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Mohamed AI, Erukainure OL, Salau VF, Islam MS. Impact of coffee and its bioactive compounds on the risks of type 2 diabetes and its complications: A comprehensive review. Diabetes Metab Syndr 2024; 18:103075. [PMID: 39067326 DOI: 10.1016/j.dsx.2024.103075] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Revised: 07/10/2024] [Accepted: 07/14/2024] [Indexed: 07/30/2024]
Abstract
BACKGROUND Coffee beans have a long history of use as traditional medicine by various indigenous people. Recent focus has been given to the health benefits of coffee beans and its bioactive compounds. Research on the bioactivities, applications, and effects of processing methods on coffee beans' phytochemical composition and activities has been conducted extensively. The current review attempts to provide an update on the biological effects of coffee on type 2 diabetes (T2D) and its comorbidities. METHODS Comprehensive literature search was carried out on peer-reviewed published data on biological activities of coffee on in vitro, in vivo and epidemiological research results published from January 2015 to December 2022, using online databases such as PubMed, Google Scholar and ScienceDirect for our searches. RESULTS The main findings were: firstly, coffee may contribute to the prevention of oxidative stress and T2D-related illnesses such as cardiovascular disease, retinopathy, obesity, and metabolic syndrome; secondly, consuming up to 400 mg/day (1-4 cups per day) of coffee is associated with lower risks of T2D; thirdly, caffeine consumed between 0.5 and 4 h before a meal may inhibit acute metabolic rate; and finally, both caffeinated and decaffeinated coffee are associated with reducing the risks of T2D. CONCLUSION Available evidence indicates that long-term consumption of coffee is associated with decreased risk of T2D and its complications as well as decreased body weight. This has been attributed to the consumption of coffee with the abundance of bioactive chemicals.
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Affiliation(s)
- Almahi I Mohamed
- Department of Biochemistry, University of KwaZulu-Natal, Westville Campus, Durban, 4000, South Africa
| | - Ochuko L Erukainure
- Department of Biochemistry, University of KwaZulu-Natal, Westville Campus, Durban, 4000, South Africa; Department of Microbiology, University of KwaZulu-Natal, Westville Campus, Durban, 4000, South Africa
| | - Veronica F Salau
- Department of Biochemistry, University of KwaZulu-Natal, Westville Campus, Durban, 4000, South Africa; Department of Pharmacology, University of the Free State, Bloemfontein, 9300, South Africa
| | - Md Shahidul Islam
- Department of Biochemistry, University of KwaZulu-Natal, Westville Campus, Durban, 4000, South Africa.
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2
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López-Silva M, García-Valle DE. Ice cream cone fortified with spent coffee ground: Chemical composition, quality and sensory characteristics, and in vitro starch digestibility. Food Chem 2024; 459:140288. [PMID: 39002335 DOI: 10.1016/j.foodchem.2024.140288] [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: 11/06/2023] [Revised: 06/24/2024] [Accepted: 06/29/2024] [Indexed: 07/15/2024]
Abstract
The objective of the study was to evaluate the effect of the incorporation of spent coffee grounds in ice cream cones on the quality, sensory characteristics, and in vitro starch digestibility. The incorporation of spent coffee grounds in ice cream cones increased the content of dietary fiber and phenolic compounds. However, the quality and texture characteristics decreased with the addition of spent coffee grounds. The in vitro starch digestibility decreased significantly, resulting in a significant increase in resistant starch content. Fitting starch digestibility using the LOS-plot model revealed the presence of two sequential first-order digestion rates. Sensory analysis revealed that the panelists well accepted ice cream cones fortified with spent coffee grounds. The results suggest that spent coffee grounds are a potential ingredient for the formulation of food matrices with reduced starch digestibility, which contributes to the prevention of chronic degenerative diseases such as type II diabetes.
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Affiliation(s)
- Madai López-Silva
- Tecnológico Nacional de México/Instituto Tecnólogico Superior de Atlixco-Departamento de Ingeniería Bioquímica, Atlixco, Puebla, México
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3
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Montoya-Hernández D, Dufoo-Hurtado E, Cruz-Hernández A, Campos-Vega R. Spent coffee grounds and its antioxidant dietary fiber promote different colonic microbiome signatures: Benefits for subjects with chronodisruption. Microb Pathog 2023; 185:106431. [PMID: 37984489 DOI: 10.1016/j.micpath.2023.106431] [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: 08/25/2023] [Revised: 10/17/2023] [Accepted: 10/28/2023] [Indexed: 11/22/2023]
Abstract
Chronodisruption, commonly displayed by people living with obesity (PLO), is linked to colonic microbiota dysbiosis, and may increase the risk of many chronic non-communicable diseases, whereas dietary interventions-called chrononutrition may mitigate it. We evaluated the in vitro effects of spent coffee grounds (SCG), and their antioxidant dietary fiber (SCG-DF) on the colonic microbiota of an obese donor displaying dysbiosis and chronodisruption. Basal microbiota pattern was associated with an increased risk of non-communicable chronic diseases. Both samples decrease species richness and increase microbiota diversity (p < 0.05; Chao and Shannon index, respectively), positively enhancing Firmicutes/Bacteroidetes index (SCG, p < 0.04; SCG-DF, p < 0.02). SCG and SCG-DF modulated the microbiota, but SCG-DF induced greater changes, significantly increasing. p_Actonobacterias (SCG p < 0.04; SCG-DF, p < 0.02), and reducing g_Alistipes; s_putredinis, g_Prevotella;s_copri. The highest increase was displayed by p_Proteobacteria (f_Desulfovibrionaceae and f_Alcanigenaceae, p < 0.05), while g_Haemophilus; s_parainfluenzae decreased (p < 0.05). However, neither SCG nor SCG-DF modulated g_Alistipes (evening-type colonic microbial marker) beneficially. SCG and SCG-DF reduced (p < 0.05) g_Lachnospira, a microbial evening-type marker, among other microbial populations, of an obese donor displaying chronodisruption and dysbiosis. SCG and SCG-DF displayed a prebiotic effect with the potential to mitigate diseases linked to chronodisruption.
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Affiliation(s)
- Diego Montoya-Hernández
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Santiago de Querétaro, 76010, Qro, Mexico.
| | - Elisa Dufoo-Hurtado
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Santiago de Querétaro, 76010, Qro, Mexico.
| | - Andrés Cruz-Hernández
- Escuela de Agronomía, Universidad De La Salle Bajío Campus Campestre, Av. Universidad 602, Col. Lomas del Campestre, León, 37150, Mexico.
| | - Rocio Campos-Vega
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Santiago de Querétaro, 76010, Qro, Mexico.
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4
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Rodríguez M, Tironi VA. Chemical and cell antioxidant activity of amaranth flour and beverage after simulated gastrointestinal digestion. Role of peptides. Food Res Int 2023; 173:113410. [PMID: 37803743 DOI: 10.1016/j.foodres.2023.113410] [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: 06/06/2023] [Revised: 08/24/2023] [Accepted: 08/26/2023] [Indexed: 10/08/2023]
Abstract
The potential of peptides generated by simulated gastrointestinal digestion (SGID) of two products derived from Amaranthus manteggazianus seeds, flour (F) and beverage (B), to exert peroxyl scavenging activity (ORAC) and antioxidant action on intestinal cells was studied. B was prepared by solubilisation of seed proteins, with the addition of gums and the application of a pasteurization treatment. The gastrointestinal digests FD and BD showed some differences in the peptide/polypeptide composition. The SGID produced increased ORAC activity for both samples, with some differences in the ORAC of the whole digests BD and FD and of some gel filtration fractions. Bioaccessible fractions (FDdbs and BDdbs) were obtained after treatment with cholestyramine resin to remove bile salts due to their cytotoxicity and oxidative effect. BDdbs presented a greater ORAC potency (IC50: 0.05 ± 0.01 and 0.008 ± 0.004 mg protein/ml for FDdbs and BDdbs, respectively). These fractions showed low cytotoxicity values (measured by LDH release) and produced high intracellular ROS inhibition (around 80 %), increased the SOD activity and the GSH content, with no effect on GPx activity in Caco2-TC7 cells exposed to H2O2. Several fractions with MM < 2.2 kDa presented also these cellular actions; fractions from FD induced higher increases in GSH concentration. Amaranth flour and a processed matrix like the beverage are shown as sources of bioactive peptides with potential cell antioxidant activity.
