Effect of drying method on the production of in vitro short-chain fatty acids and histone deacetylase mediation of cocoa pod husk

J Food Sci. 2022 Oct;87(10):4476-4490. doi: 10.1111/1750-3841.16309. Epub 2022 Sep 14.

Abstract

We evaluated the effect of cocoa pod husk (CPH) processing (microwave [MW], forced-air drying [FAD], and FAD plus extrusion [FAD-E]), and in vitro gastrointestinal digestion on the in vitro human colonic fermentation metabolism, in vitro bioactivity on human HT-29 colon cancer cell, and the in silico mechanism of selected compounds. CPH as a substrate for human colonic microbiota significantly decrease local pH (MW -0.7, FAD -0.2, and FAD-E -0.3, 24 h) and modifies their metabolic activity (short-chain fatty acids [SCFAs] production). FAD-E generated the highest butyric (7.6 mM/L, 4 h) and FAD the highest acetic and propionic acid levels (71.4 and 36.7 mM/L, 24 h). The in vitro colonic fermented FAD-E sample (FE/FAD-E) caused HT-29 colorectal cancer cells death by inducing damage on membrane integrity and inhibiting (up to 92%) histone-deacetylase (HDAC) activity. In silico results showed that chlorogenic acid, (-)-epicatechin, and (+)-catechin, followed by butyric and propionic acids, are highly involved in the HDAC6 inhibitory activity. The results highlight the potential human health postbiotic benefits of CPH consumption, mediated by colonic microbiota-derived metabolites. PRACTICAL APPLICATION: The enormous amount of CPH (10 tons/1 ton of dry beans) generated by the cocoa industry can be used as a removable source of bioactive compounds with physicochemical functionality and health bioactivity. However, their potential applications and health benefits are insufficiently explored. CPH represents a serious disposal problem; practical and innovative ideas to use this highly available and affordable material are urgent. Research exploring their potential applications can increase the sustainability of the cocoa agro-industry. This paper highlights the value addition that can be achieved with this valuable industrial co-product, generating new functional products and ingredients.

Keywords: cocoa pod husk; histone deacetylase; human colon cancer cells; in vitro colonic fermentation; in vitro gastrointestinal digestion; postbiotic.

MeSH terms

  • Cacao* / chemistry
  • Catechin* / metabolism
  • Chlorogenic Acid
  • Fatty Acids, Volatile / metabolism
  • Fermentation
  • Flavin-Adenine Dinucleotide / metabolism
  • Histone Deacetylases / metabolism
  • Histones / metabolism
  • Humans
  • Propionates / metabolism

Substances

  • Catechin
  • Propionates
  • Histone Deacetylases
  • Chlorogenic Acid
  • Flavin-Adenine Dinucleotide
  • Histones
  • Fatty Acids, Volatile