RESUMO

Acrylamide is an amide formed in the Maillard reaction, with asparagine as the primary amino acid precursor. The intake of large amounts of acrylamide has induced genotoxic and carcinogenic effects in hormone-sensitive tissues of animals. The enzime asparaginase is one of the most effective methods for lowering the formation of acrylamide in foods such as potatoes. However, the reported sensory outcomes for coffee have been unsatisfactory so far. This study aimed to produce coffees with reduced levels of acrylamide by treating them with asparaginase while retaining their original sensory and bioactive profiles. Three raw samples of Coffea arabica, including two specialty coffees, and one of Coffea canephora were treated with 1000, 2000, and 3000 ASNU of the enzyme. Asparagine and bioactive compounds (chlorogenic acids-CGA, caffeine, and trigonelline) were quantified in raw and roasted beans by HPLC and LC-MS, while the determination of acrylamide and volatile organic compounds was performed in roasted beans by CG-MS. Soluble solids, titratable acidity, and pH were also determined. Professional cupping by Q-graders and consumer sensory tests were also conducted. Results were analyzed by ANOVA-Fisher, MFA, PCA and Cluster analyses, with significance levels set at p ≤ 0.05. Steam treatment alone decreased acrylamide content by 18.4%, on average, and 6.1% in medium roasted arabica and canefora coffees. Average reductions of 32.5-56.0% in acrylamide formation were observed in medium roasted arabica beans when 1000-3000 ASNU were applied. In the canefora sample, 59.4-60.7% reductions were observed. However, steam treatment primarily caused 17.1-26.7% reduction of total CGA and lactones in medium roasted arabica samples and 13.9-22.0% in canefora sample, while changes in trigonelline, caffeine, and other evaluated chemical parameters, including the volatile profiles were minimal. Increasing enzyme loads slightly elevated acidity. The only sensory changes observed by Q-graders and or consumers in treated samples were a modest increase in acidity when 3000 ASNU was used in the sample with lower acidity, loss of mild off-notes in control samples, and increased perception of sensory descriptors. The former was selected given the similarity in chemical outcomes among beans treated with 2000 and 3000 ASNU loads.

Assuntos

Acrilamida , Asparaginase , Asparagina , Coffea , Café , Paladar , Acrilamida/análise , Asparagina/análise , Coffea/química , Café/química , Humanos , Compostos Orgânicos Voláteis/análise , Culinária/métodos , Alcaloides/análise , Ácido Clorogênico/análise , Cafeína/análise , Masculino , Manipulação de Alimentos/métodos , Reação de Maillard , Temperatura Alta , Cromatografia Líquida de Alta Pressão , Sementes/química , Feminino

RESUMO

INTRODUCTION: Coffee is a complex brew that contains several bioactive compounds and some of them can influence blood pressure (BP) and endothelial function (EF), such as caffeine and chlorogenic acids (CGAs). AIM: This study aimed to evaluate the acute effects of coffee on BP and EF in individuals with hypertension on drug treatment who were habitual coffee consumers. METHODS: This randomized crossover trial assigned 16 adults with hypertension to receive three test beverages one week apart: caffeinated coffee (CC; 135 mg caffeine, 61 mg CGAs), decaffeinated coffee (DC; 5 mg caffeine, 68 mg CGAs), and water. BP was continuously evaluated from 15 min before to 90 min after test beverages by digital photoplethysmography. Reactive hyperemia index (RHI) assessed by peripheral arterial tonometry evaluated EF before and at 90 min after test beverages. At the same time points, microvascular reactivity was assessed by laser speckle contrast imaging. Repeated-measures-ANOVA evaluated the effect of time, the effect of beverage, and the interaction between time and beverage (treatment effect). RESULTS: Although the intake of CC produced a significant increase in BP and a significant decrease in RHI, these changes were also observed after the intake of DC and were not significantly different from the modifications observed after the consumption of DC and water. Microvascular reactivity did not present significant changes after the 3 beverages. CONCLUSION: CC in comparison with DC and water neither promoted an acute increase in BP nor produced an improvement or deleterious effect on EF in individuals with hypertension on drug treatment who were coffee consumers.