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Affiliation(s)
- Mariela Rodríguez
- Laboratorio de Investigación, Desarrollo e Innovación en Proteínas Alimentarias (LIDiPA), Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) - (CCT La Plata-CONICET, CICPBA, UNLP), 47 and 116, 1900 La Plata, Argentina
| | - Valeria A Tironi
- Laboratorio de Investigación, Desarrollo e Innovación en Proteínas Alimentarias (LIDiPA), Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) - (CCT La Plata-CONICET, CICPBA, UNLP), 47 and 116, 1900 La Plata, Argentina.
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5
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Bioactive compounds from Polygonatum genus as anti-diabetic agents with future perspectives. Food Chem 2023; 408:135183. [PMID: 36566543 DOI: 10.1016/j.foodchem.2022.135183] [Citation(s) in RCA: 15] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 10/28/2022] [Accepted: 12/07/2022] [Indexed: 12/14/2022]
Abstract
Diabetes mellitus (DM) is one of the most serious health problems worldwide. Species in the genus Polygonatum are traditional food and medicinal plants, which play an important role in controlling blood glucose. In this reveiw, we systematically summarized the traditional and modern applications of the genus Polygonatum in DM, focused on the material bases of polysaccharides, flavonoids and saponins. We highlighted their mechanisms of action in preventing obese diabetes, improving insulin resistance, promoting insulin secretion, regulating intestinal microecology, inhibiting advanced glycation end products (AGEs) accumulation, suppressing carbohydrate digestion and obsorption and modulating gluconeogenesis. Based on the safety and efficacy of this 'medicinal food' and its utility in the prevention and treatment of diabetes, we proposed a research and development program that includs diet design (supplementary food), medical nutrition therapy and new drugs, which could provide new pathways for the use of natural plants in prevention and treatment of DM.
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6
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Romano R, De Luca L, Basile G, Nitride C, Pizzolongo F, Masi P. The Use of Carbon Dioxide as a Green Approach to Recover Bioactive Compounds from Spent Coffee Grounds. Foods 2023; 12:foods12101958. [PMID: 37238777 DOI: 10.3390/foods12101958] [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: 04/17/2023] [Revised: 05/04/2023] [Accepted: 05/09/2023] [Indexed: 05/28/2023] Open
Abstract
Spent coffee grounds (SCG) contain bioactive compounds. In this work, given the increasing demand to valorize waste and use green technologies, SCG were submitted to extraction by carbon dioxide (CO2) in supercritical and liquid conditions. The extraction parameters were varied to obtain the maximum yield with the maximum antioxidant activity. The use of supercritical and liquid CO2 with 5% ethanol for 1 h provided yields (15 and 16%, respectively) comparable to those obtained by control methods for 5 h and extracts with high total polyphenolic contents (970 and 857 mg GAE/100 g oil, respectively). It also provided extracts with DPPH (3089 and 3136 μmol TE/100 g oil, respectively) and FRAP (4383 and 4324 μmol TE/100 g oil, respectively) antioxidant activity levels higher than those of hexane extracts (372 and 2758 μmol TE/100 g oil, respectively) and comparable to those of ethanol (3492 and 4408 μmol TE/100 g oil, respectively). The SCG extracts exhibited linoleic, palmitic, oleic, and stearic acids (predominant fatty acids) and furans and phenols (predominant volatile organic compounds). They were also characterized by caffeine and individual phenolic acids (chlorogenic, caffeic, ferulic, and 3,4-dihydroxybenzoic acids) with well-known antioxidant and antimicrobial properties; therefore, they could be used in the cosmetic, pharmaceutical, and food sectors.
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Affiliation(s)
- Raffaele Romano
- Department of Agricultural Sciences, University of Naples Federico II, Via Università, 100, 80055 Portici, NA, Italy
| | - Lucia De Luca
- Department of Agricultural Sciences, University of Naples Federico II, Via Università, 100, 80055 Portici, NA, Italy
| | - Giulia Basile
- Department of Agricultural Sciences, University of Naples Federico II, Via Università, 100, 80055 Portici, NA, Italy
| | - Chiara Nitride
- Department of Agricultural Sciences, University of Naples Federico II, Via Università, 100, 80055 Portici, NA, Italy
| | - Fabiana Pizzolongo
- Department of Agricultural Sciences, University of Naples Federico II, Via Università, 100, 80055 Portici, NA, Italy
| | - Paolo Masi
- CAISIAL-Center of Food Innovation and Development in the Food Industry, University of Naples Federico II, Via Università, 133, 80055 Portici, NA, Italy
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7
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Lee YG, Cho EJ, Maskey S, Nguyen DT, Bae HJ. Value-Added Products from Coffee Waste: A Review. Molecules 2023; 28:molecules28083562. [PMID: 37110796 PMCID: PMC10146170 DOI: 10.3390/molecules28083562] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 04/14/2023] [Accepted: 04/17/2023] [Indexed: 04/29/2023] Open
Abstract
Coffee waste is often viewed as a problem, but it can be converted into value-added products if managed with clean technologies and long-term waste management strategies. Several compounds, including lipids, lignin, cellulose and hemicelluloses, tannins, antioxidants, caffeine, polyphenols, carotenoids, flavonoids, and biofuel can be extracted or produced through recycling, recovery, or energy valorization. In this review, we will discuss the potential uses of by-products generated from the waste derived from coffee production, including coffee leaves and flowers from cultivation; coffee pulps, husks, and silverskin from coffee processing; and spent coffee grounds (SCGs) from post-consumption. The full utilization of these coffee by-products can be achieved by establishing suitable infrastructure and building networks between scientists, business organizations, and policymakers, thus reducing the economic and environmental burdens of coffee processing in a sustainable manner.
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Affiliation(s)
- Yoon-Gyo Lee
- Bio-Energy Research Center, Chonnam National University, Gwangju 500-757, Republic of Korea
| | - Eun-Jin Cho
- Bio-Energy Research Center, Chonnam National University, Gwangju 500-757, Republic of Korea
| | - Shila Maskey
- Bio-Energy Research Center, Chonnam National University, Gwangju 500-757, Republic of Korea
| | - Dinh-Truong Nguyen
- School of Biotechnology, Tan Tao University, Duc Hoa 82000, Long An, Vietnam
| | - Hyeun-Jong Bae
- Bio-Energy Research Center, Chonnam National University, Gwangju 500-757, Republic of Korea
- Department of Bioenergy Science and Technology, Chonnam National University, Gwangju 500-757, Republic of Korea
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8
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Machado M, Ferreira H, Oliveira MBPP, Alves RC. Coffee by-products: An underexplored source of prebiotic ingredients. Crit Rev Food Sci Nutr 2023; 64:7181-7200. [PMID: 36847145 DOI: 10.1080/10408398.2023.2181761] [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: 03/01/2023]
Abstract
Consumers' demand for foods with high nutritional value and health benefits has fueled the development of prebiotic foods. In coffee industry, cherries transformation into roasted beans generates a large amount of waste/by-products (pulp/husks, mucilage, parchment, defective beans, silverskin and spent coffee grounds) that usually end up in landfills. The possibility to use coffee by-products as relevant sources of prebiotic ingredients is herein ascertained. As a prelude to this discussion, an overview of pertinent literature on prebiotic action was conducted, including on biotransformation of prebiotics, gut microbiota, and metabolites. Existing research indicates that coffee by-products contain significant levels of dietary fiber and other components that can improve gut health by stimulating beneficial bacteria in the colon, making them excellent candidates for prebiotic ingredients. Oligosaccharides from coffee by-products have lower digestibility than inulin and can be fermented by gut microbiota into functional metabolites, such as short-chain fatty acids. Depending on the concentration, melanoidins and chlorogenic acids may also have prebiotic action. Nevertheless, there is still a lack of in vivo studies to validate such findings in vitro. This review shows how coffee by-products can be interesting for the development of functional foods, contributing to sustainability, circular economy, food security, and health.
