期刊
FOOD CHEMISTRY
卷 343, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.128397
关键词
Bioaccessibility; Polyamines; Amino acids; Tyramine; Tryptophan; GABA; Chocolate
资金
- Fundacao de Amparo a Pesquisa do Estado de Minas Gerais - FAPEMIG (Belo Horizonte, MG, Brazil)
- Coordenacao de Pessoal de Nivel Superior - CAPES
- Conselho Nacional de Desenvolvimento Cientifico e Tecnologico - CNPq (Brasilia, DF, Brazil)
The study found that chocolate is a rich source of bioactive amines and amino acids, with high bioaccessibility after in vitro digestion. Chocolate protein is particularly good for certain amino acids, but lacks in others.
Chocolate is an important source of free bioactive amines and amino acids which play important roles in human health. Considering the limited information on the bioaccessibility of these compounds from chocolate, the objective of this study was to characterize their profiles and bioaccessibility in 70% cocoa dark chocolate through in vitro simulation of oral, gastric and intestinal digestions. Seven amines were detected; polyamines were predominant before in vitro digestion, whereas tyramine, cadaverine and spermidine after digestion. All amines showed high bioaccessibility with slight influence of digestive enzymes. Amines increased after gastrointestinal digestion: tyramine (13-fold), tryptamine (9-fold), others (2.4-4.2-fold) and histamine appeared. All amino acids, GABA and ammonia were detected in chocolate, and their contents increased after in vitro digestion due to digestive enzymes (4.6, 2.8 and 2.1, respectively). Dark chocolate protein is a good source of tryptophan, phenylalanine + tyrosine, isoleucine, histidine, but limiting for lysine, leucine, and threonine.
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