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Duangjai A, Saokaew S, Goh BH, Phisalprapa P. Shifting of Physicochemical and Biological Characteristics of Coffee Roasting Under Ultrasound-Assisted Extraction. Front Nutr 2021; 8:724591. [PMID: 34490333 PMCID: PMC8417692 DOI: 10.3389/fnut.2021.724591] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2021] [Accepted: 07/26/2021] [Indexed: 12/04/2022] Open
Abstract
Ultrasound-assisted extraction (UAE) is an effective tool for the extraction of natural antioxidants. Thus, differentially roasted Arabica-coffee beans known as light (LC), medium (MC), and dark coffee (DC) were prepared and extracted under the influence of UAE. Following that, they were examined specifically on theirs physicochemical and biological characteristics: nutritional values, pH, °Brix, antioxidant activities, polyphenol content, caffeine, and chlorogenic-acid levels. Various parameters, such as extraction temperatures (20, 40, and 80°C) and extraction time periods (5, 10, and 20 min), were examined. DC extract was less acidic than those on MC and LC extracts. LC showed higher moisture content than the MC and DC (1.56, 1.3, and 0.92%, respectively). MC displayed the highest polyphenol content and potent antioxidant activity. Caffeine and chlorogenic acid contents trend to decrease during roasting. The maximum caffeine level was found in MC at 80°C for 5 min (27.65 mg/g extract). The highest chlorogenic acid content was in LC at 80°C for 10 min (16.67 mg/g extract). The caffeine and chlorogenic acid contents were related to the polyphenol content and depended on the roasting and extraction conditions. These results suggest that the UAE at various temperature and extraction time period may alter the physicochemical and biological characteristics of different coffee roasts.
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Affiliation(s)
- Acharaporn Duangjai
- Unit of Excellence in Research and Product Development of Coffee, Division of Physiology, School of Medical Sciences, University of Phayao, Phayao, Thailand
| | - Surasak Saokaew
- Unit of Excellence in Research and Product Development of Coffee, Division of Physiology, School of Medical Sciences, University of Phayao, Phayao, Thailand.,School of Pharmaceutical Sciences, Center of Health Outcomes Research and Therapeutic Safety (Cohorts), University of Phayao, Phayao, Thailand.,Unit of Excellence on Clinical Outcomes Research and IntegratioN (UNICORN), School of Pharmaceutical Sciences, University of Phayao, Phayao, Thailand.,Unit of Excellence on Herbal Medicine, School of Pharmaceutical Sciences, University of Phayao, Phayao, Thailand.,Division of Pharmacy Practice, Department of Pharmaceutical Care, School of Pharmaceutical Sciences, University of Phayao, Phayao, Thailand
| | - Bey-Hing Goh
- Biofunctional Molecule Exploratory Research Group (BMEX), School of Pharmacy, Monash University Malaysia, Subang Jaya, Malaysia.,College of Pharmaceutical Sciences, Zhejiang University, Hangzhou, China
| | - Pochamana Phisalprapa
- Division of Ambulatory Medicine, Department of Medicine, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok, Thailand
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52
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Bosso H, Barbalho SM, de Alvares Goulart R, Otoboni AMMB. Green coffee: economic relevance and a systematic review of the effects on human health. Crit Rev Food Sci Nutr 2021; 63:394-410. [PMID: 34236263 DOI: 10.1080/10408398.2021.1948817] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Coffee is probably the most popular beverage after water and is an important component in diet and health since its consumption is high worldwide. Globally, it is the most relevant food commodity being just behind crude oil. Besides its pleasant flavor, it is an antioxidant source due to polyphenols, which are protective compounds against several diseases. This study aimed to evaluate the economic relevance and perform a systematic review of green coffee's effects on human health. Databases such as MEDLINE-PubMed, EMBASE, COCHRANE, and GOOGLE SCHOLAR were searched, and PRISMA guidelines were followed. Green coffee is considered a novel food product because consumers usually consume only roasted coffee. It can be marketed as such or as an extract. Due to the content of bioactive compounds, which are partially lost during the roasting process, the extracts are usually marketed concerning the potential regarding health effects. Green coffee can be used as dietary supplements, cosmetics, and pharmaceuticals, as a source of antioxidants. It can benefit human health, such as improvement in blood pressure, plasma lipids, and body weight (thus contributing to the improvement of risk components of Metabolic Syndrome). Moreover, benefits for cognitive functions may also be included.
