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Montenegro J, Dos Santos LS, de Souza RGG, Lima LGB, Mattos DS, Viana BPPB, da Fonseca Bastos ACS, Muzzi L, Conte-Júnior CA, Gimba ERP, Freitas-Silva O, Teodoro AJ. Bioactive compounds, antioxidant activity and antiproliferative effects in prostate cancer cells of green and roasted coffee extracts obtained by microwave-assisted extraction (MAE). Food Res Int 2020; 140:110014. [PMID: 33648246 DOI: 10.1016/j.foodres.2020.110014] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 12/07/2020] [Accepted: 12/09/2020] [Indexed: 12/14/2022]
Abstract
Coffee consumption has been investigated as a protective factor against prostate cancer. Coffee may be related to prostate cancer risk reduction due to its phytochemical compounds, such as caffeine, chlorogenic acids, and trigonelline. The roasting process affects the content of the phytochemicals and undesired compounds can be formed. Microwave-assisted extraction is an alternative to conventional extraction techniques since it preserves more bioactive compounds. Therefore, this study aimed to evaluate the phytochemical composition and the putative preventive effects in prostate cancer development of coffee beans submitted to four different coffee-roasting degrees extracted using microwave-assisted extraction. Coffea arabica green beans (1) were roasted into light (2), medium (3) and dark (4) and these four coffee samples were submitted to microwave-assisted extraction. The antioxidant capacity of these samples was evaluated by five different methods. Caffeine, chlorogenic acid and caffeic acid were measured through HPLC. Samples were tested against PC-3 and DU-145 metastatic prostate cancer cell lines regarding their effects on cell viability, cell cycle progression and apoptotic cell death. We found that green and light roasted coffee extracts had the highest antioxidant activity. Caffeine content was not affected by roasting, chlorogenic acid was degraded due to the temperature, and caffeic acid increased in light roasted and decreased in medium and dark roasted. Green and light roasted coffee extracts promoted higher inhibition of cell viability, caused greater cell cycle arrest in S and G2/M and induced apoptosis more compared to medium and dark roasted coffee extracts and the control samples. Coffee extracts were more effective against DU-145 than in PC-3 cells. Our data provide initial evidence that among the four tested samples, the consumption of green and light coffee extracts contributes to inhibit prostate cancer tumor progression features, potentially preventing aspects related to advanced prostate cancer subtypes.
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Affiliation(s)
- Júlia Montenegro
- Laboratório de Alimentos Funcionais, Programa de Alimentos e Nutrição, Universidade Federal do Estado do Rio de Janeiro, UNIRIO, Rio de Janeiro, RJ, Brazil
| | - Lauriza Silva Dos Santos
- Laboratório de Alimentos Funcionais, Programa de Alimentos e Nutrição, Universidade Federal do Estado do Rio de Janeiro, UNIRIO, Rio de Janeiro, RJ, Brazil
| | - Rodrigo Gonçalves Gusmão de Souza
- Laboratório de Alimentos Funcionais, Programa de Alimentos e Nutrição, Universidade Federal do Estado do Rio de Janeiro, UNIRIO, Rio de Janeiro, RJ, Brazil
| | - Larissa Gabrielly Barbosa Lima
- Laboratório de Alimentos Funcionais, Programa de Alimentos e Nutrição, Universidade Federal do Estado do Rio de Janeiro, UNIRIO, Rio de Janeiro, RJ, Brazil
| | - Daniella Santos Mattos
- Programa de Oncobiologia Celular e Molecular, Instituto Nacional do Câncer, INCa, Rio de Janeiro, RJ, Brazil
| | | | | | - Leda Muzzi
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense, UFF, Niterói, RJ, Brazil
| | - Carlos Adam Conte-Júnior
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense, UFF, Niterói, RJ, Brazil
| | - Etel Rodrigues Pereira Gimba
- Programa de Oncobiologia Celular e Molecular, Instituto Nacional do Câncer, INCa, Rio de Janeiro, RJ, Brazil; Universidade Federal Fluminense, Departamento de Ciências da Natureza, Rio das Ostras, RJ, Brazil
| | - Otniel Freitas-Silva
- Laboratório de Alimentos Funcionais, Programa de Alimentos e Nutrição, Universidade Federal do Estado do Rio de Janeiro, UNIRIO, Rio de Janeiro, RJ, Brazil; Empresa Brasileira de Pesquisa Agropecuária, Embrapa Agroindústria de Alimentos, Rio de Janeiro, RJ, Brazil
| | - Anderson Junger Teodoro
- Laboratório de Alimentos Funcionais, Programa de Alimentos e Nutrição, Universidade Federal do Estado do Rio de Janeiro, UNIRIO, Rio de Janeiro, RJ, Brazil.
