Potency of Protein Cocoa Beans as Food Bioactive Precursor to Prevent Hypertension

Abstract

Cocoa beans are superior plantation commodity in Indonesia. The fermentation practice on cocoa beans process has a very important role not only to produce quality seeds but also bioactive peptides. Proteolysis that occurs during cocoa fermentation can produce peptide fragments that have health benefits, such as antihypertension. Hypertension is a major risk factor for cardiovascular diseases and has an important impact on public health. Scientific research gathered strong evidence about the role of cocoa beans peptide involved in biochemical pathways in the control of blood pressure that is endothelin converting enzyme systems. This paper describes the current literature that explain potency of protein cocoa beans in action on angiotensin converting enzyme inhibition, that might antihypertensive effects of biologically active peptides from cocoa beans.

Dynamics of potential antihypertensive and antidiabetogenic activities during artisanal fermentation of three varieties of Mexican cocoa beans (Theobroma cacao L.)

“…After polyphenols, proteins undergo the most intensive changes during the fermentation of cocoa beans (Haliza et al ., 2019). This hydrolysis has been mainly attributed to proteolytic endogenous enzymes within the cotyledon, such as endopeptidases and carboxypeptidases, which are activated during the changes in temperature and pH caused by microbial fermentation by‐products ( e.g .…”

“…In this regard, it has been widely reported that peptide sequences with branched and hydrophobic amino acid residues in the C‐terminal such as isoleucine, alanine, methionine, valine, phenylalanine, tyrosine and tryptophan are highly related to ACE inhibition. Meanwhile, other studies have suggested that peptide sequences with valine, leucine, glycine and isoleucine in the N‐terminal may also enhance ACE inhibition (Haliza et al ., 2019; Álvarez‐Olguín et al ., 2023). Henceforth, in the present study ACE inhibition activity may be related to peptides with these amino acids in their sequences.…”

Isolation and Identification of Lactic Acid Bacteria and Acetic Acid Bacteria Playing a Lead Role in the Fermentation of Cocoa in Fako Division of Cameroon

“…Two major events occur during fermentation: Firstly, microbial action on the mucilaginous pulp produces alcohols and acids as well as heat. Secondly, micro-organisms produce metabolites that diffuse into cotyledons and trigger complex biochemical reactions [5,2,6].…”