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Anagnostopoulou E, Tsouko E, Maina S, Myrtsi ED, Haroutounian S, Papanikolaou S, Koutinas A. Unlocking the potential of spent coffee grounds via a comprehensive biorefinery approach: production of microbial oil and carotenoids under fed-batch fermentation. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:35483-35497. [PMID: 38727974 DOI: 10.1007/s11356-024-33609-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Accepted: 05/04/2024] [Indexed: 05/30/2024]
Abstract
The valorization of renewable feedstock to produce a plethora of value-added products could promote the transition towards a circular bioeconomy. This study presents the development of cascade processes to bioconvert spent coffee grounds (SCGs) into microbial oil and carotenoids employing sustainable practices. The stepwise recovery of crude phenolic extract and coffee oil was carried out using green or recyclable solvents, i.e., aqueous ethanol and hexane. Palmitic acid (43.3%) and linoleic acid (38.9%) were the major fatty acids in the oil fraction of SCGs. The LC-MS analysis of crude phenolic extracts revealed that chlorogenic acid dominated (45.7%), while neochlorogenic acid was also detected in substantial amounts (24.0%). SCGs free of coffee oil and phenolic compounds were subjected to microwave-assisted pretreatment under different irradiations and solvents to enhance subsequent enzymatic saccharification. Microwave/water pretreatment at 400 W, followed by enzymatic hydrolysis with proteases, hemicellulases, and cellulases, at 50 g/L initial SCGs, led to satisfying overall yields of cellulose (75.4%), hemicellulose (50.3%), and holocellulose (55.3%). Mannan was the most extractable polysaccharide followed by galactan and arabinan. SCGs hydrolysate was used in fed-batch bioreactor fermentations with Rhodosporidium toruloides to produce 24.0 g/L microbial oil and carotenoids of 432.9 μg/g biomass.
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Affiliation(s)
- Elena Anagnostopoulou
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece
| | - Erminta Tsouko
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece.
- Theoretical and Physical Chemistry Institute, National Hellenic Research Foundation, 48 Vassileos Constantinou Ave, 11635, Athens, Greece.
| | - Sofia Maina
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece
| | - Eleni D Myrtsi
- Department of Nutritional Physiology and Feeding, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece
| | - Serkos Haroutounian
- Department of Nutritional Physiology and Feeding, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece
| | - Seraphim Papanikolaou
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece
| | - Apostolos Koutinas
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece
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Bikaki M, Kuhnert N. "Thermal Peroxidation" of Dietary Pentapeptides Yields N-Terminal 1,2-Dicarbonyls. Front Nutr 2021; 8:663233. [PMID: 34368205 PMCID: PMC8339318 DOI: 10.3389/fnut.2021.663233] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Accepted: 05/19/2021] [Indexed: 11/13/2022] Open
Abstract
In this contribution we investigate the thermal degradation of dietary-relevant pentapeptides. Most unsaturated lipids degrade by the well-known peroxidation mechanism. Here we show a degradation mechanism of peptides analogous to lipid peroxidation, forming a series of novel degradation products with possible toxicological relevance. At elevated temperatures above 180°C, pentapeptides with an N-terminal phenylalanine moiety react via a debenzylation to form 1,2-dicabonyl compounds, replacing the N-terminal primary amine. We propose a radical-based reaction mechanism that leads via a common peroxoaminal intermediate to two distinct types of reaction products with a terminal α-1,2 diamide or an α-amide-aldehyde functionality.
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Affiliation(s)
- Maria Bikaki
- Department of Life Sciences and Chemistry, Jacobs University Bremen, Bremen, Germany
| | - Nikolai Kuhnert
- Department of Life Sciences and Chemistry, Jacobs University Bremen, Bremen, Germany
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Procuring biologically active galactomannans from spent coffee ground (SCG) by autohydrolysis and enzymatic hydrolysis. Int J Biol Macromol 2020; 149:572-580. [DOI: 10.1016/j.ijbiomac.2020.01.281] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Revised: 01/27/2020] [Accepted: 01/28/2020] [Indexed: 11/23/2022]
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4
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Tarutina MG, Lazareva MN, Semenko EI, Sineoky SP. Expression of Aspergillus aculeatus β-Mannanase in Pichia pastoris Yeast and Analysis of Industrially Important Enzyme Properties. APPL BIOCHEM MICRO+ 2019. [DOI: 10.1134/s0003683819090084] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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5
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Tian T, Freeman S, Corey M, German JB, Barile D. Effect of Roasting on Oligosaccharide Abundance in Arabica Coffee Beans. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:10067-10076. [PMID: 30175920 DOI: 10.1021/acs.jafc.8b02641] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Emerging research into the bioactivities of indigestible carbohydrates is illuminating the potential of various foods and food streams to serve as novel sources of health-promoting compounds. Oligosaccharides (OS) are widely present in milks and some plants. Our previous research demonstrated the presence of OS in brewed coffee and spent coffee grounds. Armed with this new knowledge, the next step toward improving the utilization of these valuable components involved investigating the effect of roasting on the formation and abundance of coffee OS. In the present study, we used advanced mass spectrometry to analyze a variety of coffee samples and demonstrated that a great structural diversity and increased abundance of OS is associated with higher roasting intensity. The present investigation also evaluated methods for OS extraction and fractionation. A preparative-scale chromatographic method, based on activated carbon, was developed to isolate enough amounts of OS from coffee to enable future confirmation of prebiotic and other in vitro activities.
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Affiliation(s)
| | | | - Mark Corey
- Keurig Green Mountain, Inc. , Waterbury , Vermont 05676 , United States
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6
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Domingues MN, Souza FHM, Vieira PS, de Morais MAB, Zanphorlin LM, Dos Santos CR, Pirolla RAS, Honorato RV, de Oliveira PSL, Gozzo FC, Murakami MT. Structural basis of exo-β-mannanase activity in the GH2 family. J Biol Chem 2018; 293:13636-13649. [PMID: 29997257 PMCID: PMC6120203 DOI: 10.1074/jbc.ra118.002374] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2018] [Revised: 06/23/2018] [Indexed: 11/06/2022] Open
Abstract
The classical microbial strategy for depolymerization of β-mannan polysaccharides involves the synergistic action of at least two enzymes, endo-1,4-β-mannanases and β-mannosidases. In this work, we describe the first exo-β-mannanase from the GH2 family, isolated from Xanthomonas axonopodis pv. citri (XacMan2A), which can efficiently hydrolyze both manno-oligosaccharides and β-mannan into mannose. It represents a valuable process simplification in the microbial carbon uptake that could be of potential industrial interest. Biochemical assays revealed a progressive increase in the hydrolysis rates from mannobiose to mannohexaose, which distinguishes XacMan2A from the known GH2 β-mannosidases. Crystallographic analysis indicates that the active-site topology of XacMan2A underwent profound structural changes at the positive-subsite region, by the removal of the physical barrier canonically observed in GH2 β-mannosidases, generating a more open and accessible active site with additional productive positive subsites. Besides that, XacMan2A contains two residue substitutions in relation to typical GH2 β-mannosidases, Gly439 and Gly556, which alter the active site volume and are essential to its mode of action. Interestingly, the only other mechanistically characterized mannose-releasing exo-β-mannanase so far is from the GH5 family, and its mode of action was attributed to the emergence of a blocking loop at the negative-subsite region of a cleft-like active site, whereas in XacMan2A, the same activity can be explained by the removal of steric barriers at the positive-subsite region in an originally pocket-like active site. Therefore, the GH2 exo-β-mannanase represents a distinct molecular route to this rare activity, expanding our knowledge about functional convergence mechanisms in carbohydrate-active enzymes.