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Lima LGB, Montenegro J, de Abreu JP, Santos MCB, do Nascimento TP, Santos MDS, Ferreira AG, Cameron LC, Ferreira MSL, Teodoro AJ. Metabolite Profiling by UPLC-MS E, NMR, and Antioxidant Properties of Amazonian Fruits: Mamey Apple (Mammea Americana), Camapu (Physalis Angulata), and Uxi (Endopleura Uchi). Molecules 2020; 25:molecules25020342. [PMID: 31952109 PMCID: PMC7024372 DOI: 10.3390/molecules25020342] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2019] [Revised: 12/11/2019] [Accepted: 12/12/2019] [Indexed: 12/26/2022] Open
Abstract
The metabolite profiling associated with the antioxidant potential of Amazonian fruits represents an important step to the bioactive compound′s characterization due to the large biodiversity in this region. The comprehensive bioactive compounds profile and antioxidant capacities of mamey apple (Mammea americana), camapu (Physalis angulata), and uxi (Endopleura uchi) was determined for the first time. Bioactive compounds were characterized by ultra-performance liquid chromatography coupled to high resolution mass spectrometry (UPLC-MSE) in aqueous and ethanolic extracts. Globally, a total of 293 metabolites were tentatively identified in mamey apple, campau, and uxi extracts. The main classes of compounds in the three species were terpenoids (61), phenolic acids (58), and flavonoids (53). Ethanolic extracts of fruits showed higher antioxidant activity and total ion abundance of bioactive compounds than aqueous. Uxi had the highest values of phenolic content (701.84 mg GAE/100 g), ABTS (1602.7 μmol Trolox g−1), and ORAC (15.04 μmol Trolox g−1). Mamey apple had the highest results for DPPH (1168.42 μmol TE g−1) and FRAP (1381.13 μmol FSE g−1). Nuclear magnetic resonance (NMR) spectroscopy results showed that sugars and lipids were the substances with the highest amounts in mamey apple and camapu. Data referring to chemical characteristics and antioxidant capacity of these fruits can contribute to their economic exploitation.
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Affiliation(s)
- Larissa Gabrielly Barbosa Lima
- Laboratory of Functional Foods, Nutrition Biochemistry Core, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro, UNIRIO. Av. Pasteur, 296, Rio de Janeiro 22290-240, Brazil; (L.G.B.L.); (J.M.); (J.P.d.A.)
| | - Julia Montenegro
- Laboratory of Functional Foods, Nutrition Biochemistry Core, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro, UNIRIO. Av. Pasteur, 296, Rio de Janeiro 22290-240, Brazil; (L.G.B.L.); (J.M.); (J.P.d.A.)
| | - Joel Pimentel de Abreu
- Laboratory of Functional Foods, Nutrition Biochemistry Core, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro, UNIRIO. Av. Pasteur, 296, Rio de Janeiro 22290-240, Brazil; (L.G.B.L.); (J.M.); (J.P.d.A.)
| | - Millena Cristina Barros Santos
- Laboratory of Bioactives, Nutrition Biochemistry Core, Food and Nutrition Graduate Program, UNIRIO. Av. Pasteur, 296, Rio de Janeiro 22290-240, Brazil; (M.C.B.S.); (T.P.d.N.); (M.S.L.F.)
- Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, UNIRIO. Av. Pasteur, 296, Rio de Janeiro 22290-240, Brazil;
| | - Talita Pimenta do Nascimento
- Laboratory of Bioactives, Nutrition Biochemistry Core, Food and Nutrition Graduate Program, UNIRIO. Av. Pasteur, 296, Rio de Janeiro 22290-240, Brazil; (M.C.B.S.); (T.P.d.N.); (M.S.L.F.)
- Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, UNIRIO. Av. Pasteur, 296, Rio de Janeiro 22290-240, Brazil;
| | - Maiara da Silva Santos
- Fluminense Federal Institute of Education, Science and Technology, IFF, Av. Dário Viêira Borges, 235-Lia Márcia, Bom Jesus do Itabapoana, Rio de Janeiro 28360-000, Brazil;
| | - Antônio Gilberto Ferreira
- Laboratory of NMR, Department of Chemistry, Federal University of São Carlos, UFSCar. Washington Luiz, s/n, São Carlos 13565-905, SP, Brazil;
| | - Luiz Claudio Cameron
- Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, UNIRIO. Av. Pasteur, 296, Rio de Janeiro 22290-240, Brazil;
| | - Mariana Simões Larraz Ferreira
- Laboratory of Bioactives, Nutrition Biochemistry Core, Food and Nutrition Graduate Program, UNIRIO. Av. Pasteur, 296, Rio de Janeiro 22290-240, Brazil; (M.C.B.S.); (T.P.d.N.); (M.S.L.F.)
- Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, UNIRIO. Av. Pasteur, 296, Rio de Janeiro 22290-240, Brazil;
| | - Anderson Junger Teodoro
- Laboratory of Functional Foods, Nutrition Biochemistry Core, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro, UNIRIO. Av. Pasteur, 296, Rio de Janeiro 22290-240, Brazil; (L.G.B.L.); (J.M.); (J.P.d.A.)
- Correspondence: ; Tel.: +55-21-25427236; Fax: +55-21-25427752
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Souza LDSD, Carrero Horta IP, de Souza Rosa L, Barbosa Lima LG, Santos da Rosa J, Montenegro J, da Silva Santos L, Nana de Castro RB, Freitas-Silva O, Teodoro AJ. Effect of the roasting levels of Coffea arabica L. extracts on their potential antioxidant capacity and antiproliferative activity in human prostate cancer cells. RSC Adv 2020; 10:30115-30126. [PMID: 35518253 PMCID: PMC9056273 DOI: 10.1039/d0ra01179g] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Accepted: 07/24/2020] [Indexed: 12/11/2022] Open
Abstract
Coffee, besides being one of the most consumed stimulating beverages in the world, has important bioactive activities, which have been attracting increasing attention from researchers. However, the standard process of roasting causes changes in its chemical composition. In the present study, extracts obtained from green and roasted beans (light, medium and dark) of Coffea arabica Linnaeus were submitted to high-power ultrasonic extraction and atomization by spray drying. Colorimetric analysis was used to classify the roasting levels of the dried extract samples. The effects of the roasting process on the bioactivity of the dried extracts were verified through the following assays: caffeine, chlorogenic acid and caffeic acid, by HPLC-PDA; total phenolics by Folin–Ciocalteu; antioxidant activity by DPPH, FRAP, ABTS and ORAC; antiproliferative activity, using the MTT assay; and cell cycle and apoptosis by flow cytometry in metastatic prostate cancer cell lines from bone (PC-3) and brain (DU-145). The results showed that the lowest levels of caffeine, chlorogenic and caffeic acids were observed in dark roasted coffee. In comparison to medium and dark extracts in PC-3 cells, the green and light coffee extracts had higher antioxidant activities and promoted cytotoxicity followed by cell cycle arrest in phase S and apoptosis induction. Thus, the roasting level of the coffee extracts may be related to the potential chemoprotective effects of Coffea arabica L. in prostate cancer cells. Coffee, besides being one of the most consumed stimulating beverages in the world, has important bioactive activities, which have been attracting increasing attention from researchers.![]()
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Affiliation(s)
| | | | - Lana de Souza Rosa
- Laboratory of Functional Foods
- Universidade Federal do Estado do Rio de Janeiro
- Rio de Janeiro
- Brazil
| | | | - Jeane Santos da Rosa
- Empresa Brasileira de Pesquisa Agropecuária
- Embrapa Agroindústria de Alimentos
- Rio de Janeiro
- Brazil
| | - Julia Montenegro
- Laboratory of Functional Foods
- Universidade Federal do Estado do Rio de Janeiro
- Rio de Janeiro
- Brazil
| | - Lauriza da Silva Santos
- Laboratory of Functional Foods
- Universidade Federal do Estado do Rio de Janeiro
- Rio de Janeiro
- Brazil
| | | | - Otniel Freitas-Silva
- Laboratory of Functional Foods
- Universidade Federal do Estado do Rio de Janeiro
- Rio de Janeiro
- Brazil
- Empresa Brasileira de Pesquisa Agropecuária
| | - Anderson Junger Teodoro
- Laboratory of Functional Foods
- Universidade Federal do Estado do Rio de Janeiro
- Rio de Janeiro
- Brazil
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