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Oracz J, Lewandowska U, Owczarek K, Caban M, Rosicka-Kaczmarek J, Żyżelewicz D. Isolation, structural characterization and biological activity evaluation of melanoidins from thermally processed cocoa beans, carob kibbles and acorns as potential cytotoxic agents. Food Chem 2024; 442:138423. [PMID: 38241994 DOI: 10.1016/j.foodchem.2024.138423] [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: 07/19/2023] [Revised: 11/12/2023] [Accepted: 01/10/2024] [Indexed: 01/21/2024]
Abstract
The aim of this study was to determine the chemical structure and biological activity of melanoidin fractions derived from cocoa beans, carob kibbles, and acorns roasted at different temperature-time conditions. The results showed that plant origin and roasting conditions had significant effects on the chemical composition, structural features, and morphology of melanoidins. All tested melanoidins exhibited significant antioxidant properties in three in vitro assays. In addition, they show significant in vitro anti-inflammatory activity by reducing lipoxygenase. The results from MTT assay showed that the all studied melanoidins had a cytotoxic effect against SW-480 cells in a dose- and time-dependent manner. Furthermore, the most pronounced activity was observed for acorn melanoidins. This is a unique finding, as the specific cytotoxic effect has not been reported for cocoa, carob and acorn melanoidins, and opens up a great opportunity to develop a potential novel cytotoxic agent against deadly colon cancer in the future.
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Affiliation(s)
- Joanna Oracz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Lodz, Poland.
| | - Urszula Lewandowska
- Department of Biochemistry, Faculty of Medicine, Medical University of Lodz, 5 Mazowiecka Street, 92-215 Lodz, Poland
| | - Katarzyna Owczarek
- Department of Biochemistry, Faculty of Medicine, Medical University of Lodz, 5 Mazowiecka Street, 92-215 Lodz, Poland
| | - Miłosz Caban
- Department of Biochemistry, Faculty of Medicine, Medical University of Lodz, 5 Mazowiecka Street, 92-215 Lodz, Poland
| | - Justyna Rosicka-Kaczmarek
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Lodz, Poland
| | - Dorota Żyżelewicz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Lodz, Poland
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2
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Raupbach J, Troise AD, Fogliano V. Water-Soluble Coffee Melanoidins Inhibit Digestive Proteases. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:5777-5783. [PMID: 38456211 PMCID: PMC10958513 DOI: 10.1021/acs.jafc.3c09654] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 02/20/2024] [Accepted: 02/22/2024] [Indexed: 03/09/2024]
Abstract
Coffee is one of the most popular beverages around the world and its consumption contributes to the daily intake of dietary melanoidins. Despite the emerging physiological role of food melanoidins, their effect on digestive processes has not been studied so far. In this study, the activity of the gastrointestinal enzymes pepsin and trypsin was investigated in the presence of water-soluble coffee melanoidins. The gastric enzyme pepsin is only slightly affected, whereas the intestinal enzyme trypsin is severely inhibited by coffee melanoidins. The intestinal digestibility of casein was significantly inhibited by coffee melanoidins at a concentration achievable by regular coffee consumption. The inhibition of proteolytic enzymes by coffee melanoidins might decrease the nutritional value of dietary proteins.
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Affiliation(s)
- Jana Raupbach
- Department
of Molecular Toxicology, German Institute
of Human Nutrition Potsdam-Rehbruecke (DIfE), 14558 Nuthetal, Germany
| | - Antonio Dario Troise
- Proteomics,
Metabolomics & Mass Spectrometry Laboratory, Institute for the
Animal Production System in the Mediterranean Environment, National Research Council, 80055 Portici, Italy
| | - Vincenzo Fogliano
- Food
Quality & Design Group, Wageningen University
& Research, Wageningen, NL-6708 WG, Netherlands
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3
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Makiso MU, Tola YB, Ogah O, Endale FL. Bioactive compounds in coffee and their role in lowering the risk of major public health consequences: A review. Food Sci Nutr 2024; 12:734-764. [PMID: 38370073 PMCID: PMC10867520 DOI: 10.1002/fsn3.3848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 11/04/2023] [Accepted: 11/07/2023] [Indexed: 02/20/2024] Open
Abstract
This article addresses the bioactive components in coffee aroma, their metabolism, and the mechanism of action in lowering the risk of various potential health problems. The main bioactive components involved in the perceived aroma of coffee and its related health benefits are caffeine, chlorogenic acid (CGA), trigonelline, diterpenes, and melanoids. These compounds are involved in various physiological activities. Caffeine has been shown to have anticancer properties, as well as the ability to prevent the onset and progression of hepatocellular carcinoma and to be anti-inflammatory. CGA exhibits antioxidant action and is implicated in gut health, neurodegenerative disease protection, type 2 diabetes, and cardiovascular disease prevention. Furthermore, together with diterpenes, CGA has been linked to anticancer activity. Trigonelline, on the other side, has been found to lower oxidative stress by increasing antioxidant enzyme activity and scavenging reactive oxygen species. It also prevents the formation of kidney stones. Diterpenes and melanoids possess anti-inflammatory and antioxidant properties, respectively. Consuming three to four cups of filtered coffee per day, depending on an individual's physiological condition and health status, has been linked to a lower risk of several degenerative diseases. Despite their health benefits, excessive coffee intake above the recommended daily dosage, calcium and vitamin D deficiency, and unfiltered coffee consumption all increase the risk of potential health concerns. In conclusion, moderate coffee consumption lowers the risk of different noncommunicable diseases.
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Affiliation(s)
- Markos Urugo Makiso
- Department of Food Science and Postharvest TechnologyCollege of Agricultural SciencesWachemo UniversityHossanaEthiopia
- Department of Postharvest ManagementCollege of Agriculture and Veterinary MedicineJimma UniversityJimmaEthiopia
| | - Yetenayet Bekele Tola
- Department of Postharvest ManagementCollege of Agriculture and Veterinary MedicineJimma UniversityJimmaEthiopia
| | - Onwuchekwa Ogah
- Department of Applied BiologyEbonyi State UniversityIsiekeNigeria
| | - Fitsum Liben Endale
- Department of Public HealthCollege of Medicine and Health SciencesWachemo UniversityHossanaEthiopia
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4
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Böhm W, Zinke L, Rehle AK, Henle T. Role of Proteins in the Formation of Melanoidins during Coffee Roasting. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:18499-18509. [PMID: 37962901 DOI: 10.1021/acs.jafc.3c05425] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2023]
Abstract
The objective of the study was to investigate structural changes in the protein-rich, high-molecular-weight fraction of coffee during roasting and their contribution to the melanoidin formation in the course of the Maillard reaction. For this purpose, high- and low-molecular-weight fractions of one raw and five coffee beans with an increased roasting degree were analyzed in terms of general (color, molecular weight, functionality, elemental composition) and specific parameters (amino acid composition, Maillard reaction products). It could be demonstrated that the high -molecular-weight fraction undergoes significant changes during roasting, where proteins appear to play an important role in melanoidin formation due to their diverse nucleophilic side chains. Modification of the amino acid side chains with known Maillard reaction products (MRPs) occurs in the early stages of roasting and decreases rapidly as color development progresses. The decrease suggests that MRPs are involved in further reactions and thus extend the functionality of the amino acid side chains, opening further possibilities for protein modification. Overall, the large number of reaction pathways leads to the formation of a well-mixed, continuous melanoidin spectrum covering a wide range of molecular masses. In this process, cross-linking and fragmentation reactions oppose each other, leading to an approximation of the molecular weight.
