Effect of processing on the anti-inflammatory efficacy of cocoa in a high fat diet-induced mouse model of obesity
Obesity causes inflammation which may lead to development of co-morbidities like cardiovascular diseases. Cocoa is a popular food ingredient that has been shown to mitigate obesity and inflammation in preclinical models. Cocoa typically undergoes fermentation and roasting prior to consumption, which...
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| Published in: | The Journal of nutritional biochemistry Vol. 109; p. 109117 |
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| Main Authors: | , , , , , , , , |
| Format: | Journal Article |
| Language: | English |
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01-11-2022
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| Abstract | Obesity causes inflammation which may lead to development of co-morbidities like cardiovascular diseases. Cocoa is a popular food ingredient that has been shown to mitigate obesity and inflammation in preclinical models. Cocoa typically undergoes fermentation and roasting prior to consumption, which can affect the polyphenol content in cocoa. The aim of this study was to compare the effect of fermentation and roasting protocols on the ability of cocoa to mitigate obesity, gut barrier dysfunction, and chronic inflammation in high fat (HF)-fed, obese C57BL/6J mice. We found that treatment of mice with 80 mg/g dietary cocoa powder for 8 weeks reduced rate of body weight gain in both male and female mice (46-57%), regardless of fermentation and roasting protocol. Colonic length was increased (11-24%) and gut permeability was reduced (48-79%) by cocoa supplementation. Analysis of the cecal microbiome showed that cocoa, regardless of fermentation and roasting protocol, reduced the ratio of Firmicutes to Bacteroidetes. Multivariate statistical analysis of markers of inflammation and body weight data showed sex differences in the effect of both the HF diet as well as cocoa supplementation. Based on this data there was strong protective efficacy from cocoa supplementation especially for the more processed cocoa samples. Overall, this study shows that anti-obesity and anti-inflammatory efficacy of cocoa is resilient to changes in polyphenol content and composition induced by fermentation or roasting. Further, this study shows that although cocoa has beneficial effects in both males and females, there are significant sex differences. |
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| AbstractList | Obesity causes inflammation which may lead to development of co-morbidities like cardiovascular diseases. Cocoa is a popular food ingredient that has been shown to mitigate obesity and inflammation in preclinical models. Cocoa typically undergoes fermentation and roasting prior to consumption, which can affect the polyphenol content in cocoa. The aim of this study was to compare the effect of fermentation and roasting protocols on the ability of cocoa to mitigate obesity, gut barrier dysfunction, and chronic inflammation in high fat (HF)-fed, obese C57BL/6J mice. We found that treatment of mice with 80 mg/g dietary cocoa powder for 8 weeks reduced rate of body weight gain in both male and female mice (46-57%), regardless of fermentation and roasting protocol. Colonic length was increased (11-24%) and gut permeability was reduced (48-79%) by cocoa supplementation. Analysis of the cecal microbiome showed that cocoa, regardless of fermentation and roasting protocol, reduced the ratio of Firmicutes to Bacteroidetes. Multivariate statistical analysis of markers of inflammation and body weight data showed sex differences in the effect of both the HF diet as well as cocoa supplementation. Based on this data there was strong protective efficacy from cocoa supplementation especially for the more processed cocoa samples. Overall, this study shows that anti-obesity and anti-inflammatory efficacy of cocoa is resilient to changes in polyphenol content and composition induced by fermentation or roasting. Further, this study shows that although cocoa has beneficial effects in both males and females, there are significant sex differences. |
| ArticleNumber | 109117 |
| Author | Cockburn, Darrell W Lambert, Joshua D Coleman, Kiana M Racine, Kathryn C Kovac, Jasna Indukuri, Vijaya V Weikart, Daphne K Hopfer, Helene Neilson, Andrew P |
| Author_xml | – sequence: 1 givenname: Daphne K surname: Weikart fullname: Weikart, Daphne K organization: Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania USA – sequence: 2 givenname: Vijaya V surname: Indukuri fullname: Indukuri, Vijaya V organization: Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania USA – sequence: 3 givenname: Kathryn C surname: Racine fullname: Racine, Kathryn C organization: Department of Food, Bioprocessing, and Nutrition Sciences, The North Carolina State University, Kannapolis, North Carolina USA; The Plants for Human Health Institute, The North Carolina State University, Kannapolis, North Carolina USA – sequence: 4 givenname: Kiana M surname: Coleman fullname: Coleman, Kiana M organization: Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania USA – sequence: 5 givenname: Jasna surname: Kovac fullname: Kovac, Jasna organization: Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania USA – sequence: 6 givenname: Darrell W surname: Cockburn fullname: Cockburn, Darrell W organization: Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania USA – sequence: 7 givenname: Helene surname: Hopfer fullname: Hopfer, Helene organization: Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania USA – sequence: 8 givenname: Andrew P surname: Neilson fullname: Neilson, Andrew P organization: Department of Food, Bioprocessing, and Nutrition Sciences, The North Carolina State University, Kannapolis, North Carolina USA; The Plants for Human Health Institute, The North Carolina State University, Kannapolis, North Carolina USA – sequence: 9 givenname: Joshua D surname: Lambert fullname: Lambert, Joshua D email: jdl134@psu.edu organization: Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania USA; The Center for Molecular Toxicology and Carcinogenesis, The Pennsylvania State University, University Park, Pennsylvania USA. Electronic address: jdl134@psu.edu |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/35934271$$D View this record in MEDLINE/PubMed |
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| Keywords | fermentation inflammation Cocoa obesity sex differences roasting |
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| SubjectTerms | Animals Anti-Inflammatory Agents - pharmacology Anti-Inflammatory Agents - therapeutic use Body Weight Cacao Chocolate Diet, High-Fat - adverse effects Disease Models, Animal Food Ingredients Inflammation Male Mice Mice, Inbred C57BL Mice, Obese Obesity Polyphenols - pharmacology |
| Title | Effect of processing on the anti-inflammatory efficacy of cocoa in a high fat diet-induced mouse model of obesity |
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