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Affiliation(s)
- Henrique Bosso
- Medical school of São José do Rio Preto (FAMERP), Sao Jose do Rio Preto, Brazil
| | - Sandra Maria Barbalho
- Postgraduate Program in Structural and Functional Interactions in Rehabilitation - UNIMAR, Marília, SP, Brazil.,Department of Biochemistry and Pharmacology, School of Medicine, University of Marília (UNIMAR), Marília, São Paulo, Brazil.,School of Food and Technology of Marilia (FATEC), Marilia, São Paulo, Brazil
| | - Ricardo de Alvares Goulart
- Postgraduate Program in Structural and Functional Interactions in Rehabilitation - UNIMAR, Marília, SP, Brazil
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53
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The glucuronide metabolites of kaempferol and quercetin, targeting to the AKT PH domain, activate AKT/GSK3β signaling pathway and improve glucose metabolism. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104501] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
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54
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Kong L, Xu M, Qiu Y, Liao M, Zhang Q, Yang L, Zheng G. Chlorogenic acid and caffeine combination attenuates adipogenesis by regulating fat metabolism and inhibiting adipocyte differentiation in 3T3-L1 cells. J Food Biochem 2021; 45:e13795. [PMID: 34036605 DOI: 10.1111/jfbc.13795] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2021] [Revised: 04/30/2021] [Accepted: 05/09/2021] [Indexed: 12/14/2022]
Abstract
Obesity is a complex disease spreading in the world. In our previous studies, chlorogenic acid (CGA) and caffeine had ever been reported to reduce the body weight gain and fat accumulation in mice. This study investigated the anti-obesity effect of CGA and caffeine on 3T3-L1 cells. According to triglyceride (TG) assay and Oil-Red O staining, 40 μg/ml CGA and 160 μg/ml caffeine reduced TG content. Moreover, CGA + caffeine inhibited the mRNA expression of major adipogenic markers, PPAR-γ2, and C/EBPα in the metaphase and anaphase stages of differentiation induction (Day 2 and 4). CGA + caffeine improved P-AMPK/AMPK accompanied by decreasing the expression of GPDH and FAS to depress the lipid synthesis, increasing the mRNA expression of ACO and CAT to promote fatty acid oxidation and up-regulated the expression of hydrolysis-related enzyme adipose TG lipase (ATGL) and P-HSL/HSL. Furthermore, CGA + caffeine improved the expression of Glut4 which promoted the glucose transport. Taken together, these data demonstrated CGA + caffeine inhibited 3T3-L1 cells differentiation in the middle and late stages and reduced the fat accumulation through AMPK pathway by regulating the fat metabolism-related enzyme in 3T3-L1 cells to attenuates adipogenesis. PRACTICAL APPLICATIONS: The aim of this study was to elucidate the potential role of chlorogenic acid and caffeine in the treatment of obesity.
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Affiliation(s)
- Li Kong
- Jiangxi Key Laboratory of Natural Product and Functional Food, School of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, P.R. China
| | - Meng Xu
- Jiangxi Key Laboratory of Natural Product and Functional Food, School of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, P.R. China
| | - Yangyang Qiu
- Jiangxi Key Laboratory of Natural Product and Functional Food, School of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, P.R. China
| | - Mingfu Liao
- Jiangxi Key Laboratory of Natural Product and Functional Food, School of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, P.R. China
| | - Qingfeng Zhang
- Jiangxi Key Laboratory of Natural Product and Functional Food, School of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, P.R. China
| | - Licong Yang
- Jiangxi Key Laboratory of Natural Product and Functional Food, School of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, P.R. China
| | - Guodong Zheng
- Jiangxi Key Laboratory of Natural Product and Functional Food, School of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, P.R. China
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Growth, survival, and metabolic activities of probiotics Lactobacillus rhamnosus GG and Saccharomyces cerevisiae var. boulardii CNCM-I745 in fermented coffee brews. Int J Food Microbiol 2021; 350:109229. [PMID: 34023682 DOI: 10.1016/j.ijfoodmicro.2021.109229] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2020] [Revised: 02/10/2021] [Accepted: 04/25/2021] [Indexed: 01/04/2023]
Abstract
Amidst rising demand for non-dairy probiotic foods, and growing interest in coffees with added functionalities, it would be opportune to ferment coffee brews with probiotics. However, challenges exist in maintaining probiotic viability in high-moisture food products. Here, we aimed to enhance the viability of the probiotic bacteria, Lactobacillus rhamnosus GG, in coffee brews by co-culturing with the probiotic yeast, Saccharomyces cerevisiae var. boulardii CNCM-I745. The yeast significantly enhanced the viability of L. rhamnosus GG, as bacterial populations beyond 7 Log CFU/mL were maintained throughout 14 weeks of storage at 4 and 25 °C. In contrast, the single culture of L. rhamnosus GG suffered viability losses below 6 Log CFU/mL within 10 weeks at 4 °C, and 3 weeks at 25 °C. Growth and survival of S. boulardii CNCM-I745 remained unaffected by the presence of L. rhamnosus GG. Volatile profiles of coffee brews were altered by probiotic metabolic activities, but co-culturing led to suppressed generation of diacetyl and ethanol compared to single cultures. Probiotic fermentation did not alter principal coffee bioactive compounds and antioxidant capacities; however, declines in peroxyl radical scavenging capacities were observed after ambient storage. Overall, we illustrate that yeasts are effective in enhancing probiotic bacterial viability in coffee brews, which may be useful in developing shelf stable probiotic food products.