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Affiliation(s)
| | | | | | | | | | | | | | - Rodrigo Vargas Honorato
- Brazilian Biosciences National Laboratory, Brazilian Center for Research in Energy and Materials, Campinas, São Paulo 13083-970, Brazil and
| | - Paulo Sergio Lopes de Oliveira
- Brazilian Biosciences National Laboratory, Brazilian Center for Research in Energy and Materials, Campinas, São Paulo 13083-970, Brazil and
| | - Fabio Cesar Gozzo
- the Dalton Mass Spectrometry Laboratory, University of Campinas, Campinas, São Paulo 13083-970, Brazil
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Cheng B, Furtado A, Henry RJ. The coffee bean transcriptome explains the accumulation of the major bean components through ripening. Sci Rep 2018; 8:11414. [PMID: 30061608 PMCID: PMC6065352 DOI: 10.1038/s41598-018-29842-4] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2018] [Accepted: 07/16/2018] [Indexed: 12/15/2022] Open
Abstract
The composition of the maturing coffee bean determines the processing performance and ultimate quality of the coffee produced from the bean. Analysis of differences in gene expression during bean maturation may explain the basis of genetic and environmental variation in coffee quality. The transcriptome of the coffee bean was analyzed at three stages of development, immature (green), intermediate (yellow) and mature (red). A total of more than 120 million 150 bp paired-end reads were collected by sequencing of transcripts of triplicate samples at each developmental stage. A greater number of transcripts were expressed at the yellow stage. As the beans matured the types of highly expressed transcripts changed from transcripts predominantly associated with galactomannan, triacylglycerol (TAG), TAG lipase, 11 S and 7S-like storage protein and Fasciclin-like arabinogalactan protein 17 (FLA17) in green beans to transcripts related to FLA1 at the yellow stage and TAG storage lipase SDP1, and SDP1-like in red beans. This study provides a genomic resource that can be used to investigate the impact of environment and genotype on the bean transcriptome and develop coffee varieties and production systems that are better adapted to deliver quality coffee despite climate variations.
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Affiliation(s)
- Bing Cheng
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, 4072, Australia
| | - Agnelo Furtado
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, 4072, Australia
| | - Robert J Henry
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, 4072, Australia.
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8
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Nguyen QA, Cho E, Trinh LTP, Jeong JS, Bae HJ. Development of an integrated process to produce d-mannose and bioethanol from coffee residue waste. BIORESOURCE TECHNOLOGY 2017; 244:1039-1048. [PMID: 28851158 DOI: 10.1016/j.biortech.2017.07.169] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/21/2017] [Revised: 07/26/2017] [Accepted: 07/27/2017] [Indexed: 06/07/2023]
Abstract
A novel, integrated process for economical high-yield production of d-mannose and ethanol from coffee residue waste (CRW), which is abundant and widely available, was reported. The process involves pretreatment, enzymatic hydrolysis, fermentation, color removal, and pervaporation, which can be performed using environmentally friendly technologies. The CRW was pretreated with ethanol at high temperature and then hydrolyzed with enzymes produced in-house to yield sugars. Key points of the process are: manipulations of the fermentation step that allowing bioethanol-producing yeasts to use almost glucose and galactose to produce ethanol, while retaining large amounts of d-mannose in the fermented broth; removal of colored compounds and other components from the fermented broth; and separation of ethanol and d-mannose through pervaporation. Under optimized conditions, approximately 15.7g dry weight (DW) of d-mannose (approximately 46% of the mannose) and approximately 11.3g DW of ethanol from 150g DW of ethanol-pretreated CRW, were recovered.
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Affiliation(s)
- Quynh Anh Nguyen
- Bio-energy Research Center, Chonnam National University, Gwangju 500-757, Republic of Korea
| | - Eunjin Cho
- Bio-energy Research Center, Chonnam National University, Gwangju 500-757, Republic of Korea
| | - Ly Thi Phi Trinh
- Bio-energy Research Center, Chonnam National University, Gwangju 500-757, Republic of Korea
| | - Ji-Su Jeong
- Department of Bioenergy Science and Technology, Chonnam National University, Gwangju 500-757, Republic of Korea
| | - 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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9
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Röhrig T, Liesenfeld D, Richling E. Identification of a Phosphodiesterase-Inhibiting Fraction from Roasted Coffee (Coffea arabica) through Activity-Guided Fractionation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:3792-3800. [PMID: 28443667 DOI: 10.1021/acs.jafc.6b05613] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Recent reports that coffee can significantly inhibit cAMP phosphodiesterases (PDEs) in vitro, as well as in vivo, have described another beneficial effect of coffee consumption. However, the PDE-inhibiting substances remain mostly unknown. We chose activity-guided fractionation and an in vitro test system to identify the coffee components that are responsible for PDE inhibition. This approach indicated that a fraction of melanoidins reveals strong PDE-inhibiting potential (IC50 = 130 ± 42 μg/mL). These melanoidins were characterized as water-soluble, low-molecular weight melanoidins (<3 kDa) with a nitrogen content of 4.2% and a carbohydrate content lower than those of other melanoidins. Fractions containing known PDE inhibitors such as chlorogenic acids, alkylpyrazines, or trigonelline as well as N-caffeoyl-tryptophan and N-p-coumaroyl-tryptophan did not exert PDE-inhibiting activity. We also observed that the known PDE inhibitor caffeine does not contribute to the PDE-inhibiting effects of coffee.
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Affiliation(s)
- Teresa Röhrig
- Department of Chemistry, Division of Food Chemistry and Toxicology, University of Kaiserslautern , Erwin-Schroedinger-Straße 52, D-67663 Kaiserslautern, Germany
| | - David Liesenfeld
- Department of Chemistry, Division of Food Chemistry and Toxicology, University of Kaiserslautern , Erwin-Schroedinger-Straße 52, D-67663 Kaiserslautern, Germany
| | - Elke Richling
- Department of Chemistry, Division of Food Chemistry and Toxicology, University of Kaiserslautern , Erwin-Schroedinger-Straße 52, D-67663 Kaiserslautern, Germany
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10
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Tian T, Freeman S, Corey M, German JB, Barile D. Chemical Characterization of Potentially Prebiotic Oligosaccharides in Brewed Coffee and Spent Coffee Grounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:2784-2792. [PMID: 28318250 DOI: 10.1021/acs.jafc.6b04716] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Oligosaccharides are indigestible carbohydrates widely present in mammalian milk and in some plants. Milk oligosaccharides are associated with positive health outcomes; however, oligosaccharides in coffee have not been extensively studied. We investigated the oligosaccharides and their monomeric composition in dark roasted coffee beans, brewed coffee, and spent coffee grounds. Oligosaccharides with a degree of polymerization ranging from 3 to 15, and their constituent monosaccharides, were characterized and quantified. The oligosaccharides identified were mainly hexoses (potentially galacto-oligosaccharides and manno-oligosaccharides) containing a heterogeneous mixture of glucose, arabinose, xylose, and rhamnose. The diversity of oligosaccharides composition found in these coffee samples suggests that they could have selective prebiotic activity toward specific bacterial strains able to deconstruct the glycosidic bonds and utilize them as a carbon source.
