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Antúnez S, Fuentes N, Gutierrez M, Carcelén F, Trillo F, López S, Bezada S, Rivadeneira V, Pizarro S, Nuñez J. Effect of Different Levels of Extruded Coffee ( Coffea arabica) Pulp Flour on the Productive Performance and Intestinal Morphometry of Cobb 500 Broiler Chickens. Animals (Basel) 2024; 14:1170. [PMID: 38672318 PMCID: PMC11047547 DOI: 10.3390/ani14081170] [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: 10/26/2023] [Revised: 12/09/2023] [Accepted: 12/12/2023] [Indexed: 04/28/2024] Open
Abstract
Coffee pulp is a by-product of the coffee industry. Due to conventional management techniques, it represents a severe environmental problem due to its negative impact on the soil (anaerobic fermentation and pH changes), water sources (the infiltration of pollutants into streams, acidification of water sources, and modification of microorganisms), and biodiversity (soil microbiology, fish, crustaceans, and other vertebrates). Therefore, it is essential to develop protocols for the treatment of this waste so that it can be used again in other productive activities under the circular economy approach. This means that all the waste from a production process can be reused, can generate value for the benefit of the producer, and, in turn, mitigate the environmental impact. The objective of this study was to evaluate the replacement of 5 levels of wheat bran (WB) with extruded coffee pulp flour (ECPF) as an alternative to a conventional fiber source in broiler finisher diets. A total of 300 Cobb 500 chickens in the finishing phase were assessed in the study, grouped in 5 treatments: T1, a conventional diet or control treatment (100% WB and 0% ECPF), T2 (75% WB and 25% ECPF), T3 (50% WB and 50% ECPF), T4 (25% WB and 75% ECPF), and T5 (0% WB and 100% ECPF). Feed intake, weight gain, feed conversion ratio (FCR), and intestinal morphometry (villus length: VL, villus width: VW, crypt depth: CD, villus height/crypt depth ratio: V/C, and villus surface area: VSA) were evaluated at the level of the duodenum, jejunum, and ileum. Feed intake decreased correspondingly as the ECPF in the diet was increased, with statistical differences (p < 0.01) between their averages; the most significant weight gain (834.61 g) was evidenced with the T2 treatment, this being statistically different (p < 0.01) from T4 and T5; similarly, the best FCR (1.58) was evidenced with the T2 treatment, followed by the control treatment T1 (with 1.64); however, they were not statistically different (p > 0.05). All treatment results were similar to the VL control samples in the three intestinal portions, except for the T5 in the jejunum, which showed statistical differences from the control. In VW, the treatment results were similar to the control samples of the jejunum and ileum; however, in the duodenum, the T5 results showed the highest value (172.18 μm), being statistically different (p < 0.05) from the other treatments being evaluated. For CD, it was only in the duodenum that the T2 and T3 treatments were similar to the control. Likewise, for V/C in the duodenum, only the T2 results were similar to the control. There was no significant difference in the VSA among the different treatment groups. T2 showed better production parameters without altering the intestinal villi. In conclusion, ECPF is a potential input for use to replace up to 25% of WB in the feed of broilers in the finishing phase.
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Affiliation(s)
- Steven Antúnez
- Laboratorio de Producción Avícola y Especies Menores, Facultad de Medicina Veterinaria, Universidad Nacional Mayor de San Marcos, Av. Circunvalación 28, San Borja 15021, Lima, Peru; (S.A.); (V.R.)
| | - Nadia Fuentes
- Instituto Veterinario de Investigaciones Tropicales y de Altura (IVITA), Facultad de Medicina Veterinaria, Universidad Nacional Mayor de San Marcos, Carretera Huaral-Chancay km 6.5, Huaral 15200, Lima, Peru;
| | - Marco Gutierrez
- AG-RESEARCH S.A.C., Av. Alfonso Ugarte SN Sapallanga, Huancayo 12400, Junín, Peru; (M.G.); (S.P.)
| | - Fernando Carcelén
- Laboratorio de Bioquímica, Nutrición y Alimentación Animal, Facultad de Medicina Veterinaria, Universidad Nacional Mayor de San Marcos, Av. Circunvalación 28, San Borja 15021, Lima, Peru; (F.C.); (S.L.); (S.B.)