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Mendes E, Duarte N. Mid-Infrared Spectroscopy as a Valuable Tool to Tackle Food Analysis: A Literature Review on Coffee, Dairies, Honey, Olive Oil and Wine. Foods 2021; 10:foods10020477. [PMID: 33671755 PMCID: PMC7926530 DOI: 10.3390/foods10020477] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2021] [Revised: 02/15/2021] [Accepted: 02/17/2021] [Indexed: 12/12/2022] Open
Abstract
Nowadays, food adulteration and authentication are topics of utmost importance for consumers, food producers, business operators and regulatory agencies. Therefore, there is an increasing search for rapid, robust and accurate analytical techniques to determine the authenticity and to detect adulteration and misrepresentation. Mid-infrared spectroscopy (MIR), often associated with chemometric techniques, offers a fast and accurate method to detect and predict food adulteration based on the fingerprint characteristics of the food matrix. In the first part of this review the basic concepts of infrared spectroscopy, sampling techniques, as well as an overview of chemometric tools are summarized. In the second part, recent applications of MIR spectroscopy to the analysis of foods such as coffee, dairy products, honey, olive oil and wine are discussed, covering a timespan from 2010 to mid-2020. The literature gathered in this article clearly reveals that the MIR spectroscopy associated with attenuated total reflection acquisition mode and different chemometric tools have been broadly applied to address quality, authenticity and adulteration issues. This technique has the advantages of being simple, fast and easy to use, non-destructive, environmentally friendly and, in the future, it can be applied in routine analyses and official food control.
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57
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Role of Coffee Caffeine and Chlorogenic Acids Adsorption to Polysaccharides with Impact on Brew Immunomodulation Effects. Foods 2021; 10:foods10020378. [PMID: 33572390 PMCID: PMC7916192 DOI: 10.3390/foods10020378] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 02/02/2021] [Accepted: 02/04/2021] [Indexed: 02/07/2023] Open
Abstract
Coffee brews have High Molecular Weight (HMW) compounds with described immunostimulatory activity, namely polysaccharides and melanoidins. Melanoidins are formed during roasting and are modified during brews technological processing. In addition, brews have Low Molecular Weight (LMW) compounds, namely free chlorogenic acids and caffeine, with well-known anti-inflammatory properties. However, this study shows that both espresso and instant coffee brews did not present immunostimulatory neither anti-inflammatory in vitro activities. It is possible that the simultaneous existence of compounds with antagonistic effects can mitigate their individual effects. To test this hypothesis, an ultrafiltration separation process was applied, studying the behavior of coffee brews’ HMW on retention of LMW compounds. Several ultrafiltration sequential cycles were required to separate retentates from LMW compounds, suggesting their retention. This effect was higher in instant coffee, attributed to its initial higher carbohydrate content when compared to espresso. Separation of HMW and LMW compounds boosted their immunostimulatory (6.2–7.8 µM nitrites) and anti-inflammatory (LPS induced nitrite production decrease by 36–31%) in vitro activities, respectively. As coffee anti-inflammatory compounds are expected to be first absorbed during digestion, a potential in vivo fractionation of LMW and HMW compounds can promote health relevant effects after coffee intake.
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Woźniak M, Krajewski R, Makuch S, Agrawal S. Phytochemicals in Gynecological Cancer Prevention. Int J Mol Sci 2021; 22:1219. [PMID: 33530651 PMCID: PMC7865323 DOI: 10.3390/ijms22031219] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Revised: 01/22/2021] [Accepted: 01/25/2021] [Indexed: 12/25/2022] Open
Abstract
Gynecological cancer confers an enormous burden among women worldwide. Accumulating evidence points to the role of phytochemicals in preventing cervical, endometrial, and ovarian cancer. Experimental studies emphasize the chemopreventive and therapeutic potential of plant-derived substances by inhibiting the early stages of carcinogenesis or improving the efficacy of traditional chemotherapeutic agents. Moreover, a number of epidemiological studies have investigated associations between a plant-based diet and cancer risk. This literature review summarizes the current knowledge on the phytochemicals with proven antitumor activity, emphasizing their effectiveness and mechanism of action in gynecological cancer.
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Affiliation(s)
- Marta Woźniak
- Department of Pathology, Wroclaw Medical University, 50-368 Wroclaw, Poland; (M.W.); (S.M.)
| | - Rafał Krajewski
- Department and Clinic of Internal Medicine, Occupational Diseases, Hypertension and Clinical Oncology, Wroclaw Medical University, 50-556 Wroclaw, Poland;
| | - Sebastian Makuch
- Department of Pathology, Wroclaw Medical University, 50-368 Wroclaw, Poland; (M.W.); (S.M.)
| | - Siddarth Agrawal
- Department of Pathology, Wroclaw Medical University, 50-368 Wroclaw, Poland; (M.W.); (S.M.)
