Cocoa shell ingredients improve their lipid-lowering properties under simulated digestion: In vitro and HepG2 cells study

Cocoa (Theobroma cacao) shell, the main by-product of cocoa industry, is associated with the regulation of several biomarkers of metabolic syndrome. However, there is little information about the digestion effect on the physiological properties of cocoa shell. The aim of this study was to assess the...

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Autores: Braojos, Cheyenne, Rebollo-Hernanz, Miguel, Cañas, Silvia, Aguilera-Gutiérrez, Yolanda, Gil-Ramírez, Alicia, Benitez, Vanesa, Martín-Cabrejas, María A.
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2024
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/372716
Acceso en línea:http://hdl.handle.net/10261/372716
Access Level:acceso abierto
Palabra clave:Cocoa shell flour
Cocoa shell extract
In vitro digestion
Hypolipidemic properties
HepG2 cells
Intracellular lipid accumulation
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spelling Cocoa shell ingredients improve their lipid-lowering properties under simulated digestion: In vitro and HepG2 cells studyBraojos, CheyenneRebollo-Hernanz, MiguelCañas, SilviaAguilera-Gutiérrez, YolandaGil-Ramírez, AliciaBenitez, VanesaMartín-Cabrejas, María A.Cocoa shell flourCocoa shell extractIn vitro digestionHypolipidemic propertiesHepG2 cellsIntracellular lipid accumulationCocoa (Theobroma cacao) shell, the main by-product of cocoa industry, is associated with the regulation of several biomarkers of metabolic syndrome. However, there is little information about the digestion effect on the physiological properties of cocoa shell. The aim of this study was to assess the impact of a standardized in vitro digestion protocol on the hypolipidemic capacity of two cocoa shell ingredients, a flour (CSF) and an aqueous extract (CSE), through the evaluation of their in vitro hypolipidemic properties and lipid-lowering effects in HepG2 cells. CSF and CSE digested fractions increased their capacity to bind primary bile acids (16–88 %) and inhibit lipase activity (41–100 %), while their ability to bind secondary bile acids (33–42 %) was maintained. Likewise, the digested fractions of cocoa shell ingredients reduced the solubility of the cholesterol micelles (35–97 %) and inhibited the hydroxymethylglutaryl-Co-enzyme A reductase (HMGCR) activity (18–100 %). The hypolipidemic properties of non-digested fractions further enhanced the CSF potential to decrease lipid absorption. Cocoa shell ingredients demonstrated lipid-lowering properties after simulated digestion by effectively reducing the accumulation of intracellular lipids (78–122 %), triacylglycerides (60–90 %), and cholesterol (100 %) induced by palmitic acid in hepatic cells. These results were confirmed by their ability to stimulate lipolysis, reducing the increase in lipase activity (28–78 %) and increasing glycerol release (27–80 %) with respect to palmitic acid treated cells, and inhibiting HMGCR activity. Phenolic compounds and dietary fiber are significantly associated to the observed hypolipidemic effects of cocoa shell ingredients. These findings demonstrated the potential efficacy of CSF and CSE in reducing lipid absorption and reversing its hepatic accumulation. Hence, these cocoa shell ingredients might prevent diseases related to lipid accumulation by improving overall health status.This research was funded by the COCARDIOLAC (RTI 2018-097504-B-I00) project from the Spanish Ministry of Science and Innovation and the Excellence Line for University Teaching Staff within the Multiannual Agreement between the Community of Madrid and the UAM (2019–2023). M. Rebollo-Hernanz received a grant for the requalification of the Spanish University system (CA1/RSUE/2021-00656).Peer reviewedElsevierAgencia Estatal de Investigación (España)Ministerio de Ciencia, Innovación y Universidades (España)Comunidad de MadridUniversidad Autónoma de MadridConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202420242024info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/372716reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-097504-B-I00The underlying dataset has been published as supplementary material of the article in the publisher platform at DOI 10.1016/j.foodres.2024.115037https://doi.org/10.1016/j.foodres.2024.115037Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3727162026-05-22T06:33:51Z
dc.title.none.fl_str_mv Cocoa shell ingredients improve their lipid-lowering properties under simulated digestion: In vitro and HepG2 cells study
title Cocoa shell ingredients improve their lipid-lowering properties under simulated digestion: In vitro and HepG2 cells study
spellingShingle Cocoa shell ingredients improve their lipid-lowering properties under simulated digestion: In vitro and HepG2 cells study
Braojos, Cheyenne
Cocoa shell flour
Cocoa shell extract
In vitro digestion
Hypolipidemic properties
HepG2 cells
Intracellular lipid accumulation
title_short Cocoa shell ingredients improve their lipid-lowering properties under simulated digestion: In vitro and HepG2 cells study
title_full Cocoa shell ingredients improve their lipid-lowering properties under simulated digestion: In vitro and HepG2 cells study
title_fullStr Cocoa shell ingredients improve their lipid-lowering properties under simulated digestion: In vitro and HepG2 cells study
title_full_unstemmed Cocoa shell ingredients improve their lipid-lowering properties under simulated digestion: In vitro and HepG2 cells study
title_sort Cocoa shell ingredients improve their lipid-lowering properties under simulated digestion: In vitro and HepG2 cells study
dc.creator.none.fl_str_mv Braojos, Cheyenne
Rebollo-Hernanz, Miguel
Cañas, Silvia
Aguilera-Gutiérrez, Yolanda
Gil-Ramírez, Alicia
Benitez, Vanesa
Martín-Cabrejas, María A.
