1
|
Pereira JO, Oliveira D, Faustino M, Vidigal SSMP, Pereira AM, Ferreira CMH, Oliveira AS, Durão J, Rodríguez-Alcalá LM, Pintado ME, Madureira AR, Carvalho AP. Use of Various Sugarcane Byproducts to Produce Lipid Extracts with Bioactive Properties: Physicochemical and Biological Characterization. Biomolecules 2024; 14:233. [PMID: 38397470 PMCID: PMC10886787 DOI: 10.3390/biom14020233] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2024] [Revised: 01/31/2024] [Accepted: 02/06/2024] [Indexed: 02/25/2024] Open
Abstract
Sugarcane, a globally cultivated crop constituting nearly 80% of total sugar production, yields residues from harvesting and sugar production known for their renewable bioactive compounds with health-promoting properties. Despite previous studies, the intricate interplay of extracts from diverse sugarcane byproducts and their biological attributes remains underexplored. This study focused on extracting the lipid fraction from a blend of selected sugarcane byproducts (straw, bagasse, and filter cake) using ethanol. The resulting extract underwent comprehensive characterization, including physicochemical analysis (FT-IR, DSC, particle size distribution, and color) and chemical composition assessment (GC-MS). The biological properties were evaluated through antihypertensive (ACE), anticholesterolemic (HMG-CoA reductase), and antidiabetic (alpha-glucosidase and Dipeptidyl Peptidase-IV) assays, alongside in vitro biocompatibility assessments in Caco-2 and Hep G2 cells. The phytochemicals identified, such as β-sitosterol and 1-octacosanol, likely contribute to the extract's antidiabetic, anticholesterolemic, and antihypertensive potential, given their association with various beneficial bioactivities. The extract exhibited substantial antidiabetic effects, inhibiting α-glucosidase (5-60%) and DPP-IV activity (25-100%), anticholesterolemic potential with HMG-CoA reductase inhibition (11.4-63.2%), and antihypertensive properties through ACE inhibition (24.0-27.3%). These findings lay the groundwork for incorporating these ingredients into the development of food supplements or nutraceuticals, offering potential for preventing and managing metabolic syndrome-associated conditions.
Collapse
Affiliation(s)
- Joana Odila Pereira
- CBQF—Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (D.O.); (M.F.); (S.S.M.P.V.); (A.M.P.); (C.M.H.F.); (A.S.O.); (J.D.); (L.M.R.-A.); (M.E.P.); (A.R.M.); (A.P.C.)
- Amyris Bio Products Portugal Unipessoal Lda, 4169-005 Porto, Portugal
| | - Diana Oliveira
- CBQF—Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (D.O.); (M.F.); (S.S.M.P.V.); (A.M.P.); (C.M.H.F.); (A.S.O.); (J.D.); (L.M.R.-A.); (M.E.P.); (A.R.M.); (A.P.C.)
- Amyris Bio Products Portugal Unipessoal Lda, 4169-005 Porto, Portugal
| | - Margarida Faustino
- CBQF—Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (D.O.); (M.F.); (S.S.M.P.V.); (A.M.P.); (C.M.H.F.); (A.S.O.); (J.D.); (L.M.R.-A.); (M.E.P.); (A.R.M.); (A.P.C.)
| | - Susana S. M. P. Vidigal
- CBQF—Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (D.O.); (M.F.); (S.S.M.P.V.); (A.M.P.); (C.M.H.F.); (A.S.O.); (J.D.); (L.M.R.-A.); (M.E.P.); (A.R.M.); (A.P.C.)
| | - Ana Margarida Pereira
- CBQF—Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (D.O.); (M.F.); (S.S.M.P.V.); (A.M.P.); (C.M.H.F.); (A.S.O.); (J.D.); (L.M.R.-A.); (M.E.P.); (A.R.M.); (A.P.C.)
- Amyris Bio Products Portugal Unipessoal Lda, 4169-005 Porto, Portugal
| | - Carlos M. H. Ferreira
- CBQF—Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (D.O.); (M.F.); (S.S.M.P.V.); (A.M.P.); (C.M.H.F.); (A.S.O.); (J.D.); (L.M.R.-A.); (M.E.P.); (A.R.M.); (A.P.C.)
