1
|
Cao Q, Mei S, Mehmood A, Sun Y, Chen X. Inhibition of pancreatic lipase by coffee leaves-derived polyphenols: A mechanistic study. Food Chem 2024; 444:138514. [PMID: 38310782 DOI: 10.1016/j.foodchem.2024.138514] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 01/16/2024] [Accepted: 01/18/2024] [Indexed: 02/06/2024]
Abstract
The suppression of pancreatic lipase has been employed to mitigate obesity. This study explored the mechanism of coffee leaf extracts to inhibit pancreatic lipase. The ethyl acetate fraction derived from coffee leaves (EAC) exhibited the highest inhibitory capacity with a half-maximal inhibitory concentration (IC50) of 0.469 mg/mL and an inhibitor constant (Ki) of 0.185 mg/mL. This fraction was enriched with 3,5-dicaffeoylquinic acid (3,5-diCQA, 146.50 mg/g), epicatechin (87.51 mg/g), and isoquercetin (48.29 mg/g). EAC inhibited lipase in a reversible and competitive manner, and quenched its intrinsic fluorescence through a static mechanism. Molecular docking revealed that bioactive compounds in EAC bind to key amino acid residues (HIS-263, PHE-77, and SER-152) located within the active cavity of lipase. Catechin derivatives play a key role in the lipase inhibitory activity within EAC. Overall, our findings highlight the promising potential of coffee leaf extract as a functional ingredient for alleviating obesity through inhibition of lipase.
Collapse
Affiliation(s)
- Qingwei Cao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu 212013, PR China.
| | - Suhuan Mei
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu 212013, PR China
| | - Arshad Mehmood
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu 212013, PR China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu 212013, PR China
| | - Yu Sun
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu 212013, PR China
| | - Xiumin Chen
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu 212013, PR China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu 212013, PR China; International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Jiangsu University, Zhenjiang 212013, PR China.
| |
Collapse
|
2
|
Patil SS, Vedashree M, Sakhare SD, Murthy PS. Coffee leaf valorisation into functional wheat flour rusk: their nutritional, physicochemical, and sensory properties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1117-1125. [PMID: 38562602 PMCID: PMC10981639 DOI: 10.1007/s13197-024-05927-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/29/2023] [Accepted: 12/24/2023] [Indexed: 04/04/2024]
Abstract
Coffee leaves are currently emerging as a promising agri-food resource rich in phenolics. This study aims to valorise coffee leaf powder (CLP) by incorporating it in refined wheat flour rusk formulations and analyse its physio-chemical, rheological, functional and sensory characteristics. The progressive replacement of CLP improved the dietary fibre (2.51 ± 0.2%), ash (1.09 ± 0.11%), and water absorption capacity (59.7 ± 0.1%) of the flours. It considerably enhanced the falling number and sedimentation values of the flour blends while decreased the loaf volume. Progressive increase in the dietary phenolics (232.21-435.19 mg/100 g), chlorogenic acid (6.0-7.5 mg/100 g), and ABTS antioxidant activity (963.89-1607.25 µMTEAC/g) of the rusks was observed upon CLP addition. Rusks with 3% CLP were found to have significantly acceptable physical and sensory characteristics. Thus, supplementation of CLP in rusk helps in valorising coffee leaves besides providing a functional bakery product to the coffee industry. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-024-05927-z.
Collapse
Affiliation(s)
- Siddhi S. Patil
- Department of Plantation Products, Spices and Flavour Science Technology, CSIR-Central Food Technological Research Institute, Mysuru, 570020 India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002 India
| | - M. Vedashree
- Department of Plantation Products, Spices and Flavour Science Technology, CSIR-Central Food Technological Research Institute, Mysuru, 570020 India
| | - Suresh D. Sakhare
- Department of Flour Milling Baking and Confectionery Technology, CSIR-Central Food Technological Research Institute, Mysuru, 570020 India
| | - Pushpa S. Murthy
- Department of Plantation Products, Spices and Flavour Science Technology, CSIR-Central Food Technological Research Institute, Mysuru, 570020 India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002 India
| |
Collapse
|
3
|
Huang G, Huang Y, Sun Y, Lu T, Cao Q, Chen X. Characterization of kombucha prepared from black tea and coffee leaves: A comparative analysis of physiochemical properties, bioactive components, and bioactivities. J Food Sci 2024; 89:3430-3444. [PMID: 38638068 DOI: 10.1111/1750-3841.17027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 02/08/2024] [Accepted: 02/24/2024] [Indexed: 04/20/2024]
Abstract
The utilization of coffee leaves in kombucha production has intrigued researchers; however, the lack of understanding regarding the characteristics of coffee leaf kombucha (CK) and its differentiation from black tea kombucha (BK) has impeded its application in the beverage industry. Therefore, this study aimed to characterize and compare the physiochemical properties, phytochemical compositions, antioxidant activity, and α-glucosidase inhibitory ability of kombucha prepared from the leaves of Coffea arabica (CK) and black tea (Camellia sinensis, BK) and their extracts (CT and BT). After fermentation, pH and the contents of total sugars, reducing sugars, and free amino acids of BK and CK were decreased, whereas the levels of total acids and organic acids, such as gluconic, lactic, and acetic acid were increased. Notably, the concentration of vitamin C in CK was 48.9% higher than that in BK. HPLC analysis exhibited that 5-caffeoylquinic acid in CT was significantly decreased by 48.0% in CK, whereas the levels of 3-caffeoylquinic acid and 4-caffeoylquinic acid were significantly increased after fermentation. The content of caffeine was significantly (p < 0.05) reduced by 9.5% and 22.0% in BK and CK, respectively, whereas the theobromine level was significantly increased in CK. Notably, CK has superior total phenolic and flavonoid contents and antioxidant activity than BK, whereas BK possesses higher α-glucosidase inhibitory capacity. Electronic nose analysis demonstrated that sulfur-containing organics were the main volatiles in both kombuchas, and fermentation significantly increased their levels. Our study indicates that coffee leaves are a promising resource for preparing kombucha. PRACTICAL APPLICATION: This article investigates the differences in physicochemical properties, bioactive constituents, antioxidant activity, and α-glucosidase inhibitory activity of kombucha preparation from black tea and coffee leaves. We have found that after fermentation BK had brighter soup color and higher α-glucosidase inhibitory capacity, whereas CK had higher levels of total phenols, flavonoids, vitamin C, and antioxidants and lower contents of sugars. This study provides valuable information for the preparation of CK with high-quality attributes and antioxidant activity.
Collapse
Affiliation(s)
- Gongping Huang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, P. R. China
| | - Yuanyuan Huang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, P. R. China
| | - Yu Sun
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, P. R. China
| | - Tingting Lu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, P. R. China
| | - Qingwei Cao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, P. R. China
| | - Xiumin Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, P. R. China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu, P. R. China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-Products Processing, Jiangsu University, Zhenjiang, Jiangsu, P. R. China
| |
Collapse
|
4
|
Ali A, Wan C, Lin M, Flint-Garcia S, Vardhanabhuti B, Somavat P. Microencapsulation of highly concentrated polyphenolic compounds from purple corn pericarp by spray-drying with various biomacromolecules. Int J Biol Macromol 2024; 272:132938. [PMID: 38848831 DOI: 10.1016/j.ijbiomac.2024.132938] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Revised: 05/25/2024] [Accepted: 06/04/2024] [Indexed: 06/09/2024]
Abstract
Colored corn pericarp contains unusually high amounts of industrially valuable phytochemicals, such as anthocyanins, flavanols, flavonoids, and phenolic acids. Polyphenols were extracted in an aqueous solution and spray-dried to produce microencapsulates using four carrier materials, namely, maltodextrin (MD), gum arabic (GA), methylcellulose (MC), and skim milk powder (SMP) at three concentrations (1, 2, and 3 %, respectively). The encapsulates were evaluated for their polyphenolic contents using spectrophotometric techniques and HPLC analyses, and their antioxidant properties were evaluated using four different assays. The physicochemical properties of encapsulates were analyzed by measuring the zeta potential (ZP), particle size distribution, water solubility index (WSI), water absorption index (WAI), and color parameters. Structural and thermal properties were evaluated using Fourier transform infrared spectroscopy (FTIR), optical profilometry, and differential scanning calorimetry (DSC) analyses. Comparative analysis of structural characteristics, particle size distribution, zeta potential, WSI, WAI, and aw of the samples confirmed the successful formulation of encapsulates. The microencapsulates embedded with 1 % concentrations of MD, MC, GA, or SMP retained polyphenolic compounds and exhibited noteworthy antioxidant properties. The samples encapsulated with GA or MD (1 %) demonstrated superior physicochemical, color, and thermal properties. Comprehensive metabolomic analysis confirmed the presence of 38 phytochemicals in extracts validating the spray-drying process.
Collapse
Affiliation(s)
- Ahmad Ali
- Department of Chemical and Biomedical Engineering, University of Missouri, Columbia, MO 65211, United States of America.
| | - Caixia Wan
- Department of Chemical and Biomedical Engineering, University of Missouri, Columbia, MO 65211, United States of America.
| | - Mengshi Lin
- Food Science Program, Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO 65211, United States of America.
| | - Sherry Flint-Garcia
- United States Department of Agriculture, Agricultural Research Service, Plant Genetics Research Unit, Columbia, MO 65211, United States of America.
| | - Bongkosh Vardhanabhuti
- Food Science Program, Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO 65211, United States of America.
| | - Pavel Somavat
- Department of Chemical and Biomedical Engineering, University of Missouri, Columbia, MO 65211, United States of America; Food Science Program, Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO 65211, United States of America.
| |
Collapse
|
5
|
Boateng ID, Li F, Yang XM. Development, Validation, and Application of High-Performance Liquid Chromatography with Diode-Array Detection Method for Simultaneous Determination of Ginkgolic Acids and Ginkgols in Ginkgo biloba. Foods 2024; 13:1250. [PMID: 38672921 PMCID: PMC11049217 DOI: 10.3390/foods13081250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2024] [Revised: 04/08/2024] [Accepted: 04/16/2024] [Indexed: 04/28/2024] Open
Abstract
Ginkgo biloba leaves (GBLs), which comprise many phytoconstituents, also contain a toxic substance named ginkgolic acid (GA). Our previous research showed that heating could decarboxylate and degrade GA into ginkgols with high levels of bioactivity. Several methods are available to measure GA in GBLs, but no analytical method has been developed to measure ginkgols and GA simultaneously. Hence, for the first time, an HPLC-DAD method was established to simultaneously determine GA and ginkgols using acetonitrile (0.01% trifluoroacetic acid, v/v) as mobile phase A and water (0.01% trifluoroacetic acid, v/v) as mobile phase B. The gradient elution conditions were: 0-30 min, 75-90% phase A; 30-35 min, 90-90% phase A; 35-36 min, 90-75% phase A; 36-46 min, 75-75% phase A. The detection wavelength of GA and ginkgol were 210 and 270 nm, respectively. The flow rate and injection volume were 1.0 mL/min and 50 μL, respectively. The linearity was excellent (R2 > 0.999), and the RSD of the precision, stability, and repeatability of the total ginkgols was 0.20%, 2.21%, and 2.45%, respectively, in six parallel determinations. The recoveries for the low, medium, and high groups were 96.58%, 97.67%, and 101.52%, respectively. The limit of detection of ginkgol C13:0, C15:1, and C17:1 was 0.61 ppm, 0.50 ppm, and 0.06 ppm, respectively. The limit of quantification of ginkgol C13:0, C15:1, and C17:1 was 2.01 ppm, 1.65 ppm, and 0.20 ppm, respectively. Finally, this method accurately measured the GA and ginkgol content in ginkgo leaves and ginkgo tea products (ginkgo black tea, ginkgo dark tea, ginkgo white tea, and ginkgo green tea), whereas principal component analysis (PCA) was performed to help visualize the association between GA and ginkgols and five different processing methods for GBLs. Thus, this research provides an efficient and accurate quantitative method for the subsequent detection of GA and ginkgols in ginkgo tea.
Collapse
Affiliation(s)
- Isaac Duah Boateng
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (I.D.B.); (F.L.)
- Certified Group, 199 W Rhapsody Dr, San Antonio, TX 78216, USA
| | - Fengnan Li
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (I.D.B.); (F.L.)
| | - Xiao-Ming Yang
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (I.D.B.); (F.L.)
| |
Collapse
|
6
|
Sun F, Shan P, Liu B, Li Y, Wang K, Zhuang Y, Ning D, Li H. Gelatin-based multifunctional composite films integrated with dialdehyde carboxymethyl cellulose and coffee leaf extract for active food packaging. Int J Biol Macromol 2024; 263:130302. [PMID: 38382794 DOI: 10.1016/j.ijbiomac.2024.130302] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 02/09/2024] [Accepted: 02/17/2024] [Indexed: 02/23/2024]
Abstract
In this study, dialdehyde carboxymethyl cellulose (DCMC, 10 wt% based on gelatin) and varying contents of coffee leaf extract (CLE, 1, 3, 5 and 7 wt% based on gelatin) were incorporated into gelatin (GEL) matrix to develop multifunctional food packaging films. DCMC acted as a physical reinforcing filler through crosslinking with GEL matrix by Schiff-base reaction, CLE served as an active filler to confer film functional properties. The micro-morphology, micro-structure, physicochemical and functional properties of the GEL/DCMC/CLE composite film were investigated. The results demonstrated that mechanical, barrier properties and thermal stability of films were significantly improved by incorporation of CLE. Compared with pure GEL film, the GEL/DCMC/5%CLE film exhibited excellent UV light blocking while kept enough transparency, the best mechanical property, water resistance, water vapor and oxygen barrier, as well as thermal stability. GEL/DCMC/5%CLE film also possessed strong antioxidant activity and some antibacterial activity against E. coli and S. aureus. Packaging application testing demonstrated that the resultant GEL/DCMC/5%CLE film effectively delayed the lipid oxidation of walnut oil and preserved the postharvest freshness of fresh walnut kernels under ambient conditions.