- Department and Clinic of Internal Medicine, Occupational Diseases, Hypertension and Clinical Oncology, Wroclaw Medical University, 50-556 Wroclaw, Poland;
- Department of Cancer Prevention and Therapy, Wroclaw Medical University, 50-556 Wroclaw, Poland
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59
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Hu G, Peng X, Dong D, Nian Y, Gao Y, Wang X, Hong D, Qiu M. New ent-kaurane diterpenes from the roasted arabica coffee beans and molecular docking to α-glucosidase. Food Chem 2020; 345:128823. [PMID: 33341560 DOI: 10.1016/j.foodchem.2020.128823] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Revised: 12/02/2020] [Accepted: 12/02/2020] [Indexed: 11/20/2022]
Abstract
Ten new (1-10) and five known (11-15) ent-kaurane diterpene derivatives were identified from the roasted beans of coffea arabica. Their structures were established by extensive spectroscopic analysis including 1D, 2D NMR (HSQC, HMBC, COSY, and ROESY), HRESIMS, and X-ray diffraction analysis. Compounds 1-3 were three types of rearranged ent-kaurane diterpenes, and compounds 4 and 5 were diterpene esters with a rare 6-hydroxyhexanoyl at C-17. Compounds 6, 8, 14, and 15 showed moderate inhibitory effect on α-glucosidase with IC50 values of 149.92 ± 2.52, 23.23 ± 1.03, 54.58 ± 4.21, 54.16 ± 3.95 μM, respectively, compared to the positive control (60.71 ± 16.45 μM). The results of activity assay showed that diterpenes with the double bond between C-15 and C-16 exhibited stronger α-glucosidase inhibitory activity. Further molecular docking experiments were adopted to discuss the mechanism of activity.
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Affiliation(s)
- GuiLin Hu
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, Yunnan, People's Republic of China; University of Chinese Academy of Sciences, Beijing 100049, People's Republic of China
| | - XingRong Peng
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, Yunnan, People's Republic of China
| | - Ding Dong
- University of Chinese Academy of Sciences, Beijing 100049, People's Republic of China; Key Laboratory of Animal Models and Human Disease Mechanisms, and Ion Channel Research and Drug Development Center, Kunming Institute of Zoology, Chinese Academy of Sciences, Kunming 650223, People's Republic of China
| | - Yin Nian
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, Yunnan, People's Republic of China; University of Chinese Academy of Sciences, Beijing 100049, People's Republic of China
| | - Ya Gao
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, Yunnan, People's Republic of China; University of Chinese Academy of Sciences, Beijing 100049, People's Republic of China
| | - XiaoYuan Wang
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, Yunnan, People's Republic of China
| | - DeFu Hong
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, Yunnan, People's Republic of China; University of Chinese Academy of Sciences, Beijing 100049, People's Republic of China
| | - MingHua Qiu
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, Yunnan, People's Republic of China; University of Chinese Academy of Sciences, Beijing 100049, People's Republic of China.
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Abstract
Numerous studies have examined the association between maternal caffeine consumption and infant and childhood health outcomes and the results have been inconsistent. The study of maternal caffeine intake and infant and childhood health outcomes is prone to methodologic challenges. In this review, we examine the existing evidence juxtaposed with the epidemiologic design challenges that color the interpretation of the study results presented. In light of methodologic/interpretation challenges, it seems reasonable to infer that exposure to low levels of caffeine is probably not associated with substantial infant and childhood adversities. However, more research is needed using well designed studies that address methodologic challenges.
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Affiliation(s)
| | - Alan Leviton
- Boston Children's Hospital & Harvard Medical School, Brookline, MA, USA
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61
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Schmit SL, Nwogu O, Matejcic M, DeRenzis A, Lipworth L, Blot WJ, Raskin L. Coffee consumption and cancer risk in African Americans from the Southern Community Cohort Study. Sci Rep 2020; 10:17907. [PMID: 33087743 PMCID: PMC7578784 DOI: 10.1038/s41598-020-72993-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Accepted: 08/29/2020] [Indexed: 12/25/2022] Open
Abstract
Coffee consumption has been associated with the risk of cancer at several anatomical sites, but the findings, mostly from studies of non-Hispanic whites and Asians, are inconsistent. The association between coffee consumption and the incidence of cancer has not been thoroughly examined in African Americans. We conducted a nested case-control study including 1801 cancer cases and 3337 controls among African Americans from the Southern Community Cohort Study (SCCS) to examine the association between coffee drinking, as assessed by a semi-quantitative food frequency questionnaire, and the risk of four common cancers (lung, prostate, breast, colorectal). We used logistic regression adjusted for age, sex and cancer-specific risk factors. Overall, only ≤ 9.5% of African American cases and controls from the SCCS drank regular or decaffeinated coffee ≥ 2 times/day. After adjustment for major cancer-specific risk factors, coffee consumption was not statistically significantly associated with the risk of lung, breast, colorectal, or prostate cancers (OR range 0.78-1.10; P ≥ 0.27 for ≥ 2 versus < 1 times/day) or overall cancer risk (OR 0.93; 95% CI 0.75-1.16; P = 0.52 for ≥ 2 versus < 1 times/day). Coffee consumption was not associated with the risk of cancer among African Americans in our study.
