Laboratório de Nutrição Experimental, Faculdade de Nutrição, Universidade Federal de Alfenas, Alfenas, MG 37130-000, Brazil.
LBqA and CEDAFAR, Faculdade de Farmácia, Universidade Federal de Minas Gerais, Av. Presidente Antônio Carlos 6627, Belo Horizonte, MG 31270-901, Brazil.
Food Chem. 2021 May 1;343:128397. doi: 10.1016/j.foodchem.2020.128397. Epub 2020 Oct 16.
Chocolate is an important source of free bioactive amines and amino acids which play important roles in human health. Considering the limited information on the bioaccessibility of these compounds from chocolate, the objective of this study was to characterize their profiles and bioaccessibility in 70% cocoa dark chocolate through in vitro simulation of oral, gastric and intestinal digestions. Seven amines were detected; polyamines were predominant before in vitro digestion, whereas tyramine, cadaverine and spermidine after digestion. All amines showed high bioaccessibility with slight influence of digestive enzymes. Amines increased after gastrointestinal digestion: tyramine (13-fold), tryptamine (9-fold), others (2.4-4.2-fold) and histamine appeared. All amino acids, GABA and ammonia were detected in chocolate, and their contents increased after in vitro digestion due to digestive enzymes (4.6, 2.8 and 2.1, respectively). Dark chocolate protein is a good source of tryptophan, phenylalanine + tyrosine, isoleucine, histidine, but limiting for lysine, leucine, and threonine.
巧克力是游离生物活性胺和氨基酸的重要来源，这些物质在人类健康中起着重要作用。考虑到巧克力中这些化合物生物利用度的信息有限，本研究的目的是通过模拟口腔、胃和肠道消化，来描述 70%可可黑巧克力中这些化合物的图谱和生物利用度。检测到 7 种胺；多胺在体外消化前占主导地位，而酪胺、尸胺和亚精胺则在消化后占主导地位。所有胺类都具有很高的生物利用度，消化酶的影响很小。胺类在胃肠道消化后增加：酪胺（13 倍）、色胺（9 倍）、其他胺（2.4-4.2 倍）和组胺出现。巧克力中检测到所有氨基酸、GABA 和氨，由于消化酶的作用，体外消化后其含量增加（分别为 4.6、2.8 和 2.1）。黑巧克力蛋白是色氨酸、苯丙氨酸+酪氨酸、异亮氨酸、组氨酸的良好来源，但赖氨酸、亮氨酸和苏氨酸含量有限。
