enable chocolate producers to control and optimize the taste properties of products as well as to monitor raw material selection and processing.