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Affiliation(s)
- Marlene Machado
- REQUIMTE/LAQV, Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Helena Ferreira
- REQUIMTE/UCIBIO, Laboratory of Microbiology, Department of Biological Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - M Beatriz P P Oliveira
- REQUIMTE/LAQV, Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Rita C Alves
- REQUIMTE/LAQV, Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
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9
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González-Mulero L, Mesías M, Morales FJ, Navajas-Porras B, Rufián-Henares JA, Delgado-Andrade C. Acrylamide bioaccessibility in potato and veggie chips. Impact of in vitro colonic fermentation on the non-bioaccessible fraction. Food Res Int 2023; 164:112409. [PMID: 36737990 DOI: 10.1016/j.foodres.2022.112409] [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: 10/22/2022] [Revised: 12/11/2022] [Accepted: 12/24/2022] [Indexed: 12/30/2022]
Abstract
Potato-based products contribute largely to the daily intake of acrylamide. In addition to potato crisps, the European Commission has included veggie crisps in the list of foods that should be monitored for their acrylamide content. In the present study, acrylamide content in potato and veggie chips (sweet potato, beetroot and carrot) and their bioaccessibility after in vitro digestion was assessed. The non-bioaccessible fraction was also submitted to in vitro fermentation under colonic conditions. Faecal samples from volunteers of three age groups (children, adolescents and adults) were used to evaluate the microbiota effect on the acrylamide availability. Sweet potato chips exhibited the highest acrylamide content (2342 µg/kg), followed by carrot (1279 µg/kg), beetroot (947 µg/kg) and potato chips (524 µg/kg). After in vitro digestion, acrylamide bioaccessibility was significantly lower in veggie chips (59.7-60.4 %) than in potato chips (71.7 %). Potato and sweet potato chips showed the significantly lowest acrylamide content in the non-bioaccessible fraction (22.8 and 24.1 %, respectively) as compared with beetroot chips (28.4 %). After the fermentation step, acrylamide percentage in the soluble fraction of veggie chips ranged from 43.03 to 71.89 %, the highest values being observed in sweet potato chips fermented with microbiota from children. This fact would involve that the acrylamide was released from the non-bioaccessible fractions by the microbiota. These findings point out that the levels of potentially absorbable acrylamide after the complete gastrointestinal process could be modulated by both the food matrix composition and the microbiota. These factors should be further considered for a more precise risk assessment of dietary acrylamide in humans.
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Affiliation(s)
- L González-Mulero
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | - M Mesías
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | - F J Morales
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | - B Navajas-Porras
- Department of Nutrition and Bromatology, Institute of Nutrition and Food Technology, Centre for Biomedical Research, University of Granada, Granada, Spain
| | - J A Rufián-Henares
- Department of Nutrition and Bromatology, Institute of Nutrition and Food Technology, Centre for Biomedical Research, University of Granada, Granada, Spain; Biosanitary Research Institute Ibs. Granada, Universidad de Granada, Granada, Spain
| | - C Delgado-Andrade
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain.
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Cruz N, Flores M, Urquiaga I, Ávila F. Modulation of 1,2-Dicarbonyl Compounds in Postprandial Responses Mediated by Food Bioactive Components and Mediterranean Diet. Antioxidants (Basel) 2022; 11:antiox11081513. [PMID: 36009232 PMCID: PMC9405221 DOI: 10.3390/antiox11081513] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 07/16/2022] [Accepted: 07/26/2022] [Indexed: 01/17/2023] Open
Abstract
Glycoxidative stress with the consequent generation of advanced glycation end products has been implied in the etiology of numerous non-communicable chronic diseases. During the postprandial state, the levels of 1,2-dicarbonyl compounds can increase, depending on numerous factors, including characteristics of the subjects mainly related to glucose metabolism disorders and nutritional status, as well as properties related to the chemical composition of meals, including macronutrient composition and the presence of dietary bioactive molecules and macromolecules. In this review, we examine the chemical, biochemical, and physiological pathways that contribute to postprandial generation of 1,2-dicarbonyl compounds. The modulation of postprandial 1,2-dicarbonyl compounds is discussed in terms of biochemical pathways regulating the levels of these compounds, as well as the effect of phenolic compounds, dietary fiber, and dietary patterns, such as Mediterranean and Western diets.
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Affiliation(s)
- Nadia Cruz
- Escuela de Nutrición y Dietética, Facultad de Ciencias de la Salud, Universidad de Talca, Campus Lircay, Talca 3460000, Chile;
| | - Marcos Flores
- Departamento de Ciencias Básicas, Facultad de Ciencias, Universidad Santo Tomás, Talca 3460000, Chile;
| | - Inés Urquiaga
- Center for Molecular Nutrition and Chronic Diseases, Pontificia Universidad Católica de Chile, Casilla 114-D, Santiago 8331150, Chile;
| | - Felipe Ávila
- Escuela de Nutrición y Dietética, Facultad de Ciencias de la Salud, Universidad de Talca, Campus Lircay, Talca 3460000, Chile;
- Correspondence: ; Tel.: +56-71-2418964
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11
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González-Mulero L, Mesías M, Morales F, Delgado-Andrade C. Assessment of the acrylamide bioaccessibility in cereal and potato-based foods after in vitro digestion. Food Res Int 2022; 161:111820. [DOI: 10.1016/j.foodres.2022.111820] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 08/02/2022] [Accepted: 08/18/2022] [Indexed: 11/28/2022]
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12
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Wu Q, Liang Y, Kong Y, Zhang F, Feng Y, Ouyang Y, Wang C, Guo Z, Xiao J, Feng N. Role of glycated proteins in vivo: Enzymatic glycated proteins and non-enzymatic glycated proteins. Food Res Int 2022; 155:111099. [DOI: 10.1016/j.foodres.2022.111099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Revised: 02/24/2022] [Accepted: 03/03/2022] [Indexed: 11/04/2022]
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13
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Bondam AF, Diolinda da Silveira D, Pozzada dos Santos J, Hoffmann JF. Phenolic compounds from coffee by-products: Extraction and application in the food and pharmaceutical industries. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.013] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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14
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Grzelczyk J, Fiurasek P, Kakkar A, Budryn G. Evaluation of the thermal stability of bioactive compounds in coffee beans and their fractions modified in the roasting process. Food Chem 2022; 387:132888. [PMID: 35397274 DOI: 10.1016/j.foodchem.2022.132888] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 03/30/2022] [Accepted: 04/02/2022] [Indexed: 11/04/2022]
Abstract
Coffee is used as flavor or health-promoting additive in thermally processed food. In this study, ground coffee and freeze-dried coffee extracts were evaluated in terms of their thermal stabilities, and for the first time heat resistance of fractions (mono-, dichlorogenic acids and caffeine) with different roasting levels was evaluated. It observed that the degradation of green coffee bean ingredients began at 150 °C, and for the re-heated light and dark roasted, in the range of 171-188 °C. The lyophilized extracts were more stable and their degradation began around 160 °C. However, with the re-treatment (cooking, baking, frying) of the coffee extract fractions, the degradation of the monochlorogenic acids commenced at 114 °C, while for dichlorogenics at 108 °C and caffeine at 146 °C. Monochlorogenic acids in Robusta coffee showed high antioxidant activity (55-70%) and the highest content of fiber (13-17%). Coffee could be used to fortify food.
