Abstract
Different cocoa populations have demonstrated a protective role in a rat model of allergic asthma by attenuating the immunoglobulin (Ig) E synthesis and partially protecting against anaphylactic response. The aim of this study was to ascertain the effect of diets containing two native Peruvian cocoa populations (“Amazonas Peru” or APC, and “Criollo de Montaña” or CMC) and an ordinary cocoa (OC) on the bronchial compartment and the systemic and mucosal immune system in the same rat model of allergic asthma. Among other variables, cells and IgA content in the bronchoalveolar lavage fluid (BALF) and serum anti-allergen antibody response were analyzed. The three cocoa populations prevented the increase of the serum specific IgG1 (T helper 2 isotype). The three cocoa diets decreased asthma-induced granulocyte increase in the BALF, which was mainly due to the reduction in the proportion of eosinophils. Moreover, both the OC and CMC diets were able to prevent the leukocyte infiltration caused by asthma induction in both the trachea and nasal cavity and decreased the IgA in both fecal and BALF samples. Overall, these results highlight the potential of different cocoa populations in the prevention of allergic asthma.
Highlights
Cocoa, derived from the beans of the Theobroma cacao L. tree, has been consumed by indigenous civilizations in Mesoamerica since 460 B.C. [1,2]
Despite the domestication of the cocoa tree in the Mexican region and its extensive uses, it is native to the Amazon basin, likely in the north-eastern area of Peru [4] and southeast Ecuador, where cocoa use was evidenced by three kinds of archaeological studies, i.e., cocoa starch grains, absorbed theobromine residues and ancient DNA, dating from approximately 5300 years ago recovered from Santa Ana-La Florida [5]
We have recently demonstrated that a native Peruvian cocoa population (CMC) exerted a protective effect on a rat model of allergic asthma due to an attenuating effect on IgE synthesis and the release of mast cell protease and a partial protection against anaphylactic response [11]
Summary
Cocoa, derived from the beans of the Theobroma cacao L. tree, has been consumed by indigenous civilizations in Mesoamerica since 460 B.C. [1,2]. Cocoa, derived from the beans of the Theobroma cacao L. tree, has been consumed by indigenous civilizations in Mesoamerica since 460 B.C. Despite the domestication of the cocoa tree in the Mexican region and its extensive uses, it is native to the Amazon basin, likely in the north-eastern area of Peru [4] and southeast Ecuador, where cocoa use was evidenced by three kinds of archaeological studies, i.e., cocoa starch grains, absorbed theobromine residues and ancient DNA, dating from approximately 5300 years ago recovered from Santa Ana-La Florida [5]. Separated cultivars adapted to the local conditions and human selection and distribution of cocoa beans over the years have driven the development of multiple geographic and genetic populations of Theobroma cacao L. Knowing the cocoa distribution can be helpful in securing a valuable resource using strategies such as an in situ germplasm bank (in farm), ex situ collections or in the course of creating so-called protected areas
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