| | - Fritz Trillo
- Departamento Académico de Producción Animal, Facultad de Zootecnia, Universidad Nacional Agraria La Molina, Av. La Molina s/n, Lima 15024, Lima, Peru
| | - Sofía López
- Laboratorio de Bioquímica, Nutrición y Alimentación Animal, Facultad de Medicina Veterinaria, Universidad Nacional Mayor de San Marcos, Av. Circunvalación 28, San Borja 15021, Lima, Peru; (F.C.); (S.L.); (S.B.)
| | - Sandra Bezada
- Laboratorio de Bioquímica, Nutrición y Alimentación Animal, Facultad de Medicina Veterinaria, Universidad Nacional Mayor de San Marcos, Av. Circunvalación 28, San Borja 15021, Lima, Peru; (F.C.); (S.L.); (S.B.)
| | - Virginia Rivadeneira
- Laboratorio de Producción Avícola y Especies Menores, Facultad de Medicina Veterinaria, Universidad Nacional Mayor de San Marcos, Av. Circunvalación 28, San Borja 15021, Lima, Peru; (S.A.); (V.R.)
| | - Samuel Pizarro
- AG-RESEARCH S.A.C., Av. Alfonso Ugarte SN Sapallanga, Huancayo 12400, Junín, Peru; (M.G.); (S.P.)
| | - Jimny Nuñez
- Laboratorio de Producción Avícola y Especies Menores, Facultad de Medicina Veterinaria, Universidad Nacional Mayor de San Marcos, Av. Circunvalación 28, San Borja 15021, Lima, Peru; (S.A.); (V.R.)
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Shan L, Zhao N, Wang F, Zhai D, Liu J, Lv X. Caffeine in Hepatocellular Carcinoma: Cellular Assays, Animal Experiments, and Epidemiological Investigation. J Inflamm Res 2024; 17:1589-1605. [PMID: 38495344 PMCID: PMC10941793 DOI: 10.2147/jir.s424384] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Accepted: 02/29/2024] [Indexed: 03/19/2024] Open
Abstract
The use of caffeine in treating various liver diseases has made substantial progress in the past decade owing to advances in science, technology, and medicine. However, whether caffeine has a preventive effect on hepatocellular carcinoma (HCC) and its mechanism are still worth further investigation. In this review, we summarize and analyze the efficacy and safety of caffeine in the prevention of HCC. We conducted a review of articles published in PubMed and Web of Science in the past 2 decades until December 6, 2023, which were searched for using the terms "Caffeine" and "Hepatocellular Carcinoma." Studies have found that coffee intake is negatively correlated with HCC risk, especially caffeinated coffee. Recent studies have found that caffeine has beneficial effects on liver health, decreasing levels of enzymes responsible for liver damaging and slowing the progression of hepatic fibrosis and cirrhosis. Caffeine also acts against liver fibrosis through adenosine receptors (ARs), which promote tissue remodeling by inducing fibrin and collagen production. Additionally, new studies have found that moderate consumption of caffeinated beverages can decrease various the levels of various collagens in patients with chronic hepatitis C. Furthermore, polyphenolic compounds in coffee can improve fat homeostasis, reduce oxidative stress, and prevent liver steatosis and fibrosis. Moreover, many in vitro studies have shown that caffeine can protect liver cells and inhibit the activation and proliferation of hepatic stellate cells. Taken together, we describe the benefits of caffeine for liver health and highlight its potential values as a drug to prevent various hepatic diseases. As a protective agent of liver inflammation, non-selective AR inhibitor caffeine can inhibit the growth of HCC cells by inhibiting adenosine and AR binding to initiate immune response, providing a basis for the future development of caffeine as an adjuvant drug against HCC.