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Affiliation(s)
- Tian Tian
- Department of Food Science and Technology, University of California , Davis, California 95616, United States
| | - Samara Freeman
- Foods for Health Institute, University of California, Davis , One Shields Avenue, Davis, California 95616, United States
| | - Mark Corey
- Keurig Green Mountain, Inc. , Waterbury, Vermont 05676, United States
| | - J Bruce German
- Department of Food Science and Technology, University of California , Davis, California 95616, United States
- Foods for Health Institute, University of California, Davis , One Shields Avenue, Davis, California 95616, United States
| | - Daniela Barile
- Department of Food Science and Technology, University of California , Davis, California 95616, United States
- Foods for Health Institute, University of California, Davis , One Shields Avenue, Davis, California 95616, United States
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11
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Seesom W, Thongket P, Yamamoto T, Takenaka S, Sakamoto T, Sukhumsirichart W. Purification, characterization, and overexpression of an endo-1,4-β-mannanase from thermotolerant Bacillus sp. SWU60. World J Microbiol Biotechnol 2017; 33:53. [DOI: 10.1007/s11274-017-2224-7] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2016] [Accepted: 02/07/2017] [Indexed: 10/20/2022]
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12
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Sakai K, Mochizuki M, Yamada M, Shinzawa Y, Minezawa M, Kimoto S, Murata S, Kaneko Y, Ishihara S, Jindou S, Kobayashi T, Kato M, Shimizu M. Biochemical characterization of thermostable β-1,4-mannanase belonging to the glycoside hydrolase family 134 from Aspergillus oryzae. Appl Microbiol Biotechnol 2017; 101:3237-3245. [DOI: 10.1007/s00253-017-8107-x] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2016] [Revised: 12/22/2016] [Accepted: 12/30/2016] [Indexed: 11/29/2022]
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López-Barrera DM, Vázquez-Sánchez K, Loarca-Piña MGF, Campos-Vega R. Spent coffee grounds, an innovative source of colonic fermentable compounds, inhibit inflammatory mediators in vitro. Food Chem 2016; 212:282-90. [DOI: 10.1016/j.foodchem.2016.05.175] [Citation(s) in RCA: 90] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2016] [Revised: 05/11/2016] [Accepted: 05/28/2016] [Indexed: 12/15/2022]
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14
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Deshpande S, Matei MF, Jaiswal R, Bassil BS, Kortz U, Kuhnert N. Synthesis, Structure, and Tandem Mass Spectrometric Characterization of the Diastereomers of Quinic Acid. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:7298-7306. [PMID: 27513177 DOI: 10.1021/acs.jafc.6b02472] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
(-)-Quinic acid possess eight possible stereoisomers, which occur both naturally and as products of thermal food processing. In this contribution, we have selectively synthesized four isomers, namely, epi-quinic acid, muco-quinic acid, cis-quinic acid, and scyllo-quinic acid, to develop a tandem LC-MS method identifying all stereoisomeric quinic acids. Four derivatives have been unambiguously characterized by single-crystal X-ray crystallography. The missing diastereomers of quinic acid were obtained by nonselective isomerization of (-)-quinic acid using acetic acid/concentrated H2SO4 allowing chromatographic separation and assignment of all diastereomers of quinic acid. We report for the first time that a full set of stereoisomers are reliably distinguishable on the basis of their tandem mass spectrometric fragment spectra as well as their elution order. A rationale for characteristic fragmentation mechanisms is proposed. In this study, we also observed that muco-quinic acid, scyllo-quinic acid, and epi-quinic acid are present in hydrolyzed Guatemalan roasted coffee sample as possible products of roasting.
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Affiliation(s)
- Sagar Deshpande
- Department of Life Sciences and Chemistry, Jacobs University Bremen , 28759 Bremen, Germany
| | - Marius Febi Matei
- Department of Life Sciences and Chemistry, Jacobs University Bremen , 28759 Bremen, Germany
| | - Rakesh Jaiswal
- Department of Life Sciences and Chemistry, Jacobs University Bremen , 28759 Bremen, Germany
| | - Bassem S Bassil
- Department of Life Sciences and Chemistry, Jacobs University Bremen , 28759 Bremen, Germany
| | - Ulrich Kortz
- Department of Life Sciences and Chemistry, Jacobs University Bremen , 28759 Bremen, Germany
| | - Nikolai Kuhnert
- Department of Life Sciences and Chemistry, Jacobs University Bremen , 28759 Bremen, Germany
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15
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Formation of type 4 resistant starch and maltodextrins from amylose and amylopectin upon dry heating: A model study. Carbohydr Polym 2016; 141:253-62. [DOI: 10.1016/j.carbpol.2016.01.002] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2015] [Revised: 12/09/2015] [Accepted: 01/01/2016] [Indexed: 01/02/2023]
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16
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Moreira ASP, Simões J, Nunes FM, Evtuguin DV, Domingues P, Coimbra MA, Domingues MRM. Nonenzymatic Transglycosylation Reactions Induced by Roasting: New Insights from Models Mimicking Coffee Bean Regions with Distinct Polysaccharide Composition. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:1831-1840. [PMID: 26855252 DOI: 10.1021/acs.jafc.6b00342] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Three mixtures containing different molar proportions of (β1→4)-D-mannotriose and (α1→5)-L-arabinotriose, oligosaccharides structurally related to coffee polysaccharides (galactomannans and arabinogalactans), were roasted at 200 °C for different periods. Electrospray ionization mass spectrometry (ESI-MS) and tandem mass spectrometry (ESI-MS(n)) analyses of labeled ((18)O) and unlabeled samples allowed identification of not only nonhybrid oligosaccharides but also hybrid oligosaccharides composed of both hexose and pentose units. The identification of hybrid oligosaccharides allowed us to infer the occurrence of nonenzymatic transglycosylation reactions involving both oligosaccharides in the starting mixtures. Also, it was observed that using different proportions of the oligosaccharides in the starting mixtures and extents of thermal treatment led to a variation in the composition of the compounds formed. These results have led to the conclusion that, depending on the distribution of the polysaccharides in the bean cell walls and the roasting conditions, different nonhybrid and hybrid structures can be formed during coffee roasting.
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Affiliation(s)
- Ana S P Moreira
- QOPNA, Department of Chemistry, University of Aveiro , 3810-193 Aveiro, Portugal
| | - Joana Simões
- QOPNA, Department of Chemistry, University of Aveiro , 3810-193 Aveiro, Portugal
| | - Fernando M Nunes
- CQ-VR, Chemistry Research Centre, Department of Chemistry, University of Trás-os-Montes e Alto Douro , 5001-801 Vila Real, Portugal
| | - Dmitry V Evtuguin
- CICECO, Department of Chemistry, University of Aveiro , 3810-193 Aveiro, Portugal
| | - Pedro Domingues
- QOPNA, Department of Chemistry, University of Aveiro , 3810-193 Aveiro, Portugal
| | - Manuel A Coimbra
- QOPNA, Department of Chemistry, University of Aveiro , 3810-193 Aveiro, Portugal
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17
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Shimizu M, Kaneko Y, Ishihara S, Mochizuki M, Sakai K, Yamada M, Murata S, Itoh E, Yamamoto T, Sugimura Y, Hirano T, Takaya N, Kobayashi T, Kato M. Novel β-1,4-Mannanase Belonging to a New Glycoside Hydrolase Family in Aspergillus nidulans. J Biol Chem 2015; 290:27914-27. [PMID: 26385921 PMCID: PMC4646033 DOI: 10.1074/jbc.m115.661645] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2015] [Indexed: 11/10/2022] Open
Abstract
Many filamentous fungi produce β-mannan-degrading β-1,4-mannanases that belong to the glycoside hydrolase 5 (GH5) and GH26 families. Here we identified a novel β-1,4-mannanase (Man134A) that belongs to a new glycoside hydrolase (GH) family (GH134) in Aspergillus nidulans. Blast analysis of the amino acid sequence using the NCBI protein database revealed that this enzyme had no similarity to any sequences and no putative conserved domains. Protein homologs of the enzyme were distributed to limited fungal and bacterial species. Man134A released mannobiose (M2), mannotriose (M3), and mannotetraose (M4) but not mannopentaose (M5) or higher manno-oligosaccharides when galactose-free β-mannan was the substrate from the initial stage of the reaction, suggesting that Man134A preferentially reacts with β-mannan via a unique catalytic mode. Man134A had high catalytic efficiency (kcat/Km) toward mannohexaose (M6) compared with the endo-β-1,4-mannanase Man5C and notably converted M6 to M2, M3, and M4, with M3 being the predominant reaction product. The action of Man5C toward β-mannans was synergistic. The growth phenotype of a Man134A disruptant was poor when β-mannans were the sole carbon source, indicating that Man134A is involved in β-mannan degradation in vivo. These findings indicate a hitherto undiscovered mechanism of β-mannan degradation that is enhanced by the novel β-1,4-mannanase, Man134A, when combined with other mannanolytic enzymes including various endo-β-1,4-mannanases.
