Tags

Type your tag names separated by a space and hit enter

Cellular Antioxidant and Anti-Inflammatory Effects of Coffee Extracts with Different Roasting Levels.
J Med Food. 2017 Jun; 20(6):626-635.JM

Abstract

During roasting, major changes occur in the composition and physiological effects of coffee beans. In this study, in vitro antioxidant effects and anti-inflammatory effects of Coffea arabica green coffee extracts were investigated at different roasting levels corresponding to Light, Medium, City, and French roast. Total caffeine did not show huge difference according to roasting level, but total chlorogenic acid contents were higher in light roasted coffee extract than other roasted groups. In addition, light roasted coffee extract had the highest antioxidant activity in the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. To determine the in vitro antioxidant property, coffee extracts were used to treat AML-12 cells. Intracellular glutathione (GSH) concentration and mRNA expression levels of genes related to GSH synthesis were negatively related to roasting levels. The anti-inflammatory effects of coffee extracts were investigated in lipopolysaccharide-treated RAW 264.7 macrophage cells. The cellular antioxidant activity of coffee extracts exhibited similar patterns as the AML-12 cells. The expression of mRNA for tumor necrosis factor-alpha and interleukin-6 was decreased in cells treated with the coffee extracts and the expression decreased with increasing roasting levels. These data suggest that coffee has physiological antioxidant and anti-inflammatory activities and these effects are negatively correlated with roasting levels in the cell models.

Authors+Show Affiliations

1 Division of Biotechnology, College of Life Sciences and Biotechnology, Korea University , Seoul, Korea.2 Department of Nutritional Science and Food Management, College of Science and Industry Convergence, Ewha Womans University , Seoul, Korea.2 Department of Nutritional Science and Food Management, College of Science and Industry Convergence, Ewha Womans University , Seoul, Korea.3 Department of Food Science and Nutrition, Dankook University , Cheonan-si, Korea. 4 Research Center for Industrialization of Natural Nutraceuticals, Dankook University , Cheonan-si, Korea.2 Department of Nutritional Science and Food Management, College of Science and Industry Convergence, Ewha Womans University , Seoul, Korea.

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

28581877

Citation

Jung, Soohan, et al. "Cellular Antioxidant and Anti-Inflammatory Effects of Coffee Extracts With Different Roasting Levels." Journal of Medicinal Food, vol. 20, no. 6, 2017, pp. 626-635.
Jung S, Kim MH, Park JH, et al. Cellular Antioxidant and Anti-Inflammatory Effects of Coffee Extracts with Different Roasting Levels. J Med Food. 2017;20(6):626-635.
Jung, S., Kim, M. H., Park, J. H., Jeong, Y., & Ko, K. S. (2017). Cellular Antioxidant and Anti-Inflammatory Effects of Coffee Extracts with Different Roasting Levels. Journal of Medicinal Food, 20(6), 626-635. https://doi.org/10.1089/jmf.2017.3935
Jung S, et al. Cellular Antioxidant and Anti-Inflammatory Effects of Coffee Extracts With Different Roasting Levels. J Med Food. 2017;20(6):626-635. PubMed PMID: 28581877.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Cellular Antioxidant and Anti-Inflammatory Effects of Coffee Extracts with Different Roasting Levels. AU - Jung,Soohan, AU - Kim,Min Hyung, AU - Park,Jae Hee, AU - Jeong,Yoonhwa, AU - Ko,Kwang Suk, Y1 - 2017/06/05/ PY - 2017/6/6/pubmed PY - 2017/8/23/medline PY - 2017/6/6/entrez KW - anti-inflammatory KW - antioxidative KW - coffee KW - hepatoprotection KW - roasting degree SP - 626 EP - 635 JF - Journal of medicinal food JO - J Med Food VL - 20 IS - 6 N2 - During roasting, major changes occur in the composition and physiological effects of coffee beans. In this study, in vitro antioxidant effects and anti-inflammatory effects of Coffea arabica green coffee extracts were investigated at different roasting levels corresponding to Light, Medium, City, and French roast. Total caffeine did not show huge difference according to roasting level, but total chlorogenic acid contents were higher in light roasted coffee extract than other roasted groups. In addition, light roasted coffee extract had the highest antioxidant activity in the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. To determine the in vitro antioxidant property, coffee extracts were used to treat AML-12 cells. Intracellular glutathione (GSH) concentration and mRNA expression levels of genes related to GSH synthesis were negatively related to roasting levels. The anti-inflammatory effects of coffee extracts were investigated in lipopolysaccharide-treated RAW 264.7 macrophage cells. The cellular antioxidant activity of coffee extracts exhibited similar patterns as the AML-12 cells. The expression of mRNA for tumor necrosis factor-alpha and interleukin-6 was decreased in cells treated with the coffee extracts and the expression decreased with increasing roasting levels. These data suggest that coffee has physiological antioxidant and anti-inflammatory activities and these effects are negatively correlated with roasting levels in the cell models. SN - 1557-7600 UR - https://www.unboundmedicine.com/medline/citation/28581877/Cellular_Antioxidant_and_Anti_Inflammatory_Effects_of_Coffee_Extracts_with_Different_Roasting_Levels_ L2 - https://www.liebertpub.com/doi/10.1089/jmf.2017.3935?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub=pubmed DB - PRIME DP - Unbound Medicine ER -