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Affiliation(s)
- Liang Shan
- Department of Pharmacy, the Second People’s Hospital of Hefei, Hefei Hospital Affiliated to Anhui Medical University, Hefei, Anhui, 230011, People’s Republic of China
- Anhui Province Key Laboratory of Major Autoimmune Diseases, Anhui Medical University, Hefei, 230032, People’s Republic of China
- Inflammation and Immune Mediated Diseases Laboratory of Anhui Province, Hefei, 230032, People’s Republic of China
- The Key Laboratory of Major Autoimmune Diseases, Hefei, Anhui Province, 230032, People’s Republic of China
| | - Ning Zhao
- Anhui Province Key Laboratory of Major Autoimmune Diseases, Anhui Medical University, Hefei, 230032, People’s Republic of China
- Inflammation and Immune Mediated Diseases Laboratory of Anhui Province, Hefei, 230032, People’s Republic of China
- The Key Laboratory of Major Autoimmune Diseases, Hefei, Anhui Province, 230032, People’s Republic of China
| | - Fengling Wang
- Department of Pharmacy, the Second People’s Hospital of Hefei, Hefei Hospital Affiliated to Anhui Medical University, Hefei, Anhui, 230011, People’s Republic of China
| | - Dandan Zhai
- Department of Pharmacy, the Second People’s Hospital of Hefei, Hefei Hospital Affiliated to Anhui Medical University, Hefei, Anhui, 230011, People’s Republic of China
| | - Jianjun Liu
- Department of Pharmacy, the Second People’s Hospital of Hefei, Hefei Hospital Affiliated to Anhui Medical University, Hefei, Anhui, 230011, People’s Republic of China
| | - Xiongwen Lv
- Anhui Province Key Laboratory of Major Autoimmune Diseases, Anhui Medical University, Hefei, 230032, People’s Republic of China
- Inflammation and Immune Mediated Diseases Laboratory of Anhui Province, Hefei, 230032, People’s Republic of China
- The Key Laboratory of Major Autoimmune Diseases, Hefei, Anhui Province, 230032, People’s Republic of China
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Kaur V, Singh P, Jaglan S, Kathait B, Sheetal, Kaur P. Sensitising natural wool with green and brown coffee using a facile extraction method to optimise dye process parameters. Nat Prod Res 2024:1-10. [PMID: 38214478 DOI: 10.1080/14786419.2023.2301016] [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: 02/27/2023] [Accepted: 12/24/2023] [Indexed: 01/13/2024]
Abstract
Green coffee powder is the raw powder of coffee cherries and all coffee's potential components are held within this green powder. A new natural colourant was extracted from Green Coffee using water as an extractant. To obtain a green-colored solution, a specific amount of green coffee was mixed with distilled water and left for 24 h at room temperature. Furthermore, the colouring performance of extracted colour has been studied using the conventional exhaust dyeing method on wool fabric. Different parameters viz. concentration of Green coffee powder, the temperature of the dye bath, the period for immersion, and solution pH were made to set to obtain a fine tone of green colour. The dyeing parameters (amount of the coffee: 2 g, 100 °C, 70 min & 6.7 pH) were optimised and selected to draw a comparison with the conventional Brown coffee powder. In experiments on wool, this potential solution of Green coffee offered rich green hues with good tonal variation. In addition, the colour fastness to washing was found superior in the case of both Green and Brown coffee and colour fastness to light, rubbing as well as perspiration also showed good performance. In this study, our main focus was to obtain the true and fast green tone of the fabric using Green Coffee and compare it with brown coffee using the same conditions used for dyeing with green coffee. The application of these dyes as natural dyes results in obtaining innovative natural fast colour with remarkable dyeing properties and a new inclusion to the existing commercial spectra of natural dyes.
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Affiliation(s)
- Varinder Kaur
- Department of Apparel and Textile Technology, Guru Nanak Dev University, Amritsar, India
| | - Palwinder Singh
- Department of Chemistry, Guru Nanak Dev University, Amritsar, India
| | - Sombir Jaglan
- Department of Chemistry, Guru Nanak Dev University, Amritsar, India
| | - Bhavika Kathait
- Department of Chemistry, Guru Nanak Dev University, Amritsar, India
| | - Sheetal
- Department of Chemistry, Guru Nanak Dev University, Amritsar, India
| | - Pawandeep Kaur
- Department of Electronics Technology, Guru Nanak Dev University, Amritsar, India
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de Souza Costa AM, Lirio Soares K, de Souza Silveira L, Carlos Verdin Filho A, Louzada Pereira L, Moreira Osório V, Fronza M, Scherer R. Influence of maturation and roasting on the quality and chemical composition of new conilon coffee cultivar by chemometrics. Food Res Int 2024; 176:113791. [PMID: 38163705 DOI: 10.1016/j.foodres.2023.113791] [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: 10/10/2023] [Revised: 11/23/2023] [Accepted: 12/02/2023] [Indexed: 01/03/2024]
Abstract