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Affiliation(s)
- Motoyuki Shimizu
- From the Faculty of Agriculture, Meijo University, Nagoya, Aichi 468-8502, Japan,
| | - Yuhei Kaneko
- From the Faculty of Agriculture, Meijo University, Nagoya, Aichi 468-8502, Japan
| | - Saaya Ishihara
- From the Faculty of Agriculture, Meijo University, Nagoya, Aichi 468-8502, Japan
| | - Mai Mochizuki
- From the Faculty of Agriculture, Meijo University, Nagoya, Aichi 468-8502, Japan
| | - Kiyota Sakai
- From the Faculty of Agriculture, Meijo University, Nagoya, Aichi 468-8502, Japan
| | - Miyuki Yamada
- From the Faculty of Agriculture, Meijo University, Nagoya, Aichi 468-8502, Japan
| | - Shunsuke Murata
- From the Faculty of Agriculture, Meijo University, Nagoya, Aichi 468-8502, Japan
| | - Eriko Itoh
- Graduate School of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Ibaraki 305-8572, Japan, and
| | - Tatsuya Yamamoto
- From the Faculty of Agriculture, Meijo University, Nagoya, Aichi 468-8502, Japan
| | - Yu Sugimura
- From the Faculty of Agriculture, Meijo University, Nagoya, Aichi 468-8502, Japan
| | - Tatsuya Hirano
- From the Faculty of Agriculture, Meijo University, Nagoya, Aichi 468-8502, Japan
| | - Naoki Takaya
- Graduate School of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Ibaraki 305-8572, Japan, and
| | - Tetsuo Kobayashi
- Graduate School of Bioagricultural Sciences, Nagoya University, Nagoya, Aichi 464-8601, Japan
| | - Masashi Kato
- From the Faculty of Agriculture, Meijo University, Nagoya, Aichi 468-8502, Japan
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18
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Moreira AS, Simões J, Pereira AT, Passos CP, Nunes FM, Domingues MRM, Coimbra MA. Transglycosylation reactions between galactomannans and arabinogalactans during dry thermal treatment. Carbohydr Polym 2014; 112:48-55. [DOI: 10.1016/j.carbpol.2014.05.031] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2014] [Revised: 04/28/2014] [Accepted: 05/03/2014] [Indexed: 12/18/2022]
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19
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Moreira ASP, da Costa EV, Evtuguin DV, Coimbra MA, Nunes FM, Domingues MRM. Neutral and acidic products derived from hydroxyl radical-induced oxidation of arabinotriose assessed by electrospray ionisation mass spectrometry. JOURNAL OF MASS SPECTROMETRY : JMS 2014; 49:280-290. [PMID: 24719343 DOI: 10.1002/jms.3339] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/01/2013] [Revised: 01/29/2014] [Accepted: 01/29/2014] [Indexed: 06/03/2023]
Abstract
The oxidation of α-(1 → 5)-L-arabinotriose (Ara3), an oligosaccharide structurally related to side chains of coffee arabinogalactans, was studied in reaction with hydroxyl radicals generated under conditions of Fenton reaction (Fe(2+)/H2O2). The acidic and neutral oxidation products were separated by ligand exchange/size-exclusion chromatography, subsequently identified by electrospray ionisation mass spectrometry (ESI-MS) and structurally characterised by tandem MS (ESI-MS/MS). In acidic fraction were identified several oxidation products containing an acidic residue at the corresponding reducing end of Ara3, namely arabinonic acid, and erythronic, glyceric and glycolic acids formed by oxidative scission of the furanose ring. In neutral fractions were identified derivatives containing keto, hydroxy and hydroperoxy moieties, as well as derivatives resulting from the ring scission at the reducing end of Ara3. In both acidic and neutral fractions, beyond the trisaccharide derivatives, the corresponding di- and monosaccharide derivatives were identified indicating the occurrence of oxidative depolymerisation. The structural characterisation of these oxidation products by ESI-MS/MS allowed the differentiation of isobaric and isomeric species of acidic and neutral character. The species identified in this study may help in detection of roasting products associated with the free radical-mediated oxidation of coffee arabinogalactans.
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Affiliation(s)
- Ana S P Moreira
- Mass Spectrometry Center and QOPNA, Department of Chemistry, University of Aveiro, 3810-193, Aveiro, Portugal
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20
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Chauhan PS, Sharma P, Puri N, Gupta N. A process for reduction in viscosity of coffee extract by enzymatic hydrolysis of mannan. Bioprocess Biosyst Eng 2014; 37:1459-67. [DOI: 10.1007/s00449-013-1118-9] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2013] [Accepted: 12/15/2013] [Indexed: 12/01/2022]
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21
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Thermal stability of spent coffee ground polysaccharides: Galactomannans and arabinogalactans. Carbohydr Polym 2014; 101:256-64. [DOI: 10.1016/j.carbpol.2013.09.042] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2013] [Revised: 08/23/2013] [Accepted: 09/14/2013] [Indexed: 11/23/2022]
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22
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Brudzynski K, Sjaarda C, Maldonado-Alvarez L. A new look on protein-polyphenol complexation during honey storage: is this a random or organized event with the help of dirigent-like proteins? PLoS One 2013; 8:e72897. [PMID: 24023654 PMCID: PMC3758343 DOI: 10.1371/journal.pone.0072897] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2013] [Accepted: 07/16/2013] [Indexed: 12/02/2022] Open
Abstract
Honey storage initiates melanoidin formation that involves a cascade of seemingly unguided redox reactions between amino acids/proteins, reducing sugars and polyphenols. In the process, high molecular weight protein-polyphenol complexes are formed, but the mechanism involved remains unknown. The objective of this study was twofold: to determine quantitative and qualitative changes in proteins in honeys stored for prolonged times and in different temperatures and to relate these changes to the formation of protein-polyphenol complexes. Six -month storage decreased the protein content by 46.7% in all tested honeys (t-test, p<0.002) with the rapid reduction occurring during the first three month. The changes in protein levels coincided with alterations in molecular size and net charge of proteins on SDS -PAGE. Electro-blotted proteins reacted with a quinone-specific nitro blue tetrazolium (NBT) on nitrocellulose membranes indicating that quinones derived from oxidized polyphenols formed covalent bonds with proteins. Protein-polyphenol complexes isolated by size-exclusion chromatography differed in size and stoichiometry and fall into two categories: (a) high molecular weight complexes (230-180 kDa) enriched in proteins but possessing a limited reducing activity toward the NBT and (b) lower molecular size complexes (110-85 kDa) enriched in polyphenols but strongly reducing the dye. The variable stoichiometry suggest that the large, "protein-type" complexes were formed by protein cross-linking, while in the smaller, "polyphenol-type" complexes polyphenols were first polymerized prior to protein binding. Quinones preferentially bound a 31 kDa protein which, by the electrospray quadrupole time of flight mass spectrometry (ESI-Qtof-MS) analysis, showed homology to dirigent-like proteins known for assisting in radical coupling and polymerization of phenolic compounds. These findings provide a new look on protein-polyphenol interaction in honey where the reaction of quinones with proteins and polyphenols could possibly be under assumed guidance of dirigent proteins.