Collapse
Affiliation(s)
- Fangfei Sun
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Peng Shan
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Bingzhen Liu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Yongshi Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Kun Wang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Yongliang Zhuang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Delu Ning
- Yunnan Academy of Forestry and Grassland, Kunming 650201, China
| | - Hui Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
| |
Collapse
|
7
|
Sales AL, Cunha SC, Ferreira IM, Morgado J, Melo L, DePaula J, Miguel MAL, Farah A. Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Maté Kombuchas. Foods 2024; 13:484. [PMID: 38338619 PMCID: PMC10855110 DOI: 10.3390/foods13030484] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2023] [Revised: 01/11/2024] [Accepted: 01/30/2024] [Indexed: 02/12/2024] Open
Abstract
Kombucha is a fermented beverage traditionally made from the leaves of Camelia sinensis. The market has drastically expanded recently, and the beverage has become more elaborated with new, healthy food materials and flavors. Pruning and harvesting during coffee production may generate tons of coffee leaves that are discarded although they contain substantial amounts of bioactive compounds, including those found in maté tea and coffee seeds. This study characterized the changes in volatilome, microbial, and sensory profiles of pure and blended arabica coffee leaf tea kombuchas between 3-9 days of fermentation. Acceptance was also evaluated by consumers from Rio de Janeiro (n = 103). Kombuchas (K) were prepared using black tea kombucha starter (BTKS) (10%), sucrose (10%), a symbiotic culture of Bacteria and Yeasts (SCOBY) (2.5%), and a pure coffee leaf infusion (CL) or a 50:50 blend with toasted maté infusion (CL-TM) at 2.5%. The RATA test was chosen for sensory profile characterization. One hundred volatile organic compounds were identified when all infusions and kombucha samples were considered. The potential impact compounds identified in CL K and CL-TM K were: methyl salicylate, benzaldehyde, hexanal, nonanal, pentadecanal, phenylethyl-alcohol, cedrol, 3,5-octadien-2-one, β-damascenone, α-ionone, β-ionone, acetic acid, caproic acid, octanoic acid, nonanoic acid, decanoic acid, isovaleric acid, linalool, (S)-dihydroactinidiolide, isoamyl alcohol, ethyl hexanoate, and geranyl acetone. Aroma and flavor descriptors with higher intensities in CL K included fruity, peach, sweet, and herbal, while CL-TM K included additional toasted mate notes. The highest mean acceptance score was given to CL-TM K and CL K on day 3 (6.6 and 6.4, respectively, on a nine-point scale). Arabica coffee leaf can be a co-product with similar fingerprinting to maté and black tea, which can be explored for the elaboration of potentially healthy fermented beverages in food industries.
Collapse
Affiliation(s)
- Amanda Luísa Sales
- Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratóriode Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil; (A.L.S.); (J.M.); (J.D.)
- Laboratório de Microbiologia de Alimentos, Instituto de Microbiologia Paulo de Góes, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. I, Rio de Janeiro 21941-902, Brazil
| | - Sara C. Cunha
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, Portugal; (S.C.C.)
| | - Isabel M.P.L.V.O. Ferreira
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, Portugal; (S.C.C.)
| | - Jéssika Morgado
- Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratóriode Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil; (A.L.S.); (J.M.); (J.D.)
| | - Lauro Melo
- Laboratório de Análise Sensorial e Estudos do Consumidor (LASEC), Escola de Química, Universidade Federal do Rio de Janeiro, Avenida Athos da Silveira Ramos, 149, CT, Bl. E, Rio de Janeiro 21941-909, Brazil;
| | - Juliana DePaula
- Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratóriode Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil; (A.L.S.); (J.M.); (J.D.)
| | - Marco Antonio L. Miguel
- Laboratório de Microbiologia de Alimentos, Instituto de Microbiologia Paulo de Góes, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. I, Rio de Janeiro 21941-902, Brazil
| | - Adriana Farah
- Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratóriode Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil; (A.L.S.); (J.M.); (J.D.)
| |
Collapse
|
8
|
Oliveira AD, Moreira TFM, Paes Silva B, Oliveira G, Teixeira VMC, Watanabe LS, Lucy Nixdorf S, Eloísa Leal L, Pessoa LGA, Seixas FAV, Gonçalves OH, Paula Peron A, Sá-Nakanishi AB, Leimann FV, Bracht A, Bracht L, Comar JF. Characterization and bioactivities of coffee husks extract encapsulated with polyvinylpyrrolidone. Food Res Int 2024; 178:113878. [PMID: 38309896 DOI: 10.1016/j.foodres.2023.113878] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2023] [Revised: 12/07/2023] [Accepted: 12/14/2023] [Indexed: 02/05/2024]
Abstract
Coffee processing generates large amounts of residues of which a portion still has bioactive properties due to their richness in phenolic compounds. This study aimed to obtain a coffee husks extract (CHE) and to encapsulate it (ECHE) with polyvinylpyrrolidone using a one-step procedure of solid dispersion. The extraction and encapsulation yields were 9.1% and 92%, respectively. Thermal analyses revealed that the encapsulation increased the thermal stability of CHE and dynamic light scattering analyses showed a bimodal distribution of size with 81% of the ECHE particles measuring approximately 711 nm. Trigonelline and caffeine were the main alkaloids and quercetin the main phenolic compound in CHE, and the encapsulation tripled quercetin extraction. The total phenolics content and the antioxidant activity of ECHE, assayed with three different procedures, were higher than those of CHE. The antioxidant activity and the bioaccessibility of the phenolic compounds of ECHE were also higher than those of CHE following simulated gastrointestinal digestion (SGID). Both CHE and ECHE were not toxic against Alliumcepa cells and showed similar capacities for inhibiting the pancreatic α-amylase in vitro. After SGID, however, ECHE became a 1.9-times stronger inhibitor of the α-amylase activity in vitro (IC50 = 8.5 mg/mL) when compared to CHE. Kinetic analysis revealed a non-competitive mechanism of inhibition and in silico docking simulation suggests that quercetin could be contributing significantly to the inhibitory action of both ECHE and CHE. In addition, ECHE (400 mg/kg) was able to delay by 50% the increases of blood glucose in vivo after oral administration of starch to rats. This finding shows that ECHE may be a candidate ingredient in dietary supplements used as an adjuvant for the treatment of diabetes.
Collapse
Affiliation(s)
| | - Thaysa F M Moreira
- Post-Graduation Program of Food Technology, Federal University of Technology (UTFPR), Campo Mourão, PR, Brazil
| | | | - Grazielle Oliveira
- Department of Chemical Engineering, Federal University of Paraná, Curitiba, PR, Brazil
| | | | - Lycio S Watanabe
- Department of Chemistry, State University of Londrina, PR, Brazil
| | | | | | | | | | - Odinei H Gonçalves
- Department of Textile Engineering, Federal University of Santa Catarina, Blumenau, SC, Brazil
| | - Ana Paula Peron
- Department of Biodiversity and Nature Conservation, Federal University of Technology (UTFPR), Campo Mourão, PR, Brazil
| | | | - Fernanda V Leimann
- Post-Graduation Program of Food Technology, Federal University of Technology (UTFPR), Campo Mourão, PR, Brazil
| | - Adelar Bracht
- Department of Biochemistry, State University of Maringá, PR, Brazil
| | - Lívia Bracht
- Department of Biochemistry, State University of Maringá, PR, Brazil
| | - Jurandir F Comar
- Department of Biochemistry, State University of Maringá, PR, Brazil.
| |
Collapse
|
9
|
Zhou X, Zhang B, Zhao X, Zhang P, Guo J, Zhuang Y, Wang S. Coffee Leaf Tea Extracts Improve Hyperuricemia Nephropathy and Its Associated Negative Effect in Gut Microbiota and Amino Acid Metabolism in Rats. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:17775-17787. [PMID: 37936369 DOI: 10.1021/acs.jafc.3c02797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2023]
Abstract
Hyperuricemia nephropathy (HN) is a metabolic disease characterized by tubular damage, tubulointerstitial fibrosis, and uric acid kidney stones and has been demonstrated to be associated with hyperuricemia. Coffee leaf tea is drunk as a functional beverage. However, its prevention effects on HN remain to be explored. This study showed that coffee leaf tea extracts (TE) contain 19 polyphenols, with a total content of 550.15 ± 27.58 mg GAE/g. TE decreased serum uric acid levels via inhibiting XOD activities and modulating the expression of urate transporters (GLUT9, OAT3, and ABCG2) in HN rats. TE prevented HN-induced liver and kidney damage and attenuated renal fibrosis. Moreover, it upregulated the abundance of SCFA-producing bacteria (Phascolarctobacterium, Alloprevotella, and Butyricicoccus) in the gut and reversed the amino acid-related metabolism disorder caused by HN. TE also decreased the circulating LPS and d-lactate levels and increased the fecal SCFA levels. This study supported the preliminary and indicative effect of coffee leaf tea in the prevention of hyperuricemia and HN.
Collapse
Affiliation(s)
- Xiaofei Zhou
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, People's Republic of China
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Bowei Zhang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, People's Republic of China
| | - Xiuli Zhao
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Pixian Zhang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Jingting Guo
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yuan Zhuang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, People's Republic of China
| |
Collapse
|
10
|
DePaula J, Cunha SC, Ferreira IMPLVO, Porto ACV, G Cruz A, Petrarca M, Tereza Trevisan M, Revi I, Farah A. Volatile fingerprinting, sensory characterization, and consumer acceptance of pure and blended arabica coffee leaf teas. Food Res Int 2023; 173:113361. [PMID: 37803702 DOI: 10.1016/j.foodres.2023.113361] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2023] [Revised: 08/04/2023] [Accepted: 08/05/2023] [Indexed: 10/08/2023]
Abstract
Coffee leaves contain several bioactive compounds and have been traditionally consumed as a medicinal infusion in the East for centuries. Coffee production generates large amounts of leaves as by-products, which are often wasted in most producing countries because of the low acceptability in the West. Nevertheless, processing and blending coffee leaves may increase aroma and flavor complexity. This study evaluated the volatile and sensory profiles and consumer acceptance of coffee leaf teas compared to two among the most consumed teas (black and maté teas) in Rio de Janeiro. Infusions were made with one experimental and one commercial coffee leaf tea (CLT), two black teas (BT), and one toasted maté tea (TMT) for volatile (GC-MS/MS) and sensory profiles. As an attempt to improve coffee leaf tea acceptance, CLT were also blended (50%) with BT or TMT. Acceptance, Check All That Apply (CATA), and Projective Mapping sensory tests were performed with untrained assessors aged 18-49 (n = 100). Volatile data were standardized by centering and normalization. Sensory data were treated by ANOVA/Fisher test, PCA, and AHCMFA, considering differences at p < 0.05. Ninety-two volatile compounds distributed in 12 classes were identified in different samples. CLT, BT, and TMT infusions shared 19 compounds, including 9 potential impact compounds for aroma and flavor: α-ionone, β-ionone, hexanal, nonanal, decanal, benzaldehyde, trans-linalool oxide, linalool, and dihydroactinidiolide. The most cited flavor attributes for CLT infusions were herbs/green leaf, woody and refreshing. For TMT and BT, herbs/green leaf, woody, burnt, and fermented were the most cited. These attributes agreed with the volatile profiles. CLT shared 22 compounds with TMT and 28 with BT. Considering pure infusions, TMT presented the highest mean acceptance scores (6.7), followed by Com. and Exp. CLT (6.1 and 5.8, on a 9-point-hedonic scale, respectively). Blending with TMT increased mean acceptance of Exp. CLT (6.4), while blending with BT, downgraded the mean acceptance of Com. CLT (5.3). In Projective Mapping, CLT was considered to have a higher sensory resemblance with TMT than BT. If produced adequately, CLT was shown to have good market potential to support sustainable coffee production and promote health.
Collapse
Affiliation(s)
- Juliana DePaula
- Laboratório de Química e Bioatividade de Alimentos & Núcleo de Pesquisa em Café Professor Luiz Carlos Trugo - NuPeCafé, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Rio de Janeiro, ZC 21941-902, Brazil.
| | - Sara C Cunha
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, Portugal.
| | - Isabel M P L V O Ferreira
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, Portugal.
| | - Ana Carolina V Porto
- Laboratório de Química e Bioatividade de Alimentos & Núcleo de Pesquisa em Café Professor Luiz Carlos Trugo - NuPeCafé, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Rio de Janeiro, ZC 21941-902, Brazil.
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Departamento de Alimentos, 20270-021, Rio de Janeiro, Brazil.
| | - Mateus Petrarca
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, Portugal.
| | - Maria Tereza Trevisan
- Laboratório de Produtos Naturais e Biotecnologia - Departamento de Química, Universidade Federal do ZC 60.455-760 Ceará, Fortaleza, Brazil.
| | - Ildi Revi
- Purity Coffee - Greenville, South Carolina, USA.
| | - Adriana Farah
- Laboratório de Química e Bioatividade de Alimentos & Núcleo de Pesquisa em Café Professor Luiz Carlos Trugo - NuPeCafé, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Rio de Janeiro, ZC 21941-902, Brazil.
| |
Collapse
|
11
|
Hu D, Liu X, Qin Y, Yan J, Li R, Yang Q. The impact of different drying methods on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel. Food Chem X 2023; 19:100807. [PMID: 37780243 PMCID: PMC10534175 DOI: 10.1016/j.fochx.2023.100807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 07/18/2023] [Accepted: 07/20/2023] [Indexed: 10/03/2023] Open
Abstract
This study evaluated the effects of hot air drying (HAD), microwave drying (MD), vacuum drying (VD), sun drying (SD) and vacuum freeze drying (VFD) on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel. The results showed VFD could retain the appearance color, total phenolics (19.49 mg GAE/g DW), total flavonoids (9.65 mg CE/g DW), caffeine (3.15 mg/g DW), trigonelline (2.71 mg/g DW), and antioxidant capacities of fresh sample to the greatest extent, but its operating cost was significantly higher than other treatments and total volatile components were in the minimum levels. HAD and SD exhibited the highest loss rates of total phenols and antioxidant capacities, exceeding 50%. MD offered the lowest operating cost, superior retention of bioactive components, and the richest variety and quantity of volatile compounds. Therefore, it is recommended to use MD to dehydrate the coffee peel in actual production.
Collapse
Affiliation(s)
- Dongsheng Hu
- Faculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR China
| | - Xiaogang Liu
- Faculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR China
| | - Yuyue Qin
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR China
| | - Jiatong Yan
- College of Biomass Science and Engineering, Sichuan University, Chengdu, Sichuan 610065, PR China
| | - Rongmei Li
- Faculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR China
| | - Qiliang Yang
- Faculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR China
| |
Collapse
|
12
|
Yang J, Zhao Y, Shan B, Duan Y, Zhou J, Cai M, Zhang H. Study on the interaction and functional properties of Dolichos lablab L. protein-tea polyphenols complexes. Int J Biol Macromol 2023; 250:126006. [PMID: 37517754 DOI: 10.1016/j.ijbiomac.2023.126006] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 07/18/2023] [Accepted: 07/25/2023] [Indexed: 08/01/2023]
Abstract
Tea polyphenols (TP) and plant proteins are significant materials in the food industry, the interactions between them are beneficial for their stability, functional properties, and biological activity. In this study, the mechanism and interaction between Dolichos lablab L. protein (DLP) obtained from nine treatments and three tea polyphenol monomers (EGCG, ECG, and EGC) were investigated. The results showed that the fluorescence of DLP was noticeably quenched and exhibited static quenching after the addition of polyphenols. DLP exhibited 1-2 binding sites for EGCG and ECG, but weakly binding to EGC (<1). The binding sites of DLP-TP were found to be in close proximity to the tyrosine residues, primarily interacting through hydrophobic interactions, van der Waals forces, and hydrogen bonds. The antioxidant capacity of DLP-TP compound was significantly improved after digestion. ECG showed a strong resistance to intestinal digestion. Compared with ECG (653.456 μg/mL), the content of free tea polyphenols of 20/40 kHz-ECG after digestion was 732.42 μg/mL. DLP-TP complexes significantly improved the storage stability, thermal stability, and bioaccessibility of tea polyphenols. The interaction between TP and DLP, as a protein-polyphenol complex, has great potential for application in preparing emulsion delivery systems due to their antioxidant activity and improved stability.