- Amyris Bio Products Portugal Unipessoal Lda, 4169-005 Porto, Portugal
| | - Ana Sofia Oliveira
- CBQF—Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (D.O.); (M.F.); (S.S.M.P.V.); (A.M.P.); (C.M.H.F.); (A.S.O.); (J.D.); (L.M.R.-A.); (M.E.P.); (A.R.M.); (A.P.C.)
| | - Joana Durão
- CBQF—Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (D.O.); (M.F.); (S.S.M.P.V.); (A.M.P.); (C.M.H.F.); (A.S.O.); (J.D.); (L.M.R.-A.); (M.E.P.); (A.R.M.); (A.P.C.)
- Amyris Bio Products Portugal Unipessoal Lda, 4169-005 Porto, Portugal
| | - Luís M. Rodríguez-Alcalá
- CBQF—Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (D.O.); (M.F.); (S.S.M.P.V.); (A.M.P.); (C.M.H.F.); (A.S.O.); (J.D.); (L.M.R.-A.); (M.E.P.); (A.R.M.); (A.P.C.)
| | - Manuela E. Pintado
- CBQF—Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (D.O.); (M.F.); (S.S.M.P.V.); (A.M.P.); (C.M.H.F.); (A.S.O.); (J.D.); (L.M.R.-A.); (M.E.P.); (A.R.M.); (A.P.C.)
| | - Ana Raquel Madureira
- CBQF—Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (D.O.); (M.F.); (S.S.M.P.V.); (A.M.P.); (C.M.H.F.); (A.S.O.); (J.D.); (L.M.R.-A.); (M.E.P.); (A.R.M.); (A.P.C.)
| | - Ana P. Carvalho
- CBQF—Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (D.O.); (M.F.); (S.S.M.P.V.); (A.M.P.); (C.M.H.F.); (A.S.O.); (J.D.); (L.M.R.-A.); (M.E.P.); (A.R.M.); (A.P.C.)
| |
Collapse
|
2
|
Machado F, Coimbra MA, Castillo MDD, Coreta-Gomes F. Mechanisms of action of coffee bioactive compounds - a key to unveil the coffee paradox. Crit Rev Food Sci Nutr 2023:1-23. [PMID: 37338423 DOI: 10.1080/10408398.2023.2221734] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/21/2023]
Abstract
The knowledge of the relationship between the chemical structure of food components with their mechanisms of action is crucial for the understanding of diet health benefits. This review relates the chemical variability present in coffee beverages with the mechanisms involved in key physiological events, supporting coffee as a polyvalent functional food. Coffee intake has been related with several health-promoting properties such as neuroprotective (caffeine, chlorogenic acids and melanoidins), anti-inflammatory (caffeine, chlorogenic acids, melanoidins, diterpenes), microbiota modulation (polysaccharides, melanoidins, chlorogenic acids), immunostimulatory (polysaccharides), antidiabetic (trigonelline, chlorogenic acids), antihypertensive (chlorogenic acids) and hypocholesterolemic (polysaccharides, chlorogenic acids, lipids). Nevertheless, caffeine and diterpenes are coffee components with ambivalent effects on health. Additionally, a large range of potentially harmful compounds, including acrylamide, hydroxymethylfurfural, furan, and advanced glycation end products, are formed during the roasting of coffee and are present in the beverages. However, coffee beverages are part of the daily human dietary healthy habits, configuring a coffee paradox.
