Antioxidant and Anti-Inflammatory Activity of Coffee Brew Evaluated after Simulated Gastrointestinal Digestion

Abstract

Coffee contains human health-related molecules, namely polyphenols that possess a wide range of pharmacological functions, and their intake is associated with reduced colon cancer risk. This study aimed to assess the changes in the anti-inflammatory and antioxidant activity of coffee after simulated gastrointestinal digestion. The evaluation of intracellular reactive oxygen species (ROS) levels in the HT-29 human colon cancer cell line and three in vitro spectrophotometric assays were performed to determine the antioxidant activity of the samples. Characterization of coffee composition was also assessed through a Q-Orbitrap high-resolution mass spectrometry analysis. The results highlighted that the levels of polyphenols in the digested coffee brews were higher than those of the non-digested ones. All assayed samples decreased the levels of intracellular ROS when compared to untreated cells, while digested coffee samples exhibited higher antioxidant capacity and total phenolic content than not-digested coffee samples. Digested coffee samples showed a higher reduction in interleukin-6 levels than the not-digested samples in lipopolysaccharide-stimulated HT-29 cells treated for 48 h and fewer cytotoxic effects in the MTT assay. Overall, our findings suggest that coffee may exert antioxidant and anti-inflammatory properties, and the digestion process may be able to release compounds with higher bioactivity.

In Vitro Bioaccessibility and Antioxidant Activity of Phenolic Compounds in Coffee-Fortified Yogurt

“…Among the individual phenolic compounds, 3- O -caffeoylquinic and 5- O -caffeoylquinic acids were the most prevalent hydroxycinnamic acids detected, accounting for 28.7% and 27.5% of the total phenolic compounds, respectively. The reported data agree with previous studies suggesting that 3- O -caffeoylquinic and 5- O -caffeoylquinic acids accounted for the highest proportion of total phenolic compounds observed in various coffees [ 33 , 45 , 46 , 47 ]. On the contrary, di-caffeoylquinic acids are less soluble than caffeoylquinic acids; hence, they are released more slowly during water extraction [ 48 ].…”

Effect of Coffee on Lipopolysaccharide-Induced Immortalized Human Oral Keratinocytes

“…In addition, digestion in the gastrointestinal tract affects the activities of coffee biocomponents, particularly polyphenols [ 57 ]. Studies have confirmed that the CGA content in coffee increases after digestion [ 58 ], which might enhance the anti-inflammatory effects of coffee.…”

Chemical Composition of Green Pea (Pisum sativum L.) Pods Extracts and Their Potential Exploitation as Ingredients in Nutraceutical Formulations

“…Pronase E is made up of bacterial proteases, while Viscozyme L is an enzyme complex of different carbohydrases, including β-glucanase, hemicellulase, arabanase, xylanase, and cellulase. Although it is recognized that protocols that use fecal inoculum to study colon digestion are the most accurate in mimicking microbiota activity [ 51 ], a growing number of studies have proposed the use of Pronase E and Viscozyme L as a valid alternative to reproduce the intestinal microbiota activity [ 52 , 53 , 54 , 55 ].…”