Assuntos

Café , Hipertensão , Adulto , Humanos , Café/efeitos adversos , Cafeína/efeitos adversos , Pressão Sanguínea , Anti-Hipertensivos/efeitos adversos , Estudos Cross-Over , Hipertensão/diagnóstico , Hipertensão/tratamento farmacológico , Água/farmacologia , Nucleotidiltransferases/farmacologia

RESUMO

Coffee is one of the most consumed beverages worldwide. Espírito Santo is the largest Brazilian producer of conilon coffee, and invested in the creation of new cultivars, such as "Conquista ES8152", launched in 2019. Therefore, the present study aimed to evaluate the effects of maturation and roasting on the chemical and sensorial composition of the new conilon coffee cultivar "Conquista ES8152". The coffee was harvested containing 3 different percentages of ripe fruits: 60%, 80%, and 100%, and roasted at 3 different degrees of roasting: light, medium, and dark, to evaluate the moisture and ash content, yield of soluble extract, volatile compound profile, chlorogenic acid and caffeine content, and sensory profile. "Conquista ES8152" coffee has a moisture content between 1.38 and 2.62%; ash between 4.34 and 4.72%; and yield between 30.7 and 35.8%. Sensory scores ranged between 75 and 80 and the majority of volatile compounds belong to the pyrazine, phenol, furan, and pyrrole groups. The content of total chlorogenic acids was drastically reduced by roasting, with values between 2.40 and 9.33%, with 3-caffeoylquinic acid being the majority. Caffeine was not influenced by either maturation or roasting, with values between 2.16 and 2.41%. The volatile compounds furfural, 5-methylfurfural, and 2-ethyl-5-methylpyrazine were positively correlated with the evaluated sensory attributes and 5-methylfurfural was the only one significantly correlated with all attributes. Ethylpyrazine, furfuryl acetate, 1-furfurylpyrrole, 4-ethyl-2-methoxyphenol, and difurfuryl ether were negatively correlated. The stripping did not affect the quality and composition of this new cultivar, however, the roasting caused changes in both the chemical and sensorial profiles, appropriately indicated by the principal component analysis.

Assuntos

Coffea , Café , Café/química , Coffea/química , Quimiometria , Cafeína/análise , Ácido Clorogênico/análise

RESUMO

BACKGROUND: The importance of pollination is recognized worldwide. This study investigates the influence of biotic pollination on the chemical composition of coffee (Coffea arabica L.) cultivated in the municipalities of Araguari and Monte Carmelo, in Minas Gerais state, Brazil. Twenty samples were analyzed, of which 10 were biotically pollinated (P) and 10 non-biotically pollinated (NP). Analyses of bioactive compounds, antioxidant capacity and centesimal composition of coffees were performed. RESULTS: The results revealed chemical differences between the P and NP samples, with significantly higher levels of the bioactive compounds caffeine, trigonelline, and chlorogenic acids in the P samples. The findings indicated that pollination of the coffee plants assisted germination and made the beans less susceptible to attack by external agents. CONCLUSION: The results demonstrated that pollination services are important mechanisms affecting the chemical composition of coffee beans. Considering that the compounds evaluated are precursors of volatile compounds in coffee, this directly affects the quality of the beans. © 2023 Society of Chemical Industry.

Assuntos

Antioxidantes , Coffea , Antioxidantes/química , Coffea/química , Polinização , Sementes/química , Cafeína/análise