Coffee is one of the most consumed beverages worldwide. Espírito Santo is the largest Brazilian producer of conilon coffee, and invested in the creation of new cultivars, such as "Conquista ES8152", launched in 2019. Therefore, the present study aimed to evaluate the effects of maturation and roasting on the chemical and sensorial composition of the new conilon coffee cultivar "Conquista ES8152". The coffee was harvested containing 3 different percentages of ripe fruits: 60%, 80%, and 100%, and roasted at 3 different degrees of roasting: light, medium, and dark, to evaluate the moisture and ash content, yield of soluble extract, volatile compound profile, chlorogenic acid and caffeine content, and sensory profile. "Conquista ES8152" coffee has a moisture content between 1.38 and 2.62%; ash between 4.34 and 4.72%; and yield between 30.7 and 35.8%. Sensory scores ranged between 75 and 80 and the majority of volatile compounds belong to the pyrazine, phenol, furan, and pyrrole groups. The content of total chlorogenic acids was drastically reduced by roasting, with values between 2.40 and 9.33%, with 3-caffeoylquinic acid being the majority. Caffeine was not influenced by either maturation or roasting, with values between 2.16 and 2.41%. The volatile compounds furfural, 5-methylfurfural, and 2-ethyl-5-methylpyrazine were positively correlated with the evaluated sensory attributes and 5-methylfurfural was the only one significantly correlated with all attributes. Ethylpyrazine, furfuryl acetate, 1-furfurylpyrrole, 4-ethyl-2-methoxyphenol, and difurfuryl ether were negatively correlated. The stripping did not affect the quality and composition of this new cultivar, however, the roasting caused changes in both the chemical and sensorial profiles, appropriately indicated by the principal component analysis.
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Affiliation(s)
| | - Karla Lirio Soares
- Pharmaceutical Sciences Graduate Program, Universidade Vila Velha, Espírito Santo, Brazil
| | - Lian de Souza Silveira
- Pharmaceutical Sciences Graduate Program, Universidade Vila Velha, Espírito Santo, Brazil
| | - Abraão Carlos Verdin Filho
- Instituto Capixaba de Pesquisa, Assistência Técnica e Extensão Rural (INCAPER), Vitória, Espírito Santo, Brazil
| | - Lucas Louzada Pereira
- Federal Institute of Espírito Santo (IFES), Coffee Design Group, Venda Nova do Imigrante, Espírito Santo, Brazil
| | - Vanessa Moreira Osório
- Department of Chemistry and Physics, Federal University of Espírito Santo, Alegre, ES, Brazil
| | - Márcio Fronza
- Pharmaceutical Sciences Graduate Program, Universidade Vila Velha, Espírito Santo, Brazil
| | - Rodrigo Scherer
- Pharmaceutical Sciences Graduate Program, Universidade Vila Velha, Espírito Santo, Brazil.
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Kungsuwan K, Sawangrat C, Ounjaijean S, Chaipoot S, Phongphisutthinant R, Wiriyacharee P. Enhancing Bioactivity and Conjugation in Green Coffee Bean ( Coffea arabica) Extract through Cold Plasma Treatment: Insights into Antioxidant Activity and Phenolic-Protein Conjugates. Molecules 2023; 28:7066. [PMID: 37894545 PMCID: PMC10609076 DOI: 10.3390/molecules28207066] [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: 08/05/2023] [Revised: 10/05/2023] [Accepted: 10/09/2023] [Indexed: 10/29/2023] Open
Abstract
Cold plasma technology is gaining attention as a promising approach to enhancing the bioactivity of plant extracts. However, its impact on green coffee bean extracts (GCBEs) still needs to be explored. In this study, an innovative underwater plasma jet system was employed to investigate the effects of cold plasma on Coffea arabica GCBEs, focusing on the conjugation reflected by the change in composition and bioactivity. The DPPH radical scavenging antioxidant activity exhibited a gradual increase with plasma treatment up to 35 min, followed by a decline. Remarkably, at 35 min, the plasma treatment resulted in a significant 66% increase in the DPPH radical scavenging activity of the GCBE. The total phenolic compound content also displayed a similar increasing trend to the DPPH radical scavenging activity. However, the phenolic profile analysis indicated a significant decrease in chlorogenic acids and caffeine. Furthermore, the chemical composition analysis revealed a decrease in free amino acids, while sucrose remained unchanged. Additionally, the SDS-PAGE results suggested a slight increase in protein size. The observed enhancement in antioxidant activity, despite the reduction in the two major antioxidants in the GCBE, along with the increase in protein size, might suggest the occurrence of conjugation processes induced by plasma, particularly involving proteins and phenolic compounds. Notably, the plasma treatment exhibited no adverse effects on the extract's safety, as confirmed by the MTT assay. These findings indicate that cold plasma treatment holds significant promise in improving the functional properties of GCBE while ensuring its safety. Incorporating cold plasma technology into the processing of natural extracts may offer exciting opportunities for developing novel and potent antioxidant-rich products.