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Affiliation(s)
- Wendelin Böhm
- Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany
| | - Lucas Zinke
- Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany
| | | | - Thomas Henle
- Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany
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5
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Fernandes PAR, Coimbra MA. The antioxidant activity of polysaccharides: A structure-function relationship overview. Carbohydr Polym 2023; 314:120965. [PMID: 37173007 DOI: 10.1016/j.carbpol.2023.120965] [Citation(s) in RCA: 40] [Impact Index Per Article: 40.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Revised: 04/24/2023] [Accepted: 04/25/2023] [Indexed: 05/15/2023]
Abstract
Over the last years, polysaccharides have been linked to antioxidant effects using both in vitro chemical and biological models. The reported structures, claimed to act as antioxidants, comprise chitosan, pectic polysaccharides, glucans, mannoproteins, alginates, fucoidans, and many others of all type of biological sources. The structural features linked to the antioxidant action include the polysaccharide charge, molecular weight, and the occurrence of non-carbohydrate substituents. The establishment of structure/function relationships can be, however, biased by secondary phenomena that tailor polysaccharides behavior in antioxidant systems. In this sense, this review confronts some basic concepts of polysaccharides chemistry with the current claim of carbohydrates as antioxidants. It critically discusses how the fine structure and properties of polysaccharides can define polysaccharides as antioxidants. Polysaccharides antioxidant action is highly dependent on their solubility, sugar ring structure, molecular weight, occurrence of positive or negatively charged groups, protein moieties and covalently linked phenolic compounds. However, the occurrence of phenolic compounds and protein as contaminants leads to misleading results in methodologies often used for screening and characterization purposes, as well as in vivo models. Despite falling in the concept of antioxidants, the role of polysaccharides must be well defined according with the matrices where they are involved.
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Affiliation(s)
- Pedro A R Fernandes
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
| | - Manuel A Coimbra
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
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6
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Blidi S, Troise AD, Ledbetter M, Cottin S, Sturrock K, De Pascale S, Scaloni A, Fiore A. α-Dicarbonyl compounds trapping ability and antiglycative effect of high-molecular-weight brewer's spent grain melanoidins. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114679] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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7
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Bioactive Compounds, Antioxidant Activity and Sensory Properties of Northern Red Oak ( Quercus rubra L., syn. Q. borealis F. Michx) Seeds Affected by Roasting Conditions. Molecules 2023; 28:molecules28052299. [PMID: 36903546 PMCID: PMC10005602 DOI: 10.3390/molecules28052299] [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: 01/14/2023] [Revised: 02/24/2023] [Accepted: 02/27/2023] [Indexed: 03/06/2023] Open
Abstract
The nutritional value and health-promoting properties cause the fruits (acorns) of Quercus spp. to have great potential for use in the food industry as functional ingredients and antioxidants source. The aim of this study was to examine the bioactive compound's composition, antioxidant potential, physicochemical properties and taste characteristics of northern red oak (Quercus rubra L.) seeds subjected to roasting at different temperatures and times. The results indicate that the roasting markedly affects the composition of bioactive components of acorns. In general, the use of roasting temperatures greater than 135 °C causes a decrease in the total phenolic compound content of Q. rubra seeds. Furthermore, along with an increase in temperature and thermal processing time, a remarkable increase in melanoidins, which are the final products of the Maillard reaction, was also observed in processed Q. rubra seeds. Both unroasted and roasted acorn seeds had high DPPH radical scavenging capacity, ferric reducing antioxidant power (FRAP) and ferrous ion chelating activity. Roasting at 135 °C caused negligible changes in total phenolics content and antioxidant activity of Q. rubra seeds. Almost all samples had lower antioxidant capacity along with an increase in the roasting temperatures. Additionally, thermal processing of acorn seeds contributes to the development of the brown color and the reduction of bitterness, and the creation of a more pleasant taste of the final products. Overall, the results of this study show that both unroasted and roasted Q. rubra seeds may be an interesting source of bioactive compounds with high antioxidant activity. Therefore, they can be used as a functional ingredient of beverages or food.
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8
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Feasibility of Brewer's Spent Yeast Microcapsules as Targeted Oral Carriers. Foods 2023; 12:foods12020246. [PMID: 36673340 PMCID: PMC9857821 DOI: 10.3390/foods12020246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2022] [Revised: 12/15/2022] [Accepted: 01/03/2023] [Indexed: 01/06/2023] Open
Abstract
Brewer's spent yeast (BSY) microcapsules have a complex network of cell-wall polysaccharides that are induced by brewing when compared to the baker's yeast (Saccharomyces cerevisiae) microcapsules. These are rich in (β1→3)-glucans and covalently linked to (α1→4)- and (β1→4)-glucans in addition to residual mannoproteins. S. cerevisiae is often used as a drug delivery system due to its immunostimulatory potential conferred by the presence of (β1→3)-glucans. Similarly, BSY microcapsules could also be used in the encapsulation of compounds or drug delivery systems with the advantage of resisting digestion conferred by (β1→4)-glucans and promoting a broader immunomodulatory response. This work aims to study the feasibility of BSY microcapsules that are the result of alkali and subcritical water extraction processes, as oral carriers for food and biomedical applications by (1) evaluating the resistance of BSY microcapsules to in vitro digestion (IVD), (2) their recognition by the human Dectin-1 immune receptor after IVD, and (3) the recognition of IVD-solubilized material by different mammalian immune receptors. IVD digested 44-63% of the material, depending on the extraction process. The non-digested material, despite some visible agglutination and deformation of the microcapsules, preserved their spherical shape and was enriched in (β1→3)-glucans. These microcapsules were all recognized by the human Dectin-1 immune receptor. The digested material was differentially recognized by a variety of lectins of the immune system related to (β1→3)-glucans, glycogen, and mannans. These results show the potential of BSY microcapsules to be used as oral carriers for food and biomedical applications.
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9
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Bioactive Properties of Instant Chicory Melanoidins and Their Relevance as Health Promoting Food Ingredients. Foods 2022; 12:foods12010134. [PMID: 36613350 PMCID: PMC9818759 DOI: 10.3390/foods12010134] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 12/22/2022] [Accepted: 12/23/2022] [Indexed: 12/29/2022] Open
Abstract
Instant chicory is a caffeine-free brew worldwide consumed as a coffee substitute. Like coffee grounds processing, chicory roots suffer a roasting process, which may lead to the formation of high-molecular weight nitrogen-brown compounds, the melanoidins. It is hypothesized that similarly to coffee, chicory melanoidins have health promoting potential. In this work, the chemical composition and biological activity of chicory high molecular weight material (HMWM) was evaluated. The chicory HMWM is composed by 28.9% (w/w) of carbohydrates, mainly fructose-rich polysaccharides (18.7% w/w) and 5.7% (w/w) of protein, distinct from coffee. The phenolic compounds constituent of the HMWM were mainly present in glycosidically linked and condensed structures (0.9 g/100 g and 5.8 g/100 g), showing in vitro ABTS•+ scavenging (IC50 = 0.28 mg/mL) and ferric ion reducing capacity (ca. 11 µg Fe2+ eq/mg). Chicory HMWM revealed to be effective against Gram-positive bacteria, mainly Staphylococcus aureus and Bacillus cereus, although not so efficient as coffee. It also showed potential to inhibit α-glucosidase activity (15% of inhibition), higher than coffee HMWM, approaching acarbose activity that is used in type 2 diabetes mellitus treatment. Thus, chicory melanoidins, when used as a food ingredient, may contribute to an antioxidant diet and to prevent diabetes, while increasing the protective effects against pathogenic bacteria.