RESUMO

This study aimed to evaluate the preventive and therapeutic effects of coffee consumption on molecular changes and adipose tissue remodeling in a murine model of high-fat diet-induced obesity. Three-month-old C57BL/6 mice were initially divided into three groups, namely, control (C), high-fat (HF), and coffee prevention (HF-CP) groups, and the HF group was subdivided at the end of the 10th week into two subgroups, an HF group and a coffee treatment (HF-CT) group; thus, a total of four groups were investigated at the 14th week of the experiment. The HF-CP group had lower body mass than the HF group (-7%, P < .05) and a better distribution of adipose tissue. Both groups that received coffee (HF-CP and HF-CT) showed improved glucose metabolism compared with the HF group. Coffee consumption also attenuated adipose tissue inflammation and showed decreased macrophage infiltration and lower IL-6 levels compared with the HF group (HF-CP: -337% %, P < .05; HF-CT: -275%, P < .05). Hepatic steatosis and inflammation were attenuated in the HF-CP and HF-CT groups. The HF-CP group showed more pronounced expression of genes involved in adaptive thermogenesis and mitochondrial biogenesis (PPARγ, Prdm16, Pcg1α, ß3-adrenergic receptor, Ucp-1, and Opa-1) than the other experimental groups. Preventive coffee consumption associated with a high-fat diet ameliorates the metabolic profile related to the development of obesity and its comorbidities.

Assuntos

Tecido Adiposo Marrom , Dieta Hiperlipídica , Camundongos , Animais , Tecido Adiposo Marrom/metabolismo , Dieta Hiperlipídica/efeitos adversos , Café , Camundongos Endogâmicos C57BL , Obesidade/metabolismo , Tecido Adiposo/metabolismo , Inflamação/metabolismo

RESUMO

The demand of foods with high antioxidant capacity have increased and research on these foods continues to grow. This review is focused on chlorogenic acids (CGAs) from green coffee, which is the most abundant source. The main CGA in coffee is 5-O-caffeoylquinic acid (5-CQA). Coffee extracts are currently the most widely used source to enhance the antioxidant activity of foods. Due to the solubility of CGAs, their extraction is mainly performed with organic solvents. CGAs have been associated with health benefits, such as antioxidant, antiviral, antibacterial, anticancer, and anti-inflammatory activity, and others that reduce the risk of cardiovascular diseases, type 2 diabetes, and Alzheimer's disease. However, the biological activities depend on the stability of CGAs, which are sensitive to pH, temperature, and light. The anti-inflammatory activity of 5-CQA is attributed to reducing the proinflammatory activity of cytokines. 5-CQA can negatively affect colon microbiota. An increase in anthocyanins and antioxidant activity was observed when CGAs extracts were added to different food matrices such as dairy products, coffee drinks, chocolate, and bakery products. The fortification of foods with coffee CGAs has the potential to improve the functionality of foods.

Assuntos

Café , Diabetes Mellitus Tipo 2 , Antocianinas , Anti-Inflamatórios/farmacologia , Antioxidantes/farmacologia , Ácido Clorogênico/análise , Ácido Clorogênico/farmacologia , Humanos , Nucleotidiltransferases , Extratos Vegetais/farmacologia

RESUMO

Lipid metabolism dysregulation is associated with cardiovascular disease (CVD) risk. Specific oxidized lipids are recognized CVD biomarkers involved in all stages of atherosclerosis, including foam cell formation. Moderate coffee intake is positively associated with cardiovascular health. A randomized, controlled (n = 25) clinical trial was conducted in healthy subjects to assess the changes in lipid species relevant to CVD (main inclusion criteria: coffee drinkers, nonsmokers, with no history and/or diagnosis of chronic disease and not consuming any medications). Volunteers consumed a coffee beverage (400 mL/day) containing either 787 mg (coffee A; n = 24) or 407 mg (coffee B; n = 25) of chlorogenic acids for eight weeks. We measured the total plasma levels of 46 lipids, including fatty acids, sterols, and oxysterols, at baseline and after eight weeks and assessed the effects of chlorogenic and phenolic acids, the major coffee antioxidants, in an in vitro foam cell model via targeted lipidomics. At baseline (n = 74), all participants presented oxysterols and free fatty acids (FFAs) (CVD risk markers), which are closely correlated to among them, but not with the classical clinical variables (lipid profile, waist circumference, and BMI). After eight weeks, the control group lipidome showed an increase in oxysterols (+7 ± 10%) and was strongly correlated with FFAs (e.g., arachidonic acid) and cholesteryl ester reduction (-13 ± 7%). Notably, the coffee group subjects (n = 49) had increased cholesteryl esters (+9 ± 11%), while oxysterols (-71 ± 30%) and FFAs (-29 ± 26%) decreased. No differences were found between the consumption of coffees A and B. Additionally, coffee antioxidants decreased oxysterols and regulated arachidonic acid in foam cells. Our results suggest that coffee consumption modulates the generation of oxidized and inflammatory lipids in healthy subjects, which are fundamental during CVD development. The clinical trial was registered on the International Clinical Trials Registry Platform, WHO primary registry (RPCEC00000168).