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Affiliation(s)
- Joanna Grzelczyk
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, Poland.
| | - Petr Fiurasek
- Department of Chemistry, Centre Québécois sur les Matériaux Fonctionnels/Québec Centre for Advanced Materials (CQMF/QCAM) McGill University, 801 Sherbrooke St. West, Montreal, QC H3A 0B8, Canada.
| | - Ashok Kakkar
- Department of Chemistry, Centre Québécois sur les Matériaux Fonctionnels/Québec Centre for Advanced Materials (CQMF/QCAM) McGill University, 801 Sherbrooke St. West, Montreal, QC H3A 0B8, Canada.
| | - Grażyna Budryn
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, Poland.
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Ricci A, Arboleda Mejia JA, Versari A, Chiarello E, Bordoni A, Parpinello GP. Microencapsulation of polyphenolic compounds recovered from red wine lees: Process optimization and nutraceutical study. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2021.12.003] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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16
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Silva MFD, Pettinato M, Casazza AA, Maciel MIS, Perego P. Design and evaluation of non-conventional extraction for bioactive compounds recovery from spent coffee (Coffea arabica L.) grounds. Chem Eng Res Des 2022. [DOI: 10.1016/j.cherd.2021.11.011] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Sharma A, Ray A, Singhal RS. A biorefinery approach towards valorization of spent coffee ground: Extraction of the oil by supercritical carbon dioxide and utilizing the defatted spent in formulating functional cookies. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100090] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
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18
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Rathnakumar K, Osorio-Arias JC, Krishnan P, Martínez-Monteagudo SI. Fractionation of spent coffee ground with tertiary amine extraction. Sep Purif Technol 2021. [DOI: 10.1016/j.seppur.2021.119111] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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19
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Sampaio UM, Pereira APA, Campelo PH, Pastore GM, Chang YK, Clerici MTPS. Micronised‐roasted coffee from unripe fruits improves bioactive compounds and fibre contents in rice extruded breakfast cereals. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ulliana Marques Sampaio
- Department of Food Science and Nutrition School of Food Engineering University of Campinas Rua Monteiro Lobato, 80, Zip Code 13.083‐870 Campinas SP Brazil
| | - Ana Paula Aparecida Pereira
- Department of Food Science and Nutrition School of Food Engineering University of Campinas Rua Monteiro Lobato, 80, Zip Code 13.083‐870 Campinas SP Brazil
- Department of Food and Nutrition Faculty of Nutrition Federal University of Mato Grosso Avenida Fernando Corrêa da Costa, 2367 Cuiabá MT Brazil
| | - Pedro Henrique Campelo
- Department of Food Science and Nutrition School of Food Engineering University of Campinas Rua Monteiro Lobato, 80, Zip Code 13.083‐870 Campinas SP Brazil
- School of Agrarian Science Federal University of Amazonas 6200 Gen. Rodrigo Otavio Avenue Manaus AM Brazil
| | - Gláucia Maria Pastore
- Department of Food Science and Nutrition School of Food Engineering University of Campinas Rua Monteiro Lobato, 80, Zip Code 13.083‐870 Campinas SP Brazil
| | - Yoon Kil Chang
- Department of Food Science and Nutrition School of Food Engineering University of Campinas Rua Monteiro Lobato, 80, Zip Code 13.083‐870 Campinas SP Brazil
| | - Maria Teresa Pedrosa Silva Clerici
- Department of Food Science and Nutrition School of Food Engineering University of Campinas Rua Monteiro Lobato, 80, Zip Code 13.083‐870 Campinas SP Brazil
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20
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In Vitro Bioaccessibility and Antioxidant Activity of Polyphenolic Compounds from Spent Coffee Grounds-Enriched Cookies. Foods 2021; 10:foods10081837. [PMID: 34441614 PMCID: PMC8391337 DOI: 10.3390/foods10081837] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 07/29/2021] [Accepted: 08/05/2021] [Indexed: 11/30/2022] Open
Abstract
Spent coffee ground (SCG) is a significant by-product generated by the coffee industry. It is considered a great source of bioactive molecules well-recognized for exerting biological properties. This study aimed to implement SCG in a baked foods, such as cookies (SCGc), to increase their bioactive potential. A comprehensive study of the polyphenolic fraction of the SCG and SCGc using a high-resolution mass spectrometry analysis was performed. Moreover, the polyphenol bioaccessibility and change in antioxidant activity during simulated gastrointestinal digestion (GiD) were assessed. Data showed that SCGc provided 780 mg of melanoidins, 16.2 mg of chlorogenic acid (CGA), 6.5 mg of caffeine, and 0.08 mg of phenolic acids per 100 g of sample. Moreover, the 5-caffeoylquinic acid was the most relevant CGA found in SCG (116.4 mg/100 g) and SCGc (8.2 mg/100 g) samples. The antioxidant activity evaluated through three spectrophotometric tests, and the total phenolic compounds of SCGc samples exhibited significantly higher values than the control samples. Furthermore, during simulated GiD, the highest bioaccessibility of SCGc polyphenols was observed after the colonic stage, suggesting their potential advantages for human health. Therefore, SCG with high content in bioactive molecules could represent an innovative ingredient intended to fortify baked food formulations.
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21
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Qin W, Ying W, Hamaker B, Zhang G. Slow digestion-oriented dietary strategy to sustain the secretion of GLP-1 for improved glucose homeostasis. Compr Rev Food Sci Food Saf 2021; 20:5173-5196. [PMID: 34350681 DOI: 10.1111/1541-4337.12808] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 06/08/2021] [Accepted: 06/24/2021] [Indexed: 12/18/2022]
Abstract
Dysregulated glucose metabolism is associated with many chronic diseases such as obesity and type 2 diabetes mellitus (T2DM), and strategies to restore and maintain glucose homeostasis are essential to health. The incretin hormone of glucagon-like peptide-1 (GLP-1) is known to play a critical role in regulating glucose homeostasis and dietary nutrients are the primary stimuli to the release of intestinal GLP-1. However, the GLP-1 producing enteroendocrine L-cells are mainly distributed in the distal region of the gastrointestinal tract where there are almost no nutrients to stimulate the secretion of GLP-1 under normal situations. Thus, a dietary strategy to sustain the release of GLP-1 was proposed, and the slow digestion property and dipeptidyl peptidase IV (DPP-IV) inhibitory activity of food components, approaches to reduce the rate of food digestion, and mechanisms to sustain the release of GLP-1 were reviewed. A slow digestion-oriented dietary approach through encapsulation of nutrients, incorporation of viscous dietary fibers, and enzyme inhibitors of phytochemicals in a designed whole food matrix will be implemented to efficiently reduce the digestion rate of food nutrients, potentiate their distal deposition and a sustained secretion of GLP-1, which will be beneficial to improved glucose homeostasis and health.