Collapse
Affiliation(s)
- Fernanda Machado
- LAQV-REQUIMTE, Chemistry Department, University of Aveiro, Aveiro, Portugal
| | - Manuel A Coimbra
- LAQV-REQUIMTE, Chemistry Department, University of Aveiro, Aveiro, Portugal
| | | | - Filipe Coreta-Gomes
- LAQV-REQUIMTE, Chemistry Department, University of Aveiro, Aveiro, Portugal
- Department of Chemistry, Coimbra Chemistry Centre - Institute of Molecular Sciences (CQC-IMS), University of Coimbra, Coimbra, Portugal
| |
Collapse
|
3
|
Coreta-Gomes F, Silva IMV, Nunes C, Marin-Montesinos I, Evtuguin D, Geraldes CFGC, João Moreno M, Coimbra MA. Contribution of non-ionic interactions on bile salt sequestration by chitooligosaccharides: Potential hypocholesterolemic activity. J Colloid Interface Sci 2023; 646:775-783. [PMID: 37229995 DOI: 10.1016/j.jcis.2023.05.056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 04/24/2023] [Accepted: 05/08/2023] [Indexed: 05/27/2023]
Abstract
Chitooligosaccharides have been suggested as cholesterol reducing ingredients mostly due to their ability to sequestrate bile salts. The nature of the chitooligosaccharides-bile salts binding is usually linked with the ionic interaction. However, at physiological intestinal pH range (6.4 to 7.4) and considering chitooligosaccharides pKa, they should be mostly uncharged. This highlights that other type of interaction might be of relevance. In this work, aqueous solutions of chitooligosaccharides with an average degree of polymerization of 10 and 90 % deacetylated, were characterized regarding their effect on bile salt sequestration and cholesterol accessibility. Chitooligosaccharides were shown to bind bile salts to a similar extent as the cationic resin colestipol, both decreasing cholesterol accessibility as measured by NMR at pH 7.4. A decrease in the ionic strength leads to an increase in the binding capacity of chitooligosaccharides, in agreement with the involvement of ionic interactions. However, when the pH is decreased to 6.4, the increase in charge of chitooligosaccharides is not followed by a significant increase in bile salt sequestration. This corroborates the involvement of non-ionic interactions, which was further supported by NMR chemical shift analysis and by the negative electrophoretic mobility attained for the bile salt-chitooligosaccharide aggregates at high bile salt concentrations. These results highlight that chitooligosaccharides non-ionic character is a relevant structural feature to aid in the development of hypocholesterolemic ingredients.
Collapse
Affiliation(s)
- Filipe Coreta-Gomes
- LAQV-REQUIMTE, Chemistry Department, University of Aveiro, 3810-193 Aveiro, Portugal; Coimbra Chemistry Center - Institute of Molecular Sciences (CQC-IMS), Department of Chemistry, University of Coimbra, 3004-535 Coimbra, Portugal.
| | - Inês M V Silva
- LAQV-REQUIMTE, Chemistry Department, University of Aveiro, 3810-193 Aveiro, Portugal; Coimbra Chemistry Center - Institute of Molecular Sciences (CQC-IMS), Department of Chemistry, University of Coimbra, 3004-535 Coimbra, Portugal.
| | - Cláudia Nunes
- CICECO-Aveiro Institute of Materials, Department of Materials and Ceramic Engineering, University of Aveiro, 3810-193 Aveiro, Portugal.
| | - Ildefonso Marin-Montesinos
- CICECO-Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.
| | - Dmitry Evtuguin
- CICECO-Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.
| | - Carlos F G C Geraldes
- Coimbra Chemistry Center - Institute of Molecular Sciences (CQC-IMS), Department of Chemistry, University of Coimbra, 3004-535 Coimbra, Portugal; Department of Life Sciences, Faculty of Science and Technology, University of Coimbra, Calçada Martim de Freitas, 3000-393 Coimbra, Portugal.
| | - Maria João Moreno
- Coimbra Chemistry Center - Institute of Molecular Sciences (CQC-IMS), Department of Chemistry, University of Coimbra, 3004-535 Coimbra, Portugal.
| | - Manuel A Coimbra
- LAQV-REQUIMTE, Chemistry Department, University of Aveiro, 3810-193 Aveiro, Portugal.
