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可可的成分在模拟消化下改善其降脂特性:体外和HepG2细胞研究研究
Cheyenne Braojos1, Miguel Rebollo-Hernanz1, Silvia Cañas1
1Department of Agricultural Chemistry and Food Science, Universidad Autónoma de Madrid, 28049 Madrid, Spain; Institute of Food Science Research, CIAL (UAM-CSIC), 28049 Madrid, Spain.
Food research international (Ottawa, Ont.)
|November 30, 2024
概括
可可贝的成分,可可贝粉 (CSF) 和可可贝提取物 (CSE),在消化后显示出增强的低脂性质. 这些消化的可可副产品有效地减少了脂质的吸收和积累在肝细胞,提供潜在的健康益处.
科学领域:
- 营养科学 营养科学
- 生物化学 生物化学
- 食品科学 食品科学 食品科学
背景情况:
- 可可贝 (Theobroma cacao) 是可可加工的丰富副产品.
- 可可与代谢综合征生物标志物调节有关.
- 关于消化如何影响可可的生理性质的数据有限.
研究的目的:
- 评估体外消化对可可贝粉 (CSF) 和可可贝提取物 (CSE) 的影响.
- 评估HepG2细胞中消化的可可贝成分的低脂能力和降脂效应.
主要方法:
- 在CSF和CSE应用的标准化体外消化协议.
- 评估了胆汁酸结合,脂酶抑制和胆固醇微粒溶解度.
- 对HepG2细胞的评估影响,包括脂质积累,三甘油,胆固醇和甘油释放.
- 测量了基甲基谷氨基-协酶A减少酶 (HMGCR) 的活性.
主要成果:
- 消化后的CSF和CSE分量显示胆酸结合和脂酶抑制的增加.
- 消化后的分量降低了胆固醇小细胞的溶解度,并抑制了HMGCR活性.
- 可可的成分显著降低了肝细胞中的脂质积累,三糖化物和胆固醇.
- 消化的分量刺激了脂解和糖释放.
结论:
- 试验室消化增强了可可贝成分 (CSF和CSE) 的低脂性质.
- 消化的可可成分有效降低脂质吸收和肝脏脂质积累.
- 化合物和食纤维有助于观察到的低脂性效应.
- CSF和CSE显示出预防脂质相关疾病和改善健康的潜力.
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