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Affiliation(s)
- Wangyan Qin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Wang Ying
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Bruce Hamaker
- Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, Indiana, USA
| | - Genyi Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
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22
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Biological Impact of Phenolic Compounds from Coffee on Colorectal Cancer. Pharmaceuticals (Basel) 2021; 14:ph14080761. [PMID: 34451858 PMCID: PMC8401378 DOI: 10.3390/ph14080761] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 06/25/2021] [Accepted: 06/28/2021] [Indexed: 12/13/2022] Open
Abstract
Colorectal cancer is one of the leading death-related diseases worldwide, usually induced by a multifactorial and complex process, including genetic and epigenetic abnormalities and the impact of diet and lifestyle. In the present study, we evaluated the biological impact of two of the main coffee polyphenols, chlorogenic acid (CGA) and caffeic acid (CA), as well as two polyphenol-rich coffee extracts (green coffee extract and toasted coffee Extract) against SW480 and SW620 colorectal cancer cells. First, the total phenolic content and the antioxidant capability of the extracts were determined. Then, cytotoxicity was evaluated by MTT and SBR. Finally, a wound healing assay was performed to determine the impact on the cell migration process. The results showed a cytotoxic effect of all treatments in a time and dose-dependent manner, which decreased the viability in both cell lines at 24 h and 48 h; likewise, the migration capability of cells decreased with low doses of treatments. These results suggest the potential of coffee to modulate biological mechanisms involved in colorectal cancer development; however, more studies are required to understand the mechanistic insights of these observations.
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23
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24
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Antioxidant and Anti-Inflammatory Profiles of Spent Coffee Ground Extracts for the Treatment of Neurodegeneration. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2021; 2021:6620913. [PMID: 34104310 PMCID: PMC8159652 DOI: 10.1155/2021/6620913] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 04/06/2021] [Accepted: 04/29/2021] [Indexed: 11/17/2022]
Abstract
Spent coffee grounds (SCGs), waste products of coffee beverage production, are rich in organic compounds such as phenols. Different studies have demonstrated phenol beneficial effects in counteracting neurodegenerative diseases. These diseases are associated with oxidative stress and neuroinflammation, which initiates the degeneration of neurons by overactivating microglia. Unfortunately, to date, there are no pharmacological therapies to treat these pathologies. The aim of this study was to evaluate the phenolic content of 4 different SCG extracts and their ability to counteract oxidative stress and neuroinflammation. Caffeine and 5-O-caffeoylquinic acid were the most abundant compounds in all extracts, followed by 3-O-caffeoylquinic acid and 3,5-O-dicaffeoylquinic acid. The four extracts demonstrated a different ability to counteract oxidative stress and neuroinflammation in vitro. In particular, the methanol extract was the most effective in protecting neuron-like SH-SY5Y cells against H2O2-induced oxidative stress by upregulating endogenous antioxidant enzymes such as thioredoxin reductase, heme oxygenase 1, NADPH quinone oxidoreductase, and glutathione reductase. The water extract was the most effective in counteracting lipopolysaccharide-induced neuroinflammation in microglial BV-2 cells by strongly reducing the expression of proinflammatory mediators through the modulation of the TLR4/NF-κB pathway. On these bases, SCG extracts could represent valuable nutraceutical sources for the treatment of neurodegeneration.
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25
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Orejuela-Escobar LM, Landázuri AC, Goodell B. Second generation biorefining in Ecuador: Circular bioeconomy, zero waste technology, environment and sustainable development: The nexus. JOURNAL OF BIORESOURCES AND BIOPRODUCTS 2021. [DOI: 10.1016/j.jobab.2021.01.004] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023] Open
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26
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John OD, du Preez R, Panchal SK, Brown L. Tropical foods as functional foods for metabolic syndrome. Food Funct 2021; 11:6946-6960. [PMID: 32692322 DOI: 10.1039/d0fo01133a] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Tropical foods are an integral part of the traditional diet and form part of traditional medicine in many countries. This review examines the potential of tropical foods to treat signs of metabolic syndrome, defined as a chronic low-grade inflammation leading to obesity, hypertension, impaired glucose tolerance, insulin resistance, dyslipidaemia and fatty liver. It is a major risk factor for cardiovascular and metabolic disease as well as osteoarthritis and some cancers. Tropical foods such as seaweeds and tropical fruits including indigenous fruits such as Davidson's plums are effective in reducing these signs of metabolic syndrome in rats, as well as reducing degeneration of bone cartilage and altering gut microbiome. Further, waste products from tropical fruits including mangosteen rind, coffee pulp and spent coffee grounds provide further options to reduce metabolic syndrome. Production of local tropical foods and local recovery of food waste from these foods could allow the development of commercial, sustainable and cost-effective functional foods in tropical countries. The aim is to develop these functional foods to reduce the incidence of metabolic syndrome and decrease the risk of costly chronic cardiovascular and metabolic disorders locally and globally.
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Affiliation(s)
- Oliver D John
- Functional Foods Research Group, University of Southern Queensland, Toowoomba, QLD 4350, Australia.
| | - Ryan du Preez
- Functional Foods Research Group, University of Southern Queensland, Toowoomba, QLD 4350, Australia. and School of Health, Medical and Applied Sciences, Central Queensland University, Rockhampton, QLD 4701, Australia
| | - Sunil K Panchal
- Functional Foods Research Group, University of Southern Queensland, Toowoomba, QLD 4350, Australia. and School of Science, Western Sydney University, Richmond, NSW 2753, Australia
| | - Lindsay Brown
- Functional Foods Research Group, University of Southern Queensland, Toowoomba, QLD 4350, Australia. and School of Health and Wellbeing, University of Southern Queensland, Ipswich, QLD 4305, Australia
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27
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Ramírez K, Pineda-Hidalgo KV, Rochín-Medina JJ. Fermentation of spent coffee grounds by Bacillus clausii induces release of potentially bioactive peptides. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110685] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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28
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Gigl M, Frank O, Barz J, Gabler A, Hegmanns C, Hofmann T. Identification and Quantitation of Reaction Products from Quinic Acid, Quinic Acid Lactone, and Chlorogenic Acid with Strecker Aldehydes in Roasted Coffee. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:1027-1038. [PMID: 33433215 DOI: 10.1021/acs.jafc.0c06887] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
To gain comprehensive insight into the interactions of key coffee odorants, like the Strecker aldehydes, acetaldehyde, propanal, methylpropanal, 2- and 3-methylbutanal, and methional, and the nonvolatile fraction of coffee, an untargeted metabolomics approach was applied. Ultra performance liquid chromatography (UPLC)-time of flight (TOF)-mass spectrometry (ESI-) profiling followed by statistical data analysis revealed a marker substance for a coffee beverage spiked with acetaldehyde with an accurate mass of 217.0703 [M - H]-. This compound could be identified as a reaction product of quinic acid (QA) and acetaldehyde linked by acetalization at the cis-diol function of QA. Consequently, the acetalization of aldehydes, QA, 5-O-caffeoyl quinic acid (CQA), and quinic acid γ-lactone (QAL) was investigated by means of model reactions, followed by synthesis, isolation, and structure elucidation via UPLC-TOF-MS and 1D and 2D NMR techniques. UHPLC-MS/MSMRM screening and the quantification of aldehyde adducts in coffee beverages revealed the presence of QA/acetaldehyde, -/propanal, -/methylpropanal, and -/methional reaction products and CQA/acetaldehyde, -/propanal, -/methylpropanal, -/2- and 3-methylbutanal, and -/methional and QAL/acetaldehyde adducts for the first time, in concentrations of 12-270 μg/L for QA/aldehydes, 5-225 μg/L for CQA/aldehydes, and 62-173 μg/L for QAL/acetaldehyde. The sensory characterization of the identified compounds showed bitter taste recognition thresholds of 48-297 μmol/L for CQA adducts and 658 μmol/L for QAL/acetaldehyde, while the QA adducts showed no bitter taste (<2000 μmol/L).