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10
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Grzelczyk J, Szwajgier D, Baranowska-Wójcik E, Budryn G, Zakłos-Szyda M, Sosnowska B. Bioaccessibility of coffee bean hydroxycinnamic acids during in vitro digestion influenced by the degree of roasting and activity of intestinal probiotic bacteria, and their activity in Caco-2 and HT29 cells. Food Chem 2022; 392:133328. [DOI: 10.1016/j.foodchem.2022.133328] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Revised: 05/22/2022] [Accepted: 05/25/2022] [Indexed: 11/04/2022]
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11
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Gigl M, Frank O, Gabler A, Koch T, Briesen H, Hofmann T. Key odorant melanoidin interactions in aroma staling of coffee beverages. Food Chem 2022; 392:133291. [DOI: 10.1016/j.foodchem.2022.133291] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 05/19/2022] [Accepted: 05/20/2022] [Indexed: 11/04/2022]
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12
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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.
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13
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Glycosidically bound volatile profiles of green and roasted coffee beans and aromatic potential of the spent coffee ground. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04035-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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14
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Zhang R, Zhang M, Pu Y, Zhu L. Evolution of nonenzymatic browning during the simulated Msalais‐production process in models of grape juice. Food Sci Nutr 2022; 10:2132-2140. [PMID: 35844914 PMCID: PMC9281960 DOI: 10.1002/fsn3.2829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 07/23/2021] [Accepted: 08/17/2021] [Indexed: 11/07/2022] Open
Affiliation(s)
- Rui‐li Zhang
- Production and Construction Group Key Laboratory of High‐Quality Agricultural Product Extensive Processing in Southern Xinjiang Alar China
- College of Life Science Tarim University Alar China
| | - Meng‐Meng Zhang
- Production and Construction Group Key Laboratory of High‐Quality Agricultural Product Extensive Processing in Southern Xinjiang Alar China
- College of Life Science Tarim University Alar China
| | - Yun‐Feng Pu
- Production and Construction Group Key Laboratory of High‐Quality Agricultural Product Extensive Processing in Southern Xinjiang Alar China
- College of Life Science Tarim University Alar China
| | - Li‐Xia Zhu
- Production and Construction Group Key Laboratory of High‐Quality Agricultural Product Extensive Processing in Southern Xinjiang Alar China
- College of Life Science Tarim University Alar China
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15
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Lin H, Tello E, Simons CT, Peterson DG. Identification of Non-Volatile Compounds Generated during Storage That Impact Flavor Stability of Ready-to-Drink Coffee. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27072120. [PMID: 35408521 PMCID: PMC9000708 DOI: 10.3390/molecules27072120] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 03/08/2022] [Accepted: 03/18/2022] [Indexed: 11/24/2022]
Abstract
Coffee brew flavor is known to degrade during storage. Untargeted and targeted LC/MS flavoromics analysis was applied to identify chemical compounds generated during storage that impacted the flavor stability of ready-to-drink (RTD) coffee. MS chemical profiles for sixteen RTD coffee samples stored for 0, 1, 2, and 4 months at 30 °C were modeled against the sensory degree of difference (DOD) scores by orthogonal partial least squares (OPLS) with good fit and predictive ability. Five highly predictive untargeted chemical features positively correlated to DOD were subsequently identified as 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid, 3-O-feruloylquinic acid, and 5-O-feruloylquinic acid. The increase in the six acidic compounds during storage was confirmed by sensory recombination tests to significantly impact the flavor stability of RTD coffee during storage. A decrease in pH, rather than an increase in total acidity, was supported to impact the coffee flavor profile.
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16
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Wang X, Wang Y, Hu G, Hong D, Guo T, Li J, Li Z, Qiu M. Review on factors affecting coffee volatiles: from seed to cup. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1341-1352. [PMID: 34778973 DOI: 10.1002/jsfa.11647] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2021] [Revised: 10/20/2021] [Accepted: 11/15/2021] [Indexed: 05/05/2023]
Abstract
The objective of this review is to evaluate the influence of six factors on coffee volatiles. At present, the poor aroma from robusta or low-quality arabica coffee can be significantly improved by advanced technology, and this subject will continue to be further studied. On the other hand, inoculating various starter cultures in green coffee beans has become a popular research direction for promoting coffee aroma and flavor. Several surveys have indicated that shade and altitude can affect the content of coffee aroma precursors and volatile organic compounds (VOCs), which remain to be fully elucidated. The emergence of the new roasting process has greatly enriched the aroma composition of coffee. Cold-brew coffee is one of the most popular trends in coffee extraction currently, and its influence on coffee aroma is worthy of in-depth and detailed study. Omics technology will be one of the most important means to analyze coffee aroma components and their quality formation mechanism. A better understanding of the effect of each parameter on VOCs would assist coffee researchers and producers in the optimal selection of post-harvest parameters that favor the continuous production of flavorful and top-class coffee beans and beverages. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Xiaoyuan Wang
- College of Agriculture, Guangxi University, Nanning, PR China
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, PR China
- Dehong Tropical Agriculture Research Institute of Yunnan, Ruili, PR China
| | - Yanbing Wang
- College of Agriculture, Guangxi University, Nanning, PR China
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, PR China
- Dehong Tropical Agriculture Research Institute of Yunnan, Ruili, PR China
| | - Guilin Hu
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, PR China
| | - Defu Hong
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, PR China
| | - Tieying Guo
- Dehong Tropical Agriculture Research Institute of Yunnan, Ruili, PR China
| | - Jinhong Li
- Dehong Tropical Agriculture Research Institute of Yunnan, Ruili, PR China
| | - Zhongrong Li
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, PR China
| | - Minghua Qiu
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, PR China
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17
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Antonietti S, Silva AM, Simões C, Almeida D, Félix LM, Papetti A, Nunes FM. Chemical Composition and Potential Biological Activity of Melanoidins From Instant Soluble Coffee and Instant Soluble Barley: A Comparative Study. Front Nutr 2022; 9:825584. [PMID: 35223955 PMCID: PMC8870621 DOI: 10.3389/fnut.2022.825584] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Accepted: 01/06/2022] [Indexed: 11/13/2022] Open
Abstract
In this work a comparative study of the chemical composition and potential biological activity of high molecular weight (HMW) melanoidins isolated from instant soluble coffee (ISC) and instant soluble barley (ISB) was performed. ISB HMW melanoidins were almost exclusively composed by an ethanol soluble (EtSn) melanoidin fraction composed by glucose (76% w/w) partially susceptible to in vitro digestion, whereas ISC was composed mainly by arabinogalactans (~41% w/w) and lower amounts of galactomannans (~14% w/w) presenting a range of ethanol solubilities and resistant to in vitro digestion. Melanoidins from ISC presented a significantly higher content of condensed phenolic compounds (17/100 g) when compared to ISB (8/100 g) showing also a higher in vitro scavenging of ABTS•+ (329 mmol Trolox/100 g vs. 124 mmol Trolox/100 g) and NO radicals (inhibition percentage of 57 and 26%, respectively). Nevertheless, ISB EtSn melanoidins presented, on average a higher inhibitory effect on NO production from LPS-stimulated macrophages. ISB melanoidins, up to 1 mg/mL, did not induce toxicity in Caco-2, HepG2 and RAW 264.7 cell lines while at the highest concentration ISC slightly reduced cell viability. Thus, consumption of a diet rich in ISC and ISB melanoidins may reduce the oxidative stress, the inflammatory levels and increase the protective effects against chronic inflammatory diseases.