Collapse
Affiliation(s)
- Jing Yang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yajing Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Baosen Shan
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Yuqing Duan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China; Nourse Pet Nutrition Jiangsu Research Institute, Zhenjiang 212013, China.
| | - Jie Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Meihong Cai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Haihui Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| |
Collapse
|
13
|
Wang W, Xu X, Zhao L, Ye K, Wang S, Lin C. 3,5-diCQA suppresses colorectal cancer cell growth through ROS/AMPK/mTOR mediated mitochondrial dysfunction and ferroptosis. Cell Cycle 2023; 22:1951-1968. [PMID: 37902223 PMCID: PMC10761099 DOI: 10.1080/15384101.2023.2247248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2023] [Accepted: 06/29/2023] [Indexed: 10/31/2023] Open
Abstract
3,5-diCQA has been shown to have anti-tumor effect by decreasing cancer cell growth. However, the molecular mechanism by which 3,5-diCQA impacts colorectal cancer (CRC) cells is unknown. This study discovered that 3,5-diCQA had a suppressive effect on CRC cells, mainly in the inhibition of proliferation, migration, and the enhancement of apoptosis in HCT116 and SW480 cells. Additionally, 3,5-diCQA was found to cause cell cycle arrest in CRC cells. Meanwhile, we found that 3,5-diCQA activates the AMPK pathway through the generation of ROS, mediates mitochondrial damage, and reduces mitochondrial aerobic glycolysis and oxidative phosphorylation levels. 3,5-diCQA promoted oxidative damage and ferroptosis in CRC cells. Hence, we added ROS inhibitor NAC and found that the NAC reversed the effects of 3,5-diCQA on proliferation, apoptosis, ROS generation, and ferroptosis in CRC cells. Moreover, 3,5-diCQA was also shown to suppress the development of CRC tumor in a tumor-forming model of nude mice. In conclusion, we found that 3,5-diCQA enhances the oxidative damage and ferroptosis while reducing proliferation and migration of CRC cells, depending on mitochondrial dysfunction caused by the ROS/AMPK/mTOR pathway.
Collapse
Affiliation(s)
- Weibing Wang
- Department of Colorectal and Anal Surgery, The First Affiliated Hospital, Zhejiang University School of Medicine, Hangzhou, China
| | - Xingwei Xu
- Department of Colorectal and Anal Surgery, The First Affiliated Hospital, Zhejiang University School of Medicine, Hangzhou, China
| | - Long Zhao
- Department of Colorectal and Anal Surgery, The First Affiliated Hospital, Zhejiang University School of Medicine, Hangzhou, China
| | - Kailun Ye
- Department of Anorectal surgery, Tonglu County First People’s Hospital, Hangzhou, China
| | - Saisai Wang
- Department of Colorectal and Anal Surgery, The First Affiliated Hospital, Zhejiang University School of Medicine, Hangzhou, China
| | - Caizhao Lin
- Department of Colorectal and Anal Surgery, The First Affiliated Hospital, Zhejiang University School of Medicine, Hangzhou, China
| |
Collapse
|
14
|
Li F, Boateng ID, Yang XM, Li Y, Liu W. Effects of processing methods on quality, antioxidant capacity, and cytotoxicity of Ginkgo biloba leaf tea product. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4993-5003. [PMID: 36973882 DOI: 10.1002/jsfa.12577] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Revised: 02/04/2023] [Accepted: 03/27/2023] [Indexed: 06/08/2023]
Abstract
BACKGROUND Ginkgo biloba leaves contain beneficial flavonoids, bilobalide (BB), and ginkgolides. However, the toxic ginkgolic acid (GA) limit its application. In this study, various traditional processing methods were used to prepare G. biloba leaf tea (GBLT), including white tea, black tea, dark tea, green tea, and freeze-dried as control, followed by investigations of their effects on quality, antioxidant capacity, bioactive components, and cytotoxicity of the tea products. RESULTS Results showed that different processing methods significantly impact the tea products' quality indexes and the principal component analysis (PCA) and hierarchical cluster analysis (HCA) corroborated it. White tea had the highest total sugar (TS) and GA content and the most potent cytotoxicity on HepG2 cells. However, TS and GA content and the cytotoxicity of GBLT markedly decreased during fermentation and fixation. Moreover, white tea possessed higher total phenolic content (TPC), total flavonoid content (TFC), and more vigorous antioxidant activities than green tea, black tea, and dark tea. Terpene trilactones value was stable, but different catechins contents fluctuated according to the manufacturing process of different GBLTs. Among the four GBLTs, dark tea combining fixation and fermentation had the lowest GA content and cytotoxicity, less bioactive components reduction, appropriate quality, and stronger flavor. CONCLUSION These findings demonstrate that fixation and fermentation help reduce GAs during the manufacturing of GBLT. However, their ability to retain bioactive substances needs further optimization in future studies. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Fengnan Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Isaac D Boateng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO, USA
| | - Xiao-Ming Yang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Yuanyuan Li
- Zhenjiang Food and Drug Supervision and Inspection Center, Zhenjiang, China
| | - Weimin Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| |
Collapse
|
15
|
Cherubino Ribeiro TH, de Oliveira RR, das Neves TT, Santiago WD, Mansur BL, Saczk AA, Vilela de Resende ML, Chalfun-Junior A. Metabolic Pathway Reconstruction Indicates the Presence of Important Medicinal Compounds in Coffea Such as L-DOPA. Int J Mol Sci 2023; 24:12466. [PMID: 37569839 PMCID: PMC10419165 DOI: 10.3390/ijms241512466] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 07/21/2023] [Accepted: 08/02/2023] [Indexed: 08/13/2023] Open
Abstract
The use of transcriptomic data to make inferences about plant metabolomes is a useful tool to help the discovery of important compounds in the available biodiversity. To unveil previously undiscovered metabolites of Coffea, of phytotherapeutic and economic value, we employed 24 RNAseq libraries. These libraries were sequenced from leaves exposed to a diverse range of environmental conditions. Subsequently, the data were meticulously processed to create models of putative metabolic networks, which shed light on the production of potential natural compounds of significant interest. Then, we selected one of the predicted compounds, the L-3,4-dihydroxyphenylalanine (L-DOPA), to be analyzed by LC-MS/MS using three biological replicates of flowers, leaves, and fruits from Coffea arabica and Coffea canephora. We were able to identify metabolic pathways responsible for producing several compounds of economic importance. One of the identified pathways involved in isoquinoline alkaloid biosynthesis was found to be active and producing L-DOPA, which is a common product of POLYPHENOL OXIDASES (PPOs, EC 1.14.18.1 and EC 1.10.3.1). We show that coffee plants are a natural source of L-DOPA, a widely used medicine for treatment of the human neurodegenerative condition called Parkinson's disease. In addition, dozens of other compounds with medicinal significance were predicted as potential natural coffee products. By further refining analytical chemistry techniques, it will be possible to enhance the characterization of coffee metabolites, enabling a deeper understanding of their properties and potential applications in medicine.
Collapse
Affiliation(s)
- Thales Henrique Cherubino Ribeiro
- Laboratory of Plant Molecular Physiology, Plant Physiology Sector, Department of Biology, Federal University of Lavras (UFLA), Lavras 37200-000, Brazil; (T.H.C.R.); (R.R.d.O.)
| | - Raphael Ricon de Oliveira
- Laboratory of Plant Molecular Physiology, Plant Physiology Sector, Department of Biology, Federal University of Lavras (UFLA), Lavras 37200-000, Brazil; (T.H.C.R.); (R.R.d.O.)
| | - Taís Teixeira das Neves
- Plant Physiology Sector, Department of Biology, Federal University of Lavras (UFLA), Lavras 37200-000, Brazil;
| | - Wilder Douglas Santiago
- National Institute of Coffee Science and Technology (INCT-CAFÉ), Federal University of Lavras (UFLA), Lavras 37200-000, Brazil;
| | - Bethania Leite Mansur
- Multiuser Instrumental Analysis Laboratory (LabMAI), Federal University of Lavras (UFLA), Lavras 37200-000, Brazil;
| | - Adelir Aparecida Saczk
- Analytical and Electroanalytical Laboratory (LAE), Federal University of Lavras (UFLA), Lavras 37200-000, Brazil;
| | | | - Antonio Chalfun-Junior
- Laboratory of Plant Molecular Physiology, Plant Physiology Sector, Department of Biology, Federal University of Lavras (UFLA), Lavras 37200-000, Brazil; (T.H.C.R.); (R.R.d.O.)
| |
Collapse
|
16
|
Patil S, Das M, Kumar GS, Murthy PS. Coffee leaf extract exhibits anti-obesity property and improves lipid metabolism in high-fat diet-induced C57BL6 obese mice. 3 Biotech 2023; 13:278. [PMID: 37476547 PMCID: PMC10353976 DOI: 10.1007/s13205-023-03698-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Accepted: 07/07/2023] [Indexed: 07/22/2023] Open
Abstract
In the present study, the effect of coffee leaf extract (CLE) on in vitro enzyme inhibition was studied. Furthermore, its impact on the high-fat diet (HFD)-induced obese mice (C57BL/6) at the levels of 100 and 200 mg/kg body weight along with positive control (orlistat) and the normal group maintained with starch-fed diet (SFD) was observed. CLE had significant α amylase and lipase enzyme inhibitory properties. In HFD-induced obese mice, treatment with CLE significantly reduced the body weight gain. The investigation demonstrated that CLE administration lowered blood glucose, total cholesterol, total triglycerides and LDL levels while increasing the HDL levels. It reduced the development of fatty liver by reducing hepatic fat accumulation and decreased the fat cell size in the adipose tissue. Further, CLE significantly increased the liver antioxidant enzyme activities and lowered the levels of hepatotoxicity markers in the serum when compared to the HFD-fed mice. The treatment also downregulated the mRNA expression of lipogenic transcription factors (SREBP-1c, CEBP-α) and enzymes (ACC, FAS) than HFD. Overall, the results indicate that coffee leaves have anti-obesity potential and can be used as functional ingredients in the development of innovative products for managing lifestyle disorders such as obesity.
Collapse
Affiliation(s)
- Siddhi Patil
- Department of Plantation Products, Spices and Flavour Technology, CSIR-Central Food Technological Research Institute, Mysuru, 570020 India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002 India
| | - Moumita Das
- Department of Biochemistry, CSIR-Central Food Technological Research Institute, Mysuru, 570020 India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002 India
| | - G. Suresh Kumar
- Department of Biochemistry, CSIR-Central Food Technological Research Institute, Mysuru, 570020 India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002 India
| | - Pushpa S. Murthy
- Department of Plantation Products, Spices and Flavour Technology, CSIR-Central Food Technological Research Institute, Mysuru, 570020 India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002 India
| |
Collapse
|
17
|
Konstantinidis N, Franke H, Schwarz S, Lachenmeier DW. Risk Assessment of Trigonelline in Coffee and Coffee By-Products. Molecules 2023; 28:molecules28083460. [PMID: 37110693 PMCID: PMC10146819 DOI: 10.3390/molecules28083460] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Revised: 04/06/2023] [Accepted: 04/11/2023] [Indexed: 04/29/2023] Open
Abstract
Trigonelline is a bioactive pyridine alkaloid that occurs naturally in high concentrations in coffee (up to 7.2 g/kg) and coffee by-products (up to 62.6 g/kg) such as coffee leaves, flowers, cherry husks or pulp, parchment, silver skin, and spent grounds. In the past, coffee by-products were mostly considered waste and discarded. In recent years, however, the use of coffee by-products as food has attracted interest because of their economic and nutritional value and the environmental benefits of sustainable resource use. Their authorization as so-called novel foods in the European Union may lead to increased oral exposure of the general population to trigonelline. Therefore, the aim of this review was to assess the risk to human health of acute and chronic exposure to trigonelline from coffee and coffee by-products. An electronic literature search was performed. Current toxicological knowledge is limited, with few human data available and a lack of epidemiological and clinical studies. There was no evidence of adverse effects after acute exposure. No conclusion can be drawn on chronic exposure to isolated trigonelline due to the lack of data. However, trigonelline ingested as a component of coffee and coffee by-products appears to be safe for human health, based on the safe traditional use of these products.
Collapse
Affiliation(s)
- Nick Konstantinidis
- Postgraduate Study Program "Toxicology and Environmental Protection", Rudolf-Boehm-Institut für Pharmakologie und Toxikologie, Universität Leipzig, Härtelstraße 16-18, 04107 Leipzig, Germany
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany
| | - Heike Franke
- Postgraduate Study Program "Toxicology and Environmental Protection", Rudolf-Boehm-Institut für Pharmakologie und Toxikologie, Universität Leipzig, Härtelstraße 16-18, 04107 Leipzig, Germany
| | - Steffen Schwarz
- Coffee Consulate, Hans-Thoma-Strasse 20, 68163 Mannheim, Germany
| | - Dirk W Lachenmeier
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany
| |
Collapse
|
18
|
Lu T, Sun Y, Huang Y, Chen X. Effects of roasting on the chemical compositions, color, aroma, microstructure, and the kinetics of changes in coffee pulp. J Food Sci 2023; 88:1430-1444. [PMID: 36924029 DOI: 10.1111/1750-3841.16516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 02/07/2023] [Accepted: 02/14/2023] [Indexed: 03/18/2023]
Abstract
Roasting is a critical process that affects the quality attributes of coffee beans; however, how roasting conditions affect the physical, chemical, biological, and organoleptic changes of coffee pulp needs more research. In the present study, we investigated the effects of roasting temperatures and times on chemical compositions and quality attributes of coffee pulp. The results showed that the contents of total soluble sugar (TSS) and free amino acid (FAA) followed a temporal pattern of first increasing and then decreasing under the roasting temperatures between 100 and 160°C. Total phenolic content (TPC) and antioxidant activity of coffee pulp significantly (p < 0.05) increased after roasting, reaching the maximum values of 83.09 mg gallic acid equivalent (GAE) /g and 360.45 µM 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (Trolox) /g, respectively, when coffee pulp was roasted at 160°C for 18 min. Drying rates of coffee pulp fitted the Logarithmic kinetic model, while color (L*, a*, and b*) changes and 5-caffeoylquinic acid degradation followed the first-order kinetic model. Electronic nose analysis showed that the main aroma compounds of the coffee pulp are sulfur-containing organics that were reduced with the extended roasting time. Scanning electronic microscopy analysis presented the loosened, shrunk, and cracked microstructure on the surface of the roasted coffee pulp, which might contribute to the increased TSS, FAA, TPC, and antioxidant activity of coffee pulp roasted under specific conditions. In conclusion, our research provides valuable information for preparing high-quality coffee pulp tea. PRACTICAL APPLICATION: This article investigates the effects of roasting on the chemical composition, color, flavor, microstructure, and the kinetics of changes in the moisture, color, and 5-caffeoylquinic acid (5-CQA) of the coffee pulp. We have found that high-temperature and short-time roasting helps retain the total phenolic contents, antioxidant activity, and aroma. The drying kinetic fits the Logarithmic model, and the changes in color and 5-CQA fit the first-order kinetic model. This study provides meaningful information for preparing coffee pulp tea with high-quality attributes and antioxidant activity.
