Further Study on the Immunogenicity of Farm‐Processed Cocoa

摘要

SUMMARYBeans and pulp from cocoa were subjected to laboratory fermentation reproducing farm‐processing conditions. A parallel was noted between the gradual decrease of the sugars content and the progressive disappearance of immunological activity when unfermented, in. completely‐fermented, and fully‐fermented bean extracts were compared. The saccharidic nature of the antigens was evidenced through staining with Schiff's reagent on gel electrophoretogram, paper chromatography, and acid hydrolysates.One of the two antigens, Fraction A, is present in unfermented bean extracts; both antigens yield glucose only when they are subjected to an acid hydrolysis.Dialysis showed that the only antigen (Fraction E) found in incompletely fermented bean extracts is a molecule smaller than that of the Fraction B found in unfermented extracts. Beans adequate for the chocolate industry did not show an immunogenic component. A rapid and simple ring test is proposed for determining the degree of fermentation (quality of the farm product) of cocoa