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Affiliation(s)
- Stephanie L Schmit
- Department of Cancer Epidemiology, H. Lee Moffitt Cancer Center and Research Institute, Tampa, FL, USA. .,Department of Gastrointestinal Oncology, H. Lee Moffitt Cancer Center and Research Institute, Tampa, FL, USA.
| | - Onyekachi Nwogu
- Department of Cancer Epidemiology, H. Lee Moffitt Cancer Center and Research Institute, Tampa, FL, USA
| | - Marco Matejcic
- Department of Cancer Epidemiology, H. Lee Moffitt Cancer Center and Research Institute, Tampa, FL, USA
| | - Amanda DeRenzis
- Department of Cancer Epidemiology, H. Lee Moffitt Cancer Center and Research Institute, Tampa, FL, USA
| | - Loren Lipworth
- Division of Epidemiology, Department of Medicine, Vanderbilt University Medical Center, Nashville, TN, USA.,Vanderbilt Center for Translational and Clinical Cardiovascular Research, Vanderbilt University Medical Center, Nashville, TN, USA
| | - William J Blot
- Division of Epidemiology, Department of Medicine, Vanderbilt University Medical Center, Nashville, TN, USA.,The International Epidemiology Institute, Rockville, MD, USA
| | - Leon Raskin
- Division of Epidemiology, Department of Medicine, Vanderbilt University Medical Center, Nashville, TN, USA
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Gemechu FG. Embracing nutritional qualities, biological activities and technological properties of coffee byproducts in functional food formulation. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.08.005] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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63
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Alafeef AK, Ariffin F, Zulkurnain M. Organic Selenium as Antioxidant Additive in Mitigating Acrylamide in Coffee Beans Roasted via Conventional and Superheated Steam. Foods 2020; 9:E1197. [PMID: 32872507 PMCID: PMC7555674 DOI: 10.3390/foods9091197] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 08/22/2020] [Accepted: 08/24/2020] [Indexed: 12/18/2022] Open
Abstract
Selenium is an essential micronutrient with significant antioxidant activity promising in mitigating the formation of acrylamide during high-temperature roasting. In this study, green coffee beans pretreated with selenium (Se-coffee) were investigated on their selenium uptake, selenium retention in green and roasted beans, antioxidant activities, and formation of acrylamide during conventional and superheated steam roasting. Comparisons were made with positive (pretreated without selenium) and negative (untreated) controls. The acrylamide formation was significantly inhibited in Se-coffee (108.9-165.3 μg/kg) compared to the positive and negative controls by 73.9% and 52.8%, respectively. The reduction of acrylamide by superheated steam roasting only observed in the untreated coffee beans (negative control) by 32.4% parallel to the increase in its antioxidant activity. Selenium pretreatment significantly increased antioxidant activity of the roasted Se-coffee beans after roasting although soaking pretreatment significantly reduced antioxidant activity in the green beans. Acrylamide reduction in the roasted coffee beans strongly correlated with the change in antioxidant capacities after roasting (∆FRAP, 0.858; ∆DPPH, 0.836). The results indicate that the antioxidant properties of the organic selenium suppressed acrylamide formation during coffee roasting.
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Affiliation(s)
| | - Fazilah Ariffin
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia; (A.K.A.); (M.Z.)
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Sarriá B, Sierra-Cinos JL, García-Diz L, Martínez-López S, Mateos R, Bravo-Clemente L. Green/Roasted Coffee May Reduce Cardiovascular Risk in Hypercholesterolemic Subjects by Decreasing Body Weight, Abdominal Adiposity and Blood Pressure. Foods 2020; 9:E1191. [PMID: 32872136 PMCID: PMC7554874 DOI: 10.3390/foods9091191] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Revised: 08/23/2020] [Accepted: 08/26/2020] [Indexed: 01/01/2023] Open
Abstract
In previous studies, after regularly consuming a green/roasted coffee blend, body weight, body fat%, glucose, plasminogen activator inhibitor-1 (PAI-1), resistin, leptin, ghrelin, diastolic (DBP) and systolic blood pressure (SBP) significantly changed in healthy and hypercholesterolemic subjects. However, glucagon, total-cholesterol (T-C), triglycerides (TG), LDL-cholesterol (LDL-C) and Homeostasis Model Assessment index to estimate insulin resistance (HOMA-IR) only changed in the hypercholesterolemics. This work looks into the antiobesity effects of coffee blend and into the relationship of antiobesity with the aforementioned cardiometabolic modifications in hypercholesterolemics. (1) Methods: Tricipital and subscapular skinfolds, hip, thigh, arm and waist circumference (WC) were measured in normocholesterolemic and hypercholesterolemics. To understand the relationship between cardiometabolic and antiobesity results in hypercholesterolemics, factor analysis was carried out using baseline values of the variables that changed. (2) Results: WC, WC/hip and WC/height showed significant coffee×group interaction, and in hypercholesterolemics tended to decrease. After factor analysis, three factors emerged, accounting for 29.46, 13.13 and 11.79% of variance. Only factor 1 (main loadings: WC, DBP and SBP, body weight, WC/hip and WC/height ratios, TG and ghrelin, inversely) decreased after coffee intake. (3) Conclusion: Regularly consuming green/roasted coffee may help to control body weight, and in hypercholesterolemics, may reduce cardiovascular risk by reducing abdominal adiposity and blood pressure.