Collapse
Affiliation(s)
- Tingting Lu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Yu Sun
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Yuanyuan Huang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Xiumin Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.,Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China.,International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Jiangsu University, Zhenjiang, China
| |
Collapse
|
19
|
Investigation into the anti-inflammatory mechanism of coffee leaf extract in LPS-induced Caco-2/U937 co-culture model through cytokines and NMR-based untargeted metabolomics analyses. Food Chem 2023; 404:134592. [DOI: 10.1016/j.foodchem.2022.134592] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2022] [Revised: 08/15/2022] [Accepted: 10/10/2022] [Indexed: 11/07/2022]
|
20
|
Ma Z, Ma Y, Liu Y, Zhou B, Zhao Y, Wu P, Zhang D, Li D. Effects of Maturity and Processing on the Volatile Components, Phytochemical Profiles and Antioxidant Activity of Lotus ( Nelumbo nucifera) Leaf. Foods 2023; 12:foods12010198. [PMID: 36613414 PMCID: PMC9818530 DOI: 10.3390/foods12010198] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2022] [Revised: 12/29/2022] [Accepted: 12/30/2022] [Indexed: 01/04/2023] Open
Abstract
In this study, fresh lotus leaves at two maturity stages were processed to tea products by different methods (white-tea process, green-tea process and black-tea process). The volatile compounds, phytochemical profiles and antioxidant activities of lotus-leaf tea were investigated. A total of 81 volatile components were identified with HS-GC-IMS. The mature lotus-leaf tea showed more volatile compounds than the tender lotus-leaf tea. The lotus leaf treated with the white-tea process had more aroma components than other processing methods. In addition, six types of phenolic compounds, including luteolin, catechin, quercetin, orientin, hyperoside and rutin were identified in the lotus-leaf tea. The mature leaves treated with the green-tea process had the highest levels of TPC (49.97 mg gallic acid/g tea) and TFC (73.43 mg rutin/g tea). The aqueous extract of lotus-leaf tea showed positive scavenging capacities of DPPH and ABTS radicals, and ferric ion reducing power, whereas tender lotus leaf treated with the green-tea process exhibited the strongest antioxidant activity. What is more, the antioxidant activities had a significant positive correlation with the levels of TPC and TFC in lotus-leaf tea. Our results provide a theoretical basis for the manufacture of lotus-leaf-tea products with desirable flavor and health benefits.
Collapse
Affiliation(s)
- Zhili Ma
- School of Laboratory Medicine, Hubei University of Chinese Medicine, Wuhan 430065, China
| | - Yu Ma
- School of Laboratory Medicine, Hubei University of Chinese Medicine, Wuhan 430065, China
| | - Yin Liu
- Wuhan Huanghelou Essence and Flavor Co., Ltd., Wuhan 430040, China
| | - Bei Zhou
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yalin Zhao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Ping Wu
- School of Laboratory Medicine, Hubei University of Chinese Medicine, Wuhan 430065, China
| | - Dexin Zhang
- School of Laboratory Medicine, Hubei University of Chinese Medicine, Wuhan 430065, China
| | - Deyuan Li
- School of Laboratory Medicine, Hubei University of Chinese Medicine, Wuhan 430065, China
- Correspondence: ; Tel.: +86-18071533185
| |
Collapse
|
21
|
Huang Y, Sun Y, Lu T, Chen X. Effects of hot-air drying on the bioactive compounds, quality attributes, and drying and color change kinetics of coffee leaves. J Food Sci 2023; 88:214-227. [PMID: 36533940 DOI: 10.1111/1750-3841.16431] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Revised: 12/01/2022] [Accepted: 12/02/2022] [Indexed: 12/23/2022]
Abstract
Drying is a key step that affects the chemical composition and quality of tea. In the present study, we reported the impacts of drying temperature and time on drying and color change kinetics, phytochemical composition, antioxidant activity, and surface microstructure of coffee leaves during hot-air drying. The results showed that drying temperature was positively (p < 0.05) correlated with the drying rate (DR), color index a* and total color change ΔE, and total soluble sugar (TSS), while negatively correlated with color indexes b* and L*, soluble protein content, and the DPPH scavenging capacity. Drying time has similar impacts on the color indexes and soluble protein as drying temperature. The content of total free amino acid and TSS increased by 62.5% and 47.4%, respectively, when coffee leaves were dried at 160°C for 24 min, under which the total phenolic content and DPPH and ABTS scavenging capacities reached the maximum of 108.04 mg GAE/g, 515.07 µmol Trolox/g, and 606.70 µmol Trolox/g, respectively. Drying significantly decreased the contents of chlorogenic acids and mangiferin and antioxidant activity, while high-temperature short-time drying helped retain phenolic compounds in coffee leaves. The DR fitted Page kinetic model. The color changes fitted the first-order kinetic models and the activation energies ranged from 16.00 to 31.06 kJ·mol-1 . Prolonged drying time caused serious wrinkles on the surface of coffee leaves and the stomata closed. PRACTICAL APPLICATION: Drying decreased soluble protein while increasing free amino acid and soluble sugar. High-temperature short-time drying helps retain phenolics in the coffee leaves. The color change of coffee leaves during drying follows first-order kinetic. Prolonged drying time resulted in loosened texture of coffee leaves. Our study suggested that drying coffee leaves at 160°C for 24 min results in the coffee leaf tea being of better quality.
Collapse
Affiliation(s)
- Yuanyuan Huang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, People's Republic of China
| | - Yu Sun
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, People's Republic of China
| | - Tingting Lu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, People's Republic of China
| | - Xiumin Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, People's Republic of China.,Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu, People's Republic of China.,International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Jiangsu University, Zhenjiang, Jiangsu, People's Republic of China
| |
Collapse
|
22
|
Tsai PW, Tayo LL, Ting JU, Hsieh CY, Lee CJ, Chen CL, Yang HC, Tsai HY, Hsueh CC, Chen BY. Interactive deciphering electron-shuttling characteristics of Coffea arabica leaves and potential bioenergy-steered anti-SARS-CoV-2 RdRp inhibitor via microbial fuel cells. INDUSTRIAL CROPS AND PRODUCTS 2023; 191:115944. [PMID: 36405420 PMCID: PMC9659477 DOI: 10.1016/j.indcrop.2022.115944] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 11/02/2022] [Accepted: 11/07/2022] [Indexed: 05/29/2023]
Abstract
Due to the pandemics of COVID-19, herbal medicine has recently been explored for possible antiviral treatment and prevention via novel platform of microbial fuel cells. It was revealed that Coffea arabica leaves was very appropriate for anti-COVID-19 drug development. Antioxidant and anti-inflammatory tests exhibited the most promising activities for C. arabica ethanol extracts and drying approaches were implemented on the leaf samples prior to ethanol extraction. Ethanol extracts of C. arabica leaves were applied to bioenergy evaluation via DC-MFCs, clearly revealing that air-dried leaves (CA-A-EtOH) exhibited the highest bioenergy-stimulating capabilities (ca. 2.72 fold of power amplification to the blank). Furthermore, molecular docking analysis was implemented to decipher the potential of C. arabica leaves metabolites. Chlorogenic acid (-6.5 kcal/mol) owned the highest binding affinity with RdRp of SARS-CoV-2, showing a much lower average RMSF value than an apoprotein. This study suggested C. arabica leaves as an encouraging medicinal herb against SARS-CoV-2.
Collapse
Key Words
- ADMET,, Absorption-distribution-metabolism-excretion-toxicity
- BBB,, Blood-brain barrier
- Biorefinery
- C. arabica,, Coffea arabica
- CA-40-EtOH,, EtOH extract of C. arabica leaves by 40°C oven-dried
- CA-80-EtOH,, EtOH extract of C. arabica leaves by 80°C oven-dried
- CA-A-EtOH,, EtOH extract of C. arabica leaves by air-dried
- CA-AC,, Acetone extract of C. arabica leaves by 40°C oven-dried
- CA-EA,, Ethyl acetate extract of C. arabica leaves by 40°C oven-dried
- CA-F-EtOH,, EtOH extract of C. arabica leaves by freeze-dried
- CA-H2O,, Water extract of C. arabica leaves by 40°C oven-dried
- CA-HX,, Hexane extract of C. arabica leaves by 40°C oven-dried
- COVID-19
- Chlorogenic acid
- Coffea arabica leaves
- DC-MFCs,, Dual Chamber-Microbial Fuel Cells
- DPPH,, 2,2-diphenyl-1-picrylhydrazyl
- FRAP,, Ferric ion reducing antioxidant power
- MFC,, Microbial fuel cell
- Microbial fuel cells
- QSAR,, Quantitative-structure-activity relationship
- RMSF,, Root-mean-square fluctuation
- RdRp
- RdRp,, RNA-dependent RNA polymerase
- SARS-CoV-2,, Severe acute respiratory syndrome coronavirus 2
Collapse
Affiliation(s)
- Po-Wei Tsai
- Department of Medical Science Industries, College of Health Sciences, Chang Jung Christian University, Tainan 711, Taiwan
| | - Lemmuel L Tayo
- School of Chemical, Biological, and Materials Engineering and Sciences, Mapúa University, 1002 Metro Manila, the Philippines
| | - Jasmine U Ting
- Department of Chemistry, College of Science, De La Salle University, Metro Manila 1004, the Philippines
| | - Cheng-Yang Hsieh
- Ph.D. Program in Clinical Drug Development of Herbal Medicine, College of Pharmacy, Taipei Medical University, Taipei 110, Taiwan
| | - Chia-Jung Lee
- Ph.D. Program in Clinical Drug Development of Herbal Medicine, College of Pharmacy, Taipei Medical University, Taipei 110, Taiwan
- Graduate Institute of Pharmacognosy, College of Pharmacy, Taipei Medical University, Taipei 110, Taiwan
- Traditional Herbal Medicine Research Center, Taipei Medical University Hospital, Taipei 110, Taiwan
| | - Chih-Ling Chen
- Department of Medical Science Industries, College of Health Sciences, Chang Jung Christian University, Tainan 711, Taiwan
| | - Hsiao-Chuan Yang
- Department of Chemical and Materials Engineering, National I-Lan University, I-Lan 260, Taiwan
| | - Hsing-Yu Tsai
- Department of Chemical and Materials Engineering, National I-Lan University, I-Lan 260, Taiwan
| | - Chung-Chuan Hsueh
- Department of Chemical and Materials Engineering, National I-Lan University, I-Lan 260, Taiwan
| | - Bor-Yann Chen
- Department of Chemical and Materials Engineering, National I-Lan University, I-Lan 260, Taiwan
| |
Collapse
|
23
|
Shen X, Nie F, Fang H, Liu K, Li Z, Li X, Chen Y, Chen R, Zheng T, Fan J. Comparison of chemical compositions, antioxidant activities, and acetylcholinesterase inhibitory activities between coffee flowers and leaves as potential novel foods. Food Sci Nutr 2022; 11:917-929. [PMID: 36789063 PMCID: PMC9922109 DOI: 10.1002/fsn3.3126] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2022] [Revised: 10/14/2022] [Accepted: 10/25/2022] [Indexed: 11/08/2022] Open
Abstract
This study aimed to compare chemical compositions, antioxidant activities, and acetylcholinesterase inhibitory activities of coffee flowers (ACF) and coffee leaves (ACL) with green coffee beans (ACGB) of Coffea Arabica L. The chemical compositions were determined by employing high-performance liquid chromatography-mass spectroscopy (HPLC-MS) and gas chromatography-mass spectroscopy (GC-MS) techniques. Antioxidant effects of the components were evaluated using DPPH and ABTS radical scavenging assays, and the ferric reducing antioxidant power (FRAP) assay. Their acetylcholinesterase inhibitory activities were also evaluated. The coffee sample extracts contained a total of 214 components identified by HPLC-MS and belonged to 12 classes (such as nucleotides and amino acids and their derivatives, tannins, flavonoids, alkaloids, benzene, phenylpropanoids, and lipids.), where phenylpropanoids were the dominant component (>30%). The contents of flavonoids, alkaloids, saccharides, and carboxylic acid and its derivatives in ACF and ACL varied significantly (p < .05) compared to similar components in ACGB. Meanwhile, 30 differentially changed chemical compositions (variable importance in projection [VIP] > 1, p < .01 and fold change [FC] > 4, or <0.25), that determine the difference in characteristics, were confirmed in the three coffee samples. Furthermore, among 25 volatile chemical components identified by GC-MS, caffeine, n-hexadecanoic acid, 2,2'-methylenebis[6-(1,1-dimethylethyl)-4-methyl-phenol], and quinic acid were common in these samples with caffeine being the highest in percentage. In addition, ACL showed the significantly highest (p < .05) DPPH radical scavenging capacity with IC50 value of 0.491 ± 0.148 mg/ml, and acetylcholinesterase inhibitory activity with inhibition ratio 25.18 ± 2.96%, whereas ACF showed the significantly highest (p < .05) ABTS radical scavenging activity with 36.413 ± 1.523 mmol trolox/g Ex. The results suggested that ACL and ACF had potential values as novel foods in the future.