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Affiliation(s)
- Michael Gigl
- Chair of Food Chemistry and Molecular and Sensory Science, Technische Universität München, Lise-Meitner-Str. 34, D-85354 Freising, Germany
| | - Oliver Frank
- Chair of Food Chemistry and Molecular and Sensory Science, Technische Universität München, Lise-Meitner-Str. 34, D-85354 Freising, Germany
| | - Johanna Barz
- Chair of Food Chemistry and Molecular and Sensory Science, Technische Universität München, Lise-Meitner-Str. 34, D-85354 Freising, Germany
| | - Anna Gabler
- Chair of Food Chemistry and Molecular and Sensory Science, Technische Universität München, Lise-Meitner-Str. 34, D-85354 Freising, Germany
| | - Christian Hegmanns
- Chair of Food Chemistry and Molecular and Sensory Science, Technische Universität München, Lise-Meitner-Str. 34, D-85354 Freising, Germany
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular and Sensory Science, Technische Universität München, Lise-Meitner-Str. 34, D-85354 Freising, Germany
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29
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Angeloni S, Nzekoue FK, Navarini L, Sagratini G, Torregiani E, Vittori S, Caprioli G. An analytical method for the simultaneous quantification of 30 bioactive compounds in spent coffee ground by HPLC-MS/MS. JOURNAL OF MASS SPECTROMETRY : JMS 2020; 55:e4519. [PMID: 32368836 DOI: 10.1002/jms.4519] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Revised: 03/23/2020] [Accepted: 03/26/2020] [Indexed: 06/11/2023]
Abstract
Spent coffee ground (SCG) is the remaining residue produced after extraction of coffee, and it is considered a source of unextracted bioactive compounds. For this, in the latest years, the attention has been focused to innovative reuses that can exploit the potentiality of SCG. Unfortunately, the content of bioactive compounds has not been thoroughly studied yet, and the major of publication has investigated the caffeine and chlorogenic acids levels, total polyphenol contents, and total flavonoid content. Hence, these approaches have determined only an estimation of flavonoids and polyphenols content and lack on single polyphenols investigation. Therefore, the objective of the current work was to provide a deep characterization of bioactive compounds in SCG. For this purpose, a new analytical method for the quantification of 30 molecules, including caffeine, chlorogenic acids, phenolic acids, flavonoids, and secoiridoids, has been developed using high-performance liquid chromatography tandem mass spectrometry. Moreover, several extraction procedures, that is, liquid-solid extraction assisted and not by ultrasounds, testing diverse solvents, were evaluated. Liquid-solid extraction assisted by sonication, with water/ethanol (30/70, v/v), resulted the best in terms of total bioactive compounds, and, once validated, the new analytical method was applied to five different espresso SCG samples. Data showed that caffeine (means: 1193.886 ± 57.307 mg kg-1 ) and chlorogenic acids (means of total CQAs: 1705.656 ± 88.694 mg kg-1 ) were the most abundant compounds in all SCG samples followed by phenolic acids such as caffeic, ferulic, gallic, p-coumaric, syringic, trans-cinnamic, and vanillic acid. Moreover, some flavonoids, that is, rutin, cyanidin 3-glucoside, and quercetin, occurred in almost all samples. This work provided a deepened characterization of bioactive compounds in SCG and can contribute to develop new strategies of reuses.
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Affiliation(s)
- Simone Angeloni
- School of Pharmacy, University of Camerino, Camerino, Italy
- International Hub for Coffee Research and Innovation, Belforte del Chienti (MC), Italy
| | | | | | | | | | - Sauro Vittori
- School of Pharmacy, University of Camerino, Camerino, Italy
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30
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Hua M, Sun Y, Shao Z, Lu J, Lu Y, Liu Z. Functional soluble dietary fiber from ginseng residue: Polysaccharide characterization, structure, antioxidant, and enzyme inhibitory activity. J Food Biochem 2020; 44:e13524. [PMID: 33073381 DOI: 10.1111/jfbc.13524] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 09/25/2020] [Accepted: 09/28/2020] [Indexed: 01/19/2023]
Abstract
Ginseng (Panax ginseng C.A. Meyer) is the most famous edible Chinese herbal medicine. In the present study, soluble dietary fiber of ginseng (ginseng-SDF, 8.98% content) was extracted from ginseng residue, and its physicochemical characterization, structure, and biological activities were studied. Ginseng-SDF was an acidic heteropolysaccharide (uronic acid, 4.42% content) rich in protein, amino acids, and mineral elements. Glucose was its main monosaccharide composition (58.03%). Ginseng-SDF had a porous microstructure, a typical cellulose I structure and a large number of hydroxyl functional groups. These chemical composition and structural characteristics gave ginseng-SDF a good water solubility (98.56%), oil-holding capacity (OHC) (3.01 g/g), and biological activities, as the antioxidant activity (13.35 μM TE/g, 105.17 μM TE/g, 54.20 μM TE/g for DPPH, ABTs, and FRAP assays, respectively), glucose diffusion retardation index (GDRI, 33.33%-7.43%), and α-amylase/α-glucosidase inhibitory activities (IC50 , 6.70 mg/ml, and 4.89 mg/ml, respectively). The results suggested that ginseng residue is a valuable source of functional dietary fiber, and the ginseng-SDF has a potential use in antioxidant and hypoglycemic foods. PRACTICAL APPLICATIONS: Ginseng has long been popular as a health food in Asia, North America, and Europe. Ginseng residue is rich in polysaccharides, dietary fiber, proteins, and other components, which is also of great research value. However, there are few studies focus on the soluble dietary fiber of ginseng at present. The research shows that ginseng residue is a valuable source of functional dietary fiber. The chemical components and structural characteristics give ginseng-SDF a noteworthy antioxidant activity and enzyme inhibitory activity in vitro. These properties and biological activities indicate that ginseng-SDF has application value in antioxidant and hypoglycemic foods.
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Affiliation(s)
- Mei Hua
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun, China
| | - Yinshi Sun
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun, China
| | - Zijun Shao
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun, China
| | - Jiaxi Lu
- The Hague University of Applied Science, The Hague, the Netherlands
| | - Yushun Lu
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun, China
| | - Zhengbo Liu
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun, China
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31
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Gemechu FG. Embracing nutritional qualities, biological activities and technological properties of coffee byproducts in functional food formulation. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.08.005] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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32
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Iriondo-DeHond A, Iriondo-DeHond M, del Castillo MD. Applications of Compounds from Coffee Processing By-Products. Biomolecules 2020; 10:E1219. [PMID: 32825719 PMCID: PMC7564712 DOI: 10.3390/biom10091219] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 08/14/2020] [Accepted: 08/18/2020] [Indexed: 12/11/2022] Open
Abstract
To obtain the coffee beverage, approximately 90% of the edible parts of the coffee cherry are discarded as agricultural waste or by-products (cascara or husk, parchment, mucilage, silverskin and spent coffee grounds). These by-products are a potential source of nutrients and non-nutrient health-promoting compounds, which can be used as a whole ingredient or as an enriched extract of a specific compound. The chemical composition of by-products also determines food safety of the novel ingredients. To ensure the food safety of coffee by-products to be used as novel ingredients for the general consumer population, pesticides, mycotoxins, acrylamide and gluten must be analyzed. According with the priorities proposed by the Food Agriculture Organization of the United Nations (FAO) to maximize the benefit for the environment, society and economy, food waste generation should be avoided in the first place. In this context, the valorization of food waste can be carried out through an integrated bio-refinery approach to produce nutrients and bioactive molecules for pharmaceutical, cosmetic, food and non-food applications. The present research is an updated literature review of the definition of coffee by-products, their composition, safety and those food applications which have been proposed or made commercially available to date based on their chemical composition.