Assuntos

Café , Lipidômica , Ácido Clorogênico , Células Espumosas , Voluntários Saudáveis , Humanos

RESUMO

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.

RESUMO

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.

Assuntos

Café , Neoplasias da Próstata , Antioxidantes/análise , Antioxidantes/farmacologia , Humanos , Masculino , Micro-Ondas , Extratos Vegetais/farmacologia , Neoplasias da Próstata/prevenção & controle

RESUMO

(1) Background: Due to its richness in chlorogenic acids (CGAs), Maté (Ilex paraguariensis A. St.-Hil.) could be of interest in the prevention of cardiometabolic diseases, however clinical evidence are lacking. This trial aimed to evaluate the impact of maté CGAs, consumed in a daily dose achievable through traditional maté beverages, on parameters related to cardiometabolic risk. (2) Design: Thirty-four male volunteers aged 45-65 years and with at most one criteria of metabolic syndrome, were recruited for a randomized, double-blind, placebo-controlled, and crossover study. The volunteers were assigned to consume an encapsulated dry maté extract for four-weeks, providing 580 mg of caffeoyl quinic acid derivatives (CQAs) daily, or a placebo, with a two weeks washout between intervention periods. Anthropometric variables, blood pressure, plasma glucose, lipids, endothelial, and inflammatory biomarkers were measured in overnight-fasted subjects and after a glucose load. (3) Results: We found no significant effects of treatment on these parameters and the response to the glucose load was also similar between the two interventions. However, a significant decrease in fasting glucose was observed between day 0 and day 28 for the maté group only (-0.57 ± 0.11 mmol/L, p < 0.0002). In subjects with an intermediate to high Framingham risk score, consumption of maté extract induced a 10% increase of high-density lipoprotein (HDL)-c from baseline. In a subgroup representative of the study population, significant decreases in the C-reactive protein (CRP) (-50%) and interleukin-6 (IL-6) (-19%) levels were observed. (4) Conclusions: These clinical observations suggest that maté, naturally rich in CGAs, could improve some cardiometabolic markers in subjects with a higher predisposition to metabolic syndrome, even if that remains to be confirmed in new trials specifically targeting this population.

Assuntos

Doenças Cardiovasculares/prevenção & controle , Ilex paraguariensis , Extratos Vegetais/uso terapêutico , Idoso , Biomarcadores/sangue , Glicemia/efeitos dos fármacos , Pressão Sanguínea/efeitos dos fármacos , Proteína C-Reativa/análise , Estudos Cross-Over , Método Duplo-Cego , Fatores de Risco de Doenças Cardíacas , Humanos , Ilex paraguariensis/química , Interleucina-6/sangue , Lipídeos/sangue , Masculino , Pessoa de Meia-Idade