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Affiliation(s)
- Sofia Antonietti
- Food and Wine Chemistry Lab, Chemistry Department, CQ-VR, Chemistry Research Centre – Vila Real, School of Life Sciences and Environment, University of Trás-os-Montes e Alto Douro, Vila Real, Portugal
- Department of Drug Sciences, University of Pavia, Pavia, Italy
| | - Amélia M. Silva
- Department of Biology and Environment (DeBA-ECVA), University of Trás-os-Montes e Alto Douro, School of Life Sciences and Environment (UTAD-ECVA), Vila Real, Portugal
- Centre for Research and Technology of Agro-Environmental and Biological Sciences (CITAB-UTAD), Vila Real, Portugal
| | - Cristiana Simões
- Food and Wine Chemistry Lab, Chemistry Department, CQ-VR, Chemistry Research Centre – Vila Real, School of Life Sciences and Environment, University of Trás-os-Montes e Alto Douro, Vila Real, Portugal
| | - Diana Almeida
- Department of Biology and Environment (DeBA-ECVA), University of Trás-os-Montes e Alto Douro, School of Life Sciences and Environment (UTAD-ECVA), Vila Real, Portugal
| | - Luis M. Félix
- Department of Biology and Environment (DeBA-ECVA), University of Trás-os-Montes e Alto Douro, School of Life Sciences and Environment (UTAD-ECVA), Vila Real, Portugal
- Centre for Research and Technology of Agro-Environmental and Biological Sciences (CITAB-UTAD), Vila Real, Portugal
| | - Adele Papetti
- Department of Drug Sciences, University of Pavia, Pavia, Italy
| | - Fernando M. Nunes
- Food and Wine Chemistry Lab, Chemistry Department, CQ-VR, Chemistry Research Centre – Vila Real, School of Life Sciences and Environment, University of Trás-os-Montes e Alto Douro, Vila Real, Portugal
- *Correspondence: Fernando M. Nunes
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Wang Z, Cui H, Ma M, Hayat K, Zhang X, Ho CT. Controlled Formation of Pyrazines: Inhibition by Ellagic Acid Interaction with N-(1-Deoxy-d-xylulos-1-yl)-glycine and Promotion through Ellagic Acid Oxidation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:1618-1628. [PMID: 35089027 DOI: 10.1021/acs.jafc.1c07391] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
The effect of ellagic acid on the formation of pyrazine, methylpyrazine, 2,3-methylpyrazine, 2,6-methylpyrazine, 2,5-methylpyrazine, and trimethylpyrazine in the xylose-glycine Maillard reaction model was researched. Ellagic acid could either inhibit or promote pyrazine formation, depending on its addition time point and the pH of the system. The addition of ellagic acid during the accumulation period of an Amadori compound inhibited pyrazine formation by capturing the Amadori compound in the xylose-glycine Maillard system and decreasing the pyrazine precursors. The inhibitory effect of ellagic acid on pyrazine formation got more obvious with an increase in the pH of the system. However, when ellagic acid was added at the beginning of the xylose and glycine Maillard system and when the oxidizing substances such as glyoxal and methylglyoxal were significantly formed in the Maillard system, its oxidation could promote the formation of pyrazines.
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Affiliation(s)
- Ziyan Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
| | - Heping Cui
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
| | - Mengyu Ma
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
| | - Khizar Hayat
- Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, Ohio 45056, United States
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
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19
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Gigl M, Hofmann T, Frank O. NMR-Based Studies on Odorant-Melanoidin Interactions in Coffee Beverages. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:15334-15344. [PMID: 34874702 DOI: 10.1021/acs.jafc.1c06163] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
A quantitative 1H NMR-based approach was established, which allowed the direct and noninvasive analysis of molecular interactions between key coffee odorants and high-molecular-weight (HMW) melanoidin polymers. A clear distinction between covalent and noncovalent interactions was achieved by monitoring the time dependency of odorant-polymer interactions, resulting in four scenarios: covalent, π-π, covalent and π-π-, as well as no interactions. Evaluation of temperature influence on e.g. 2-furfurylthiol (FFT), revealed an altered behavior with increased π-π stacking at lower temperatures and accelerated covalent interactions at higher temperatures. Human sensory experiments with HMW material and a coffee aroma reconstitution model showed a drastic reduction of "roasty/sulfury" aroma notes, as well as an increased "sweetish/caramel-like" flavor. The lack of interactions between the "sweetish/caramel" smelling 4-hydroxy-2,5-dimethyl-3(2H)-furanone with the HMW melanoidins in combination with the high binding affinity of coffee thiols explains the sensory evaluation and is obviously the reason for the fast disappearance of the typical "roasty/sulfury" aroma impressions of a freshly prepared coffee brew.
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Affiliation(s)
- Michael Gigl
- Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitner-Str. 34, Freising D-85354, Germany
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitner-Str. 34, Freising D-85354, Germany
| | - Oliver Frank
- Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitner-Str. 34, Freising D-85354, Germany
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20
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Sharma JK, Sihmar M, Santal AR, Prager L, Carbonero F, Singh NP. Barley Melanoidins: Key Dietary Compounds With Potential Health Benefits. Front Nutr 2021; 8:708194. [PMID: 34651008 PMCID: PMC8505744 DOI: 10.3389/fnut.2021.708194] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Accepted: 08/30/2021] [Indexed: 01/01/2023] Open
Abstract
This paper is a review of the potential health benefits of barley melanoidins. Food melanoidins are still rather understudied, despite their potential antioxidant, antimicrobial, and prebiotic properties. Free radicals are villainous substances in humans produced as metabolic byproducts and causing cancers and cardiovascular diseases, and the melanoidins alleviate the effects of these free radicals. Malt is produced from cereal grains such as barley, wheat, and maize, and barley is predominantly used in beer production. Beer (alcoholic and non-alcoholic) is a widely consumed beverage worldwide and a good source of dietary melanoidins, which enhance the beers' flavor, texture, and sensorial properties. Melanoidins, the final products of the Maillard reaction, are produced at different stages during the brewing process. Beer melanoidins protect the cells from oxidative damage of DNA. The high reducing capacity of melanoidins can induce hydroxyl radicals from H2O2 in the presence of ferric ion (Fe3+). Melanoidins inhibit lipid peroxidation during digestion due to their chelating metal property. However, lower digestibility of melanoidins leads to less availability to the organisms but is considered to function as dietary fiber that can be metabolized by the lower gut microbiota and possibly incur prebiotic properties. Melanoidins promote the growth of Lactobacilli and Bifidobacteria in the gastrointestinal tract, preventing the colonization of potential pathogens. Barley is already popular through beer production and increasingly as a functional food. Considering this economic and industrial importance, more research to explore the chemical properties of barley melanoidins and corresponding health benefits as barley is warranted.
