School of Exercise and Nutritional Sciences, San Diego State University, San Diego, CA 92182-7251, USA.
Nutr Res. 2013 May;33(5):414-21. doi: 10.1016/j.nutres.2013.03.004. Epub 2013 Apr 13.
Dark chocolate contains high levels of antioxidants which are linked to a reduced risk of cardiovascular disease. Chocolate blooming occurs after exposure to high temperatures. Although bloomed chocolate is safe for human consumption, it is not known whether or not the biological function of bloomed chocolate is affected. We hypothesized that bloomed chocolate would reduce the antioxidant potential and lipid-lowering properties of chocolate through altered expression of related genes. Thirty Sprague-Dawley rats were divided into 3 groups and fed either the control (CON), regular dark chocolate (RDC), or bloomed dark chocolate (BDC) diet. After 3 weeks, serum lipid levels and antioxidant capacity were measured. Hepatic expression of key genes was determined by real time polymerase chain reaction (PCR). Sensory characteristics of bloomed versus regular chocolate were assessed in 28 semi-trained panelists. Rats fed RDC exhibited greater serum antioxidant capacities compared to the CON (P < .05). Antioxidant levels of BDC were not different from RDC or CON. Both RDC and BDC lowered TG compared to CON (P < .05). The rats fed RDC had higher high-density lipoprotein levels compared to the CON (P < .05). In rats given RDC, fatty acid synthase gene expression was down-regulated and low-density lipoprotein receptor transcription was up-regulated (P < .05). Sensory panelists preferred the appearance and surface smoothness of the regular chocolate compared to bloomed chocolate (P < .001). Although blooming blunted the robust antioxidant response produced by regular dark chocolate, these results suggest that bloomed dark chocolate yields similarly beneficial effects on most blood lipid parameters or biomarkers. However, regular dark chocolate may be more beneficial for the improvement of antioxidant status and modulation of gene expression involved in lipid metabolism and promoted greater sensory ratings.
黑巧克力含有高水平的抗氧化剂，与降低心血管疾病风险有关。巧克力开花是在暴露于高温后发生的。虽然开花巧克力对人类食用是安全的，但尚不清楚开花巧克力的生物学功能是否受到影响。我们假设开花巧克力会通过改变相关基因的表达来降低巧克力的抗氧化潜力和降低血脂的特性。30 只 Sprague-Dawley 大鼠分为 3 组，分别喂食对照（CON）、常规黑巧克力（RDC）或开花黑巧克力（BDC）饮食。3 周后，测量血清脂质水平和抗氧化能力。通过实时聚合酶链反应（PCR）测定肝内关键基因的表达。在 28 名半训练有素的小组人员中评估开花巧克力与常规巧克力的感官特征。与 CON 相比，喂食 RDC 的大鼠表现出更高的血清抗氧化能力（P <.05）。BDC 的抗氧化水平与 RDC 或 CON 没有差异。RDC 和 BDC 均降低了 TG 与 CON 相比（P <.05）。与 CON 相比，给予 RDC 的大鼠具有更高的高密度脂蛋白水平（P <.05）。在给予 RDC 的大鼠中，脂肪酸合酶基因表达下调，低密度脂蛋白受体转录上调（P <.05）。感官小组成员更喜欢常规巧克力的外观和表面光滑度，而不是开花巧克力（P <.001）。尽管开花削弱了常规黑巧克力产生的强大抗氧化反应，但这些结果表明，开花黑巧克力对大多数血脂参数或生物标志物产生类似的有益影响。然而，常规黑巧克力可能更有益于改善抗氧化状态和调节参与脂质代谢的基因表达，并促进更大的感官评价。
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