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Affiliation(s)
- Kuntapas Kungsuwan
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand;
| | - Choncharoen Sawangrat
- Department of Industrial Engineering, Faculty of Engineering, Chiang Mai University, Chiang Mai 50200, Thailand;
- Agriculture and Bio Plasma Technology Center (ABPlas), Thai Korean Research Collaboration Center (TKRCC), Science and Technology Park, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Sakaewan Ounjaijean
- School of Health Sciences Research, Research Institute for Health Sciences, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Supakit Chaipoot
- Multidisciplinary Research Institute (MDRI), Chiang Mai University, Chiang Mai 50200, Thailand;
- Center of Excellent in Microbial Diversity and Sustainable Utilization, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Rewat Phongphisutthinant
- Multidisciplinary Research Institute (MDRI), Chiang Mai University, Chiang Mai 50200, Thailand;
- Center of Excellent in Microbial Diversity and Sustainable Utilization, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Pairote Wiriyacharee
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand;
- Multidisciplinary Research Institute (MDRI), Chiang Mai University, Chiang Mai 50200, Thailand;
- Center of Excellent in Microbial Diversity and Sustainable Utilization, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
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Huang J, Xie M, He L, Song X, Cao T. Chlorogenic acid: a review on its mechanisms of anti-inflammation, disease treatment, and related delivery systems. Front Pharmacol 2023; 14:1218015. [PMID: 37781708 PMCID: PMC10534970 DOI: 10.3389/fphar.2023.1218015] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Accepted: 09/04/2023] [Indexed: 10/03/2023] Open
Abstract
Chlorogenic acid is a bioactive compound ubiquitously present in the natural realm, lauded for its salient anti-inflammatory and antioxidant attributes. It executes its anti-inflammatory function by moderating the synthesis and secretion of inflammatory mediators, namely, TNF-α, IL-1β, IL-6, IL-8, NO, and PGE2. Concurrently, it modulates key signaling pathways and associated factors, including NF-κB, MAPK, Nrf2, and others, bestowing protection upon cells and tissues against afflictions such as cardio-cerebrovascular and diabetes mellitus. Nevertheless, the inherent low bioavailability of chlorogenic acid poses challenges in practical deployments. To surmount this limitation, sophisticated delivery systems, encompassing liposomes, micelles, and nanoparticles, have been devised, accentuating their stability, release mechanisms, and bioactivity. Given its innate anti-inflammatory prowess and safety profile, chlorogenic acid stands as a promising contender for advanced biomedical investigations and translational clinical endeavors.
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Affiliation(s)
- Jianhuan Huang
- Breast Surgery, Central Laboratory, The Fifth Affiliated Hospital, Southern Medical University, Guangzhou, Guangdong, China
- The Graduate School, Guilin Medical University, Guilin, Guangxi, China
| | - Mingxiang Xie
- Breast Surgery, Central Laboratory, The Fifth Affiliated Hospital, Southern Medical University, Guangzhou, Guangdong, China
| | - Liang He
- Department of Anesthesiology, The Fifth Affiliated Hospital, Southern Medical University, Guangzhou, Guangdong, China
| | - Xiaoping Song
- Breast Surgery, Central Laboratory, The Fifth Affiliated Hospital, Southern Medical University, Guangzhou, Guangdong, China
| | - Tianze Cao
- Breast Surgery, Central Laboratory, The Fifth Affiliated Hospital, Southern Medical University, Guangzhou, Guangdong, China
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Coppi F, Bucciarelli V, Sinigaglia G, Zanini G, Selleri V, Nasi M, Pinti M, Gallina S, Mattioli AV. Sex Related Differences in the Complex Relationship between Coffee, Caffeine and Atrial Fibrillation. Nutrients 2023; 15:3299. [PMID: 37571236 PMCID: PMC10420923 DOI: 10.3390/nu15153299] [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: 06/29/2023] [Revised: 07/21/2023] [Accepted: 07/24/2023] [Indexed: 08/13/2023] Open
Abstract
This literature review aims to explore the data of articles published on the association between coffee, caffeine and atrial fibrillation and to analyze any differences between the two sexes. Several factors influence this complex relationship; genetic, environmental and psychosocial factors come into play in the pathophysiology of atrial fibrillation. These factors are expressed differently in women and men. However, the analysis of the literature has shown that comparison works between the two sexes are extremely rare. Most population-based and prospective studies either analyze aggregated data or focus on exclusively male or female populations. This results in a lack of information that could be useful in the prevention of and treatment approach to atrial fibrillation. It is necessary to deepen this issue with dedicated studies.