| |
Collapse
|
4
|
Li Z, Zhao C, Cao C. Production and Inhibition of Acrylamide during Coffee Processing: A Literature Review. Molecules 2023; 28:molecules28083476. [PMID: 37110710 PMCID: PMC10143638 DOI: 10.3390/molecules28083476] [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: 02/17/2023] [Revised: 03/30/2023] [Accepted: 04/11/2023] [Indexed: 04/29/2023] Open
Abstract
Coffee is the third-largest beverage with wide-scale production. It is consumed by a large number of people worldwide. However, acrylamide (AA) is produced during coffee processing, which seriously affects its quality and safety. Coffee beans are rich in asparagine and carbohydrates, which are precursors of the Maillard reaction and AA. AA produced during coffee processing increases the risk of damage to the nervous system, immune system, and genetic makeup of humans. Here, we briefly introduce the formation and harmful effects of AA during coffee processing, with a focus on the research progress of technologies to control or reduce AA generation at different processing stages. Our study aims to provide different strategies for inhibiting AA formation during coffee processing and investigate related inhibition mechanisms.
Collapse
Affiliation(s)
- Zelin Li
- Department of Food Science and Engineering, College of Life Sciences, Southwest Forestry University, Kunming 650224, China
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Chunyan Zhao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Changwei Cao
- Department of Food Science and Engineering, College of Life Sciences, Southwest Forestry University, Kunming 650224, China
| |
Collapse
|
5
|
Moreira ASP, Gaspar D, Ferreira SS, Correia A, Vilanova M, Perrineau MM, Kerrison PD, Gachon CMM, Domingues MR, Coimbra MA, Coreta-Gomes FM, Nunes C. Water-Soluble Saccharina latissima Polysaccharides and Relation of Their Structural Characteristics with In Vitro Immunostimulatory and Hypocholesterolemic Activities. Mar Drugs 2023; 21:183. [PMID: 36976232 PMCID: PMC10054259 DOI: 10.3390/md21030183] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 03/10/2023] [Accepted: 03/14/2023] [Indexed: 03/18/2023] Open
Abstract
Brown macroalgae are an important source of polysaccharides, mainly fucose-containing sulphated polysaccharides (FCSPs), associated with several biological activities. However, the structural diversity and structure-function relationships for their bioactivities are still undisclosed. Thus, the aim of this work was to characterize the chemical structure of water-soluble Saccharina latissima polysaccharides and evaluate their immunostimulatory and hypocholesterolemic activities, helping to pinpoint a structure-activity relationship. Alginate, laminarans (F1, neutral glucose-rich polysaccharides), and two fractions (F2 and F3) of FCSPs (negatively charged) were studied. Whereas F2 is rich in uronic acids (45 mol%) and fucose (29 mol%), F3 is rich in fucose (59 mol%) and galactose (21 mol%). These two fractions of FCSPs showed immunostimulatory activity on B lymphocytes, which could be associated with the presence of sulphate groups. Only F2 exhibited a significant effect in reductions in in vitro cholesterol's bioaccessibility attributed to the sequestration of bile salts. Therefore, S. latissima FCSPs were shown to have potential as immunostimulatory and hypocholesterolemic functional ingredients, where their content in uronic acids and sulphation seem to be relevant for the bioactive and healthy properties.