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Affiliation(s)
| | - Monika Sihmar
- Centre for Biotechnology, Maharshi Dayanand University, Rohtak, India
| | - Anita Rani Santal
- Department of Microbiology, Maharshi Dayanand University, Rohtak, India
| | - Louis Prager
- Department of Crop and Soil Science, College of Agricultural, Human, and Natural Resource Sciences, Washington State University, Pullman, WA, United States
| | - Franck Carbonero
- Department of Nutrition and Exercise Physiology, Elson Floyd College of Medicine, Washington State University, Spokane, WA, United States
| | - Nater Pal Singh
- Centre for Biotechnology, Maharshi Dayanand University, Rohtak, India
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21
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Alves G, Lobo LA, Domingues RMCP, Monteiro M, Perrone D. Bioaccessibility and Gut Metabolism of Free and Melanoidin-Bound Phenolic Compounds From Coffee and Bread. Front Nutr 2021; 8:708928. [PMID: 34381807 PMCID: PMC8349987 DOI: 10.3389/fnut.2021.708928] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Accepted: 06/24/2021] [Indexed: 12/16/2022] Open
Abstract
The aim of this study is to investigate the bioaccessibility and gut metabolism of free and melanoidin-bound phenolic compounds from coffee and bread. Phenolics from coffee were predominantly found in free forms (68%, mainly chlorogenic acids), whereas those from bread were mostly bound to melanoidins (61%, mainly ferulic acid). Bioacessibility of coffee total free phenolics slightly decreased during simulated digestion (87, 86, and 82% after the oral, gastric, and intestinal steps, respectively), with caffeoylquinic acids being isomerized and chlorogenic acids being partially hydrolyzed to the corresponding hydroxycinnamic acids. Bioacessibility of bread total free phenolics decreased during simulated digestion (91, 85, and 67% after the oral, gastric, and intestinal steps, respectively), probably related to complexation with the proteins in simulated gastric and intestinal fluids. Upon gut fermentation, the bioaccessibility of total free phenolics from both coffee and bread decreased, mainly after the first 4 h (56 and 50%, respectively). Caffeic and ferulic acids were the predominant metabolites found during coffee and bread gut fermentation, respectively. Melanoidin-bound phenolics from coffee and bread were progressively released after the gastric and intestinal steps, probably due to hydrolysis caused by the acidic conditions of the stomach and the action of pancreatin from the intestinal fluid. The bioaccessibilities of all phenolics from coffee and bread melanoidins after the gastric and intestinal steps were, on average, 11 and 26%, respectively. During gut fermentation, phenolics bound to both coffee and bread melanoidins were further released by the gut microbiota, whereas those from coffee were also metabolized. This difference could be related to the action of proteases on melanoproteins during gastrointestinal digestion, probably anticipating phenolics release. Nevertheless, bioaccessibilities of melanoidin-bound phenolics reached maximum values after gut fermentation for 24 h (50% for coffee and 51% for bread). In conclusion, the bioaccessibilities of coffee and bread free phenolics during simulated digestion and gut fermentation were remarkably similar, and so were the bioaccessibilities of coffee and bread melanoidin-bound phenolics.
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Affiliation(s)
- Genilton Alves
- Laboratório de Bioquímica Nutricional e de Alimentos, Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Leandro Araújo Lobo
- Laboratório de Biologia de Anaeróbios, Medical Microbiology Department, Paulo de Goés Microbiology Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Regina Maria Cavalcanti Pilotto Domingues
- Laboratório de Biologia de Anaeróbios, Medical Microbiology Department, Paulo de Goés Microbiology Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Mariana Monteiro
- Laboratório de Alimentos Funcionais, Nutrition Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Daniel Perrone
- Laboratório de Bioquímica Nutricional e de Alimentos, Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
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22
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Sun X, Shokri S, Wang Z, Li B, Meng X. Optimization of explosion puffing drying for browning control in Muskmelon (Cucumis melo L.) using Taguchi orthogonal arrays. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111021] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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23
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Role of Coffee Caffeine and Chlorogenic Acids Adsorption to Polysaccharides with Impact on Brew Immunomodulation Effects. Foods 2021; 10:foods10020378. [PMID: 33572390 PMCID: PMC7916192 DOI: 10.3390/foods10020378] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 02/02/2021] [Accepted: 02/04/2021] [Indexed: 02/07/2023] Open
Abstract
Coffee brews have High Molecular Weight (HMW) compounds with described immunostimulatory activity, namely polysaccharides and melanoidins. Melanoidins are formed during roasting and are modified during brews technological processing. In addition, brews have Low Molecular Weight (LMW) compounds, namely free chlorogenic acids and caffeine, with well-known anti-inflammatory properties. However, this study shows that both espresso and instant coffee brews did not present immunostimulatory neither anti-inflammatory in vitro activities. It is possible that the simultaneous existence of compounds with antagonistic effects can mitigate their individual effects. To test this hypothesis, an ultrafiltration separation process was applied, studying the behavior of coffee brews’ HMW on retention of LMW compounds. Several ultrafiltration sequential cycles were required to separate retentates from LMW compounds, suggesting their retention. This effect was higher in instant coffee, attributed to its initial higher carbohydrate content when compared to espresso. Separation of HMW and LMW compounds boosted their immunostimulatory (6.2–7.8 µM nitrites) and anti-inflammatory (LPS induced nitrite production decrease by 36–31%) in vitro activities, respectively. As coffee anti-inflammatory compounds are expected to be first absorbed during digestion, a potential in vivo fractionation of LMW and HMW compounds can promote health relevant effects after coffee intake.
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24
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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] [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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25
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Valdés A, Castro-Puyana M, Marina ML. Isolation of proteins from spent coffee grounds. Polyphenol removal and peptide identification in the protein hydrolysates by RP-HPLC-ESI-Q-TOF. Food Res Int 2020; 137:109368. [PMID: 33233070 DOI: 10.1016/j.foodres.2020.109368] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2019] [Revised: 05/20/2020] [Accepted: 05/27/2020] [Indexed: 11/28/2022]
Abstract
Several works have been focused on the extraction of polysaccharides, polyphenols and caffeine from spent coffee grounds (SCG) and their application in food formulations, but the peptide bioactivity from SCG protein hydrolysates has never been addressed. In the present work and for the first time, two different methods to isolate proteins from SCG have been compared, demonstrating that a urea-based extraction buffer provides a higher yield. This extraction method was then applied to compare the protein content in SCG from different coffee-brewing preparations, showing a higher protein content in SCG from espresso coffee machines. In addition, a polyphenol extraction step to remove interferences has been evaluated and the hydrolysis of the extracted proteins using alcalase and thermolysin enzymes has been compared. The effect of roasting degree on the antioxidant and in vitro angiotensin-converting enzyme (ACE)-inhibitory activity has been evaluated. The results show that the ACE-inhibitory activity is higher when SCG proteins are obtained from medium and dark roasted coffees and then hydrolyzed with thermolysin. Finally, the peptides contained in these hydrolysates have been identified by reversed-phase high-performance liquid chromatography coupled via electrospray ionization to a quadrupole time-of-flight mass spectrometer (RP-HPLC-ESI-Q-TOF).
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Affiliation(s)
- Alberto Valdés
- Departamento de Química Analítica, Química Física e Ingeniería Química, Universidad de Alcalá, Ctra. Madrid-Barcelona, Km. 33.600, 28871 Alcalá de Henares, Madrid, Spain
| | - María Castro-Puyana
- Departamento de Química Analítica, Química Física e Ingeniería Química, Universidad de Alcalá, Ctra. Madrid-Barcelona, Km. 33.600, 28871 Alcalá de Henares, Madrid, Spain; Instituto de Investigación Química Andrés M del Rio, IQAR, Universidad de Alcalá, Ctra. Madrid-Barcelona, Km. 33.600, 28871 Alcalá de Henares, Madrid, Spain
| | - María Luisa Marina
- Departamento de Química Analítica, Química Física e Ingeniería Química, Universidad de Alcalá, Ctra. Madrid-Barcelona, Km. 33.600, 28871 Alcalá de Henares, Madrid, Spain; Instituto de Investigación Química Andrés M del Rio, IQAR, Universidad de Alcalá, Ctra. Madrid-Barcelona, Km. 33.600, 28871 Alcalá de Henares, Madrid, Spain.
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26
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Alongi M, Frías Celayeta JM, Vriz R, Kinsella GK, Rulikowska A, Anese M. In vitro digestion nullified the differences triggered by roasting in phenolic composition and α-glucosidase inhibitory capacity of coffee. Food Chem 2020; 342:128289. [PMID: 33046283 DOI: 10.1016/j.foodchem.2020.128289] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2020] [Revised: 09/29/2020] [Accepted: 09/29/2020] [Indexed: 01/28/2023]
Abstract
Coffee beans were roasted to medium, dark and very dark degrees, and respective brews were in vitro digested and tested for α-glucosidase inhibition, to explore their antidiabetic potential. Phenolic acids (PA) and Maillard reaction indices (MRI) were quantified before and after digestion. Molecular docking was carried out to investigate α-glucosidase inhibition mechanisms. In vitro digested coffee inhibited α-glucosidase more effectively, compared to undigested samples, but without differences between roasting degrees. The inhibitory effect may be attributed to chlorogenic acids (CGA), which were the most abundant PA in digested coffees. In fact, molecular docking predicted a high affinity of CGA for α-glucosidase. Even though digestion nullified roasting-induced differences in α-glucosidase inhibition, CGA showed a decreasing trend upon digestion. Similarly, MRI did not differ among coffees upon digestion but decreased compared to undigested samples. Overall, the results reported in this study suggest that the presence of different compounds in coffee matrix may contribute to an antidiabetic effect.
