Hypolipidemic properties of cocoa and coffee by-products after simulated gastrointestinal digestion: a comparative approach

New sustainable ingredients with beneficial properties for health are a main goal for the food industry. In this regard, the cocoa shell (CS) and the coffee pulp (CP), by-products from the coffee and cocoa industry produced worldwide in large amounts, are suitable candidates. We previously stated th...

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Detalhes bibliográficos
Autores: Braojos, Cheyenne, Rebollo Hernanz, Miguel, Cañas Rodríguez, Silvia, Aguilera Gutiérrez, Yolanda, Arribas Rodríguez, Silvia Magdalena, Martín Cabrejas, M. Ángeles, Benítez García, Vanesa
Formato: artículo
Fecha de publicación:2021
País:España
Recursos:Universidad Autónoma de Madrid
Repositorio:Biblos-e Archivo. Repositorio Institucional de la UAM
Idioma:inglés
OAI Identifier:oai:repositorio.uam.es:10486/716410
Acesso em linha:http://hdl.handle.net/10486/716410
https://dx.doi.org/10.3390/ecb2021-10288
Access Level:acceso abierto
Palavra-chave:Cocoa shell
coffee pulp
gastrointestinal digestion
hypolipidemic properties
hypocholesterolemic
novel ingredients
Ciencia y Tecnología de Alimentos
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spelling Hypolipidemic properties of cocoa and coffee by-products after simulated gastrointestinal digestion: a comparative approachBraojos, CheyenneRebollo Hernanz, MiguelCañas Rodríguez, SilviaAguilera Gutiérrez, YolandaArribas Rodríguez, Silvia MagdalenaMartín Cabrejas, M. ÁngelesBenítez García, VanesaCocoa shellcoffee pulpgastrointestinal digestionhypolipidemic propertieshypocholesterolemicnovel ingredientsCiencia y Tecnología de AlimentosNew sustainable ingredients with beneficial properties for health are a main goal for the food industry. In this regard, the cocoa shell (CS) and the coffee pulp (CP), by-products from the coffee and cocoa industry produced worldwide in large amounts, are suitable candidates. We previously stated that these by-products are sources of phytochemicals and dietary fiber with potential hypolipidemic properties. This study aimed to assess the hypolipidemic properties of CS and CP after simulated gastrointestinal digestion. The capacities of the residual fraction of each digestion phase to bind bile salts and cholesterol and inhibit the lipase activity were measured to establish the in vitro hypolipidemic properties of both by-products. Furthermore, the digested fractions’ effect on lipid accumulation was evaluated in the HepG2 cell line. From results, the CS showed a higher ability to bind cholesterol (4–24%) and bile salts (2–3%) in gastric and colonic phases. Meanwhile, during the gastrointestinal phase, CP showed a greater capacity to bind cholesterol (1–13%) and bile salts (2%). The capacity to inhibit lipase activity was more accentuated in the CS in gastrointestinal digestion (16%) whereas during gastric digestion in the CP (11%). Likewise, the digested fractions of both by-products (100 µg/mL) significantly alleviated the accumulation of fat (17–20%) in the HepG2 cell model after the stimulation of cells with palmitic acid. This comparative approach suggests that both by-products exhibit similar hypolipidemic properties after in vitro digestion. This research supports the revalorization of cocoa and coffee by-products as food ingredients and nutraceuticals with potential health benefits in preventing chronic metabolic diseases. due to their remarkable hypolipidemic propertiesThis research was funded by the COCARDIOLAC project from the Spanish Ministry of Science and Innovation (RTI 2018-097504-B-I00). C. B. received funding from the Youth Guarantee Grant of the Community of Madrid for her predoctoral fellowship (PEJD-2019-PRE/BIO-16499). M.R.H. received funding from the FPU program of the Ministry of Universities for his predoctoral fellowship (FPU15/04238). Aid is funded through the Excellence Line for University Teaching Staff within the Multiannual Agreement between the Community of Madrid and the UAM (2019–2023)MDPIDepartamento de FisiologíaDepartamento de Química Agrícola y BromatologíaFacultad de CienciasFacultad de Medicina20212021-06-01research articlehttp://purl.org/coar/resource_type/c_2df8fbb1VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10486/716410https://dx.doi.org/10.3390/ecb2021-10288reponame:Biblos-e Archivo. Repositorio Institucional de la UAMinstname:Universidad Autónoma de MadridInglésengopen accesshttp://purl.org/coar/access_right/c_abf2Attribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:repositorio.uam.es:10486/7164102026-06-23T12:46:27Z
dc.title.none.fl_str_mv Hypolipidemic properties of cocoa and coffee by-products after simulated gastrointestinal digestion: a comparative approach
