Origin and varietal based proteomic and peptidomic fingerprinting of Theobroma cacao in non-fermented and fermented cocoa beans

Food Research International
Neha KumariMatthias S Ullrich

Abstract

It is well known that the development of chocolate flavor is initiated during cocoa bean fermentation. Storage proteins undergo the most intensive breakdown yielding peptides and free amino acids, which both serve as flavor precursors. A comprehensive analysis of cocoa proteins and oligopeptides of non-fermented and fermented beans from various geographic origins allows the assessment of systematic differences with respect to their origin as well as fermentation status. Protein quantities as well as their profiles derived from two-dimensional gel electrophoresis, showed striking differences for non-fermented beans depending on their geographical origin. From fermented beans, oligopeptides were relatively quantified by utilizing UHPLC-ESI-Q-q-TOF and annotated based on their characteristic fragmentation pattern in the positive-ion mode. With >800 unique oligopeptides, excluding di- and tri-peptides, across 25 different samples, we are herein reporting on the largest collection of cocoa oligopeptides ever observed and identified. The detected diversity of peptides could not be correlated to the geographical origin but rather to the degree of fermentation. Our findings suggest that the variability in peptide patterns depends on th...Continue Reading

Citations

Mar 22, 2019·Critical Reviews in Food Science and Nutrition·Margareth Santander MuñozSebastian Escobar Parra
May 19, 2020·FEMS Microbiology Reviews·Luc De Vuyst, Frédéric Leroy
Jan 10, 2021·Journal of the Science of Food and Agriculture·Carlos Eduardo Hernandez, Leonardo Granados
Dec 17, 2020·Comprehensive Reviews in Food Science and Food Safety·Maribel Alexandra Quelal-VásconezJosé Manuel Barat
Mar 3, 2021·Food Research International·Santhust KumarMarc-Thorsten Hütt
Mar 3, 2021·Food Research International·Giovanni RenzoneSimona Arena
May 29, 2021·Critical Reviews in Food Science and Nutrition·Noor Ariefandie FebriantoFan Zhu

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