Collapse
Affiliation(s)
- Ana S. P. Moreira
- LAQV-REQUIMTE—Associated Laboratory for Green Chemistry of the Network of Chemistry and Technology, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Diana Gaspar
- LAQV-REQUIMTE—Associated Laboratory for Green Chemistry of the Network of Chemistry and Technology, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Sónia S. Ferreira
- LAQV-REQUIMTE—Associated Laboratory for Green Chemistry of the Network of Chemistry and Technology, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Alexandra Correia
- i3S—Institute for Research and Innovation in Health and IBMC—Institute for Molecular and Cell Biology, University of Porto, 4200-135 Porto, Portugal
- ICBAS—Instituto de Ciências Biomédicas de Abel Salazar, Universidade do Porto, 4050-313 Porto, Portugal
| | - Manuel Vilanova
- i3S—Institute for Research and Innovation in Health and IBMC—Institute for Molecular and Cell Biology, University of Porto, 4200-135 Porto, Portugal
- ICBAS—Instituto de Ciências Biomédicas de Abel Salazar, Universidade do Porto, 4050-313 Porto, Portugal
| | | | - Philip D. Kerrison
- Scottish Association for Marine Sciences, Scottish Marine Institute, Oban PA37 1QA, UK
- Hortimare BV, Altonstraat 25A, 1704 CC Heerhugowaard, The Netherlands
| | - Claire M. M. Gachon
- Scottish Association for Marine Sciences, Scottish Marine Institute, Oban PA37 1QA, UK
- Unité Molécules de Communication et Adaptation des Micro-Organismes (UMR 7245), Muséum National d’Histoire Naturelle, Centre National de la Recherche Scientifique (CNRS), 75005 Paris, France
| | - Maria Rosário Domingues
- LAQV-REQUIMTE—Associated Laboratory for Green Chemistry of the Network of Chemistry and Technology, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
- CESAM—Centre for Environmental and Marine Studies, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Manuel A. Coimbra
- LAQV-REQUIMTE—Associated Laboratory for Green Chemistry of the Network of Chemistry and Technology, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Filipe M. Coreta-Gomes
- LAQV-REQUIMTE—Associated Laboratory for Green Chemistry of the Network of Chemistry and Technology, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
- CQC-IMS—Coimbra Chemistry Centre, Institute of Molecular Sciences, University of Coimbra, 3004-535 Coimbra, Portugal
| | - Cláudia Nunes
- CICECO—Aveiro Institute of Materials, Department of Materials and Ceramic Engineering, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| |
Collapse
|
6
|
Effect of Coffee on the Bioavailability of Sterols. Foods 2022; 11:foods11192935. [PMID: 36230011 PMCID: PMC9563500 DOI: 10.3390/foods11192935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2022] [Revised: 09/12/2022] [Accepted: 09/16/2022] [Indexed: 11/24/2022] Open
Abstract
Absorption at the intestinal epithelium is a major determinant of cholesterol levels in the organism, influencing the entry of dietary cholesterol and the excretion of endogenous cholesterol. Several strategies are currently being followed to reduce cholesterol absorption, using both pharmacological agents or food ingredients with hypocholesterolemic properties. Coffee has recently been shown to affect cholesterol bioaccessibility, although it has not been shown if this translates into a decrease on cholesterol bioavailability. In this work, coffee obtained with different commercial roasting (light and dark) and grinding (finer and coarser) was evaluated regarding their effect on cholesterol absorption through Caco-2 monolayers, mimicking the intestinal epithelium. The fluorescent dehydroergosterol was used as a sterol model, which was shown to permeate Caco-2 monolayers with a low-to-moderate permeability coefficient depending on its concentration. In the presence of coffee extracts, a 50% decrease of the sterol permeability coefficient was observed, showing their potential to affect sterol bioavailability. This was attributed to an increased sterol precipitation and its deposition on the apical epithelial surface. A higher hypocholesterolemic effect was observed for the dark roasting and finer grinding, showing that the modulation of these technological processing parameters may produce coffees with optimized hypocholesterolemic activity.
Collapse
|
7
|
Ribeiro M, Alvarenga L, Cardozo LFMF, Kemp JA, Lima LS, Almeida JSD, Leal VDO, Stenvinkel P, Shiels PG, Mafra D. The magical smell and taste: Can coffee be good to patients with cardiometabolic disease? Crit Rev Food Sci Nutr 2022; 64:562-583. [PMID: 35930394 DOI: 10.1080/10408398.2022.2106938] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Coffee is a beverage consumed globally. Although few studies have indicated adverse effects, it is typically a beneficial health-promoting agent in a range of diseases, including depression, diabetes, cardiovascular disease, and obesity. Coffee is rich in caffeine, antioxidants, and phenolic compounds, which can modulate the composition of the gut microbiota and mitigate both inflammation and oxidative stress, common features of the burden of lifestyle diseases. This review will discuss the possible benefits of coffee on complications present in patients with diabetes, cardiovascular disease and chronic kidney disease, outwith the social and emotional benefits attributed to caffeine consumption.