Collapse
Affiliation(s)
- Xiaojing Shen
- College of Food Science and Technology, College of ScienceYunnan Agricultural UniversityKunmingChina,Yunnan Key Laboratory of Pharmacology for Natural ProductsKunming Medical UniversityKunmingChina,Yunnan Organic Tea Industry Intelligent Engineering Research CenterKey Laboratory of Intelligent Organic Tea Garden Construction in Universities of Yunnan ProvinceKunmingChina
| | - Fanqiu Nie
- College of Food Science and Technology, College of ScienceYunnan Agricultural UniversityKunmingChina
| | - Haixian Fang
- Quality Standardizing and Testing Technology Institute, Yunnan Academy of Agricultural SciencesKunmingChina
| | - Kunyi Liu
- College of Wuliangye Technology and Food EngineeringYibin Vocational and Technical CollegeYibinChina,Research Platform for Innovation and Utilization of Medicine Food Homology and Fermented FoodYibin Vocational and Technical CollegeYibinChina
| | - Zelin Li
- College of Food Science and Technology, College of ScienceYunnan Agricultural UniversityKunmingChina
| | - Xingyu Li
- College of Food Science and Technology, College of ScienceYunnan Agricultural UniversityKunmingChina
| | - Yumeng Chen
- College of Food Science and Technology, College of ScienceYunnan Agricultural UniversityKunmingChina
| | - Rui Chen
- College of Food Science and Technology, College of ScienceYunnan Agricultural UniversityKunmingChina
| | | | - Jiangping Fan
- College of Food Science and Technology, College of ScienceYunnan Agricultural UniversityKunmingChina
| |
Collapse
|
24
|
Boateng ID. Recent processing of fruits and vegetables using emerging thermal and non-thermal technologies. A critical review of their potentialities and limitations on bioactives, structure, and drying performance. Crit Rev Food Sci Nutr 2022; 64:4240-4274. [PMID: 36315036 DOI: 10.1080/10408398.2022.2140121] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Fruits and vegetables have rich bioactive compounds and antioxidants that are vital for the human body and prevent the cell from disease-causing free radicals. Therefore, there is a growing demand for high-quality fruits and vegetables. Nevertheless, fruits and vegetables deteriorate due to their high moisture content, resulting in a 40-50% loss. Drying is a common food preservation technique in the food industry to increase fruits and vegetables' shelf-life. However, drying causes chemical modifications, changes in microstructure, and bioactives, thus, lowering the final product's quality as a considerable amount of bioactives compounds and antioxidants are lost. Conventional pretreatments such as hot water blanching, and osmotic pretreatment have improved fruit and vegetable drying performance. However, these conventional pretreatments affect fruits' bioactive compounds retention and microstructure. Hence, emerging thermal (infrared blanching, microwave blanching, and high-humidity hot-air impingement blanching) and non-thermal pretreatments (cold plasma, ultrasound, pulsed electric field, and edible films and coatings) have been researched. So the question is; (1) what are the mechanisms behind emerging non-thermal and thermal technologies' ability to improve fruits and vegetables' microstructure, texture, and drying performance? (2) how do emerging thermal and non-thermal technologies affect fruits and vegetables' bioactive compounds and antioxidant activity? and (3) what are preventing the large-scale commercialization of these emerging thermal and non-thermal technologies' for fruits and vegetables, and what are the future recommendations? Hence, this article reviewed emerging thermal blanching and non-thermal pretreatment technologies, emphasizing their efficacy in improving dried fruits and vegetables' bioactive compounds, structural properties, and drying performance. The fundamental mechanisms in emerging thermal and non-thermal blanching pretreatment methods on the fruits and vegetables' microstructure and drying performance were delved in, as well as what are preventing the large-scale commercialization of these emerging thermal and non-thermal blanching for fruits and vegetables, and the future recommendations. Emerging pretreatment approaches not only improve the drying performance but further significantly improve the retention of bioactive compounds and antioxidants and enhance the microstructure of the dried fruits and vegetables.
Collapse
Affiliation(s)
- Isaac Duah Boateng
- Food Science Program, Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO, USA
| |
Collapse
|
25
|
Mesquita Júnior GAD, da Costa YFG, Mello VD, Costa FF, Rodarte MP, Costa JDCD, Alves MS, Vilela FMP. Chemical characterisation by UPLC-Q-ToF-MS/MS and antibacterial potential of Coffea arabica L. leaves: A coffee by-product. PHYTOCHEMICAL ANALYSIS : PCA 2022; 33:1036-1044. [PMID: 35777933 DOI: 10.1002/pca.3157] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Revised: 06/09/2022] [Accepted: 06/10/2022] [Indexed: 06/15/2023]
Abstract
INTRODUCTION Coffea arabica L. leaves are considered a by-product of the coffee industry however they are sources of several bioactive compounds. OBJECTIVES This study aimed to evaluate the chemical composition and the in vitro antibacterial activity of the lyophilised ethanol extract of arabica coffee leaves (EE-CaL). MATERIAL AND METHODS The chemical characterisation of EE-CaL was performed using ultra-performance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry (UPLC-Q-ToF-MS/MS). The in vitro antibacterial effect of EE-CaL was evaluated using the broth microdilution method and the adapted drop plate agar method to determine the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC), respectively. RESULTS The chemical analysis of EE-CaL revealed the presence of compounds from the alkaloid class, such as trigonelline and caffeine, in addition to the phenolic compounds such as quinic acid, 5-caffeoylquinic acid, caffeic acid-O-hexoside, mangiferin, (epi)catechin, (epi)catechin monoglucoside and procyanidin trimer. Regarding the antibacterial potential, EE-CaL was active against Gram-positive and Gram-negative bacteria, being more effective against Escherichia coli (ATCC 25922) (MIC = 2500 μg/mL and bactericidal effect). CONCLUSION The results of this research suggest that coffee leaves, a by-product, possess compounds with antibacterial properties. Thus, further studies with coffee leaf extracts must be carried out to relate the compounds present in the extract with the antibacterial activity and find the mechanisms of action of this extract against bacteria.
Collapse
Affiliation(s)
- Gilmar Alves de Mesquita Júnior
- Faculty of Pharmacy, Pharmaceutical Sciences Department, Federal University of Juiz de Fora, Juiz de Fora, Minas Gerais, Brazil
| | - Ygor Ferreira Garcia da Costa
- Faculty of Pharmacy, Pharmaceutical Sciences Department, Federal University of Juiz de Fora, Juiz de Fora, Minas Gerais, Brazil
| | - Valéria de Mello
- Faculty of Pharmacy, Pharmaceutical Sciences Department, Federal University of Juiz de Fora, Juiz de Fora, Minas Gerais, Brazil
| | - Fabiano Freire Costa
- Faculty of Pharmacy, Pharmaceutical Sciences Department, Federal University of Juiz de Fora, Juiz de Fora, Minas Gerais, Brazil
| | - Mirian Pereira Rodarte
- Faculty of Pharmacy, Pharmaceutical Sciences Department, Federal University of Juiz de Fora, Juiz de Fora, Minas Gerais, Brazil
| | - Juliana de Carvalho da Costa
- Faculty of Pharmacy, Pharmaceutical Sciences Department, Federal University of Juiz de Fora, Juiz de Fora, Minas Gerais, Brazil
| | - Maria Silvana Alves
- Faculty of Pharmacy, Pharmaceutical Sciences Department, Federal University of Juiz de Fora, Juiz de Fora, Minas Gerais, Brazil
| | - Fernanda Maria Pinto Vilela
- Faculty of Pharmacy, Pharmaceutical Sciences Department, Federal University of Juiz de Fora, Juiz de Fora, Minas Gerais, Brazil
| |
Collapse
|
26
|
Cangeloni L, Bonechi C, Leone G, Consumi M, Andreassi M, Magnani A, Rossi C, Tamasi G. Characterization of Extracts of Coffee Leaves (Coffea arabica L.) by Spectroscopic and Chromatographic/Spectrometric Techniques. Foods 2022; 11:foods11162495. [PMID: 36010495 PMCID: PMC9407380 DOI: 10.3390/foods11162495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2022] [Revised: 08/13/2022] [Accepted: 08/16/2022] [Indexed: 11/16/2022] Open
Abstract
Coffea arabica L. leaves represent a viable alternative to the canonical matrices used for preparation of beverages, such as tea leaves and grounded coffee beans. Coffee leaves infusions are rich in antioxidant phenolic compounds and have a lower concentration of caffeine. Due to increasing interest in this field, a complete study of the bioactive compounds as chlorogenic acids, xanthones and alkaloids is noteworthy. C. arabica leaves were subjected to ultrasound-assisted extraction, and the extracts were studied via nuclear magnetic resonance spectroscopy (NMR) and chromatographic techniques coupled with mass spectrometry (HPLC-MSn) to identify and quantify the secondary metabolites profile through an untargeted data dependent approach. A quantitative analysis was performed for the major components—chlorogenic acids, mangiferin, caffeine and trigonelline—via HPLC-MS in Single Ion Monitoring (SIM) mode. In total, 39 compounds were identified. The presence of these bioactive compounds proved the strong potential of C. arabica leaves as functional food and as an alternative to classic infused beverages.
Collapse
Affiliation(s)
- Lorenzo Cangeloni
- Department of Biotechnology, Chemistry and Pharmacy, University of Siena, Via A. Moro 2, 53100 Siena, Italy
- Centre for Colloid and Surface Science (CSGI), Via della Lastruccia 3, 50019 Sesto Fiorentino, Italy
| | - Claudia Bonechi
- Department of Biotechnology, Chemistry and Pharmacy, University of Siena, Via A. Moro 2, 53100 Siena, Italy
- Centre for Colloid and Surface Science (CSGI), Via della Lastruccia 3, 50019 Sesto Fiorentino, Italy
| | - Gemma Leone
- Department of Biotechnology, Chemistry and Pharmacy, University of Siena, Via A. Moro 2, 53100 Siena, Italy
- National Interuniversity Consortium of Materials Science and Technology (INSTM), Via G. Giusti 9, 50121 Firenze, Italy
| | - Marco Consumi
- Department of Biotechnology, Chemistry and Pharmacy, University of Siena, Via A. Moro 2, 53100 Siena, Italy
- National Interuniversity Consortium of Materials Science and Technology (INSTM), Via G. Giusti 9, 50121 Firenze, Italy
| | - Marco Andreassi
- Department of Biotechnology, Chemistry and Pharmacy, University of Siena, Via A. Moro 2, 53100 Siena, Italy
- Centre for Colloid and Surface Science (CSGI), Via della Lastruccia 3, 50019 Sesto Fiorentino, Italy
| | - Agnese Magnani
- Department of Biotechnology, Chemistry and Pharmacy, University of Siena, Via A. Moro 2, 53100 Siena, Italy
- National Interuniversity Consortium of Materials Science and Technology (INSTM), Via G. Giusti 9, 50121 Firenze, Italy
| | - Claudio Rossi
- Department of Biotechnology, Chemistry and Pharmacy, University of Siena, Via A. Moro 2, 53100 Siena, Italy
- Centre for Colloid and Surface Science (CSGI), Via della Lastruccia 3, 50019 Sesto Fiorentino, Italy
| | - Gabriella Tamasi
- Department of Biotechnology, Chemistry and Pharmacy, University of Siena, Via A. Moro 2, 53100 Siena, Italy
- Centre for Colloid and Surface Science (CSGI), Via della Lastruccia 3, 50019 Sesto Fiorentino, Italy
- Correspondence:
| |
Collapse
|
27
|
Punyamoonwongsa P. Lipid nanodiscs of poly(styrene- alt-maleic acid) to enhance plant antioxidant extraction. E-POLYMERS 2022. [DOI: 10.1515/epoly-2022-0061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Plant antioxidants can be applied in the management of various human diseases. Despite these, extraction of these compounds still suffers from residual solvent impurities, low recovery yields, and the risks of undesirable chemical changes. Inspired by the protein–lipid interactions in the cell membranes, we proposed using poly(styrene-alt-maleic acid) (PSMA) to destabilize and associate with the bilayer lipids into the membrane-like nanodiscs. Such nanostructures could serve as protective reservoirs for the active compounds to reside with preserved bioactivities. This concept was demonstrated in the antioxidant extraction from robusta coffee leaves. Results indicated that aqueous PSMA extraction (no buffer agent) yielded products with the highest contents of phenolic acids (11.6 mg GAE·g−1) and flavonoids (9.6 mg CE·g−1). They also showed the highest antioxidant activity (IC50 = 3.7 µg·mL−1) compared to those obtained by typical sodium dodecyl sulfate and water extraction. This biomimetic approach could be considered for developing environmentally friendly extraction protocols in the future.
Collapse
|
28
|
Ribeiro M, Alvarenga L, Cardozo LFMF, Kemp JA, Lima LS, Almeida JSD, Leal VDO, Stenvinkel P, Shiels PG, Mafra D. The magical smell and taste: Can coffee be good to patients with cardiometabolic disease? Crit Rev Food Sci Nutr 2022; 64:562-583. [PMID: 35930394 DOI: 10.1080/10408398.2022.2106938] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Coffee is a beverage consumed globally. Although few studies have indicated adverse effects, it is typically a beneficial health-promoting agent in a range of diseases, including depression, diabetes, cardiovascular disease, and obesity. Coffee is rich in caffeine, antioxidants, and phenolic compounds, which can modulate the composition of the gut microbiota and mitigate both inflammation and oxidative stress, common features of the burden of lifestyle diseases. This review will discuss the possible benefits of coffee on complications present in patients with diabetes, cardiovascular disease and chronic kidney disease, outwith the social and emotional benefits attributed to caffeine consumption.
Collapse
Affiliation(s)
- Marcia Ribeiro
- Graduate Program in Biological Sciences - Physiology, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, RJ, Brazil
- Unidade de Pesquisa Clinica (UPC), University Hospital Antonio Pedro, Niterói, RJ, Brazil
| | - Livia Alvarenga
- Unidade de Pesquisa Clinica (UPC), University Hospital Antonio Pedro, Niterói, RJ, Brazil
- Graduate Program in Medical Sciences, Fluminense Federal University (UFF), Niterói, RJ, Brazil
| | - Ludmila F M F Cardozo
- Unidade de Pesquisa Clinica (UPC), University Hospital Antonio Pedro, Niterói, RJ, Brazil
- Graduate Program in Cardiovascular Sciences, Fluminense Federal University (UFF), Niterói, RJ, Brazil
| | - Julie A Kemp
- Unidade de Pesquisa Clinica (UPC), University Hospital Antonio Pedro, Niterói, RJ, Brazil
- Graduate Program in Cardiovascular Sciences, Fluminense Federal University (UFF), Niterói, RJ, Brazil
| | - Ligia S Lima
- Graduate Program in Biological Sciences - Physiology, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, RJ, Brazil
- Unidade de Pesquisa Clinica (UPC), University Hospital Antonio Pedro, Niterói, RJ, Brazil
| | - Jonatas S de Almeida
- Unidade de Pesquisa Clinica (UPC), University Hospital Antonio Pedro, Niterói, RJ, Brazil
| | - Viviane de O Leal
- Nutrition Division, Pedro Ernesto University Hospital, University of the State of Rio de Janeiro (UERJ), Rio de Janeiro, RJ, Brazil
| | - Peter Stenvinkel
- Division of Renal Medicine and Baxter Novum, Department of Clinical Science, Technology and Intervention, Karolinska Instituted, Stockholm, Sweden
| | - Paul G Shiels
- Wolfson Wohl Translational Research Centre, University of Glasgow, Glasgow, UK
| | - Denise Mafra
- Graduate Program in Biological Sciences - Physiology, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, RJ, Brazil
- Unidade de Pesquisa Clinica (UPC), University Hospital Antonio Pedro, Niterói, RJ, Brazil
- Graduate Program in Medical Sciences, Fluminense Federal University (UFF), Niterói, RJ, Brazil
| |
Collapse
|
29
|
Wu CS, Chiang HM, Chen Y, Chen CY, Chen HF, Su WC, Wang WJ, Chou YC, Chang WC, Wang SC, Hung MC. Prospects of Coffee Leaf against SARS-CoV-2 Infection. Int J Biol Sci 2022; 18:4677-4689. [PMID: 35874948 PMCID: PMC9305275 DOI: 10.7150/ijbs.76058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2022] [Accepted: 06/27/2022] [Indexed: 11/24/2022] Open
Abstract
In the current climate, many countries are in dire need of effective preventive methods to curb the Severe Acute Respiratory Syndrome Coronavirus Type 2 (SARS-CoV-2) pandemic. The purpose of this research is to screen and explore natural plant extracts that have the potential to against SARS-CoV-2 and provide alternative options for SARS-CoV-2 prevention and hand sanitizer or spray-like disinfectants. We first used Spike-ACE2 ELISA and TMPRSS2 fluorescence resonance energy transfer (FRET) assays to screen extracts from agricultural by-products from Taiwan with the potential to impede SARS-CoV-2 infection. Next, the SARS-CoV-2 pseudo-particles (Vpp) infection assay was tested to validate the effectiveness. We identified an extract from coffee leaf (Coffea Arabica), a natural plant that effectively inhibited wild-type SARS-CoV-2, and five Variants of Concern (Alpha, Beta, Gamma, Delta, and Omicron strain) from entering host cells. In an attempt to apply coffee leaf extract for hand sanitizer or spray-like disinfectants, we designed a skin-like gelatin membrane experiment. We showed that the high concentration of coffee leaf extract on the skin surface could block SARS-CoV-2 into cells more potently than 75% Ethanol, a standard disinfectant to inactivate SARS-CoV-2. Finally, LC-HRMS analysis was used to identify compounds such as caffeine, chlorogenic acid (CGA), quinic acid, and mangiferin that are associated with an anti-SARS-CoV-2 activity. Our results demonstrated that coffee leaf extract, an agricultural by-product effectively inhibits SARS-CoV-2 Vpp infection through an ACE2-dependent mechanism and may be utilized to develop products against SARS-CoV-2 infection.