title Hypolipidemic properties of cocoa and coffee by-products after simulated gastrointestinal digestion: a comparative approach
spellingShingle Hypolipidemic properties of cocoa and coffee by-products after simulated gastrointestinal digestion: a comparative approach
Braojos, Cheyenne
Cocoa shell
coffee pulp
gastrointestinal digestion
hypolipidemic properties
hypocholesterolemic
novel ingredients
Ciencia y Tecnología de Alimentos
title_short Hypolipidemic properties of cocoa and coffee by-products after simulated gastrointestinal digestion: a comparative approach
title_full Hypolipidemic properties of cocoa and coffee by-products after simulated gastrointestinal digestion: a comparative approach
title_fullStr Hypolipidemic properties of cocoa and coffee by-products after simulated gastrointestinal digestion: a comparative approach
title_full_unstemmed Hypolipidemic properties of cocoa and coffee by-products after simulated gastrointestinal digestion: a comparative approach
title_sort Hypolipidemic properties of cocoa and coffee by-products after simulated gastrointestinal digestion: a comparative approach
dc.creator.none.fl_str_mv Braojos, Cheyenne
Rebollo Hernanz, Miguel
Cañas Rodríguez, Silvia
Aguilera Gutiérrez, Yolanda
Arribas Rodríguez, Silvia Magdalena
Martín Cabrejas, M. Ángeles
Benítez García, Vanesa
author Braojos, Cheyenne
author_facet Braojos, Cheyenne
Rebollo Hernanz, Miguel
Cañas Rodríguez, Silvia
Aguilera Gutiérrez, Yolanda
Arribas Rodríguez, Silvia Magdalena
Martín Cabrejas, M. Ángeles
Benítez García, Vanesa
author_role author
author2 Rebollo Hernanz, Miguel
Cañas Rodríguez, Silvia
Aguilera Gutiérrez, Yolanda
Arribas Rodríguez, Silvia Magdalena
Martín Cabrejas, M. Ángeles
Benítez García, Vanesa
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Departamento de Fisiología
Departamento de Química Agrícola y Bromatología
Facultad de Ciencias
Facultad de Medicina
dc.subject.none.fl_str_mv Cocoa shell
coffee pulp
gastrointestinal digestion
hypolipidemic properties
hypocholesterolemic
novel ingredients
Ciencia y Tecnología de Alimentos
topic Cocoa shell
coffee pulp
gastrointestinal digestion
hypolipidemic properties
hypocholesterolemic
novel ingredients
Ciencia y Tecnología de Alimentos
description New sustainable ingredients with beneficial properties for health are a main goal for the food industry. In this regard, the cocoa shell (CS) and the coffee pulp (CP), by-products from the coffee and cocoa industry produced worldwide in large amounts, are suitable candidates. We previously stated that these by-products are sources of phytochemicals and dietary fiber with potential hypolipidemic properties. This study aimed to assess the hypolipidemic properties of CS and CP after simulated gastrointestinal digestion. The capacities of the residual fraction of each digestion phase to bind bile salts and cholesterol and inhibit the lipase activity were measured to establish the in vitro hypolipidemic properties of both by-products. Furthermore, the digested fractions’ effect on lipid accumulation was evaluated in the HepG2 cell line. From results, the CS showed a higher ability to bind cholesterol (4–24%) and bile salts (2–3%) in gastric and colonic phases. Meanwhile, during the gastrointestinal phase, CP showed a greater capacity to bind cholesterol (1–13%) and bile salts (2%). The capacity to inhibit lipase activity was more accentuated in the CS in gastrointestinal digestion (16%) whereas during gastric digestion in the CP (11%). Likewise, the digested fractions of both by-products (100 µg/mL) significantly alleviated the accumulation of fat (17–20%) in the HepG2 cell model after the stimulation of cells with palmitic acid. This comparative approach suggests that both by-products exhibit similar hypolipidemic properties after in vitro digestion. This research supports the revalorization of cocoa and coffee by-products as food ingredients and nutraceuticals with potential health benefits in preventing chronic metabolic diseases. due to their remarkable hypolipidemic properties
publishDate 2021
dc.date.none.fl_str_mv 2021
2021-06-01
dc.type.none.fl_str_mv research article
http://purl.org/coar/resource_type/c_2df8fbb1
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10486/716410
https://dx.doi.org/10.3390/ecb2021-10288
url http://hdl.handle.net/10486/716410
https://dx.doi.org/10.3390/ecb2021-10288
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Biblos-e Archivo. Repositorio Institucional de la UAM
instname:Universidad Autónoma de Madrid
instname_str Universidad Autónoma de Madrid
reponame_str Biblos-e Archivo. Repositorio Institucional de la UAM
collection Biblos-e Archivo. Repositorio Institucional de la UAM
repository.name.fl_str_mv
repository.mail.fl_str_mv
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