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Affiliation(s)
- Beatriz Sarriá
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC), José Antonio Nováis 10, 28040 Madrid, Spain; (S.M.-L.); (R.M.); (L.B.-C.)
| | - José Luis Sierra-Cinos
- Department of Nutrition and Food Science I, School of Pharmacy, Complutense University of Madrid (UCM), Ciudad Universitaria, s/n 28040 Madrid, Spain; (J.L.S.-C.); (L.G.-D.)
| | - Luis García-Diz
- Department of Nutrition and Food Science I, School of Pharmacy, Complutense University of Madrid (UCM), Ciudad Universitaria, s/n 28040 Madrid, Spain; (J.L.S.-C.); (L.G.-D.)
| | - Sara Martínez-López
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC), José Antonio Nováis 10, 28040 Madrid, Spain; (S.M.-L.); (R.M.); (L.B.-C.)
| | - Raquel Mateos
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC), José Antonio Nováis 10, 28040 Madrid, Spain; (S.M.-L.); (R.M.); (L.B.-C.)
| | - Laura Bravo-Clemente
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC), José Antonio Nováis 10, 28040 Madrid, Spain; (S.M.-L.); (R.M.); (L.B.-C.)
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Wasim S, Kukkar V, Awad VM, Sakhamuru S, Malik BH. Neuroprotective and Neurodegenerative Aspects of Coffee and Its Active Ingredients in View of Scientific Literature. Cureus 2020; 12:e9578. [PMID: 32923185 PMCID: PMC7478584 DOI: 10.7759/cureus.9578] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
Coffee and its components have several neuroprotective properties that lower the risk of cognitive decline and other neurodegenerative diseases. This study reviews the mechanisms by which coffee and its respective compounds affect the brain and its pathologies. Many epidemiological studies in this literature review have shown coffee to reduce the risk of developing dementia, stroke, and Alzheimer's disease. It may also have a positive impact on the disease course of amyotrophic lateral sclerosis, Parkinson's disease, and depression. The optimal benefits achieved from coffee in these pathologies rely on higher daily doses. Most of its effects are attributed to caffeine by the antagonism of adenosine receptors in the central nervous system; however, other coffee constituents like chlorogenic acids have also shown much promise in therapeutic value. Existing research considers coffee to have great potential, but additional studies are still needed to clarify the mechanisms and actual causal relationships in certain neuropathologies.
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Affiliation(s)
- Shehnaz Wasim
- Internal Medicine, California Institute of Behavioral Neurosciences and Psychology, Fairfield, USA
| | - Vishal Kukkar
- Radiology, California Institute of Behavioral Neurosciences and Psychology, Fairfield, USA
| | - Vanessa M Awad
- Internal Medicine/Family Medicine, California Institute of Behavioral Neurosciences and Psychology, Fairfield, USA
| | - Sirisha Sakhamuru
- Internal Medicine, California Institute of Behavioral Neurosciences and Psychology, Fairfield, USA
| | - Bilal Haider Malik
- Internal Medicine, California Institute of Behavioral Neurosciences and Psychology, Fairfield, USA
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Nanocomplexes derived from chitosan and whey protein isolate enhance the thermal stability and slow the release of anthocyanins in simulated digestion and prepared instant coffee. Food Chem 2020; 336:127707. [PMID: 32763737 DOI: 10.1016/j.foodchem.2020.127707] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 07/17/2020] [Accepted: 07/28/2020] [Indexed: 01/11/2023]
Abstract
Anthocyanins (ACNs) are naturally derived colorants and antioxidants added to manufactured foods. ACNs were encapsulated in nanocomplexes with chitosan hydrochloride (CHC), carboxymethyl chitosan (CMC) and whey protein isolate (WPI). The ACN-loaded CHC/CMC-WPI nanocomplexes (ACN-CHC/CMC-WPI) showed a preferred particle size (332.20 nm) and zeta potential (+23.65 mV) and a high encapsulation efficiency (60.70%). ACN-CHC/CMC-WPI nanocomplexes exhibited a smooth spherical shape by transmission electron microscopy. Fourier transform infrared (FT-IR) and Raman spectroscopy confirmed interactions between the ACNs and the encapsulation materials (CHC/CMC-WPI). The nanocomplexes or the nanocomplexes incorporated into coffee beverage better protected ACNs at high temperature compared to the unencapsulated ACNs. In simulated gastrointestinal fluids, the ACNs in the ACN-CHC/CMC-WPI were more stable and more slower released over time. The nanocomplexes maintained high DPPH and hydroxyl free radical scavenging activities. This study indicated that CHC/CMC-WPI nanocomplexes can improve the thermal stability and slow the release of ACNs added to food products.