Collapse
Affiliation(s)
- Marcia Ribeiro
- Graduate Program in Biological Sciences - Physiology, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, RJ, Brazil
- Unidade de Pesquisa Clinica (UPC), University Hospital Antonio Pedro, Niterói, RJ, Brazil
| | - Livia Alvarenga
- Unidade de Pesquisa Clinica (UPC), University Hospital Antonio Pedro, Niterói, RJ, Brazil
- Graduate Program in Medical Sciences, Fluminense Federal University (UFF), Niterói, RJ, Brazil
| | - Ludmila F M F Cardozo
- Unidade de Pesquisa Clinica (UPC), University Hospital Antonio Pedro, Niterói, RJ, Brazil
- Graduate Program in Cardiovascular Sciences, Fluminense Federal University (UFF), Niterói, RJ, Brazil
| | - Julie A Kemp
- Unidade de Pesquisa Clinica (UPC), University Hospital Antonio Pedro, Niterói, RJ, Brazil
- Graduate Program in Cardiovascular Sciences, Fluminense Federal University (UFF), Niterói, RJ, Brazil
| | - Ligia S Lima
- Graduate Program in Biological Sciences - Physiology, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, RJ, Brazil
- Unidade de Pesquisa Clinica (UPC), University Hospital Antonio Pedro, Niterói, RJ, Brazil
| | - Jonatas S de Almeida
- Unidade de Pesquisa Clinica (UPC), University Hospital Antonio Pedro, Niterói, RJ, Brazil
| | - Viviane de O Leal
- Nutrition Division, Pedro Ernesto University Hospital, University of the State of Rio de Janeiro (UERJ), Rio de Janeiro, RJ, Brazil
| | - Peter Stenvinkel
- Division of Renal Medicine and Baxter Novum, Department of Clinical Science, Technology and Intervention, Karolinska Instituted, Stockholm, Sweden
| | - Paul G Shiels
- Wolfson Wohl Translational Research Centre, University of Glasgow, Glasgow, UK
| | - Denise Mafra
- Graduate Program in Biological Sciences - Physiology, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, RJ, Brazil
- Unidade de Pesquisa Clinica (UPC), University Hospital Antonio Pedro, Niterói, RJ, Brazil
- Graduate Program in Medical Sciences, Fluminense Federal University (UFF), Niterói, RJ, Brazil
| |
Collapse
|
8
|
Duangjai A, Trisat K, Saokaew S. Effect of Roasting Degree, Extraction Time, and Temperature of Coffee Beans on Anti-Hyperglycaemic and Anti-Hyperlipidaemic Activities Using Ultrasound-Assisted Extraction. Prev Nutr Food Sci 2021; 26:338-345. [PMID: 34737995 PMCID: PMC8531425 DOI: 10.3746/pnf.2021.26.3.338] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2021] [Revised: 06/17/2021] [Accepted: 06/30/2021] [Indexed: 11/19/2022] Open
Abstract
Coffee consumption has been linked to a low risk of metabolic syndrome. However, evidence supporting its anti-hyperglycaemic and anti-hyperlipidaemic activities remain poorly defined. The ultrasound-assisted extraction (UAE) technique has been shown to achieve high yields of bioactive compounds in coffee, with preserved functionality. The goal of the present study was to determine the effect of various coffee roasting extracts using UAE on their anti-hyperglycaemic and anti-hyperlipidaemic properties. We examined α-amylase and α-glucosidase, micelle size, micelle solubility, and pancreatic lipase activities. Coffee roasting degrees were classified as light coffee (LC), medium coffee (MC), and dark coffee (DC). We showed that DC at 80°C for 10 min, 40°C for 20 min, and 20°C for 20 min has a high potency to inhibit α-amylase, α-glucosidase, and pancreatic lipase activities by 33.79±3.25%, 19.68±1.43%, and 36.63±1.58%, respectively. LC enhanced cholesterol micelle size and suppressed cholesterol micelle solubility, which suggests that coffee roasting may enhance anti-hyperglycaemic and anti-hyperlipidaemic activities.