Collapse
Affiliation(s)
- Chen-Shiou Wu
- Graduate Institute of Biomedical Sciences, China Medical University, Taichung 406040, Taiwan
| | - Hsiu-Mei Chiang
- Department of Cosmeceutics, China Medical University, Taichung 406040, Taiwan
| | - Yeh Chen
- Graduate Institute of Biomedical Sciences, China Medical University, Taichung 406040, Taiwan.,Institute of New Drug Development, China Medical University, Taichung 406040, Taiwan.,Research Center for Cancer Biology, China Medical University, Taichung 406040, Taiwan
| | - Chung-Yu Chen
- Research Center for Cancer Biology, China Medical University, Taichung 406040, Taiwan
| | - Hsiao-Fan Chen
- Graduate Institute of Biomedical Sciences, China Medical University, Taichung 406040, Taiwan
| | - Wen-Chi Su
- Graduate Institute of Biomedical Sciences, China Medical University, Taichung 406040, Taiwan.,International Master's Program of Biomedical Sciences, China Medical University, Taichung 406040, Taiwan.,Department of Medical Research, China Medical University Hospital, Taichung 404332, Taiwan
| | - Wei-Jan Wang
- Research Center for Cancer Biology, China Medical University, Taichung 406040, Taiwan.,Department of Biological Science and Technology, China Medical University, Taichung 406040, Taiwan
| | - Yu-Chi Chou
- Biomedical Translation Research Center (BioTReC), Academia Sinica, Taipei 115024, Taiwan
| | - Wei-Chao Chang
- Center for Molecular Medicine, China Medical University Hospital, China Medical University, Taichung 404332, Taiwan
| | - Shao-Chun Wang
- Graduate Institute of Biomedical Sciences, China Medical University, Taichung 406040, Taiwan.,Research Center for Cancer Biology, China Medical University, Taichung 406040, Taiwan.,Center for Molecular Medicine, China Medical University Hospital, China Medical University, Taichung 404332, Taiwan.,Department of Biotechnology, Asia University, Taichung, 41354 Taiwan
| | - Mien-Chie Hung
- Graduate Institute of Biomedical Sciences, China Medical University, Taichung 406040, Taiwan.,Research Center for Cancer Biology, China Medical University, Taichung 406040, Taiwan.,Center for Molecular Medicine, China Medical University Hospital, China Medical University, Taichung 404332, Taiwan.,Department of Biotechnology, Asia University, Taichung, 41354 Taiwan
| |
Collapse
|
30
|
Morpho-Physiological Traits, Phytochemical Composition, and Antioxidant Activity of Canephora Coffee Leaves at Various Stages. INTERNATIONAL JOURNAL OF PLANT BIOLOGY 2022. [DOI: 10.3390/ijpb13020011] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Coffee leaves contain a wide range of leaf compounds, which vary by growth stage. Recently, the importance of coffee leaf metabolites with beneficial phytochemicals has been widely identified. This research investigated Canephora coffee’s morphological and physiological development and analyzed the phytochemical composition of the main leaf stage. Canephora coffee leaves were harvested and classified into the following five growth stages: S1 (leaf age of 1–4 days), S2 (leaf age of 5–8 days), S3 (leaf age of 9–14 days), S4 (leaf age of 15–20 days), and S5 (leaf age of 21–27 days). The antioxidant activity, total phenol content, flavonoids, and tannin content of coffee leaves at different stages were observed. The results indicated that the highest values for the leaf area, dry weight, greenness, chlorophyll content, and carotenoid content were found at the last stage (S5). The specific leaf area (SLA) differences had higher values in the S3 and S1 growth stages. The youngest leaf phase (S1) was less green, more yellow, and brighter in color than the mature phase. By comparing the assays, it was found that a significant increase in the antioxidant activity and the contents of phenolic compounds, flavonoids, and tannins were observed in the S1 and S2 growth stages.
Collapse
|
31
|
José Luis SC, Paulino PR, Bello-Bello JJ, Esteban EP, Víctor Heber AR, Tarsicio CT, Gabino GDLS, Victorino MR. SNP markers identification by genome wide association study for chemical quality traits of coffee (Coffea spp.) Germplasm. Mol Biol Rep 2022; 49:4849-4859. [PMID: 35474051 DOI: 10.1007/s11033-022-07339-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2021] [Revised: 01/18/2022] [Accepted: 03/04/2022] [Indexed: 11/28/2022]
Abstract
BACKGROUND Coffee quality is an important selection criterion for coffee breeding. Metabolite profiling and Genome-Wide Association Studies (GWAS) effectively dissect the genetic background of complex traits such as metabolites content (caffeine, trigonelline, and 5-caffeoylquinic acid (5-CQA)) in coffee that affect quality. Therefore, it is important to determine the metabolic profiles of Coffea spp. genotypes. This study aimed to identify Single Nucleotide Polymorphisms (SNPs) within Coffea spp. genotypes through GWAS and associate these significant SNPs to the metabolic profiles of the different genotypes. METHODS AND RESULTS A total of 1,739 SNP markers were obtained from 80 genotypes using the DArTseq™ method. Caffeine, trigonelline, and 5-CQA content were determined in coffee leaves using Ultra-Performance Liquid Chromatography/tandem mass spectrometry (UPLC-MS/MS) analyses. The GWAS was carried out using the Genome Association and Prediction Integrated Tool (GAPIT) software and a compressed mixed linear model. Finally, a total of three significant SNP markers out of ten were identified. One SNP, located in the coffee chromosome (Chr) 8, was significantly associated with caffeine. The two remaining SNPs, located in Chr 4 and 5, were significantly associated with trigonelline and six SNPs markers were associated with 5-CQA in Chr 1, 5 and 10, but these six markers were not significant. CONCLUSIONS These significant SNP sequences were associated with protein ubiquitination, assimilation, and wall receptor kinases. Therefore, these SNPs might be useful hits in subsequent quality coffee breeding programs.
Collapse
Affiliation(s)
- Spinoso-Castillo José Luis
- Colegio de Postgraduados Campus Montecillo, Carretera Federal México-Texcoco km 36.5, 56230, Texcoco, Estado de México, México.
| | - Pérez-Rodríguez Paulino
- Colegio de Postgraduados Campus Montecillo, Carretera Federal México-Texcoco km 36.5, 56230, Texcoco, Estado de México, México
| | - Jericó Jabín Bello-Bello
- CONACYT-Colegio de Postgraduados Campus Córdoba, Carretera Federal Córdoba-Veracruz km 348, Amatlán de los Reyes 94946, Veracruz, México
| | - Escamilla-Prado Esteban
- Universidad Autónoma Chapingo, Centro Regional Universitario Oriente, Carretera Huatusco-Xalapa Km 6, 94100, Huatusco, Veracruz, México
| | - Aguilar-Rincón Víctor Heber
- Colegio de Postgraduados Campus Montecillo, Carretera Federal México-Texcoco km 36.5, 56230, Texcoco, Estado de México, México
| | - Corona-Torres Tarsicio
- Colegio de Postgraduados Campus Montecillo, Carretera Federal México-Texcoco km 36.5, 56230, Texcoco, Estado de México, México
| | - García-de Los Santos Gabino
- Colegio de Postgraduados Campus Montecillo, Carretera Federal México-Texcoco km 36.5, 56230, Texcoco, Estado de México, México
| | - Morales-Ramos Victorino
- Colegio de Postgraduados Campus Córdoba, Carretera Federal Córdoba-Veracruz km 348, Amatlán de los Reyes, 94946, Veracruz, México
| |
Collapse
|
32
|
Rawangkan A, Siriphap A, Yosboonruang A, Kiddee A, Pook-In G, Saokaew S, Sutheinkul O, Duangjai A. Potential Antimicrobial Properties of Coffee Beans and Coffee By-Products Against Drug-Resistant Vibrio cholerae. Front Nutr 2022; 9:865684. [PMID: 35548583 PMCID: PMC9083461 DOI: 10.3389/fnut.2022.865684] [Citation(s) in RCA: 2] [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: 01/30/2022] [Accepted: 03/21/2022] [Indexed: 11/13/2022] Open
Abstract
Vibrio cholerae is the causative organism of the cholera epidemic, and it remains a serious global health problem, particularly the multidrug-resistant strain, despite the development of several generic drugs and vaccines over time. Natural products have long been exploited for the treatment of various diseases, and this study aimed to evaluate the in vitro antibacterial activity of coffee beans and coffee by-products against V. cholerae antimicrobial resistant strains. A total of 9 aqueous extracts were investigated, including light coffee (LC), medium coffee (MC), dark coffee (DC), dried green coffee (DGC), dried red coffee (DRC), fresh red coffee (FRC), Arabica leaf (AL), Robusta leaf (RL), and coffee pulp (CP). The influential coffee phytochemicals, i.e., chlorogenic acid (CGA), caffeic acid (CA), and caffeine, were determined using HPLC. The antibacterial properties were tested by agar well-diffusion techniques, and the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were further determined against 20 V. cholerae isolates. The results revealed that all tested strains were sensitive to coffee extracts, with MIC and MBC values in the range of 3.125-25.0 mg/mL and 12.5-50.0 mg/mL, respectively. With a MIC of 6.25 mg/mL, DGC, DRC, and CP appeared to be the most effective compounds against 65, 60, and 55% of clinical strains, respectively. The checkerboard assay revealed that the combination of coffee extract and tetracycline was greater than either treatment alone, with the fractional inhibitory concentration index (FICI) ranging from 0.005 to 0.258. It is important to note that CP had the lowest FICI (0.005) when combined with tetracycline at 60 ng/mL, which is the most effective dose against V. cholerae six-drug resistance strains (azithromycin, colistin, nalidixic acid, sulfamethoxazole, tetracycline, and trimethoprim), with a MIC of 47.5 μg/mL (MIC alone = 12.5 mg/mL). Time killing kinetics analysis suggested that CA might be the most effective treatment for drug-resistant V. cholerae as it reduced bacterial growth by 3 log10 CFU/mL at a concentration of 8 mg/mL within 1 h, via disrupting membrane permeability, as confirmed by scanning electron microscopy (SEM). This is the first report showing that coffee beans and coffee by-product extracts are an alternative for multidrug-resistant V. cholerae treatment.
Collapse
Affiliation(s)
- Anchalee Rawangkan
- School of Medical Sciences, University of Phayao, Phayao, Thailand
- Unit of Excellence in Research and Product Development of Coffee, Division of Physiology, School of Medical Sciences, University of Phayao, Phayao, Thailand
| | | | | | - Anong Kiddee
- School of Medical Sciences, University of Phayao, Phayao, Thailand
| | - Grissana Pook-In
- School of Medical Sciences, University of Phayao, Phayao, Thailand
| | - Surasak Saokaew
- Division of Social and Administrative Pharmacy, Department of Pharmaceutical Care, School of Pharmaceutical Sciences, University of Phayao, Phayao, Thailand
- Center of Health Outcomes Research and Therapeutic Safety (Cohorts), School of Pharmaceutical Sciences, University of Phayao, Phayao, Thailand
- Unit of Excellence on Clinical Outcomes Research and IntegratioN (UNICORN), School of Pharmaceutical Sciences, University of Phayao, Phayao, Thailand
| | | | - Acharaporn Duangjai
- School of Medical Sciences, University of Phayao, Phayao, Thailand
- Unit of Excellence in Research and Product Development of Coffee, Division of Physiology, School of Medical Sciences, University of Phayao, Phayao, Thailand
| |
Collapse
|
33
|
Dasdelen MF, Er S, Kaplan B, Celik S, Beker MC, Orhan C, Tuzcu M, Sahin N, Mamedova H, Sylla S, Komorowski J, Ojalvo SP, Sahin K, Kilic E. A Novel Theanine Complex, Mg-L-Theanine Improves Sleep Quality via Regulating Brain Electrochemical Activity. Front Nutr 2022; 9:874254. [PMID: 35449538 PMCID: PMC9017334 DOI: 10.3389/fnut.2022.874254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Accepted: 03/07/2022] [Indexed: 11/26/2022] Open
Abstract
L-Theanine is commonly used to improve sleep quality through inhibitory neurotransmitters. On the other hand, Mg2+, a natural NMDA antagonist and GABA agonist, has a critical role in sleep regulation. Using the caffeine-induced brain electrical activity model, here we investigated the potency of L-theanine and two novel Mg-L-theanine compounds with different magnesium concentrations on electrocorticography (ECoG) patterns, GABAergic and serotonergic receptor expressions, dopamine, serotonin, and melatonin levels. Furthermore, we evaluated the sleep latency and duration in the pentobarbital induced sleep model. We herein showed that L-theanine, particularly its various complexes with magnesium increases the expression of GABAergic, serotonergic, and glutamatergic receptors, which were associated with decreased ECoG frequency, increased amplitude, and enhanced delta wave powers. Besides increased dopamine, serotonin, and melatonin; decreased MDA and increased antioxidant enzyme levels were also observed particularly with Mg-complexes. Protein expression analyses also showed that Mg-L-theanine complexes decrease inducible nitric oxide synthase (iNOS) and endothelial nitric oxide synthase (eNOS) levels significantly. In accordance with these results, Mg complexes improved the sleep latency and duration even after caffeine administration. As a result, our data indicate that Mg-L-theanine compounds potentiate the effect of L-theanine on sleep by boosting slow-brain waves, regulating brain electrical activity, and increasing neurotransmitter and GABA receptor levels.
