Summa Carmelina, McCourt Josephine, Cämmerer Bettina, Fiala Annette, Probst Martina, Kun Szillard, Anklam Elke, Wagner Karl-Heinz
European Commission, Directorate General Joint Research Centre, Institute for Health and Consumer Protection, Ispra (Varese), Italy.
Mol Nutr Food Res. 2008 Mar;52(3):342-51. doi: 10.1002/mnfr.200700403.
Raw, pre-roasted and roasted Cocoa samples were separated into four different molecular weight fractions (> 30, 30-10, 10-5 and < 5 kDa) with ultrafiltration and tested for their antibacterial, mutagenic, as well as their radical-scavenging effects. Radical-scavenging effects were tested with electro paramagnetic resonance spectroscopy, anti-mutagenicity in the Salmonella microsome assay (with and without metabolic activation), and antibacterial effects by incubating the fractions with several strains of Bifidobacteria, Enterobacter and Escherichia, and observing their growth. The radical-scavenging activity and reducing substance concentrations increased, particularly in the 5-10-kDa roasted fraction. Chromaticity testing elucidated that the 10-5-kDa fraction was one of the darkest fractions. The Salmonella microsome assay showed neither mutagenic nor anti-mutagenic effects in any of the samples at any of the different concentrations applied when using TA98, TA100 and TA102. All fractions reduced the growth of pathogenic bacteria, in particular at the highest concentration of 100 microg/mL; however, the same trends were also observed for Bifidobacteria.
将未加工的、预烘焙的和烘焙后的可可样品通过超滤分离成四个不同分子量级分（> 30 kDa、30 - 10 kDa、10 - 5 kDa和< 5 kDa），并对其抗菌、诱变以及自由基清除作用进行测试。自由基清除作用通过电子顺磁共振光谱法进行测试，抗诱变性在沙门氏菌微粒体试验中进行（有或无代谢活化），抗菌作用则通过将级分与几种双歧杆菌、肠杆菌和大肠杆菌菌株一起培养并观察其生长情况来测试。自由基清除活性和还原物质浓度有所增加，尤其是在5 - 10 kDa的烘焙级分中。色度测试表明，10 - 5 kDa级分是颜色最深的级分之一。在使用TA98、TA100和TA102的任何不同浓度下，沙门氏菌微粒体试验在任何样品中均未显示出诱变或抗诱变作用。所有级分均能抑制病原菌的生长，尤其是在最高浓度100 μg/mL时；然而，双歧杆菌也呈现出相同的趋势。