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Affiliation(s)
- Marilisa Alongi
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine Via Sondrio 2/A, 33100 Udine, Italy
| | - Jesús María Frías Celayeta
- Environmental Sustainability and Health Institute, Technological University Dublin, Grangegorman, Dublin 7, Ireland
| | - Riccardo Vriz
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine Via Sondrio 2/A, 33100 Udine, Italy
| | - Gemma K Kinsella
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin, Dublin D07 ADY7, Ireland
| | - Aleksandra Rulikowska
- Environmental Sustainability and Health Institute, Technological University Dublin, Grangegorman, Dublin 7, Ireland
| | - Monica Anese
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine Via Sondrio 2/A, 33100 Udine, Italy.
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27
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Use of NMR techniques to investigate the changes on the chemical composition of coffee melanoidins. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2019.103399] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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28
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Żyżelewicz D, Oracz J, Bojczuk M, Budryn G, Jurgoński A, Juśkiewicz J, Zduńczyk Z. Effects of Raw and Roasted Cocoa Bean Extracts Supplementation on Intestinal Enzyme Activity, Biochemical Parameters, and Antioxidant Status in Rats Fed a High-Fat Diet. Nutrients 2020; 12:nu12040889. [PMID: 32218245 PMCID: PMC7231118 DOI: 10.3390/nu12040889] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2020] [Revised: 03/20/2020] [Accepted: 03/23/2020] [Indexed: 12/13/2022] Open
Abstract
The aim of the study was to analyze the influence of diet containing the polyphenol-rich material on intestinal enzyme activity, oxidative stress markers, lipid metabolism and antioxidant status of laboratory rats. The animals were fed high-fat diet supplemented with freeze-dried water extracts of raw and roasted cocoa beans of Forastero variety. The observed changes indicated the biological activity of polyphenols and other components of the prepared cocoa beans extracts (CBEs). The presence of raw and roasted CBEs in the diets diversified the activity of the enzymes of the cecal microflora of rats. Both CBEs beneficially affect the antioxidant status of the serum, even in relation to the control standard group. The experimental cocoa bean preparations showed no significant effect on the mass of rats' liver, heart, and kidneys, but varied some parameters of the antioxidant status of their organisms. The raw CBE in rats fed with the high-fat diet shows a high ability to inhibit lipid peroxidation in heart and more effectively increases hepatic reduced glutathione (GSH) concentrations compared to the roasted CBE, which did not show any significant effect. Moreover, supplementation with both CBEs significantly affects the volatile fatty acids concentration in the rats' cecum. Results of this study contribute to the evidence that dietary supplementation with raw and roasted CBEs can exert health-promoting effects, however further studies are necessary.
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Affiliation(s)
- Dorota Żyżelewicz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, Poland; (J.O.); (M.B.); (G.B.)
- Correspondence: ; Tel.: +48-426313461
| | - Joanna Oracz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, Poland; (J.O.); (M.B.); (G.B.)
| | - Małgorzata Bojczuk
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, Poland; (J.O.); (M.B.); (G.B.)
| | - Grażyna Budryn
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, Poland; (J.O.); (M.B.); (G.B.)
| | - Adam Jurgoński
- Department of Biological Functions of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-748 Olsztyn, Poland; (A.J.); (J.J.); (Z.Z.)
| | - Jerzy Juśkiewicz
- Department of Biological Functions of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-748 Olsztyn, Poland; (A.J.); (J.J.); (Z.Z.)
| | - Zenon Zduńczyk
- Department of Biological Functions of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-748 Olsztyn, Poland; (A.J.); (J.J.); (Z.Z.)
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29
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Alves G, Xavier P, Limoeiro R, Perrone D. Contribution of melanoidins from heat-processed foods to the phenolic compound intake and antioxidant capacity of the Brazilian diet. Journal of Food Science and Technology 2020; 57:3119-3131. [PMID: 32624613 DOI: 10.1007/s13197-020-04346-0] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/02/2019] [Accepted: 03/13/2020] [Indexed: 11/25/2022]
Abstract
In the present study we aimed at studying, determined and estimated the daily intake the contents of melanoidins and of their phenolic-bound compounds, and the antioxidant capacity of thermally processed foods regularly consumed in the Brazilian diet. Among twenty-three heat-processed Brazilian food samples, melanoidins contents ranged from 1.6 (dulce de leche) to 21.4 g/100 g (soluble coffee). Considering melanosaccharides, roasted maté showed the highest content of bound phenolics (6415.1 µg/100 mg), whereas whole grain breakfast cereals (229.3 µg/100 mg) stood out among melanoproteins. The antioxidant capacity of melanoidins was strongly correlated with their bound phenolic compounds (r > 0.8522, p < 0.0001). We estimated that up to 10.7 g of melanoidins are daily consumed by the Brazilian population, with beer the major contributor (44%), followed by cereal products (36%) and coffee (17%). Brazilians ingest up to 26.0 mg of bound phenolics a day, mainly from coffee (75%) and beer (13%) melanoidins. Therefore, the estimated intake of phenolic compounds by Brazilians is underestimated by up to 7%. Moreover, melanoidins contribute to up to 21% of the Brazilian dietary antioxidant capacity.
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Affiliation(s)
- Genilton Alves
- Laboratório de Bioquímica Nutricional e de Alimentos, Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos 149, CT, Bloco A, sala 528A, Rio de Janeiro, 21941-909 Brazil
| | - Patricia Xavier
- Laboratório de Bioquímica Nutricional e de Alimentos, Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos 149, CT, Bloco A, sala 528A, Rio de Janeiro, 21941-909 Brazil
| | - Raphael Limoeiro
- Laboratório de Bioquímica Nutricional e de Alimentos, Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos 149, CT, Bloco A, sala 528A, Rio de Janeiro, 21941-909 Brazil
| | - Daniel Perrone
- Laboratório de Bioquímica Nutricional e de Alimentos, Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos 149, CT, Bloco A, sala 528A, Rio de Janeiro, 21941-909 Brazil
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30
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Hu GL, Wang X, Zhang L, Qiu MH. The sources and mechanisms of bioactive ingredients in coffee. Food Funct 2019; 10:3113-3126. [PMID: 31166336 DOI: 10.1039/c9fo00288j] [Citation(s) in RCA: 66] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Coffee bioactive components include caffeine, chlorogenic acids (CGAs), trigonelline, tryptophan alkaloids, diterpenes and other secondary metabolites. During roasting, coffee metabolites undergo complex Maillard reactions, producing melanoidins and other degradation products, the most controversial among which is acrylamide, an ingredient widely found in baked food and listed as a second class carcinogen. Green and roasted coffee ingredients have good biological activities for the prevention of cardiovascular disease, and antibacterial, anti-diabetic, neuroprotection, and anti-cancer activities. To better understand the relationship between coffee ingredients and human health, and to effectively use the active ingredients, it is essential to understand the sources of coffee active ingredients and their mechanisms of action in the organism. This paper systematizes the available information and provides a critical overview of the sources of coffee active ingredients and the mechanisms of action in vivo or in vitro, and their combined effects on common human diseases.