Collapse
Affiliation(s)
| | - Sezgin Er
- International School of Medicine, Istanbul Medipol University, Istanbul, Turkey
| | - Berkan Kaplan
- Department of Neurology, Istanbul Medipol University, Istanbul, Turkey
| | - Suleyman Celik
- International School of Medicine, Istanbul Medipol University, Istanbul, Turkey
| | - Mustafa Caglar Beker
- Department of Physiology, School of Medicine, Istanbul Medipol University, Istanbul, Turkey
| | - Cemal Orhan
- Department of Animal Nutrition, Faculty of Veterinary Medicine, Firat University, Elazig, Turkey
| | - Mehmet Tuzcu
- Department of Animal Nutrition, Faculty of Veterinary Medicine, Firat University, Elazig, Turkey
| | - Nurhan Sahin
- Department of Animal Nutrition, Faculty of Veterinary Medicine, Firat University, Elazig, Turkey
| | - Havakhanum Mamedova
- Department of Physiology, School of Medicine, Istanbul Medipol University, Istanbul, Turkey
| | - Sarah Sylla
- Scientific and Regulatory Affairs, Nutrition21, LLC, Purchase, NY, United States
| | - James Komorowski
- Scientific and Regulatory Affairs, Nutrition21, LLC, Purchase, NY, United States
| | - Sara Perez Ojalvo
- Scientific and Regulatory Affairs, Nutrition21, LLC, Purchase, NY, United States
| | - Kazim Sahin
- Department of Animal Nutrition, Faculty of Veterinary Medicine, Firat University, Elazig, Turkey
| | - Ertugrul Kilic
- Department of Physiology, School of Medicine, Istanbul Medipol University, Istanbul, Turkey,*Correspondence: Ertugrul Kilic, ;
| |
Collapse
|
34
|
Patil S, M V, Murthy PS. Phytochemical profile and antioxidant potential of coffee leaves influenced by green extraction techniques and in vitro bio-accessibility of its functional compounds. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01345-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
35
|
Patil S, Vedashree M, Murthy PS. Valorization of coffee leaves as a potential agri-food resource: bio-active compounds, applications and future prospective. PLANTA 2022; 255:67. [PMID: 35165765 DOI: 10.1007/s00425-022-03846-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Accepted: 01/25/2022] [Indexed: 06/14/2023]
Abstract
This article intends to summarize all the up-to-date information on coffee leaves, rendering it to be used as a potential agri-food resource in the growing functional foods and pharma industries. Coffee leaves have been processed for herbal tea and ethno-medicine since centuries in the parts of the world where coffee is grown traditionally. Currently, interest in the valorisation of coffee leaves for its application in the food industry is proliferating and the research related to it is scanty and, therefore, worthwhile to congregate. The current review compromises the botanical description, chemical composition, bio-actives and ethnomedicinal properties of coffee leaves. It encompasses the existing pharmacological studies on coffee leaves including the anti-oxidant, anti-inflammatory and anti-obesity activities to pave path for future research. Furthermore, applications and patents associated with coffee leaves in different fields such as therapeutic agents, beverages, packaging material, tobacco substitute etc. have been summarized. The investigation reveals that, despite of many patents on coffee leaves only few products could reach the worldwide market; also in spite of coffee leaves having a rich ethno-medicinal use the study on its pharmacological activities are scarce which creates a huge scope to carry out in-vitro and in-vivo research on its various bio-activities. Future insights reflecting the supplementary research regarding the sensory attributes, changes in phytochemical composition, flavour development and product formulations which is vital are also discussed. In conclusion, this review addresses the breach and specifies the requirements to convert the existing knowledge into commercialized food products with functional properties. Thus, coffee leaves being a copious resource of bio-actives serve as a potential agri-food resource and a promising future in the emerging functional food and nutraceutical industry.
Collapse
Affiliation(s)
- Siddhi Patil
- Department of Spice and Flavour Science, CSIR-Central Food Technological Research Institute, Mysuru, 570020, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, Uttar Pradesh, 201002, India
| | - M Vedashree
- Department of Spice and Flavour Science, CSIR-Central Food Technological Research Institute, Mysuru, 570020, India
| | - Pushpa S Murthy
- Department of Spice and Flavour Science, CSIR-Central Food Technological Research Institute, Mysuru, 570020, India.
| |
Collapse
|
36
|
Gao L, Mei S, Ma H, Chen X. Ultrasound-assisted green synthesis of gold nanoparticles using citrus peel extract and their enhanced anti-inflammatory activity. ULTRASONICS SONOCHEMISTRY 2022; 83:105940. [PMID: 35149377 PMCID: PMC8841883 DOI: 10.1016/j.ultsonch.2022.105940] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 01/25/2022] [Accepted: 01/28/2022] [Indexed: 05/03/2023]
Abstract
Ultrasound and plant extract are two green approaches that have been used to synthesize gold nanoparticles (AuNPs); however, how the combination of ultrasound and citrus peel extract (CPE) affects the structure characteristics and the bioactivity of AuNPs remains unknown. Here we investigated the effects of ultrasound conditions on the particle size, stability, yield, phenolic encapsulation efficacy, and the anti-inflammatory activity of AuNPs. The results showed that temperature was positively correlated to the particle size and the anti-inflammatory activity of synthesized AuNPs. Increasing the power intensity significantly decreased the particle size, while increased the change of total phenolic content (ΔTPC) in the reaction mixture. The increase of ΔTPC caused the enhanced anti-inflammatory activity of AuNPs. The AuNPs synthesized with or without ultrasound treatment were characterized using UV-Vis, DLS, SEM, TEM, EDS, XRD, and FT-IR. The result verified the formation of negatively charged, spherical, stable, and monodispersed AuNPs. AuNPs synthesized with ultrasound (AuNPs-U) has smaller particle size (13.65 nm vs 16.80 nm), greater yield and anti-inflammatory activity (IC50, 82.91 vs 157.71 μg/mL) than its non-ultrasound counterpart (AuNPs-NU). HPLC analysis showed that hesperidin was the key reductant for the synthesis of AuNPs. AuNPs-U also inhibited the mRNA and protein expression of iNOS and COX-2 in the LPS-induced Raw 264.7 cells. Our research elucidates the relationship between the reaction conditions and the structure characteristics and the anti-inflammatory activity of AuNPs synthesized using CPE with the help of ultrasound, thereafter, provides a feasible and economic way to synthesize AuNPs that can be used to ameliorate inflammation.
Collapse
Affiliation(s)
- Ling Gao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu 212013, PR China.
| | - Suhuan Mei
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu 212013, PR China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu 212013, PR China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu 212013, PR China.
| | - Xiumin Chen
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu 212013, PR China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu 212013, PR China; International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Jiangsu University, Zhenjiang 212013, PR China.
| |
Collapse
|
37
|
Rodrigues da Silva M, Sanchez Bragagnolo F, Lajarim Carneiro R, de Oliveira Carvalho Pereira I, Aquino Ribeiro JA, Martins Rodrigues C, Jelley RE, Fedrizzi B, Soleo Funari C. Metabolite characterization of fifteen by-products of the coffee production chain: From farm to factory. Food Chem 2022; 369:130753. [PMID: 34488135 DOI: 10.1016/j.foodchem.2021.130753] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 07/03/2021] [Accepted: 07/30/2021] [Indexed: 11/18/2022]
Abstract
Approximately 11.4 million tonnes of solid by-products and an increased amount of waste water will be generated during the 2020/21 coffee harvest. There are currently no truly value-adding uses for these potentially environmentally threatening species. This work presents the most wide-ranging chemical investigation of coffee by-products collected from farms to factories, including eight never previously investigated. Twenty compounds were found for the first time in coffee by-products including the bioactive neomangiferin, kaempferol-3-O-rutinoside, lup-20(29)-en-3-one and 3,4-dimethoxy cinnamic acid. Five by-products generated inside a factory showed caffeine (53.0-17.0 mg.g-1) and/or chlorogenic acid (72.9-10.1 mg.g-1) content comparable to coffee beans, while mature leaf from plant pruning presented not only high contents of both compounds (16.4 and 38.9 mg.g-1, respectively), but also of mangiferin (19.4 mg.g-1) besides a variety of flavonoids. Such by-products are a source of a range of bioactive compounds and could be explored with potential economic and certainly environmental benefits.
Collapse
Affiliation(s)
| | | | | | | | | | | | - Rebecca E Jelley
- The University of Auckland, School of Chemical Sciences, Auckland, New Zealand
| | - Bruno Fedrizzi
- The University of Auckland, School of Chemical Sciences, Auckland, New Zealand; Centre for Green Chemical Sciences, School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
| | - Cristiano Soleo Funari
- São Paulo State University (UNESP), Faculty of Agricultural Sciences, Botucatu, SP, Brazil.
| |
Collapse
|
38
|
Tea processing steps affect chemical compositions, enzyme activities, and antioxidant and anti‐inflammatory activities of coffee leaves. FOOD FRONTIERS 2022. [DOI: 10.1002/fft2.136] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022] Open
|
39
|
Risk Assessment of Caffeine and Epigallocatechin Gallate in Coffee Leaf Tea. Foods 2022; 11:foods11030263. [PMID: 35159415 PMCID: PMC8834188 DOI: 10.3390/foods11030263] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2021] [Revised: 01/13/2022] [Accepted: 01/13/2022] [Indexed: 02/07/2023] Open
Abstract
Coffee leaf tea is prepared as an infusion of dried leaves of Coffea spp. in hot water. It is a traditional beverage in some coffee-producing countries and has been authorized in 2020 within the European Union (EU) according to its novel food regulation. This article reviews current knowledge on the safety of coffee leaf tea. From the various ingredients contained in coffee leaves, only two were highlighted as possibly hazardous to human health, namely, caffeine and epigallocatechin gallate (EGCG), with maximum limits implemented in EU legislation, which is why this article focuses on these two substances. While the caffeine content is comparable to that of roasted coffee beans and subject to strong fluctuations in relation to the age of the leaves, climate, coffee species, and variety, a maximum of 1–3 cups per day may be recommended. The EGCG content is typically absent or below the intake of 800 mg/day classified as hepatotoxic by the European Food Safety Authority (EFSA), so this compound is suggested as toxicologically uncritical. Depending on selection and processing (age of the leaves, drying, fermentation, roasting, etc.), coffee leaf tea may exhibit a wide variety of flavors, and its full potential is currently almost unexplored. As a coffee by-product, it is certainly interesting to increase the income of coffee farmers. Our review has shown that coffee leaf tea is not assumed to exhibit risks for the consumer, apart from the well-known risk of caffeine inherent to all coffee-related beverages. This conclusion is corroborated by the history of its safe use in several countries around the world.
Collapse
|
40
|
Simões MHS, Salles BCC, Duarte SMDS, Silva MAD, Viana ALM, Moraes GDOID, Figueiredo SA, Ferreira EB, Rodrigues MR, Paula FBDA. Leaf extract of Coffea arabica L. reduces lipid peroxidation and has anti-platelet effect in a rat dyslipidemia model. BRAZ J PHARM SCI 2022. [DOI: 10.1590/s2175-97902022e19562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
|
41
|
Wang Q, Mei S, Manivel P, Ma H, Chen X. Zinc oxide nanoparticles synthesized using coffee leaf extract assisted with ultrasound as nanocarriers for mangiferin. Curr Res Food Sci 2022; 5:868-877. [PMID: 35647560 PMCID: PMC9133588 DOI: 10.1016/j.crfs.2022.05.002] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 04/21/2022] [Accepted: 05/06/2022] [Indexed: 11/04/2022] Open
Abstract
Plant extracts have been widely used to green synthesize zinc oxide nanoparticles (ZnO NPs); however, how the combination of ultrasound and coffee leaf extract (CLE) affects the structure characteristics and the yield of ZnO NPs remains unknown. In this study, we used CLE to green synthesize ZnO NPs with the help of ultrasound. The highest yield (43.59 ± 0.13%) of ZnO NPs was obtained under the optimal processing conditions of pH = 8.0, mass ratio of coffee leaves to C4H6O4Zn•2H2O = 1.71, ultrasound time = 10 min, ultrasound frequency = 28/40 kHz, ultrasound power = 180 W, and synthesis temperature = 30 °C. The as-synthesized ZnO NPs were characterized by UV–Vis, SEM, EDX, TEM, FTIR, XRD, and zeta potential analyses. SEM and TEM analyses revealed that ZnO NPs synthesized using ultrasound-assisted method were spherical with an average particle size of 8.29 ± 1.38 nm, which was smaller than ZnO NPs synthesized without ultrasound treatment (10.48 ± 1.57 nm) and the chemically synthesized ZnO NPs (17.15 ± 2.84 nm). HPLC analysis showed that the phenolic compounds in coffee leaves, especially 5-CQA, were the main reductants and chelating agents for ZnO NPs synthesis. The synthesized ZnO NPs were used to load mangiferin, which was control released under pH 7.4 over 132 h. Our study provides an easy and eco-friendly method using CLE assisted with ultrasound for green synthesis of ZnO NPs which can be used as nanocarriers to control release of mangiferin. Ultrasound increased the yield of ZnO NPs synthesized using coffee leaf extract. Ultrasound reduced the particle size and increased the stability of ZnO NPs. 5-CQA was the main reductant for ZnO NPs synthesis. Caffeine and trigonelline were less potent reductants for ZnO NPs synthesis. Mangiferin loaded ZnO NPs can achieve long-term controlled release at pH 7.4.
Collapse
|
42
|
Wu HQ, Ma ZL, Zhang DX, Wu P, Guo YH, Yang F, Li DY. Sequential Extraction, Characterization, and Analysis of Pumpkin Polysaccharides for Their Hypoglycemic Activities and Effects on Gut Microbiota in Mice. Front Nutr 2021; 8:769181. [PMID: 34805250 PMCID: PMC8596442 DOI: 10.3389/fnut.2021.769181] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Accepted: 09/30/2021] [Indexed: 01/04/2023] Open
Abstract
This study aimed to extract polysaccharides from pumpkin, characterize the structures of four of them, and evaluate their in vitro antioxidant and hypoglycemic activities. Additionally, an animal model of type 2 diabetes mellitus (T2DM) was established and used to determine their hypoglycemic and hypolipidemic effects in vivo, and the underlying mechanisms related to the regulation of gut microbiota. Water-extracted crude pumpkin polysaccharides (W-CPPs), water extraction and alcohol precipitation crude pumpkin polysaccharides (WA-CPPs), deproteinized pumpkin polysaccharides (DPPs), and refined pumpkin polysaccharides (RPPs) were sequentially extracted and purified from pumpkin powder by hot water extraction, water extraction, and alcohol precipitation, deproteinization and DEAE-52 cellulose gel column, respectively. The extraction and purification methods had significant influence on the extraction yield, physicochemical properties, and in vitro antioxidant and hypoglycemic activities. W-CCP and RPPs had a significant positive free radical-scavenging capacities and inhibitory activities on α-glucosidase and α-amylase. RPP-3 not only inhibited the uptake of glucose in Caco-2 monolayer but also promoted the excretion of glucose, while RPP-2 had no inhibitory effect. Animal experiment results showed that W-CPP treatment significantly improved the T2DM symptoms in mice, which included lowering of fasting blood glucose (FBG), reducing insulin resistance (IR), and lowering of blood lipid levels. It increased the diversity of intestinal flora and reduced the harmful flora of model mice, which included Clostridium, Thermoanaerobe, Symbiotic bacteria, Deinococcus, Vibrio haematococcus, Proteus gamma, and Corio. At the family level, W-CPP (1,200 mg/kg) treatment significantly reduced the abundance of Erysipelotrichaceae, and the Akkermanaceae of Verrucobacterium became a biomarker. Pumpkin polysaccharides reshaped the intestinal flora by reducing Erysipelotrichaceae and increasing Akkermansia abundance, thereby improving blood glucose and lipid metabolism in the T2DM mice. Our results suggest that W-CCP and RPP-3 possess strong antioxidant and hypoglycemic activities, and are potential candidates for food additives or natural medicines.