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Affiliation(s)
- Katrina Brudzynski
- Department of Drug Discovery and Development, Bee-Biomedicals Inc., St. Catharines, Ontario, Canada
- Department of Biological Sciences, Brock University, St. Catharines, Ontario, Canada
| | - Calvin Sjaarda
- Department of Drug Discovery and Development, Bee-Biomedicals Inc., St. Catharines, Ontario, Canada
- Department of Biological Sciences, Brock University, St. Catharines, Ontario, Canada
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23
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Roasting-induced changes in arabinotriose, a model of coffee arabinogalactan side chains. Food Chem 2013; 138:2291-9. [DOI: 10.1016/j.foodchem.2012.11.130] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2012] [Revised: 11/23/2012] [Accepted: 11/26/2012] [Indexed: 01/29/2023]
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24
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Simões J, Nunes FM, Domingues MR, Coimbra MA. Extractability and structure of spent coffee ground polysaccharides by roasting pre-treatments. Carbohydr Polym 2013; 97:81-9. [PMID: 23769520 DOI: 10.1016/j.carbpol.2013.04.067] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2013] [Revised: 04/05/2013] [Accepted: 04/17/2013] [Indexed: 10/26/2022]
Abstract
The coffee residue left after the preparation of the brew (spent coffee grounds - SCG) is very rich in polysaccharides, namely galactomannans and arabinogalactans, which are polymers that can be used as dietary fibre and present immunostimulatory activity. Considering the huge amount of SCG produced all over the world, the reutilisation of this by-product by its application as food ingredients is very promising. However, the yields of extraction of these polysaccharides tend to be very low, namely the galactomannans. Based on the observation that the yield of galactomannans extracted from the ground coffee to the brew increase when the coffee is roasted, in this study, with the aim of increasing the yield of these polysaccharides, the SCG was roasted and then extracted with hot water and alkali solutions. The roasting at 160°C promoted an increment of 15% in the yield of galactomannan extractions and further improvement of the yield of extraction until 56% of all galactomannans was achieved by alkali extractions at 60 and 120°C. In these samples the galactomannans still kept their characteristic structure, including the acetylation and branching, determined by sugar linkage analysis and mass spectrometry. The yield of extraction of arabinogalactans under these conditions was 54%.
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Affiliation(s)
- Joana Simões
- Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal
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25
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Passos CP, Coimbra MA. Microwave superheated water extraction of polysaccharides from spent coffee grounds. Carbohydr Polym 2013; 94:626-33. [DOI: 10.1016/j.carbpol.2013.01.088] [Citation(s) in RCA: 72] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2012] [Revised: 01/07/2013] [Accepted: 01/17/2013] [Indexed: 10/27/2022]
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26
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Kuhnert N, Dairpoosh F, Yassin G, Golon A, Jaiswal R. What is under the hump? Mass spectrometry based analysis of complex mixtures in processed food – lessons from the characterisation of black tea thearubigins, coffee melanoidines and caramel. Food Funct 2013; 4:1130-47. [DOI: 10.1039/c3fo30385c] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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27
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Mercier G, Campargue C. Partially hydrolyzed guar gum characterization and sensitive quantification in food matrices by high performance anion exchange chromatography with pulsed amperometric detection—Validation using accuracy profile. J Chromatogr A 2012; 1262:180-7. [DOI: 10.1016/j.chroma.2012.09.027] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2012] [Revised: 08/29/2012] [Accepted: 09/06/2012] [Indexed: 12/14/2022]
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28
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Nunes FM, Cruz ACS, Coimbra MA. Insight into the mechanism of coffee melanoidin formation using modified "in bean" models. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:8710-8719. [PMID: 22880950 DOI: 10.1021/jf301527e] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
To study the mechanism of coffee melanoidin formation, green coffee beans were prepared by (1) removal of the hot water extractable components (WECoffee); (2) direct incorporation of sucrose (SucCoffee); and (3) direct incorporation of type II arabinogalactan-proteins (AGPCoffee). As a control of sucrose and AGP incorporation, lyophilized green coffee beans were also immersed in water (control). The original coffee and the four modified "in bean" coffee models were roasted and their chemical characteristics compared. The formation of material not identified as carbohydrates or protein, usually referred to as "unknown material" and related to melanoidins, and the development of the brown color during coffee roasting have distinct origins. Therefore, a new parameter for coffee melanoidin evaluation, named the "melanoidin browning index" (MBI), was introduced to handle simultaneously the two concepts. Sucrose is important for the formation of colored structures but not to the formation of "unknown material". Type II AGPs also increase the brown color of the melanoidins, but did not increase the amount of "unknown material". The green coffee hot water extractable components are essential for coffee melanoidin formation during roasting. The cell wall material was able to generate a large amount of "unknown material". The galactomannans modified by the roasting and the melanoidin populations enriched in galactomannans accounted for 47% of the high molecular weight brown color material, showing that these polysaccharides are very relevant for coffee melanoidin formation.
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Affiliation(s)
- Fernando M Nunes
- CQ-VR, Chemistry Research Centre, Chemistry Department, University of Trás-os-Montes e Alto Douro, Vila Real, Portugal.
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29
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Rodríguez-Gacio MDC, Iglesias-Fernández R, Carbonero P, Matilla AJ. Softening-up mannan-rich cell walls. JOURNAL OF EXPERIMENTAL BOTANY 2012; 63:3976-88. [PMID: 22553284 DOI: 10.1093/jxb/ers096] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/19/2023]
Abstract
The softening and degradation of the cell wall (CW), often mannan enriched, is involved in several processes during development of higher plants, such as meristematic growth, fruit ripening, programmed cell death, and endosperm rupture upon germination. Mannans are also the predominant hemicellulosic CW polymers in many genera of green algae. The endosperm CWs of dry seeds often contain mannan polymers, sometimes in the form of galactomannans (Gal-mannans). The endo-β-mannanases (MANs) that catalyse the random hydrolysis of the β-linkage in the mannan backbone are one of the main hydrolytic enzymes involved in the loosening and remodelling of CWs. In germinating seeds, the softening of the endosperm seed CWs facilitates the emergence of the elongating radicle. Hydrolysis and mobilization of endosperm Gal-mannans by MANs also provides a source of nutrients for early seedling growth, since Gal-mannan, besides its structural role, serves as a storage polysaccharide. Therefore, the role of mannans and of their hydrolytic enzymes is decisive in the life cycle of seeds. This review updates and discusses the significance of mannans and MANs in seeds and explores the increasing biotechnological potential of MAN enzymes.
