The effect of cocoa procyanidins on the transcription and secretion of interleukin 1 beta in peripheral blood mononuclear cells

Recent data has demonstrated that cacao liquor polyphenols (procyanidins) h ave antioxidant activity, inhibit mRNA expression of interleukin-2 and are potent inhibitors of acute inflammation. Given the widespread ingestion of cocoa in many cultures, we investigated whether cocoa, in its isolated proc yanidin fractions (monomer through decamer), would modulate synthesis of th e pro-inflammatory cytokine, interleukin-1 beta. Both resting and phytohema gglutinin (PHA)-stimulated peripheral blood mononuclear cells (PBMC) were i nvestigated at the levels of transcription and protein Secretion. Individua l cocoa fractions were shown to augment constitutive IL-1 beta gene express ion, although values varied between subjects. Interestingly, the smaller fr actions of,cocoa (monomer-tetramer) consistently reduced IL-1 beta expressi on of PHA-stimulated cells by 1-15%, while the larger oligomers (pentamer-d ecamer) increased expression by 4-52%. These data,observed at the transcrip tion level, were reflected in protein levels in PHA-induced PBMC. The prese nce or absence of PHA did not alter the effects of the cocoa procyanidins w ith the exception of the pentamer. This study offers additional data for th e consideration of the health-benefits of dietary polyphenols from a wide v ariety of foods, including those benefits associated specifically with coco a and chocolate consumption.