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Affiliation(s)
- Amaia Iriondo-DeHond
- Food Bioscience Group, Department of Bioactivity and Food Analysis, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolás Cabrera, 9, 28049 Madrid, Spain;
| | - Maite Iriondo-DeHond
- Food Quality Group, Department of Agricultural and Food Research, Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), N-II km 38, 28800 Alcalá de Henares, Spain;
| | - María Dolores del Castillo
- Food Bioscience Group, Department of Bioactivity and Food Analysis, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolás Cabrera, 9, 28049 Madrid, Spain;
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33
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Brito TBN, Ferreira MSL, Fai AEC. Utilization of Agricultural By-products: Bioactive Properties and Technological Applications. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1804930] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- T. B. N. Brito
- Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro/RJ, Brazil
| | - M. S. L Ferreira
- Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro/RJ, Brazil
- Department of Food Science, School of Nutrition, UNIRIO, Rio de Janeiro/RJ, Brazil
| | - Ana E. C. Fai
- Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro/RJ, Brazil
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro, UERJ, Rio de Janeiro/RJ, Brazil
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34
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Danesi F, Calani L, Valli V, Bresciani L, Del Rio D, Bordoni A. (Poly)phenolic Content and Profile and Antioxidant Capacity of Whole-Grain Cookies are Better Estimated by Simulated Digestion than Chemical Extraction. Molecules 2020; 25:molecules25122792. [PMID: 32560366 PMCID: PMC7355583 DOI: 10.3390/molecules25122792] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Revised: 06/12/2020] [Accepted: 06/14/2020] [Indexed: 12/19/2022] Open
Abstract
It is widely recognized that the biological effects of phytochemicals cannot be attributed to the native compounds present in foods but rather to their metabolites endogenously released after intake. Bioavailability depends on bioaccessibility, which is the amount of the food constituent that is released from the matrix in the gastrointestinal tract. The use of chemical extraction to evaluate the content and profile of phytochemicals does not mirror the physiological situation in vivo, and their bioaccessibility should be considered while assessing their nutritional significance in human health. The current study was designed to compare the (poly)phenolic profile and content and antioxidant capacity of whole-grain (WG) cookies using chemical extraction and a more physiological approach based on simulated digestion. Three types of organic WG cookies (made with durum, Italian khorasan, or KAMUT® khorasan wheat) were considered, either fermented by Saccharomyces Cerevisiae or sourdough. Although the flour type and the fermentation process influenced the release of phytochemicals from the cookie matrix, in almost all samples, the simulated digestion appeared the most efficient procedure. Our results indicate that the use of chemical extraction for evaluation of the phytochemicals content and antioxidant capacity of food could lead to underestimation and underline the need for more physiological extraction methods.
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Affiliation(s)
- Francesca Danesi
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (F.D.); (V.V.)
- Interdepartmental Center for Agri-food Industrial Research (CIRI Agrifood), University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
| | - Luca Calani
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy;
| | - Veronica Valli
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (F.D.); (V.V.)
| | - Letizia Bresciani
- Department of Veterinary Science, University of Parma, Medical School, Building C, Via Volturno 39, 43125 Parma, Italy; (L.B.); (D.D.R.)
| | - Daniele Del Rio
- Department of Veterinary Science, University of Parma, Medical School, Building C, Via Volturno 39, 43125 Parma, Italy; (L.B.); (D.D.R.)
| | - Alessandra Bordoni
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (F.D.); (V.V.)
- Interdepartmental Center for Agri-food Industrial Research (CIRI Agrifood), University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
- Correspondence: ; Tel.: +39-0547-338955
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Klingel T, Kremer JI, Gottstein V, Rajcic de Rezende T, Schwarz S, Lachenmeier DW. A Review of Coffee By-Products Including Leaf, Flower, Cherry, Husk, Silver Skin, and Spent Grounds as Novel Foods within the European Union. Foods 2020; 9:E665. [PMID: 32455549 PMCID: PMC7278860 DOI: 10.3390/foods9050665] [Citation(s) in RCA: 73] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Revised: 05/07/2020] [Accepted: 05/14/2020] [Indexed: 02/06/2023] Open
Abstract
The coffee plant Coffea spp. offers much more than the well-known drink made from the roasted coffee bean. During its cultivation and production, a wide variety of by-products are accrued, most of which are currently unused, thermally recycled, or used as animal feed. The aim of this review is to provide an overview of novel coffee products in the food sector and their current legal classification in the European Union (EU). For this purpose, we have reviewed the literature on the composition and safety of coffee flowers, leaves, pulp, husk, parchment, green coffee, silver skin, and spent coffee grounds. Some of these products have a history of consumption in Europe (green coffee), while others have already been used as traditional food in non-EU-member countries (coffee leaves, notification currently pending), or an application for authorization as novel food has already been submitted (husks, flour from spent coffee grounds). For the other products, toxicity and/or safety data appear to be lacking, necessitating further studies to fulfill the requirements of novel food applications.
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Affiliation(s)
- Tizian Klingel
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany; (T.K.); (J.I.K.); (V.G.); (T.R.d.R.)
| | - Jonathan I. Kremer
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany; (T.K.); (J.I.K.); (V.G.); (T.R.d.R.)
| | - Vera Gottstein
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany; (T.K.); (J.I.K.); (V.G.); (T.R.d.R.)
| | - Tabata Rajcic de Rezende
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany; (T.K.); (J.I.K.); (V.G.); (T.R.d.R.)
| | - 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; (T.K.); (J.I.K.); (V.G.); (T.R.d.R.)
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Campos-Vega R, Arreguín-Campos A, Cruz-Medrano MA, Del Castillo Bilbao MD. Spent coffee (Coffea arabica L.) grounds promote satiety and attenuate energy intake: A pilot study. J Food Biochem 2020; 44:e13204. [PMID: 32189354 DOI: 10.1111/jfbc.13204] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2019] [Revised: 01/23/2020] [Accepted: 02/07/2020] [Indexed: 12/28/2022]
Abstract
We evaluated the effects of acute intake of biscuits (B) containing either spent coffee grounds (SCG), (added with fructooligosaccharides; SC-FOS) or SCG antioxidant dietary fiber (SCF), on satiety, energy intake as well as gastrointestinal tolerance of healthy overweight volunteers. The addition of SCG and SCF to the biscuits (SC-FOS-B and SCF-B) increased their protein (11.4% and 12.2%), and total dietary fiber (8.4% and 11.8%) contents. The SCF-B significantly increased satiety perception, impacting ad libitum energy intake compared to the traditional biscuits recipe (TB; no added fiber). Moreover, SC-FOS-B and SCF-B decreased (no-observed-adverse effect) the most frequently reported symptoms by the participants, demonstrating that doses up to 5 g of SCF (per biscuit portion; 45 g) are well tolerated. The use of SCF and SCG as functional ingredients represents a sustainable strategy for the coffee industry and also potentiates the reduction of overweight, one of the leading health problems among the population. PRACTICAL APPLICATIONS: The addition of SCF or SCG as food ingredients increases protein and the dietary fiber content of traditional biscuits. SCF can slow gastric emptying, modulate appetite and thus body weight. SCF attenuates carbohydrate digestion blunting post-prandial blood glucose spikes reducing the risk of type 2 diabetes. SCF can be used as a functional ingredient to formulate foods with health benefits.
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Affiliation(s)
- Rocio Campos-Vega
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Santiago de Querétaro, Qro, Mexico
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de Cosío-Barrón ACG, Hernández-Arriaga AM, Campos-Vega R. Spent coffee (Coffea arabica L.) grounds positively modulate indicators of colonic microbial activity. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2019.102286] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Bhandarkar NS, Mouatt P, Goncalves P, Thomas T, Brown L, Panchal SK. Modulation of gut microbiota by spent coffee grounds attenuates diet-induced metabolic syndrome in rats. FASEB J 2020; 34:4783-4797. [PMID: 32039529 DOI: 10.1096/fj.201902416rr] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 01/22/2020] [Accepted: 01/24/2020] [Indexed: 12/13/2022]
Abstract
Coffee brewing produces spent coffee grounds as waste; few studies have investigated the health benefits of these grounds. This study investigated responses to spent coffee grounds in a diet-induced rat model of metabolic syndrome. Male Wistar rats aged 8-9 weeks were fed either corn starch-rich diet or high-carbohydrate, high-fat diet for 16 weeks, which were supplemented with 5% spent coffee grounds during the last 8 weeks. Rats fed non-supplemented diets were used as controls. High-carbohydrate, high-fat diet-fed rats developed metabolic syndrome including abdominal obesity, impaired glucose tolerance, dyslipidemia, and cardiovascular and liver damage. Body weight, abdominal fat, total body fat mass, systolic blood pressure, and concentrations of plasma triglycerides and non-esterified fatty acids were reduced by spent coffee grounds along with improved glucose tolerance and structure and function of heart and liver. Spent coffee grounds increased the diversity of the gut microbiota and decreased the ratio of Firmicutes to Bacteroidetes. Changes in gut microbiota correlated with the reduction in obesity and improvement in glucose tolerance and systolic blood pressure. These findings indicate that intervention with spent coffee grounds may be useful for managing obesity and metabolic syndrome by altering the gut microbiota, thus increasing the value of this food waste.