RESUMO

Oxylipins are considered biomarkers related to cardiovascular diseases (CVDs). They are generated in vivo via the oxygenation of polyunsaturated fatty acids as a result of oxidative stress and inflammation. Oxylipins are involved in vascular functions and are produced during foam cell formation in atherogenesis. Additionally, the consumption coffee is associated with the regulation on a particular oxylipin group, the F2t-isoprostanes (F2t-IsoPs). This function has been attributed to the chlorogenic acids (CGAs) from the coffee beverage. Considering the anti-inflammatory and antioxidant properties of CGAs, we evaluated the effects of two types of coffee that provided 787 mg CGAs/day (Coffee A) and 407 mg CGAs/day (Coffee B) by reducing 35 selected oxylipins in healthy subjects. Furthermore, we assessed the effect of CGAs on the cellular proatherogenic response in foam cells by using an oxidized LDL (oxLDL)-macrophage interaction model. After eight weeks of coffee consumption, the contents of 12 urine oxylipins were reduced. However, the effect of Coffee A showed a stronger decrease in IsoPs, dihomo-IsoPs, prostaglandins (PGs) and PG metabolites, probably due to its higher content of CGAs. Neither of the two coffees reduced the levels of oxLDL. Moreover, the in vitro oxylipin induction by oxLDL on foam cells was ameliorated by phenolic acids and CGAs, including the inhibition of IsoPs and PGs by caffeoylquinic and dicaffeoylquinic acids, respectively, while the phenolic acids maintained both antioxidant and anti-inflammatory activities. These findings suggest that coffee antioxidants are strong regulators of oxylipins related to CVDs. The clinical trial was registered on the International Clinical Trials Registry Platform, WHO primary registry (RPCEC00000168).

Assuntos

Aterosclerose , Café , Adulto , Ácido Clorogênico/farmacologia , Células Espumosas , Humanos , Macrófagos , Oxilipinas

RESUMO

Sixty-seven roasted coffee samples from different regions of Brazil cultivated using organic, conventional and biodynamic farming practices were analysed and quantified using high performance liquid chromatography coupled with mass spectrometry, and treated with supervised (PLS-DA) and unsupervised (PCA) multivariate statistical tools. The profile of the chlorogenic acids constituents were analysed by high resolution and tandem mass spectrometry, which allowed the identification of mono- caffeoyl-, feruloyl-, para-Coumaroylquinic acids and their respective regio-isomers. This study provides a comprehensive analysis of absolute quantitative data set of chlorogenic acids constituents (CQA, FQA and pCoQA isomers) in Brazilian coffee beans produced from different regions of the country. Variations in the chlorogenic acids compositions were observed if organic and conventional roasted coffee beans were compared. The use of multivariate statistical tools allowed the identification of suitable biomarkers for determining significant differences between the three coffee agricultural practices, while coffees produced from the diverse geographical regions showed no significant difference.

Assuntos

Ácido Clorogênico/química , Coffea/química , Manipulação de Alimentos/métodos , Sementes/química , Agricultura , Brasil , Humanos , Estrutura Molecular

RESUMO

Sweet potato peels are rich in chlorogenic acids. In this work, we applied ultrasound technology to extract the main compounds from sweet potato peel and used multivariate analysis and principal component analysis (PCA) to evaluate the effects of different extraction conditions on the extraction of chlorogenic acids. The extraction was studied varying ultrasonic power density (20, 35 and 50 W/L) and processing time (5, 10, 20 and 40 min) using an ultrasonic bath operating at 25 kHz. The chemical analysis was carried out by UPLC-qTOF-MS, and the results were evaluated by PCA and PLS-DA chemometric analysis. Results show that both ultrasonic power density and processing time influences in the extraction of different chlorogenic acid, and that different extraction conditions can be used to selectively extract specific caffeoylquinic acids and feruloylquinic acids in higher amounts. Ultrasound promoted the hydrolysis of tricaffeoylquinic acid when subjected to ultrasonic waves (20-50 W/L), and of 3,4-caffeyolquinic acid at high ultrasonic power density (50 W/L).

Assuntos

Ácido Clorogênico/isolamento & purificação , Química Verde , Ipomoea batatas/química , Ácido Quínico/análogos & derivados , Sonicação , Hidrólise , Análise de Componente Principal , Ácido Quínico/química , Reprodutibilidade dos Testes

RESUMO

The study of Brazilian Conilon coffee genotypes with unknown chemical composition and sensory quality is extremely important since these data may contribute to the launching of new coffee cultivars in the international market with high cup quality. The present study aimed to investigate the metabolic profile of 3 genotypes of Conilon and compared them to Robusta Tropical and Arabica coffees, all collected at 3 different levels of ripeness. The extracts were analysed by ESI-LTQ-ORBITRAP, and 11 attributes were evaluated by sensory analysis. To correlate sensory, composition and maturation, chemometric analysis was used. The metabolites trigonelline, caffeine, caffeoylquinic acid and sugars revealed higher concentrations in genotypes 105 and 108. According to the sensorial analysis, genotype 108 showed the highest final score (82), which was even higher than the Arabica coffees. Among the new coffees studied, genotype 108 presented promising characteristics, sparking interest in its national and international commercialization.