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Affiliation(s)
- Francesca Coppi
- Department of Medical and Surgical Sciences for Children and Adults, University of Modena and Reggio Emilia, 41124 Modena, Italy;
| | - Valentina Bucciarelli
- Cardiovascular Sciences Department, Azienda Ospedaliero—Universitaria delle Marche, 60126 Ancona, Italy
| | - Giorgia Sinigaglia
- Department of Life Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy (G.Z.); (V.S.); (M.P.)
| | - Giada Zanini
- Department of Life Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy (G.Z.); (V.S.); (M.P.)
| | - Valentina Selleri
- Department of Life Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy (G.Z.); (V.S.); (M.P.)
| | - Milena Nasi
- Surgical, Medical and Dental Department of Morphological Sciences Related to Transplant, Oncology and Regenerative Medicine, University of Modena and Reggio Emilia, 41125 Modena, Italy;
| | - Marcello Pinti
- Department of Life Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy (G.Z.); (V.S.); (M.P.)
| | - Sabina Gallina
- Department of Neuroscience, Imaging and Clinical Sciences, University of Chieti-Pescara, 66100 Chieti, Italy;
| | - Anna Vittoria Mattioli
- Department of Medical and Surgical Sciences for Children and Adults, University of Modena and Reggio Emilia, 41124 Modena, Italy;
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Machado M, Espírito Santo L, Machado S, Lobo JC, Costa ASG, Oliveira MBPP, Ferreira H, Alves RC. Bioactive Potential and Chemical Composition of Coffee By-Products: From Pulp to Silverskin. Foods 2023; 12:2354. [PMID: 37372564 DOI: 10.3390/foods12122354] [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: 04/10/2023] [Revised: 05/31/2023] [Accepted: 06/08/2023] [Indexed: 06/29/2023] Open
Abstract
Processing the coffee cherry into roasted beans generates a large amount of by-products, which can negatively impact the environment. The aim of this study was to analyze the bioactive potential and chemical composition of different coffee by-products (pulp, husk, parchment, silverskin, defective beans, and green coffee sieving residue) having in mind their bioactive potential for health and well-being. The coffee by-products showed a distinct nutritional composition. The content of ash, protein, fat, and total dietary fiber was significantly higher (p < 0.05) in coffee pulp (10.72% dw), silverskin (16.31% dw), defective beans (8.47% dw), and parchment (94.19% dw), respectively. Defective beans and the sieve residue exhibited a higher content of total phenolics (6.54 and 5.11 g chlorogenic acid eq./100 g dw, respectively) as well as higher DPPH• scavenging activity (3.11 and 2.85 g Trolox eq./100 g, respectively) and ferric-reducing antioxidant power (17.68 and 17.56 g ferrous sulfate eq./100 g dw, respectively). All the coffee by-products considered in this study are sources of caffeine and chlorogenic acids, in particular 5-caffeoylquinic acid (5.36-3787.58 mg/100 g dw, for parchment and defective beans, respectively). Thus, they can be recycled as functional ingredients for food, cosmetic and/or pharmaceutical industries, contributing to the social, economic, and environmental sustainability of the coffee industry.