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Affiliation(s)
- G L Hu
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, Yunnan, China.
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31
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Oracz J, Zyzelewicz D. In Vitro Antioxidant Activity and FTIR Characterization of High-Molecular Weight Melanoidin Fractions from Different Types of Cocoa Beans. Antioxidants (Basel) 2019; 8:antiox8110560. [PMID: 31731784 PMCID: PMC6912521 DOI: 10.3390/antiox8110560] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2019] [Revised: 11/11/2019] [Accepted: 11/14/2019] [Indexed: 12/17/2022] Open
Abstract
Melanoidins from real foods and model systems have received considerable interest due to potential health benefits. However, due to the complexity of these compounds, to date, the exact structure of melanoidins and mechanism involved in their biological activity has not been fully elucidated. Thus, the aim of this study was to investigate the total phenolic content, antioxidant properties, and structural characteristics of high-molecular weight (HMW) melanoidin fractions isolated by dialysis (>12.4 kDa) from raw and roasted cocoa beans of Criollo, Forastero, and Trinitario beans cultivated in various area. In vitro antioxidant properties of all studied HMW cocoa fractions were evaluated by four different assays, namely free radical scavenging activity against DPPH• and ABTS•+ radicals, ferric reducing antioxidant power (FRAP), and metal-chelating ability. Additionally, the structure–activity relationship of isolated HMW melanoidin fractions were analyzed using attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR). The results show that roasting at a temperature of 150 °C and a relative air humidity of 0.3% effectively enhances the total phenolics content and the antioxidant potential of almost all HMW cocoa melanoidin fractions. The ATR-FTIR analysis revealed that the various mechanisms of action of HMW melanoidins isolates of different types of cocoa beans related to their structural diversity. Consequently, the results clearly demonstrated that HMW cocoa fractions isolated from cocoa beans (especially those of Criollo variety) roasted at higher temperatures with the lower relative humidity of air possess high antioxidant properties in vitro.
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32
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Zhang H, Zhang H, Troise AD, Fogliano V. Melanoidins from Coffee, Cocoa, and Bread Are Able to Scavenge α-Dicarbonyl Compounds under Simulated Physiological Conditions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:10921-10929. [PMID: 31496242 PMCID: PMC6876928 DOI: 10.1021/acs.jafc.9b03744] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
Free amino residues react with α-dicarbonyl compounds (DCs) contributing to the formation of advanced glycation end products (AGEs). Phenolic compounds can scavenge DCs, thus controlling the dietary carbonyl load. This study showed that high-molecular weight cocoa melanoidins (HMW-COM), HMW bread melanoidins (HMW-BM), and especially HMW coffee melanoidins (HMW-CM) are effective DC scavengers. HMW-CM (1 mg/mL) scavenged more than 40% DCs within 2 h under simulated physiological conditions, suggesting some physiological relevance. Partial acid hydrolysis of HMW-CM decreased the dicarbonyl trapping capacity, demonstrating that the ability to react with glyoxal, methylglyoxal (MGO), and diacetyl was mainly because of polyphenols bound to macromolecules. Caffeic acid (CA) and 3-caffeoylquinic acid showed a DC-scavenging kinetic profile similar to that of HMW-CM, while mass spectrometry data confirmed that hydroxyalkylation and aromatic substitution reactions led to the formation of a stable adduct between CA and MGO. These findings corroborated the idea that antioxidant-rich indigestible materials could limit carbonyl stress and AGE formation across the gastrointestinal tract.
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Affiliation(s)
- Hao Zhang
- School
of Food Science and Technology, Jiangnan
University, Wuxi 214122, China
- Food
Quality & Design Group, Wageningen University
& Research, Wageningen NL-6708 WG, Netherlands
| | - Hui Zhang
- School
of Food Science and Technology, Jiangnan
University, Wuxi 214122, China
| | - Antonio Dario Troise
- Department
of Agricultural Sciences, University of
Naples ‘‘Federico II’’, 80055 Portici, Italy
| | - Vincenzo Fogliano
- Food
Quality & Design Group, Wageningen University
& Research, Wageningen NL-6708 WG, Netherlands
- E-mail: .
Phone: +31 317485171
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33
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Oligomerization mechanism of tea catechins during tea roasting. Food Chem 2019; 285:252-259. [DOI: 10.1016/j.foodchem.2019.01.163] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2018] [Revised: 12/29/2018] [Accepted: 01/24/2019] [Indexed: 12/27/2022]
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34
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Salt pan brine water as a sustainable source of sulphated polysaccharides with immunostimulatory activity. Int J Biol Macromol 2019; 133:235-242. [DOI: 10.1016/j.ijbiomac.2019.04.021] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2019] [Revised: 03/29/2019] [Accepted: 04/03/2019] [Indexed: 11/17/2022]
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35
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Mesías M, Sáez-Escudero L, Morales FJ, Delgado-Andrade C. Occurrence of Furosine and Hydroxymethylfurfural in Breakfast Cereals. Evolution of the Spanish Market from 2006 to 2018. Foods 2019; 8:E158. [PMID: 31083379 PMCID: PMC6560387 DOI: 10.3390/foods8050158] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2019] [Revised: 05/07/2019] [Accepted: 05/08/2019] [Indexed: 11/16/2022] Open
Abstract
The demand for healthier products has led the breakfast cereal sector to develop new formulations to improve the nutritional profile of breakfast cereals; however, the increase in chemical risks should also be evaluated. Amadori compounds and 5-hydroxymethylfurfural (HMF) are Maillard reaction products applied as heat damage indices in breakfast cereals. Furosine (a synthetic amino acid formed by acid hydrolysis of Amadori compounds) is linked to the loss of protein quality, while HMF has exhibited toxicological effects in cells and animals. Furosine and HMF content was evaluated in Spanish breakfast cereals whereas the effect of protein, fibre, and sugar content, the type of grain, the presence of honey, and the manufacturing process were discussed, as well as compared with a previous prospective study. The average furosine and HMF contents were 182 mg/kg and 21.7 mg/kg, respectively. Protein and fibre content were directly related to the furosine content, whereas sugar level, honey addition, and the manufacturing process affected the content of HMF. Occurrence of furosine and HMF decreased nearly 40% in a decade (2006-2018). These findings are relevant in terms of nutritional score, since lysine availability is preserved, but also from a toxicological point of view, due to the decreased daily exposure to both compounds, which dropped 30%.
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Affiliation(s)
- Marta Mesías
- Institute of Food Science, Technology and Nutrition, ICTAN-CSIC, José Antonio Novais 10, 28040 Madrid, Spain.
| | - Laura Sáez-Escudero
- Institute of Food Science, Technology and Nutrition, ICTAN-CSIC, José Antonio Novais 10, 28040 Madrid, Spain.
| | - Francisco J Morales
- Institute of Food Science, Technology and Nutrition, ICTAN-CSIC, José Antonio Novais 10, 28040 Madrid, Spain.
| | - Cristina Delgado-Andrade
- Institute of Food Science, Technology and Nutrition, ICTAN-CSIC, José Antonio Novais 10, 28040 Madrid, Spain.