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30
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Vitaglione P, Fogliano V, Pellegrini N. Coffee, colon function and colorectal cancer. Food Funct 2012; 3:916-22. [PMID: 22627289 DOI: 10.1039/c2fo30037k] [Citation(s) in RCA: 66] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
For several years the physiological effects of coffee have been focused on its caffeine content, disregarding the hundreds of bioactive coffee components, such as polyphenols, melanoidins, carbohydrates, diterpenes, etc. These compounds may exert their protection against colorectal cancer (CRC), the third most common cancer worldwide. However, the amount and type of compounds ingested with the beverage may be highly different depending on the variety of coffee used, the roasting degree, the type of brewing method as well as the serving size. In this frame, this paper reviews the mechanisms by which coffee may influence the risk of CRC development focusing on espresso and filtered coffee, as well as on the components that totally or partially reach the colon i.e. polyphenols and dietary fiber, including melanoidins. In particular the effects of coffee on some colon conditions whose deregulation may lead to cancer, namely microbiota composition and lumen reducing environment, were considered. Taken together the discussed studies indicated that, due to their in vivo metabolism and composition, both coffee chlorogenic acids and dietary fiber, including melanoidins, may reduce CRC risk, increasing colon motility and antioxidant status. Further studies should finally assess whether the coffee benefits for colon are driven through a prebiotic effect.
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Affiliation(s)
- Paola Vitaglione
- Department of Food Science, Federico II University of Naples, Parco Gussone, Portici (Napoli), Italy
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31
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Moreira ASP, Nunes FM, Domingues MR, Coimbra MA. Coffee melanoidins: structures, mechanisms of formation and potential health impacts. Food Funct 2012; 3:903-15. [PMID: 22584883 DOI: 10.1039/c2fo30048f] [Citation(s) in RCA: 175] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
During the roasting process, coffee bean components undergo structural changes leading to the formation of melanoidins, which are defined as high molecular weight nitrogenous and brown-colored compounds. As coffee brew is one of the main sources of melanoidins in the human diet, their health implications are of great interest. In fact, several biological activities, such as antioxidant, antimicrobial, anticariogenic, anti-inflammatory, antihypertensive, and antiglycative activities, have been attributed to coffee melanoidins. To understand the potential of coffee melanoidin health benefits, it is essential to know their chemical structures. The studies undertaken to date dealing with the structural characterization of coffee melanoidins have shown that polysaccharides, proteins, and chlorogenic acids are involved in coffee melanoidin formation. However, exact structures of coffee melanoidins and mechanisms involved in their formation are far to be elucidated. This paper systematizes the available information and provides a critical overview of the knowledge obtained so far about the structure of coffee melanoidins, mechanisms of their formation, and their potential health implications.
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Affiliation(s)
- Ana S P Moreira
- Departamento de Química, Universidade de Aveiro, Aveiro, Portugal
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32
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Chauhan PS, Puri N, Sharma P, Gupta N. Mannanases: microbial sources, production, properties and potential biotechnological applications. Appl Microbiol Biotechnol 2012; 93:1817-30. [DOI: 10.1007/s00253-012-3887-5] [Citation(s) in RCA: 210] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2011] [Revised: 01/03/2012] [Accepted: 01/04/2012] [Indexed: 11/28/2022]
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33
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Wei F, Furihata K, Koda M, Hu F, Miyakawa T, Tanokura M. Roasting process of coffee beans as studied by nuclear magnetic resonance: time course of changes in composition. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:1005-1012. [PMID: 22224944 DOI: 10.1021/jf205315r] [Citation(s) in RCA: 86] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
In this paper, we report a (1)H and (13)C nuclear magnetic resonance (NMR)-based comprehensive analysis of coffee bean extracts of different degrees of roast. The roasting process of coffee bean extracts was chemically characterized using detailed signal assignment information coupled with multivariate data analysis. A total of 30 NMR-visible components of coffee bean extracts were monitored simultaneously as a function of the roasting duration. During roasting, components such as sucrose and chlorogenic acids were degraded and components such as quinic acids, N-methylpyridinium, and water-soluble polysaccharides were formed. Caffeine and myo-inositol were relatively thermally stable. Multivariate data analysis indicated that some components such as sucrose, chlorogenic acids, quinic acids, and polysaccharides could serve as chemical markers during coffee bean roasting. The present composition-based quality analysis provides an excellent holistic method and suggests useful chemical markers to control and characterize the coffee-roasting process.
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Affiliation(s)
- Feifei Wei
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
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34
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Tudella J, Nunes FM, Paradela R, Evtuguin DV, Domingues P, Amado F, Coimbra MA, Barros AI, Domingues MRM. Oxidation of mannosyl oligosaccharides by hydroxyl radicals as assessed by electrospray mass spectrometry. Carbohydr Res 2011; 346:2603-11. [DOI: 10.1016/j.carres.2011.09.011] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2011] [Accepted: 09/15/2011] [Indexed: 11/15/2022]
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35
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Moreira ASP, Coimbra MA, Nunes FM, Simões J, Domingues MRM. Evaluation of the effect of roasting on the structure of coffee galactomannans using model oligosaccharides. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:10078-10087. [PMID: 21819120 DOI: 10.1021/jf2021072] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The roasting process induces structural changes in coffee galactomannans. To know more about the reaction pathways that occur during the roasting of coffee, mannosyl and galactomannosyl oligosaccharides, having a degree of polymerization (DP) between 3 and 4, were used as models for galactomannans. These compounds were dry-heated under air atmosphere from room temperature to 200 °C, being maintained at 200 °C for different periods of time. The roasted materials were analyzed by mass spectrometry (ESI-MS, MALDI-MS, and ESI-MSn) and methylation analysis. In the MS spectra were identified several [M+Na]+ ions belonging to a series from a single hexose to 10 hexose residues ([Hex1-10+Na]+). The ions corresponding to their respective mono- and tridehydrated derivatives ([Hex2-10-H2O+Na]+ and [Hex2-10-3H2O+Na]+, respectively) were also identified. ESI-MSn as well as deuterium-labeling and alditol derivatization experiments showed that the tridehydrations occur at the reducing end of the oligosaccharides. The identification of (1→2)- and (1→6)-linked mannose residues and (1→4)-linked glucose residues by methylation analysis allowed the conclusion that transglycosylation and isomerization reactions occur during dry thermal processing.
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Affiliation(s)
- Ana S P Moreira
- QOPNA, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal
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36
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Blibech M, Chaari F, Bhiri F, Dammak I, Ghorbel RE, Chaabouni SE. Production of manno-oligosaccharides from locust bean gum using immobilized Penicillium occitanis mannanase. ACTA ACUST UNITED AC 2011. [DOI: 10.1016/j.molcatb.2011.08.007] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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37
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Fogliano V, Morales FJ. Estimation of dietary intake of melanoidins from coffee and bread. Food Funct 2011; 2:117-23. [PMID: 21779556 DOI: 10.1039/c0fo00156b] [Citation(s) in RCA: 102] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Melanoidins are defined as polymeric high molecular weight, brown-coloured Maillard reaction end-products, containing nitrogen. They escape digestion and pass through the upper gastrointestinal tract and can interact with the different microbial species present in the colon. Major dietary sources of melanoidins are coffee and bread crust. Both coffee and bread crust melanoidins can be fermented by the human hindgut microflora thus sharing some of the properties attributed to dietary fibre. Despite the emerging positive physiological properties of such dietary constituents their intake has not been estimated yet. To this aim melanoidin content in different type of coffee brews, bread and dry biscuits was determined by sequential ultrafiltration and enzymatic digestion. Despite some drawbacks and limiting steps in the calculation, such as the lack of a reference material, an educated guess on the dietary intake of melanoidins has been put forward. Data indicated that the intake of coffee melanoidins ranged between 0.5 to 2.0 g per day for moderate and heavy consumers, respectively. For bread and dry biscuits an intake in the ranges of 1.8-15.0 and 3.2-8.5 g per day has been calculated. These figures suggest that a realistic estimation of melanoidins dietary intake for general population would be close to 10 g per day considering all the possible alimentary sources.