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Affiliation(s)
- Marlene Machado
- Network of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Liliana Espírito Santo
- Network of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Susana Machado
- Network of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Joana C Lobo
- Network of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Anabela S G Costa
- Network of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Maria Beatriz P P Oliveira
- Network of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Helena Ferreira
- Network of Chemistry and Technology/Unit on Applied Molecular Biosciences (REQUIMTE/UCIBIO/i4HB), Laboratory of Microbiology, Department of Biological Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Rita C Alves
- Network of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
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Lopes Boschetti JC, Soares KL, Carvalho GR, Filho ACV, Ton AMM, Pereira TDMC, Scherer R. CGAs-Rich Conilon Coffee Consumption Improves Cognition and Reduces Oxidative Stress in Elderly with Alzheimer's Disease: A Pilot Study. J Alzheimers Dis 2023; 96:1547-1554. [PMID: 37980673 DOI: 10.3233/jad-230843] [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: 11/21/2023]
Abstract
BACKGROUND The consumption of coffee has been associated with beneficial effects when it comes to Alzheimer's disease (AD). However, to the best of our knowledge, there are no studies on Conilon coffee consumption in elderly people with AD. OBJECTIVE Evaluate the effects of Conilon coffee consumption in elderly with AD. METHODS The study was carried out with 9 participants who consumed a minimum of 2 cups (200 mL cup) of Conilon coffee per day for 90 days. Cognitive assessment was done before (T0) and after 90 days (T90). Blood analysis was conducted at T0 and T90, as well as the assessment of advanced oxidation protein products (AOPP) and thiobarbituric acid reactive species (TBARS). The levels of chlorogenic acids and caffeine in the coffee beverage were quantified by liquid chromatography. RESULTS During the treatment, the participants consumed at least 550 mg and 540 mg of CGAs and caffeine, respectively. A significant improvement in cognition between T0 and T90 was observed as per MMSE, CTP, and clock drawing tests. Furthermore, there was a significant reduction in AOPP (37%) and TBARS (60%), indicating a reduction in oxidative stress. The consumption of the coffee did not significantly alter any blood parameter, which confirms the safety of the coffee treatment during the 90 days. CONCLUSIONS Our study demonstrated for the first time that regular consumption of coffee with high amounts of CGAs and caffeine improves cognitive functions and reduces oxidative stress, without altering blood parameters that indicate possible signs of toxicity in classical target organs.
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Affiliation(s)
| | - Karla Lírio Soares
- Pharmaceutical Sciences Graduate Program, Universidade Vila Velha, ES, Brazil
| | | | | | | | - Thiago de Melo Costa Pereira
- Pharmaceutical Sciences Graduate Program, Universidade Vila Velha, ES, Brazil
- Federal Institute of Education, Science and Technology (IFES), Vila Velha, ES, Brazil
| | - Rodrigo Scherer
- Pharmaceutical Sciences Graduate Program, Universidade Vila Velha, ES, Brazil
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10
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Comparison of Different Extraction Techniques and Conditions for Optimizing an HPLC-DAD Method for the Routine Determination of the Content of Chlorogenic Acids in Green Coffee Beans. SEPARATIONS 2022. [DOI: 10.3390/separations9120396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Abstract
Chlorogenic acids (CGAs) are the main phenolic compounds found in green coffee beans. They are receiving more attention recently due to the proven health and nutrition benefits they offer, in addition to their role as markers for coffee quality. A relatively large number of studies are reported in the literature that are based on the analysis of these compounds. However, very limited research is dedicated to the evaluation of the performance of the analytical methods used, particularly the extraction procedures. Therefore, this work was dedicated to the comparison of different extraction techniques and conditions in order to evaluate their influence on the measured content of the three main CGAs in green coffee beans, namely, chlorogenic acid (5-CQA), neochlorogenic acid (3-CQA) and cryptochlorogenic acid (4-CQA). Five simple extraction techniques with affordable equipment were compared in order to develop a routine method suitable for most analytical and food analysis laboratories. The compared extraction techniques provided relatively similar extraction efficiency for the three compounds. However, due to the merits of ultrasonic-assisted extraction as a fast, effective, green, and economical technique, this was selected by comparing the extraction variables and developing an optimized routine method. The extraction solvent, temperature, time, solid-to-solvent ratio, and grinding treatments were the variables that were investigated. The extraction solvent and the solid-to-solvent ratio were found to be the most influencing variables that may improve the extraction efficiency to up to 50%. Based on this thorough investigation, an optimized method for the routine determination of the content of chlorogenic acids in green coffee beans was developed. The developed method is simple, fast, and efficient in the extraction of the three main CGAs.