Collapse
Affiliation(s)
- Hui-Qing Wu
- Wuhan Functional Food Engineering and Technology Research Center, School of Laboratory Medicine, Hubei University of Chinese Medicine, Wuhan, China
| | - Zhi-Li Ma
- Wuhan Functional Food Engineering and Technology Research Center, School of Laboratory Medicine, Hubei University of Chinese Medicine, Wuhan, China
| | - De-Xin Zhang
- Wuhan Functional Food Engineering and Technology Research Center, School of Laboratory Medicine, Hubei University of Chinese Medicine, Wuhan, China
| | - Ping Wu
- Wuhan Functional Food Engineering and Technology Research Center, School of Laboratory Medicine, Hubei University of Chinese Medicine, Wuhan, China
| | - Yuan-Hua Guo
- Wuhan Functional Food Engineering and Technology Research Center, School of Laboratory Medicine, Hubei University of Chinese Medicine, Wuhan, China
| | - Fang Yang
- Wuhan Functional Food Engineering and Technology Research Center, School of Laboratory Medicine, Hubei University of Chinese Medicine, Wuhan, China
| | - De-Yuan Li
- Wuhan Functional Food Engineering and Technology Research Center, School of Laboratory Medicine, Hubei University of Chinese Medicine, Wuhan, China
| |
Collapse
|
43
|
From Plantation to Cup: Changes in Bioactive Compounds during Coffee Processing. Foods 2021; 10:foods10112827. [PMID: 34829108 PMCID: PMC8620865 DOI: 10.3390/foods10112827] [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: 10/18/2021] [Revised: 11/05/2021] [Accepted: 11/08/2021] [Indexed: 11/17/2022] Open
Abstract
Coffee is consumed not just for its flavor, but also for its health advantages. The quality of coffee beverages is affected by a number of elements and a series of processes, including: the environment, cultivation, post-harvest, fermentation, storage, roasting, and brewing to produce a cup of coffee. The chemical components of coffee beans alter throughout this procedure. The purpose of this article is to present information about changes in chemical components and bioactive compounds in coffee during preharvest and postharvest. The selection of the appropriate cherry maturity level is the first step in the coffee manufacturing process. The coffee cherry has specific flavor-precursor components and other chemical components that become raw materials in the fermentation process. During the fermentation process, there are not many changes in the phenolic or other bioactive components of coffee. Metabolites fermented by microbes diffuse into the seeds, which improves their quality. A germination process occurs during wet processing, which increases the quantity of amino acids, while the dry process induces an increase in non-protein amino acid γ-aminobutyric acid (GABA). In the roasting process, there is a change in the aroma precursors from the phenolic compounds, especially chlorogenic acid, amino acids, and sugars found in coffee beans, to produce a distinctive coffee taste.
Collapse
|
44
|
Ji D, Wang Q, Lu T, Ma H, Chen X. The effects of ultrasonication on the phytochemicals, antioxidant, and polyphenol oxidase and peroxidase activities in coffee leaves. Food Chem 2021; 373:131480. [PMID: 34731790 DOI: 10.1016/j.foodchem.2021.131480] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2021] [Revised: 10/22/2021] [Accepted: 10/24/2021] [Indexed: 12/30/2022]
Abstract
In the present study, we investigated the impacts of ultrasonic conditions on the phytochemical profiles, antioxidant activity, and polyphenol oxidase (PPO) and peroxidase (POD) activities in coffee leaves. Ultrasonic frequency, power, and time, pH, and incubation time affected PPO and POD differently, thus resulting in different ABTS scavenging capacity and phenolic content in coffee leaves. Triple-frequency (20/35/50 kHz) ultrasound significantly (P < 0.05) inhibited trigonelline, caffeine, mangiferin, rutin, chlorogenic acids, antioxidant activity, and PPO activity, while the single frequency of 35 kHz increased the phenolics compounds, which was associated with the lowest POD activity. Increasing the incubation time after ultrasonication gradually decreased phenolic compounds and antioxidant activities, however, POD activity followed a temporal pattern of first increase and then decrease. Our results showed that PPO and POD were temporally inactivated after ultrasonication, which leading to the continuous decrease of phenolics in coffee leaves.
Collapse
Affiliation(s)
- Dayi Ji
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu 212013, P.R. China
| | - Qiang Wang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu 212013, P.R. China
| | - Tingting Lu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu 212013, P.R. China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu 212013, P.R. China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu 212013, P.R. China
| | - Xiumin Chen
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu 212013, P.R. China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu 212013, P.R. China; International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, P.R. China.
| |
Collapse
|
45
|
Jeong YH, Kim TI, Oh YC, Ma JY. Chrysanthemum indicum Prevents Hydrogen Peroxide-Induced Neurotoxicity by Activating the TrkB/Akt Signaling Pathway in Hippocampal Neuronal Cells. Nutrients 2021; 13:nu13113690. [PMID: 34835946 PMCID: PMC8618340 DOI: 10.3390/nu13113690] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 10/15/2021] [Accepted: 10/19/2021] [Indexed: 01/07/2023] Open
Abstract
Oxidative stress-mediated neuronal damage is associated with the pathogenesis and development of neurodegenerative diseases. Chrysanthemum indicum has antioxidant properties. However, the neuroprotective effects and the cellular mechanism of C. indicum ethanol extract (CIE) against oxidative damage in hippocampal neuronal cells have not been clearly elucidated. Therefore, this study investigated whether CIE has protective effects against hydrogen peroxide (H2O2)-induced oxidative toxicity in HT22 cells. CIE pretreatment significantly improved neuronal cell viability. Moreover, the formation of intracellular reactive oxygen species and apoptotic bodies, and mitochondrial depolarization were significantly reduced in HT22 cells with H2O2-induced oxidative toxicity. Furthermore, CIE increased the phosphorylation of tropomyosin-related kinase receptor B (TrkB), protein kinase B (Akt), cAMP response element-binding protein, the expression of brain-derived neurotrophic factor, antioxidant enzymes, and the nuclear translocation of nuclear factor erythroid 2-related factor 2 by activating the TrkB/Akt signaling pathway. In contrast, the addition of K252a, a TrkB inhibitor, or MK-2206, an Akt-selective inhibitor, reduced the neuroprotective and antioxidant effects of CIE. Taken together; CIE exhibits neuroprotective and antioxidant effects against oxidative damage. Therefore, it can be a potential agent for treating oxidative stress-related neurodegenerative diseases.
Collapse
Affiliation(s)
| | | | - You-Chang Oh
- Correspondence: (Y.-C.O.); (J.Y.M.); Tel.: +82-53-940-3882 (Y.-C.O.); +82-53-940-3812 (J.Y.M.)
| | - Jin Yeul Ma
- Correspondence: (Y.-C.O.); (J.Y.M.); Tel.: +82-53-940-3882 (Y.-C.O.); +82-53-940-3812 (J.Y.M.)
| |
Collapse
|
46
|
Mei S, Perumal M, Battino M, Kitts DD, Xiao J, Ma H, Chen X. Mangiferin: a review of dietary sources, absorption, metabolism, bioavailability, and safety. Crit Rev Food Sci Nutr 2021:1-19. [PMID: 34606395 DOI: 10.1080/10408398.2021.1983767] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Mangiferin is a potential candidate for use in nutraceutical and functional food applications due to its numerous bioactivities. However, the low bioavailability of mangiferin is a major limitation for establishing efficacy for use. This review describes current information on known food sources and factors that influence mangiferin contents, absorption, and metabolism features, and recent progress that has come from research efforts to increase the bioavailability of mangiferin. We also list patents that targeted to enhance mangiferin bioavailability. Mangifera indica L. is the major dietary source for mangiferin, a xanthone that varies widely in different parts of the plant and is influenced by many factors that involve plant propagation and post-harvest processing. Mangiferin absorption occurs mostly in the small intestine by passive diffusion with varying absorption capacities in different segments of the gastrointestinal tract. Recent research has led to the development of novel technologies to encapsulate mangiferin in nano/microparticle carrier systems as well as generate mangiferin derivatives to improve solubility and bioavailability. Preclinical studies reported that mangiferin < 2000 mg/kg is generally nontoxic. The safety and the increase in bioavailability are key limiting factors for developing successful applications for mangiferin as a nutritional dietary supplement or nutraceutical.
Collapse
Affiliation(s)
- Suhuan Mei
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, P.R. China.,Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu, P.R. China
| | - Manivel Perumal
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, P.R. China.,Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu, P.R. China
| | - Maurizio Battino
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, China.,Department of Clinical Sciences, Università Politecnica delle Marche, Ancona, Italy
| | - David D Kitts
- Food, Nutrition, and Health, University of British Columbia, Vancouver, BC, Canada
| | - Jianbo Xiao
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, China.,Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo, Vigo, Spain
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, P.R. China.,Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu, P.R. China
| | - Xiumin Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, P.R. China.,Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu, P.R. China.,International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, China
| |
Collapse
|
47
|
Montis A, Souard F, Delporte C, Stoffelen P, Stévigny C, Van Antwerpen P. Coffee Leaves: An Upcoming Novel Food? PLANTA MEDICA 2021; 87:949-963. [PMID: 34560791 DOI: 10.1055/a-1533-0021] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Unlike those of coffee beans, the healthy properties of coffee leaves have been overlooked for a long time, even if they are consumed as a beverage by local communities of several African countries. Due to the presence of xanthines, diterpenes, xanthones, and several other polyphenol derivatives as main secondary metabolites, coffee leaves might be useful to prevent many daily disorders. At the same time, as for all bioactive molecules, careless use of coffee leaf infusions may be unsafe due to their adverse effects, such as the excessive stimulant effects on the central nervous system or their interactions with other concomitantly administered drugs. Moreover, the presence of some toxic diterpene derivatives requires careful analytical controls on manufactured products made with coffee leaves. Accordingly, knowledge about the properties of coffee leaves needs to be increased to know if they might be considered a good source for producing new supplements. The purpose of the present review is to highlight the biosynthesis, metabolism, and distribution of the 4 main classes of secondary metabolites present in coffee leaves, their main pharmacological and toxicological aspects, and their main roles in planta. Differences in coffee leaf chemical composition depending on the coffee species will also be carefully considered.
Collapse
Affiliation(s)
- Andrea Montis
- RD3 Department-Unit of Pharmacognosy, Bioanalysis and Drug Discovery, Faculty of Pharmacy, Université libre de Bruxelles, Brussels, Belgium
- APFP Analytical platform of the faculty of pharmacy, Faculty of Pharmacy, Université libre de Bruxelles, Brussels, Belgium
| | - Florence Souard
- Département de Pharmacochimie Moléculaire, UMR 5063 CNRS, Université Grenoble Alpes, Saint-Martin d'Hères, France
- DPP Department - Unit of Pharmacology, Pharmacotherapy and Pharmaceutical care, Faculty of Pharmacy, Université libre de Bruxelles, Brussels, Belgium
| | - Cédric Delporte
- RD3 Department-Unit of Pharmacognosy, Bioanalysis and Drug Discovery, Faculty of Pharmacy, Université libre de Bruxelles, Brussels, Belgium
- APFP Analytical platform of the faculty of pharmacy, Faculty of Pharmacy, Université libre de Bruxelles, Brussels, Belgium
| | - Piet Stoffelen
- Meise Botanic Garden, Domein van Bouchout, Meise, Belgium
| | - Caroline Stévigny
- RD3 Department-Unit of Pharmacognosy, Bioanalysis and Drug Discovery, Faculty of Pharmacy, Université libre de Bruxelles, Brussels, Belgium
| | - Pierre Van Antwerpen
- RD3 Department-Unit of Pharmacognosy, Bioanalysis and Drug Discovery, Faculty of Pharmacy, Université libre de Bruxelles, Brussels, Belgium
- APFP Analytical platform of the faculty of pharmacy, Faculty of Pharmacy, Université libre de Bruxelles, Brussels, Belgium
| |
Collapse
|
48
|
Morphological Changes and Component Characterization of Coffee Silverskin. Molecules 2021; 26:molecules26164914. [PMID: 34443501 PMCID: PMC8400691 DOI: 10.3390/molecules26164914] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 08/07/2021] [Accepted: 08/11/2021] [Indexed: 01/08/2023] Open
Abstract
Nuclear magnetic resonance (NMR) spectroscopy was used for the qualitative and quantitative analysis of aqueous extracts of unroasted and roasted coffee silverskin (CS). Twenty compounds were identified from 1D and 2D NMR spectra, including caffeine, chlorogenic acid (CGA), trigonelline, fructose, glucose, sucrose, etc. For the first time, the presence of trigonelline was detected in CS. Results of the quantitative analysis showed that the total amount of the main components after roasting was reduced by 45.6% compared with values before roasting. Sugars in the water extracts were the main components in CS, and fructose was the most abundant sugar, its relative content accounting for 38.7% and 38.4% in unroasted and roasted CS, respectively. Moreover, 1D NMR combined with 2D NMR technology shows application prospects in the rapid, non-destructive detection of CS. In addition, it was observed by optical microscopy and scanning electron microscopy (SEM) that the morphology of CS changed obviously before and after roasting.
Collapse
|
49
|
Ji D, Ma H, Chen X. Ultrasonication increases γ‐aminobutyric acid accumulation in coffee leaves and affects total phenolic content and angiotensin‐converting enzyme inhibitory activity. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15777] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Dayi Ji
- School of Food and Biological Engineering Jiangsu University Zhenjiang P.R. China
| | - Haile Ma
- School of Food and Biological Engineering Jiangsu University Zhenjiang P.R. China
- Institute of Food Physical Processing Jiangsu University Zhenjiang P.R. China
| | - Xiumin Chen
- School of Food and Biological Engineering Jiangsu University Zhenjiang P.R. China
- Institute of Food Physical Processing Jiangsu University Zhenjiang P.R. China
- International Research Center for Food Nutrition and Safety Jiangsu University Zhenjiang China
| |
Collapse
|
50
|
Laurora A, Bingham JP, Poojary MM, Wall MM, Ho KK. Carotenoid composition and bioaccessibility of papaya cultivars from Hawaii. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103984] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|