Protective Effect of Cocoa Bean Shell against Intestinal Damage: An Example of Byproduct Valorization

Abstract

Background: Cocoa bean shell (CBS), a main byproduct of cocoa processing, represents a source of components such as polyphenols and methylxanthines, which have been associated with a reduced risk of several diseases. Therefore, CBS has potential application as a food ingredient. Intestinal mucosa is exposed to immune and inflammatory responses triggered by dietary agents, such as oxysterols, which derive from cholesterol oxidation and are pro-oxidant compounds able to affect intestinal function. We aimed at investigating the capability of the Forastero cultivar CBS, added or not added to ice cream, to protect against the intestinal barrier damage induced by a dietary oxysterol mixture. Methods: Composition and antioxidant capacity of in vitro digested CBS and CBS-enriched ice cream were analyzed by high-performance liquid chromatography and 1,1-diphenyl-2-picryl-hydrazyl radical-scavenging assay, respectively. CaCo-2 cells differentiated into enterocyte-like monolayer were incubated with 60 µM oxysterol mixture in the presence of CBS formulations. Results: The oxysterol mixture induced tight junction impairment, interleukin-8 and monocyte chemoattractant protein-1 cell release, and oxidative stress-related nuclear factor erythroid 2 p45-related factor 2 response Nrf2. Both CBSs protected cells from these adverse effects, probably thanks to their high phenolic content. CBS-enriched ice cream showed the highest antioxidant capacity. Theobromine, which is in high concentrations of CBS, was also tested. Although theobromine exerted no effect on Nrf2 expression, its anti-inflammatory cooperating activity in CBS effect cannot be excluded. Conclusions: Our findings suggest that CBS-enriched ice cream may be effective in the prevention of gut integrity damage associated with oxidative/inflammatory reactions.

A cocoa (Theobroma cacao L.) extract impairs the growth, virulence properties, and inflammatory potential of Fusobacterium nucleatum and improves oral epithelial barrier function

“…extract dose-dependently reduced the secretion of both IL-6 and IL-8. Consistent with these results, previous studies have shown that cocoa causes a reduction in IL-8 levels in inflammatory models of colonic epithelial cells [47,48].…”

Characterization and Classification of Cocoa Bean Shells from Different Regions of Venezuela Using HPLC-PDA-MS/MS and Spectrophotometric Techniques Coupled to Chemometric Analysis

“…Protocatechuic acid is a hydroxybenzoic acid derivate, widely distributed in nature, reported for cocoa beans and related products in several studies [22,23]. Recently, this compound was also described in cocoa bean husks from Peru [30], Colombia [12], Honduras [38], and Ecuador [11,13]. [19] and Cádiz-Gurrea et al [30].…”

“…Despite the content in proteins, dietary fibers, minerals, and vitamins with nutritional value, CBS also constitutes a potential source of other bioactive compounds, such as polyphenols and methylxanthines [8]. Indeed, several studies have proposed CBS as a low-cost ingredient to develop functional foods, such as bakery [9,10] and dairy products [11] or beverages [12,13]. Furthermore, CBS maintains the aromatic profile characteristic of cocoa that contributes to the pleasant flavor of the final products [14].…”

Benefits of Polyphenols and Methylxanthines from Cocoa Beans on Dietary Metabolic Disorders

“…Oxysterol is derived from dietary cholesterol which causes dysfunction and epithelium permeability damages on intestinal mucosa by inducing inflammation and ROS overproduction. Cocoa bean shell (CBS) (used alone or within an ice cream) was shown to upregulate nuclear factor erythroid 2 p45-related factor 2 (Nrf2) expression [ 70 ]. Nrf2 is a crucial transcription factor protecting cell response against redox stressors and being modulated by oxysterol [ 71 ].…”

“…Nrf2 is a crucial transcription factor protecting cell response against redox stressors and being modulated by oxysterol [ 71 ]. Release of interleukin-8 (IL-8) and monocyte chemoattractant protein-1 (MCP-1) induced by oxysterol mixture have been reduced by both CBS and CBS ice cream, confirming the anti-inflammatory potential of cocoa [ 70 ]. Moreover, CBS and CBS ice cream have prevented the decrease of tight junction (TJ) protein levels (Claudin 1, occludin, and JAM-A), which are involved in mucosa permeability.…”