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11
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Tian L, Liao S, Guo W, Wang X, Wu M, Xue Z, Yang S, Fu J, Liu Z, Gong G. Evaluation of the membrane damage mechanism of chlorogenic acid against
Bacillus cereus
and
Micrococcus luteus
a simulation study on antibacterial growth in food. J Food Saf 2022. [DOI: 10.1111/jfs.13006] [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)
- Lu Tian
- School of Food and Biological Engineering Shaanxi University of Science and Technology Xi'an Shaanxi China
| | - Sichen Liao
- School of Food and Biological Engineering Shaanxi University of Science and Technology Xi'an Shaanxi China
| | - Wenyao Guo
- School of Food and Biological Engineering Shaanxi University of Science and Technology Xi'an Shaanxi China
| | - Xuyang Wang
- School of Food and Biological Engineering Shaanxi University of Science and Technology Xi'an Shaanxi China
| | - Mi Wu
- School of Food and Biological Engineering Shaanxi University of Science and Technology Xi'an Shaanxi China
| | - Zhifei Xue
- School of Food and Biological Engineering Shaanxi University of Science and Technology Xi'an Shaanxi China
| | - Siqi Yang
- School of Food and Biological Engineering Shaanxi University of Science and Technology Xi'an Shaanxi China
| | - Jiapeng Fu
- School of Food and Biological Engineering Shaanxi University of Science and Technology Xi'an Shaanxi China
| | - Zhiqiang Liu
- School of Food and Biological Engineering Shaanxi University of Science and Technology Xi'an Shaanxi China
| | - Guoli Gong
- School of Food and Biological Engineering Shaanxi University of Science and Technology Xi'an Shaanxi China
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12
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Addressing the Neuroprotective Actions of Coffee in Parkinson’s Disease: An Emerging Nutrigenomic Analysis. Antioxidants (Basel) 2022; 11:antiox11081587. [PMID: 36009304 PMCID: PMC9405141 DOI: 10.3390/antiox11081587] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 08/08/2022] [Accepted: 08/10/2022] [Indexed: 11/17/2022] Open
Abstract
Caffeine is one of the predominant dietary components and psychostimulants present in coffee, a widely appreciated beverage. Corroborating epidemiological and laboratory evidence have suggested an inverse association between the dietary intakes of coffee and the risk of Parkinson’s Disease (PD). Growing attention has been paid to the impact of coffee consumption and genetic susceptibility to PD pathogenesis. Coffee is believed to play prominent roles in mediating the gene makeup and influencing the onset and progression of PD. The current review documents a current discovery of the coffee × gene interaction for the protective management of PD. The evidence underlying its potent impacts on the adenosine receptors (A2AR), estrogen receptors (ESR), heme oxygenase (HO), toxicant responsive genes, nitric oxide synthase (NOS), cytochrome oxidase (Cox), familial parkinsonism genetic susceptibility loci, bone marrow stromal cell antigen 1 (BST1), glutamate receptor gene and apolipoprotein E (APOE) genotype expressions is outlined. Furthermore, the neuroprotective mechanisms of coffee for the amelioration of PD are elucidated.
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13
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Abstract
The aging process encompasses gradual and continuous changes at the cellular level that slowly accumulate with age. The signs of aging include many physiological changes in both skin and hair such as fine lines, wrinkles, age spots, hair thinning and hair loss. The aim of the current study was to investigate the anti-aging potential of coffee berry extract (CBE) on human dermal fibroblast (HDF) and hair follicle dermal papilla (HFDP) cells. Coffee berry was extracted by 50% ethanol and determined for chemical constituents by HPLC technique. Cytotoxicity of the extract was examined on both cells by MTT assay. Then, HDF cells were used to evaluate antioxidant properties by using superoxide dismutase activity (SOD) and nitric oxide inhibition as well as anti-collagenase inhibition assays. The effectiveness of anti-hair loss properties was investigated in HFDP cells by considering cell proliferation, 5α-reductase inhibition (5AR), and growth factor expression. The results showed that caffeine and chlorogenic acid were identified as major constituents in CBE. CBE had lower toxicity and cell proliferation than caffeine and chlorogenic acid on both cells. CBE showed SOD and nitric oxide inhibition activities that were higher than those of caffeine but lower than those of chlorogenic acid. Interestingly, CBE had the highest significant anti-collagenase activity, and its 5AR inhibition activity was comparable to that of chlorogenic acid, which was higher than caffeine. CBE also stimulated hair-related gene expression, especially insulin-like growth factor 1 (IGF-1), keratinocyte growth factor (KGF) and vascular endothelial growth factor (VEGF). The results confirmed that CBE provided anti-aging activity on both skin and hair cells and could be beneficial for applications in cosmeceuticals.
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