author Braojos, Cheyenne
author_facet Braojos, Cheyenne
Rebollo-Hernanz, Miguel
Cañas, Silvia
Aguilera-Gutiérrez, Yolanda
Gil-Ramírez, Alicia
Benitez, Vanesa
Martín-Cabrejas, María A.
author_role author
author2 Rebollo-Hernanz, Miguel
Cañas, Silvia
Aguilera-Gutiérrez, Yolanda
Gil-Ramírez, Alicia
Benitez, Vanesa
Martín-Cabrejas, María A.
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Agencia Estatal de Investigación (España)
Ministerio de Ciencia, Innovación y Universidades (España)
Comunidad de Madrid
Universidad Autónoma de Madrid
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Cocoa shell flour
Cocoa shell extract
In vitro digestion
Hypolipidemic properties
HepG2 cells
Intracellular lipid accumulation
topic Cocoa shell flour
Cocoa shell extract
In vitro digestion
Hypolipidemic properties
HepG2 cells
Intracellular lipid accumulation
description Cocoa (Theobroma cacao) shell, the main by-product of cocoa industry, is associated with the regulation of several biomarkers of metabolic syndrome. However, there is little information about the digestion effect on the physiological properties of cocoa shell. The aim of this study was to assess the impact of a standardized in vitro digestion protocol on the hypolipidemic capacity of two cocoa shell ingredients, a flour (CSF) and an aqueous extract (CSE), through the evaluation of their in vitro hypolipidemic properties and lipid-lowering effects in HepG2 cells. CSF and CSE digested fractions increased their capacity to bind primary bile acids (16–88 %) and inhibit lipase activity (41–100 %), while their ability to bind secondary bile acids (33–42 %) was maintained. Likewise, the digested fractions of cocoa shell ingredients reduced the solubility of the cholesterol micelles (35–97 %) and inhibited the hydroxymethylglutaryl-Co-enzyme A reductase (HMGCR) activity (18–100 %). The hypolipidemic properties of non-digested fractions further enhanced the CSF potential to decrease lipid absorption. Cocoa shell ingredients demonstrated lipid-lowering properties after simulated digestion by effectively reducing the accumulation of intracellular lipids (78–122 %), triacylglycerides (60–90 %), and cholesterol (100 %) induced by palmitic acid in hepatic cells. These results were confirmed by their ability to stimulate lipolysis, reducing the increase in lipase activity (28–78 %) and increasing glycerol release (27–80 %) with respect to palmitic acid treated cells, and inhibiting HMGCR activity. Phenolic compounds and dietary fiber are significantly associated to the observed hypolipidemic effects of cocoa shell ingredients. These findings demonstrated the potential efficacy of CSF and CSE in reducing lipid absorption and reversing its hepatic accumulation. Hence, these cocoa shell ingredients might prevent diseases related to lipid accumulation by improving overall health status.
publishDate 2024
dc.date.none.fl_str_mv 2024
2024
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/372716
url http://hdl.handle.net/10261/372716
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-097504-B-I00
The underlying dataset has been published as supplementary material of the article in the publisher platform at DOI 10.1016/j.foodres.2024.115037
https://doi.org/10.1016/j.foodres.2024.115037
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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