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Colombo R, Papetti A. Decaffeinated coffee and its benefits on health: focus on systemic disorders. Crit Rev Food Sci Nutr 2020; 61:2506-2522. [PMID: 32551832 DOI: 10.1080/10408398.2020.1779175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
The current literature has mainly focused on benefits and risks deriving from the consumption of caffeinated coffee and its implications for inflammation, cardiovascular diseases, neurodegenerative disorders, and cancer. Today, data about the role of caffeine in many disorders are controversial and the attention has increasingly focused on decaffeinated coffee and its non-caffeine compounds, which could have mainly beneficial effects. In fact, coffee phenolic compounds not only exhibit well-known antioxidant properties, but they can also antagonize some negative effects of caffeine, for example in inflammatory pathway and in glucose metabolism and homeostasis. In this review, we consider the literature of the last two decades and critically discuss the effects of decaffeinated coffee compounds on systemic disorders, mainly inflammation, cardiovascular diseases, hepatic dysfunctions, and cancer.
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Affiliation(s)
| | - Adele Papetti
- Department of Drug Sciences, University of Pavia, Pavia, Italy
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Hu GL, Gao Y, Peng XR, Liu JH, Su HG, Huang YJ, Qiu MH. Lactam ent-Kaurane Diterpene: A New Class of Diterpenoids Present in Roasted Beans of Coffea arabica. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:6112-6121. [PMID: 32348136 DOI: 10.1021/acs.jafc.9b08149] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Seven new lactam ent-kaurane diterpenoids, cafemides A-G (1-7), were isolated from roasted beans of Coffea arabica. Their structures were elucidated by extensive spectroscopic analysis including 1D, 2D NMR (heteronuclear single quantum correlation (HSQC), heteronuclear multiple bond correlation (HMBC), 1H-1H correlation spectroscopy (COSY), and rotating frame Overhauser effect spectroscopy (ROESY)), high-resolution electrospray ionization mass spectrometry (HRESIMS), and IR spectra. They were divided into subtype I-III according to the structure. Further, with the aid of liquid chromatography-tandem mass spectrometry (LC-MS/MS) based molecular network, seven (8-14) subtype II diterpenoids were successfully identified. In addition, a variety of other subtypes of N-containing diterpenoids have been proven in roasted coffee. Compounds 1, 2, 3, 5, and 7 showed a moderate inhibitory effect on α-glucosidase with an IC50 value of 8.28 ± 0.62 μM, 38.23 ± 8.87 μM, 28.94 ± 1.42 μM, 12.44 ± 1.37 μM, and 22.2 ± 5.34 μM, respectively. To the best of our knowledge, this is the first time that N-containing diterpenoids have been reported in coffee.
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Affiliation(s)
- Gui-Lin Hu
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, Yunnan, People's Republic of China
- University of Chinese Academy of Sciences, Beijing 100049, People's Republic of China
| | - Ya Gao
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, Yunnan, People's Republic of China
- University of Chinese Academy of Sciences, Beijing 100049, People's Republic of China
| | - Xing-Rong Peng
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, Yunnan, People's Republic of China
| | - Jun-Hong Liu
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, Yunnan, People's Republic of China
- University of Chinese Academy of Sciences, Beijing 100049, People's Republic of China
| | - Hai-Guo Su
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, Yunnan, People's Republic of China
- University of Chinese Academy of Sciences, Beijing 100049, People's Republic of China
| | - Yan-Jie Huang
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, Yunnan, People's Republic of China
- University of Chinese Academy of Sciences, Beijing 100049, People's Republic of China
| | - Ming-Hua Qiu
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, Yunnan, People's Republic of China
- University of Chinese Academy of Sciences, Beijing 100049, People's Republic of China
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Heide J, Czech H, Ehlert S, Koziorowski T, Zimmermann R. Toward Smart Online Coffee Roasting Process Control: Feasibility of Real-Time Prediction of Coffee Roast Degree and Brew Antioxidant Capacity by Single-Photon Ionization Mass Spectrometric Monitoring of Roast Gases. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:4752-4759. [PMID: 31967467 DOI: 10.1021/acs.jafc.9b06502] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Precise controlling and monitoring the status of the coffee roasting process is essential for consistent product quality and optimization toward targeted coffee properties. In small-scale roasting experiments, the chemical composition of the roasting off-gas was analyzed by online single-photon ionization time-of-flight mass spectrometry (SPI-TOFMS) at 118 nm with 5 s time resolution. Subsequently, mass spectra at the drop of the coffee beans were combined with off-line measurements of roast degree, described by color value "Colorette", and the antioxidant capacity, obtained from the Folin-Ciocalteu (FC) assay, in an explanatory projection on latent structure regression model. While the roast degree gives an indication of the coffee flavor, antioxidants in brewed coffee are regarded as beneficial for human health. Colorette and FC values could be derived from the SPI mass spectra with root-mean-square errors from Monte Carlo cross-validation of 6.0 and 139 mg of gallic acid equiv L-1, respectively, and explained covariance (R2CV) better than 89%. Finally, the regression models were applied to the SPI mass spectra over the entire roast to demonstrate the predictive ability for online process control in real time.