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Affiliation(s)
- Vincenzo Fogliano
- Dipartimento di Scienza degli Alimenti University of Napoli "Federico II", via Università 100, 80055 Portici, Italy
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38
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39
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Silván JM, Morales FJ, Saura-Calixto F. Conceptual study on maillardized dietary fiber in coffee. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:12244-12249. [PMID: 21067233 DOI: 10.1021/jf102489u] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
There is a methodological and conceptual overlap between coffee melanoidins and dietary fiber. Green Uganda coffee beans were roasted in a range from 8.1 to 21.6% of weight loss to evaluate melanoidins and dietary fiber. Samples were characterized by color, moisture, solubility, water activity, carbohydrates, polyphenols, protein, soluble dietary fiber (SDF), and melanoidins content. Hydroxymethylfurfural and chlorogenic acids were also measured as chemical markers of the extent of roasting. Melanoidins rapidly increased from 5.6 (light roasting) to 29.1 mg/100 mg soluble dry matter (dark roasting). A melanoidins-like structure was already present in green coffee that might overestimate up to 21.0% of the melanoidins content as determined by colorimetric methods. However, its contribution is variable and very likely depends on the method of drying applied to green coffee. SDF content (mg/100 mg soluble dry matter) gradually increased from 39.4 in green coffee to 64.9 at severe roasting conditions due to incorporation of neoformed colored structures and polyphenols. Then, SDF progressively turns to a maillardized structure, which increased from 11.0 to 45.0% according to the roasting conditions. It is concluded that the content of coffee melanoidins includes a substantial part of dietary fiber and also that coffee dietary fiber includes melanoidins. A conceptual discussion on a new definition of coffee melanoidins as a type of maillardized dietary fiber is conducted.
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Affiliation(s)
- José Manuel Silván
- Consejo Superior de Investigaciones Científicas (CSIC), Instituto de Ciencia y Tecnología de Alimentos y Nutrición-ICTAN, José Antonio Novais 10, 28040 Madrid, Spain
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40
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Simões J, Nunes FM, Domingues MDRM, Coimbra MA. Structural features of partially acetylated coffee galactomannans presenting immunostimulatory activity. Carbohydr Polym 2010. [DOI: 10.1016/j.carbpol.2009.08.020] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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41
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Ferreira JA, Domingues MRM, Reis A, Monteiro MA, Coimbra MA. Differentiation of isomeric Lewis blood groups by positive ion electrospray tandem mass spectrometry. Anal Biochem 2009; 397:186-96. [PMID: 19878643 DOI: 10.1016/j.ab.2009.10.034] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2009] [Revised: 10/07/2009] [Accepted: 10/16/2009] [Indexed: 01/18/2023]
Abstract
Lewis histo-blood group antigens are one of the major classes of biologically active oligosaccharides. In this work, underivatized Lewis blood groups were studied by electrospray tandem mass spectrometry (ESI-MS(n)) in the positive mode with three different mass analyzers: Q-TOF (quadrupole time-of-flight), QqQ (triple quadrupole), and LIT (linear ion trap). It was observed that, under collision-induced fragmentations, type 1 Lewis antigens (Le(a) and Le(b)) could be distinguished from type 2 (Le(x) and Le(y)) on the basis of specific fragmentations of the GlcNAc unit. Whereas O-4-linked sugars of the GlcNAc are lost as residues, the O-3-linked sugars undergo fragmentation both as sugar units and as sugar residues (unit -18Da). Type 2 Lewis antigens also showed a characteristic cross-ring cleavage (0,2)A(2) of the GlcNAc. As a result, the product ions at m/z 388 and 305, characteristic of Le(x), and m/z 372, characteristic of Le(a), are proposed to distinguish the trisaccharide isomers Le(x)/Le(a). Also, the product ions at m/z 534 and 305, characteristic of Le(y), and m/z 372, characteristic of Le(b), are proposed to distinguish the tetrasaccharide isomers Le(b)/Le(y). These diagnostic fragment ions were further applied in the identification of Lewis type 2 antigens (Le(x) and Le(y)) in the lipopolysaccharide of the human gastric pathogen, Helicobacter pylori.
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Affiliation(s)
- José A Ferreira
- Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal
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Simões J, Madureira P, Nunes FM, do Rosário Domingues M, Vilanova M, Coimbra MA. Immunostimulatory properties of coffee mannans. Mol Nutr Food Res 2009; 53:1036-43. [DOI: 10.1002/mnfr.200800385] [Citation(s) in RCA: 61] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Reichardt N, Gniechwitz D, Steinhart H, Bunzel M, Blaut M. Characterization of high molecular weight coffee fractions and their fermentation by human intestinal microbiota. Mol Nutr Food Res 2009; 53:287-99. [PMID: 18985654 DOI: 10.1002/mnfr.200700509] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
To investigate the structure and fermentability of high M(r) components of coffee brews by human gut bacteria Arabica coffee samples of three different degrees of roast (light, medium, and dark) were used for drip brew preparations and fractionation by ultrafiltration with different M(r) cut-offs. Total carbohydrates of the fractions ranged from 28.6 g/100 g to 56.7 g/100 g. Galactomannans and arabinogalactans were the main polysaccharides and made up between one-fourth and one-half of the respective coffee fraction. After 24 h of incubation with a human fecal suspension the polysaccharides of all fractions were extensively degraded. A decrease in the absorbance values at 405 and 280 nm, respectively, indicated that also chemically noncharacterized UV-active components such as Maillard reaction products, had been partially degraded or modified by the human gut bacteria. The remainder after 24 h of fermentation still showed antioxidant activity. Bacterial cells belonging to the Bacteroides-Prevotella group increased 2- to 40-fold during fermentation depending on the M(r) range of the fraction and the degree of roast. The production of high amounts of acetate and propionate is in accordance with a role of these bacteria in the degradation of high M(r) components from coffee.
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Affiliation(s)
- Nicole Reichardt
- Department of Gastrointestinal Microbiology, German Institute of Human Nutrition Potsdam-Rehbrücke, Arthur-Scheunert-Allee, Nuthetal, Germany.