Assuntos

Coffea/química , Genótipo , Alcaloides/análise , Brasil , Cafeína/análise , Coffea/genética , Genes de Plantas , Ácido Quínico/análogos & derivados , Ácido Quínico/análise , Sementes/química , Espectrometria de Massas por Ionização por Electrospray

RESUMO

The yerba mate (Ilex paraguariensis A.St.-Hil.) is abundant on phenolic compounds and their preservation by encapsulation can promote increased stability. The objective was to produce mate extract with a high concentration of bioactive compounds, microencapsulate and characterize them. A commercial yerba mate was used to produce the extracts and select the best extraction solvent (ethanol, water, and ethanol:water (1:1). The ethanol:water extract was encapsulated at 1:1 (w/w) by fructooligosaccharide (FOS) and gum arabic (GA), in different combinations: FOS, GA:FOS (1:3), GA:FOS (1:1), GA:FOS (3:1) and GA. The encapsulation of chlorogenic acids was around 80%, considering the major phenolic compounds by HPLC. Thermal stability, by DSC, increased at treatments FOS, GA:FOS (1:3), and GA:FOS (1:1) compare to the unencapsulated extract, and changes were noticed in ATR-FTIR bands and antioxidant activity. The encapsulated phenolic compounds from I. paraguariensis can be stable in food under heat processing.

Assuntos

Ilex paraguariensis/química , Fenóis/análise , Extratos Vegetais/química , Antioxidantes/análise , Ácido Clorogênico/química , Goma Arábica/química , Temperatura Alta , Oligossacarídeos/química , Folhas de Planta/química , Espectroscopia de Infravermelho com Transformada de Fourier

RESUMO

Chlorogenic acids (CGAs) and the biopolymer lignin are both products of the phenylpropanoid pathway. Whereas CGAs have been reported to play a role during stress responses, lignin is a major component of secondary cell walls, providing physical strength and hydrophobicity to supportive and water-conducting tissues. Because the chemical structure of CGAs largely resembles those of some lignin intermediates and because CGAs can be converted back to hydroxycinnamoyl-CoAs in vitro, CGAs have been considered authentic intermediates of the lignin biosynthetic pathway. However, it is still unclear whether and how the CGA pool can be channeled towards the production of lignin monomers in response to developmental or environmental signals. Comprehensive studies on the catalytic activity of recombinant enzymes together with functional characterizations in planta have been very useful in understanding the potential interdependence between these two metabolic routes. Here we present the current understanding on CGA metabolism and discuss the biochemical and molecular evidence of the metabolic re-routing of CGAs towards lignin.

Assuntos

Ácido Clorogênico/metabolismo , Lignina/biossíntese , Esterases/metabolismo

RESUMO

Epidemiological studies indicate an inverse association of coffee consumption with risk of type 2 diabetes mellitus. However, studies to determine the clinical effects of coffee consumption on the glucose metabolism biomarkers remain uncertain. The aim of this systematic review was to evaluate the effects of coffee consumption on glucose metabolism. A search of electronic databases (PubMed and Web of Science) was performed identifying studies published until September 2017. Eight clinical trials (n = 247 subjects) were identified for analyses. Participants and studies characteristics, main findings, and study quality (Jadad Score) were reported. Short-term (1-3 h) and long-term (2-16 weeks) studies were summarized separately. Short-term studies showed that consumption of caffeinated coffee may increase the area under the curve for glucose response, while for long-term studies, caffeinated coffee may improve the glycaemic metabolism by reducing the glucose curve and increasing the insulin response. The findings suggest that consumption of caffeinated coffee may lead to unfavourable acute effects; however, an improvement on glucose metabolism was found on long-term follow-up.