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Affiliation(s)
- Jan Heide
- Joint Mass Spectrometry Centre, Chair of Analytical Chemistry, Institute of Chemistry, University of Rostock, Dr.-Lorenz-Weg 2, 18059 Rostock, Germany
| | - Hendryk Czech
- Joint Mass Spectrometry Centre, Chair of Analytical Chemistry, Institute of Chemistry, University of Rostock, Dr.-Lorenz-Weg 2, 18059 Rostock, Germany
- Joint Mass Spectrometry Centre, Cooperation Group "Comprehensive Molecular Analytics", Helmholtz Zentrum München-German Research Center for Environmental Health GmbH, Gmunder Straße 37, 81379 München, Germany
| | - Sven Ehlert
- Photonion GmbH, Hagenower Straße 73, 19061 Schwerin, Germany
- Department Life, Light & Matter, University of Rostock, Albert-Einstein-Straße 25, 18059 Rostock, Germany
| | - Thomas Koziorowski
- PROBAT-Werke von Gimborn Maschinenfabrik GmbH, Reeser Straße 94, 46446 Emmerich am Rhein, Germany
| | - Ralf Zimmermann
- Joint Mass Spectrometry Centre, Chair of Analytical Chemistry, Institute of Chemistry, University of Rostock, Dr.-Lorenz-Weg 2, 18059 Rostock, Germany
- Joint Mass Spectrometry Centre, Cooperation Group "Comprehensive Molecular Analytics", Helmholtz Zentrum München-German Research Center for Environmental Health GmbH, Gmunder Straße 37, 81379 München, Germany
- Department Life, Light & Matter, University of Rostock, Albert-Einstein-Straße 25, 18059 Rostock, Germany
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Schouten MA, Tappi S, Romani S. Acrylamide in coffee: formation and possible mitigation strategies - a review. Crit Rev Food Sci Nutr 2020; 60:3807-3821. [PMID: 31905027 DOI: 10.1080/10408398.2019.1708264] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
It is widely known that acrylamide, present in some different heat-treated foods, is an important toxic compound to humans. Coffee beverage is one of the most important sources of acrylamide, because the raw bean contains the reaction substrates and it is processed at very high temperature during roasting. Due to its high consumption all over the world, it is necessary to find applicable solutions to decrease the concentration of this undesired Maillard reaction product.The present review summarizes the advance made in understanding the acrylamide formation and describes the potential acrylamide reduction strategies along all coffee production steps, from raw material to coffee brew preparation with a dominant focus on roasting stage.Currently, it is quite established that the selection of the highest quality Arabica green coffee variety, high roasting thermal input and shortest brewing techniques lead to low final acrylamide levels. There are also few innovative interventions proposed for acrylamide control in coffee such as enzymatic treatments of raw material, vacuum or steam roasting, roasted beans supercritical fluid extraction, final beverage treatments like yeast fermentation and amino acids/additive additions. However, for these strategies the impact on the desired sensorial and nutritional coffee brew properties must be evaluated and some proposed procedures are still difficult to be applied at real industrial scale. Furthermore, in-depth studies are needed in order to find appropriate and practical solutions for acrylamide mitigation in coffee with a holistic risk/benefit approach.
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Affiliation(s)
- Maria Alessia Schouten
- Department of Agricultural and Food Science, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Cesena, Italy
| | - Silvia Tappi
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena, Italy
| | - Santina Romani
- Department of Agricultural and Food Science, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Cesena, Italy.,Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena, Italy
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Higashi Y. Coffee and Endothelial Function: A Coffee Paradox? Nutrients 2019; 11:nu11092104. [PMID: 31487926 PMCID: PMC6770186 DOI: 10.3390/nu11092104] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2019] [Revised: 08/28/2019] [Accepted: 09/01/2019] [Indexed: 02/07/2023] Open
Abstract
Coffee is a popular beverage throughout the world. Coffee contains various chemical compounds (e.g., caffeine, chlorogenic acids, hydroxyhydroquinone, kahweol, cafestol, and complex chemical mixtures). Caffeine is also the most widely consumed pharmacological substance in the world and is included in various beverages (e.g., coffee, tea, soft drinks, and energy drinks), products containing chocolate, and drugs. The effects of coffee and caffeine on cardiovascular diseases remain controversial. It is well known that there are J-curve-type or U-curve-type associations of coffee consumption with cardiovascular events including myocardial infarction and stroke. However, there is little information on the direct and indirect effects of coffee consumption on endothelial function in humans. It is likely that the coffee paradox or caffeine paradox exists the association of coffee intake with cardiovascular diseases, cardiovascular outcomes, and endothelial function. This review focusses on the effects of coffee and caffeine on endothelial function from molecular mechanisms to clinical perspectives.
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Affiliation(s)
- Yukihito Higashi
- Department of Cardiovascular Regeneration and Medicine, Research Institute for Radiation Biology and Medicine, Hiroshima University, 1-2-3 Kasumi, Minami-ku, Hiroshima 734-8551, Japan.
- Division of Regeneration and Medicine, Medical Center for Translational and Clinical Research, Hiroshima University Hospital, Hiroshima 734-8551, Japan.
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