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36
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Tores de la Cruz S, Iriondo-DeHond A, Herrera T, Lopez-Tofiño Y, Galvez-Robleño C, Prodanov M, Velazquez-Escobar F, Abalo R, Castillo MDD. An Assessment of the Bioactivity of Coffee Silverskin Melanoidins. Foods 2019; 8:E68. [PMID: 30759878 PMCID: PMC6406266 DOI: 10.3390/foods8020068] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 02/07/2019] [Accepted: 02/09/2019] [Indexed: 12/21/2022] Open
Abstract
Melanoidins present in coffee silverskin, the only by-product of the roasting process, are formed via the Maillard reaction. The exact structure, biological properties, and mechanism of action of coffee silverskin melanoidins, remain unknown. This research work aimed to contribute to this novel knowledge. To achieve this goal, melanoidins were obtained from an aqueous extract of Arabica coffee silverskin (WO2013004873A1) and was isolated through ultrafiltration (>10 kDa). The isolation protocol was optimized and the chemical composition of the high molecular weight fraction (>10 kDa) was evaluated, by analyzing the content of protein, caffeine, chlorogenic acid, and the total dietary fiber. In addition, the structural analysis was performed by infrared spectroscopy. Antioxidant properties were studied in vitro and the fiber effect was studied in vivo, in healthy male Wistar rats. Melanoidins were administered to animals in the drinking water at a dose of 1 g/kg. At the fourth week of treatment, gastrointestinal motility was evaluated through non-invasive radiographic means. In conclusion, the isolation process was effective in obtaining a high molecular weight fraction, composed mainly of dietary fiber, including melanoidins, with in vitro antioxidant capacity and in vivo dietary fiber effects.
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Affiliation(s)
- Silvia Tores de la Cruz
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), 28049 Madrid, Spain.
| | - Amaia Iriondo-DeHond
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), 28049 Madrid, Spain.
| | - Teresa Herrera
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), 28049 Madrid, Spain.
| | - Yolanda Lopez-Tofiño
- Departamento de Ciencias Básicas de la Salud, Facultad de Ciencias de la Salud, Universidad Rey Juan Carlos (URJC), Alcorcón, 28922 Madrid, Spain.
| | - Carlos Galvez-Robleño
- Departamento de Ciencias Básicas de la Salud, Facultad de Ciencias de la Salud, Universidad Rey Juan Carlos (URJC), Alcorcón, 28922 Madrid, Spain.
| | - Marin Prodanov
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), 28049 Madrid, Spain.
| | - Francisco Velazquez-Escobar
- Technische Universität Berlin, 135/PC14 Max Volmer Laboratorium für biophysikalische Chemie, 1023 Berlin, Germany.
| | - Raquel Abalo
- Departamento de Ciencias Básicas de la Salud, Facultad de Ciencias de la Salud, Universidad Rey Juan Carlos (URJC), Alcorcón, 28922 Madrid, Spain.
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37
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Oracz J, Nebesny E, Żyżelewicz D. Identification and quantification of free and bound phenolic compounds contained in the high-molecular weight melanoidin fractions derived from two different types of cocoa beans by UHPLC-DAD-ESI-HR-MSn. Food Res Int 2019; 115:135-149. [DOI: 10.1016/j.foodres.2018.08.028] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2018] [Revised: 07/26/2018] [Accepted: 08/10/2018] [Indexed: 10/28/2022]
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38
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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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39
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Wong FC, Chai TT, Xiao J. The influences of thermal processing on phytochemicals and possible routes to the discovery of new phytochemical conjugates. Crit Rev Food Sci Nutr 2018; 59:947-952. [PMID: 29787299 DOI: 10.1080/10408398.2018.1479681] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
- Fai-Chu Wong
- Centre for Biodiversity Research, Universiti Tunku Abdul Rahman, Kampar, Malaysia
- Biochemistry Program, Department of Chemical Science, Faculty of Science, Universiti Tunku Abdul Rahman, Kampar, Malaysia
| | - Tsun-Thai Chai
- Centre for Biodiversity Research, Universiti Tunku Abdul Rahman, Kampar, Malaysia
- Biochemistry Program, Department of Chemical Science, Faculty of Science, Universiti Tunku Abdul Rahman, Kampar, Malaysia
| | - Jianbo Xiao
- Institute of Chinese Medical Sciences, SKL of Quality Research in Chinese Medicine, University of Macau, Avenida da Universidade, Taipa, Macau
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40
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Quiroz-Reyes CN, Fogliano V. Design cocoa processing towards healthy cocoa products: The role of phenolics and melanoidins. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.04.031] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022] Open
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41
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Ferreira SS, Passos CP, Cepeda MR, Lopes GR, Teixeira-Coelho M, Madureira P, Nunes FM, Vilanova M, Coimbra MA. Structural polymeric features that contribute to in vitro immunostimulatory activity of instant coffee. Food Chem 2018; 242:548-554. [DOI: 10.1016/j.foodchem.2017.09.059] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2017] [Revised: 07/31/2017] [Accepted: 09/12/2017] [Indexed: 02/06/2023]
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42
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Moreira ASP, Nunes FM, Simões C, Maciel E, Domingues P, Domingues MRM, Coimbra MA. Data on coffee composition and mass spectrometry analysis of mixtures of coffee related carbohydrates, phenolic compounds and peptides. Data Brief 2017; 13:145-161. [PMID: 28603760 PMCID: PMC5451187 DOI: 10.1016/j.dib.2017.05.027] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2017] [Revised: 04/27/2017] [Accepted: 05/10/2017] [Indexed: 02/02/2023] Open
Abstract
The data presented here are related to the research paper entitled “Transglycosylation reactions, a main mechanism of phenolics incorporation in coffee melanoidins: inhibition by Maillard reaction” (Moreira et al., 2017) [1]. Methanolysis was applied in coffee fractions to quantify glycosidically-linked phenolics in melanoidins. Moreover, model mixtures mimicking coffee beans composition were roasted and analyzed using mass spectrometry-based approaches to disclose the regulatory role of proteins in transglycosylation reactions extension. This article reports the detailed chemical composition of coffee beans and derived fractions. In addition, it provides gas chromatography–mass spectrometry (GC–MS) chromatograms and respective GC–MS spectra of silylated methanolysis products obtained from phenolic compounds standards, as well as the detailed identification of all compounds observed by electrospray mass spectrometry (ESI-MS) analysis of roasted model mixtures, paving the way for the identification of the same type of compounds in other samples.
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Affiliation(s)
- Ana S P Moreira
- 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
| | - Cristiana Simões
- CQ-VR, Chemistry Research Centre, Department of Chemistry, University of Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal
| | - Elisabete Maciel
- QOPNA, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.,CESAM, Department of Biology, 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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43
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Moreira ASP, Nunes FM, Simões C, Maciel E, Domingues P, Domingues MRM, Coimbra MA. Transglycosylation reactions, a main mechanism of phenolics incorporation in coffee melanoidins: Inhibition by Maillard reaction. Food Chem 2017; 227:422-431. [PMID: 28274453 DOI: 10.1016/j.foodchem.2017.01.107] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2016] [Revised: 01/11/2017] [Accepted: 01/19/2017] [Indexed: 01/30/2023]
Abstract
Under roasting conditions, polysaccharides depolymerize and also are able to polymerize, forming new polymers through non-enzymatic transglycosylation reactions (TGRs). TGRs can also occur between carbohydrates and aglycones, such as the phenolic compounds present in daily consumed foods like coffee. In this study, glycosidically-linked phenolic compounds were quantified in coffee melanoidins, the polymeric nitrogenous brown-colored compounds formed during roasting, defined as end-products of Maillard reaction. One third of the phenolics present were in glycosidically-linked form. In addition, the roasting of solid-state mixtures mimicking coffee beans composition allowed the conclusion that proteins play a regulatory role in TGRs extension and, consequently, modulate melanoidins composition. Overall, the results obtained showed that TGRs are a main mechanism of phenolics incorporation in melanoidins and are inhibited by amino groups through Maillard reaction.
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Affiliation(s)
- Ana S P Moreira
- 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.
| | - Cristiana Simões
- CQ-VR, Chemistry Research Centre, Department of Chemistry, University of Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal.
| | - Elisabete Maciel
- QOPNA, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; CESAM, Department of Biology, 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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