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Cerqueira MA, Pinheiro AC, Souza BW, Lima ÁM, Ribeiro C, Miranda C, Teixeira JA, Moreira RA, Coimbra MA, Gonçalves MP, Vicente AA. Extraction, purification and characterization of galactomannans from non-traditional sources. Carbohydr Polym 2009. [DOI: 10.1016/j.carbpol.2008.07.036] [Citation(s) in RCA: 127] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Dhawan S, Kaur J. Microbial Mannanases: An Overview of Production and Applications. Crit Rev Biotechnol 2008; 27:197-216. [DOI: 10.1080/07388550701775919] [Citation(s) in RCA: 245] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Delgado P, Vignoli J, Siika-aho M, Franco T. Sediments in coffee extracts: Composition and control by enzymatic hydrolysis. Food Chem 2008; 110:168-76. [DOI: 10.1016/j.foodchem.2008.01.029] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2007] [Revised: 10/31/2007] [Accepted: 01/21/2008] [Indexed: 10/22/2022]
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Bekedam EK, Loots MJ, Schols HA, Van Boekel MAJS, Smit G. Roasting effects on formation mechanisms of coffee brew melanoidins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:7138-45. [PMID: 18680301 DOI: 10.1021/jf800999a] [Citation(s) in RCA: 90] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
The effect of the roasting degree on coffee brew melanoidin properties and formation mechanisms was studied. Coffee brew fractions differing in molecular weight (Mw) were isolated from green and light-, medium-, and dark-roasted coffee beans. Isolated fractions were characterized for their melanoidin, nitrogen, protein, phenolic groups, chlorogenic acid, quinic acid, caffeic acid, and sugar content. It was found that the melanoidin level in all fractions correlated with both the nitrogen and the protein content. The melanoidin level also correlated with the phenolic groups' level and ester-linked quinic acid level. It was concluded that proteins and chlorogenic acids should be primarily involved in melanoidin formation. Initial roasting, from green to light-roasted beans, especially led to the formation of intermediate Mw (IMw) melanoidins when compared to high Mw (HMw) melanoidins. Indications were found that this IMw melanoidin formation is mainly due to Maillard reactions and chlorogenic acid incorporation reactions between chlorogenic acids, sucrose, and amino acids/protein fragments. Additionally, it was found that prolonged roasting predominantly led to formation melanoidins with a high Mw. Furthermore, arabinogalactans seem to be relatively more involved in melanoidin formation than galactomannans. It was hypothesized that chromophores may be formed or attached through the arabinose moiety of arabinogalactan proteins (AGP). Finally, it could be concluded that galactomannans are continuously incorporated in AGP-melanoidins upon roasting.
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Affiliation(s)
- E Koen Bekedam
- Laboratory of Food Chemistry, Department of Agrotechnology and Food Science, Wageningen University, Post Office Box 8129, 6700 EV Wageningen, The Netherlands
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Bekedam EK, Schols HA, Cämmerer B, Kroh LW, van Boekel MAJS, Smit G. Electron spin resonance (ESR) studies on the formation of roasting-induced antioxidative structures in coffee brews at different degrees of roast. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:4597-4604. [PMID: 18522399 DOI: 10.1021/jf8004004] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
The antioxidative properties of coffee brew fractions were studied using electron spin resonance spectroscopy using 2,2,6,6-tetramethyl-1-piperidin-1-oxyl (TEMPO) and Fremy's salt (nitrosodisulfonate) as stabilized radicals. TEMPO was scavenged by antioxidants formed during roasting and not by chlorogenic acid, whereas Fremy's salt was scavenged by all antioxidants tested including chlorogenic acid. The stabilized radical TEMPO allowed the exclusive measurement of roasting-induced antioxidants. The roasting-induced antioxidant activity of coffee brews increased with increasing degree of roast, and most of these antioxidants were formed during the initial roasting stage. The majority of these roasting-induced antioxidants were present in the high molecular weight fractions, indicating that the formation of these antioxidants preferably occurs at specific high molecular weight structures, likely being arabinogalactan and/or protein moieties which might be part of the melanoidin complex. It was found that chlorogenic acids most probably do not lose their antioxidant activity and phenolic characteristics upon incorporation in coffee melanoidins. The parameter fast reacting antioxidants (FRA) was introduced as an alternative for the antioxidative potential. FRA levels showed that coffee fractions rich in roasting-induced antioxidants exposed their antioxidant activity relatively slowly, which must be a consequence of its complex structure. Finally, the melanoidin content and the roasting-induced antioxidant activity showed a positive and linear correlation for the coffee brew fractions, showing that roasting-induced antioxidants are present within melanoidins. This is the first time that the formation of roasting-induced antioxidants could be directly correlated with the extent of Maillard reaction and melanoidin formation in a complex product such as coffee.
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Affiliation(s)
- E Koen Bekedam
- Laboratory of Food Chemistry and Product Design and Quality Management Group, Department of Agrotechnology and Food Science, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands
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Bekedam EK, Roos E, Schols HA, Van Boekel MAJS, Smit G. Low molecular weight melanoidins in coffee brew. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:4060-4067. [PMID: 18489118 DOI: 10.1021/jf8001894] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Analysis of low molecular weight (LMw) coffee brew melanoidins is challenging due to the presence of many non-melanoidin components that complicate analysis. This study focused on the isolation of LMw coffee brew melanoidins by separation of melanoidins from non-melanoidin components that are present in LMw coffee brew material. LMw coffee fractions differing in polarity were obtained by reversed-phase solid phase extraction and their melanoidin, sugar, nitrogen, caffeine, trigonelline, 5-caffeoylquinic acid, quinic acid, caffeic acid, and phenolic groups contents were determined. The sugar composition, the charge properties, and the absorbance at various wavelengths were investigated as well. The majority of the LMw melanoidins were found to have an apolar character, whereas most non-melanoidins have a polar character. The three isolated melanoidin-rich fractions represented 56% of the LMw coffee melanoidins and were free from non-melanoidin components. Spectroscopic analysis revealed that the melanoidins isolated showed similar features as high molecular weight coffee melanoidins. All three melanoidin fractions contained approximately 3% nitrogen, indicating the presence of incorporated amino acids or proteins. Surprisingly, glucose was the main sugar present in these melanoidins, and it was reasoned that sucrose is the most likely source for this glucose within the melanoidin structure. It was also found that LMw melanoidins exposed a negative charge, and this negative charge was inversely proportional to the apolar character of the melanoidins. Phenolic group levels as high as 47% were found, which could be explained by the incorporation of chlorogenic acids in these melanoidins.
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Affiliation(s)
- E Koen Bekedam
- Laboratory of Food Chemistry, Wageningen University, Wageningen, The Netherlands
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Gniechwitz D, Brueckel B, Reichardt N, Blaut M, Steinhart H, Bunzel M. Coffee dietary fiber contents and structural characteristics as influenced by coffee type and technological and brewing procedures. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:11027-11034. [PMID: 18052037 DOI: 10.1021/jf072389g] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Coffee brews contain considerable amounts of soluble dietary fiber, mainly low substituted galactomannans and type II arabinogalactans. Factors possibly influencing the content and structures of dietary fiber in coffee brews, such as type of coffee, roasting and grinding degree, and brewing procedure, were studied. In addition, several commercial samples such as instant espresso, instant coffee, instant cappuccino, decaffeinated coffees, and coffee pads were analyzed. The dietary fiber contents of the coffee brews ranged from 0.14 to 0.65 g/100 mL (enzymatic-gravimetric methodology), proving an influence of the factors investigated. For example, the drip brew of an arabica coffee contained significantly more soluble dietary fiber than the drip brew of a comparable robusta coffee, and depending on the brewing procedure, the soluble dietary fiber content of beverages obtained from the same coffee sample ranged from 0.26 to 0.38 g/100 mL. Dietary fiber contents of coffee brews were enhanced only up to a certain degree of roast. Drip brews of decaffeinated arabica coffees (commercial samples) contained significantly less dietary fiber than any non-decaffeinated drip brew investigated in this study. The observed differences in the dietary fiber contents were accompanied by changes in the structural characteristics of fiber polysaccharides, such as galactomannan/arabinogalactan ratio, galactose substitution degree of mannans, or galactose/arabinose ratio of arabinogalactans as analyzed by methylation analysis.
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