RESUMO

Twelve chlorogenic acid derivatives and two flavones were isolated from Moquiniastrum floribundum (Asteraceae, other name: Gochnatia floribunda). Compounds were evaluated in relation to their cytotoxicity and antiradical properties. Cytotoxicity was not observed for compounds, however, chlorogenic acid derivatives showed antiradical activity and were more active than the Trolox standard. Quinic acid esterified with caffeoyl group at C-4 position showed higher antiradical activity compared to acylation at C-3 or C-5 positions. Additional caffeoyl groups esterified in quinic acid increase the antiradical activity observed for 4-caffeoylquinic acid. Excepted to 3,4-dicaffeoylquinic acid methyl ester, methyl ester derivatives show higher capacity of trapping radicals than their respective acids. Consequently, the presence of caffeoyl group at C-4 position of quinic acid is suggested as fundamental to obtain the highest antiradical activity.

Assuntos

Antineoplásicos Fitogênicos/farmacologia , Antioxidantes/farmacologia , Asteraceae/química , Compostos de Bifenilo/antagonistas & inibidores , Picratos/antagonistas & inibidores , Ácido Quínico/análogos & derivados , Antineoplásicos Fitogênicos/química , Antineoplásicos Fitogênicos/isolamento & purificação , Antioxidantes/química , Antioxidantes/isolamento & purificação , Proliferação de Células/efeitos dos fármacos , Relação Dose-Resposta a Droga , Células HCT116 , Humanos , Estrutura Molecular , Ácido Quínico/química , Ácido Quínico/isolamento & purificação , Ácido Quínico/farmacologia , Relação Estrutura-Atividade

RESUMO

This research aimed to correlate the composition of green Arabica coffee beans with the sensory quality coffee brews. The chemical composition of green Arabica coffee bean (66 samples) from three coffee quality contests was analyzed by near-infrared spectroscopy. Coffee brews with lower quality scores were correlated with high levels of caffeine, protein, chlorogenic acids and total titratable acidity (TTA) in the green coffee beans. High sucrose/TTA and cafestol/kahweol ratios in the green coffee beans were usually associated with higher scores for the coffee brews. By multivariate analysis techniques, the samples were separated into groups according to production years indicating a strong influence of the environmental conditions on the chemical composition. The profile of the composition of the crude coffee can be indicative of the sensory quality of the coffee brews, relevant information for producers and industry since the green beans are the material used for trading and purchasing coffee.

Assuntos

Cafeína/análise , Café/química , Espectroscopia de Luz Próxima ao Infravermelho , Ácido Clorogênico/análise , Análise por Conglomerados , Diterpenos/análise , Qualidade dos Alimentos , Análise de Componente Principal

RESUMO

ABSTRACT Smilax moranensis M.Martens & Galeotti, Smilacaceae, root is a medicinal plant used among the Chatinos in Oaxaca, Mexico, to control type 2 diabetes. The objectives of the study were to isolate the bioactive compounds from the roots of Smilax and evaluate the chronic hypoglycemic effect of the ethanol-water extract. The main compounds were isolated from the methanolic extract via conventional phytochemical methods. The dried roots of S. moranensis were extracted with methanol and chromatographed on Sephadex LH 20. Fractions were chromatographed and purified on a silica gel chromatography column. The ethanol-water extract was orally administered to hyperglycemic rats for a period of 42 days, and glucose, glycated hemoglobin (HbA1c), and triacylglycerides were measured. Moreover, very-low-density lipoprotein was calculated. During the chemical investigation, three compounds were isolated and characterized, namely, 3-O-caffeoyl-quinic acid, 5-O-caffeoyl-quinic acid and trans-resveratrol, using various spectroscopic techniques. Animal experiments confirmed that the plant extract could control both the glucose and HbA1c levels. In conclusion, this study confirms that the roots of S. moranensis have hypoglycemic properties and suggests that the isolated compounds are potentially involved in this effect.