Collapse
Affiliation(s)
- Acharaporn Duangjai
- Unit of Excellence in Research and Product Development of Coffee, Division of Physiology, School of Medical Sciences, University of Phayao, Phayao 56000, Thailand
| | - Kanittaporn Trisat
- Department of Pharmacy Practice and Center of Excellence for Innovation in Chemistry, Pharmacological Research Unit, Faculty of Pharmaceutical Sciences, Naresuan University, Phitsanulok 65000, Thailan
| | - Surasak Saokaew
- Center of Health Outcomes Research and Therapeutic Safety (Cohorts), University of Phayao, Phayao 56000, Thailand.,Unit of Excellence on Clinical Outcomes Research and IntegratioN (UNICORN), University of Phayao, Phayao 56000, Thailand.,Unit of Excellence on Herbal Medicine, School of Pharmaceutical Sciences, University of Phayao, Phayao 56000, Thailand.,Division of Pharmacy Practice, Department of Pharmaceutical Care, School of Pharmaceutical Sciences, University of Phayao, Phayao 56000, Thailand
| |
Collapse
|
9
|
Polysaccharide Structures and Their Hypocholesterolemic Potential. Molecules 2021; 26:molecules26154559. [PMID: 34361718 PMCID: PMC8348680 DOI: 10.3390/molecules26154559] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 07/23/2021] [Accepted: 07/24/2021] [Indexed: 12/12/2022] Open
Abstract
Several classes of polysaccharides have been described to have hypocholesterolemic potential, namely cholesterol bioaccessibility and bioavailability. This review will highlight the main mechanisms by which polysaccharides are known to affect cholesterol homeostasis at the intestine, namely the effect (i) of polysaccharide viscosity and its influence on cholesterol bioaccessibility; (ii) on bile salt sequestration and its dependence on the structural diversity of polysaccharides; (iii) of bio-transformations of polysaccharides and bile salts by the gut microbiota. Different quantitative structure–hypocholesterolemic activity relationships have been explored depending on the mechanism involved, and these were based on polysaccharide physicochemical properties, such as sugar composition and ramification degree, linkage type, size/molecular weight, and charge. The information gathered will support the rationalization of polysaccharides’ effect on cholesterol homeostasis and highlight predictive rules towards the development of customized hypocholesterolemic functional food.
Collapse
|
10
|
Abdelwareth A, Zayed A, Farag MA. Chemometrics-based aroma profiling for revealing origin, roasting indices, and brewing method in coffee seeds and its commercial blends in the Middle East. Food Chem 2021; 349:129162. [PMID: 33550017 DOI: 10.1016/j.foodchem.2021.129162] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 12/29/2020] [Accepted: 01/19/2021] [Indexed: 12/14/2022]
Abstract
Coffee is among the most consumed beverages worldwide. The present study reports on the aroma composition associated with coffee seeds brewing. Aroma of authentic coffee specimens of Coffea arabica and C. robusta alongside with typical products consumed in the Middle East were analyzed using HS-SPME coupled with GC-MS. In addition, multivariate data analysis (MVA) was employed. Results revealed for 102 volatiles with a distinct aroma profile between the different brewing methods. Infusion demonstrated higher esters level, while decoction and maceration were more abundant in sesquiterpenes and terpene alcohols, respectively. Besides, heat-induced products, i.e., 4-vinyl guaiacol was identified as potential roasting index in instant coffee and roasted C. robusta brews. Blending with cardamom further masked the smoky odor of such compounds by its fragrant terpinyl acetate. This study provides the first report on the chemical sensory attributes of Middle Eastern coffee blends and further reveal for the impact of brewing, roasting on its aroma composition.
Collapse
Affiliation(s)
- Amr Abdelwareth
- Chemistry Department, School of Sciences & Engineering, The American University in Cairo, New Cairo 11835, Egypt
| | - Ahmed Zayed
- Pharmacognosy Department, College of Pharmacy, Tanta University, Elguish Street, 31527 Tanta, Egypt; Institute of Bioprocess Engineering, Technical University of Kaiserslautern, Gottlieb-Daimler-Str. 49, 67663 Kaiserslautern, Germany
| | - Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Kasr El-Aini St., P.B. 11562 Cairo, Egypt.
| |
Collapse
|