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Affiliation(s)
- Nikhil S Bhandarkar
- Functional Foods Research Group, University of Southern Queensland, Toowoomba, QLD, Australia.,School of Health and Wellbeing, University of Southern Queensland, Toowoomba, QLD, Australia
| | - Peter Mouatt
- Southern Cross Plant Science, Southern Cross University, Lismore, NSW, Australia
| | - Priscila Goncalves
- Centre for Marine Science and Innovation & School of Biological, Earth and Environmental Sciences, University of New South Wales, Sydney, NSW, Australia
| | - Torsten Thomas
- Centre for Marine Science and Innovation & School of Biological, Earth and Environmental Sciences, University of New South Wales, Sydney, NSW, Australia
| | - Lindsay Brown
- Functional Foods Research Group, University of Southern Queensland, Toowoomba, QLD, Australia.,School of Health and Wellbeing, University of Southern Queensland, Toowoomba, QLD, Australia
| | - Sunil K Panchal
- Functional Foods Research Group, University of Southern Queensland, Toowoomba, QLD, Australia
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39
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Reuse of spent espresso coffee as sustainable source of fibre and antioxidants. A map on functional, microstructure and sensory effects of novel enriched muffins. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108877] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Aguilar‐Raymundo VG, Sánchez‐Páez R, Gutiérrez‐Salomón AL, Barajas‐Ramírez JA. Spent coffee grounds cookies: Sensory and texture characteristics, proximate composition, antioxidant activity, and total phenolic content. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14223] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Iriondo-DeHond A, Cornejo FS, Fernandez-Gomez B, Vera G, Guisantes-Batan E, Alonso SG, Andres MIS, Sanchez-Fortun S, Lopez-Gomez L, Uranga JA, Abalo R, Del Castillo MD. Bioaccesibility, Metabolism, and Excretion of Lipids Composing Spent Coffee Grounds. Nutrients 2019; 11:E1411. [PMID: 31234581 PMCID: PMC6627363 DOI: 10.3390/nu11061411] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2019] [Revised: 06/17/2019] [Accepted: 06/20/2019] [Indexed: 11/30/2022] Open
Abstract
The bioaccessibility, metabolism, and excretion of lipids composing spent coffee grounds (SCGs) were investigated. An analysis of mycotoxins and an acute toxicity study in rats were performed for safety evaluation. Total fat, fatty acids, and diterpenes (cafestol and kahweol) were determined in SCGs and their digests obtained in vitro. A pilot repeated intake study was carried out in Wistar rats using a dose of 1 g SCGs/kg b.w. for 28 days. Fat metabolism was evaluated by analysis of total fat, cholesterol, and histology in liver. The dietary fiber effect of SCGs was measured radiographically. The absence of mycotoxins and toxicity was reported in SCGs. A total of 77% of unsaturated fatty acids and low amounts of kahweol (7.09 µg/g) and cafestol (414.39 µg/g) were bioaccessible after in vitro digestion. A significantly lower (p < 0.1) accumulation of lipids in the liver and a higher excretion of these in feces was found in rats treated with SCGs for 28 days. No lipid droplets or liver damage were observed by histology. SCGs acutely accelerated intestinal motility in rats. SCGs might be considered a sustainable, safe, and healthy food ingredient with potential for preventing hepatic steatosis due to their effect as dietary fiber with a high fat-holding capacity.
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Affiliation(s)
- Amaia Iriondo-DeHond
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
| | - Fresia Santillan Cornejo
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
| | - Beatriz Fernandez-Gomez
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
| | - Gema Vera
- Departamento de Ciencias Básicas de la Salud, Facultad de Ciencias de la Salud, Universidad Rey Juan Carlos (URJC), Alcorcón, 28922 Madrid, Spain.
| | - Eduardo Guisantes-Batan
- Instituto Regional de Investigación Científica Aplicada (IRICA), Universidad de Castilla-La Mancha, 13005 Ciudad Real, Spain.
| | - Sergio Gomez Alonso
- Instituto Regional de Investigación Científica Aplicada (IRICA), Universidad de Castilla-La Mancha, 13005 Ciudad Real, Spain.
| | | | | | - Laura Lopez-Gomez
- Departamento de Ciencias Básicas de la Salud, Facultad de Ciencias de la Salud, Universidad Rey Juan Carlos (URJC), Alcorcón, 28922 Madrid, Spain.
| | - Jose Antonio Uranga
- Departamento de Ciencias Básicas de la Salud, Facultad de Ciencias de la Salud, Universidad Rey Juan Carlos (URJC), Alcorcón, 28922 Madrid, Spain.
| | - Raquel Abalo
- Departamento de Ciencias Básicas de la Salud, Facultad de Ciencias de la Salud, Universidad Rey Juan Carlos (URJC), Alcorcón, 28922 Madrid, Spain.
| | - Maria Dolores Del Castillo
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
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Huang L, Zhang W, Cheng J, Lu Z. Antioxidant and physicochemical properties of soluble dietary fiber from garlic straw as treated by energy-gathered ultrasound. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1600544] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Liurong Huang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- Institute of Food Physical Processing, Jiangsu University, Jiangsu, China
| | - Wenxue Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Jing Cheng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Zibo Lu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
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Oseguera-Castro KY, Madrid JA, Martínez Madrid MJ, García OP, del Castillo MD, Campos-Vega R. Antioxidant dietary fiber isolated from spent coffee (Coffea arabica L.) grounds improves chronotype and circadian locomotor activity in young adults. Food Funct 2019; 10:4546-4556. [DOI: 10.1039/c9fo01021a] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
This study shows for the first time, the modulation of the circadian rhythm and the positive chronobiotic effects of humans, by a dietary intervention, in daily life, with food or dietary fiber source.
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Affiliation(s)
- Karla Y. Oseguera-Castro
- Programa de Posgrado en Alimentos del Centro de la Republica (PROPAC)
- Research and Graduate Studies in Food Science
- School of Chemistry
- Universidad Autónoma de Querétaro
- 76010 Santiago de Querétaro
| | - Juan A. Madrid
- Chronobiology Lab
- Department of Physiology
- College of Biology
- University of Murcia
- Mare Nostrum Campus. IUIE
| | - María José Martínez Madrid
- Chronobiology Lab
- Department of Physiology
- College of Biology
- University of Murcia
- Mare Nostrum Campus. IUIE
| | - Olga P. García
- Facultad de Ciencias Naturales
- Universidad Autónoma de Querétaro
- Querétaro
- Mexico
| | - Maria Dolores del Castillo
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM)
- Campus de la UniversidadAutónoma de Madrid
- 28049 Madrid
- Spain
| | - Rocio Campos-Vega
- Programa de Posgrado en Alimentos del Centro de la Republica (PROPAC)
- Research and Graduate Studies in Food Science
- School of Chemistry
- Universidad Autónoma de Querétaro
- 76010 Santiago de Querétaro
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