Effect of in vitro digestion-fermentation on green and roasted coffee bioactivity: The role of the gut microbiota

Pérez-Burillo, Sergio; Mehta, Trupthi; Esteban-Muñoz, Adelaida; Pastoriza, Silvia; Paliy, Oleg; Rufián-Henares, José Ángel

doi:10.1016/j.foodchem.2018.11.137

Cited by 39 publications

(33 citation statements)

References 39 publications

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“…In fact, the increased bioaccessibility and antioxidant activity observed in assayed samples appeared to be attributable to the coffee melanoidins. According to the recent publications, coffee melanoidins escape digestion, similar to dietary fibers, and during the colonic stage they can become substrates for the gut microbiota, releasing antioxidant active molecules linked to them [44][45][46]. The released phenolics, especially CGAs, incorporated during the roasting of coffee beans, may exert a local effect in protection against colorectal cancer and provide important health benefits after absorption via epithelium cells [43].…”

Section: Discussionmentioning

confidence: 99%

Colon Bioaccessibility under In Vitro Gastrointestinal Digestion of Different Coffee Brews Chemically Profiled through UHPLC-Q-Orbitrap HRMS

Castaldo

Izzo

Narváez

et al. 2021

Foods

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Coffee represents one of the most traditionally consumed beverages worldwide, containing a broad range of human health–related compounds. According to previous studies, regular coffee consumption may display protective effects against colorectal cancer and other chronic diseases. The main goal of this research was to evaluate the bioaccessibility of phenolic content and variation in antioxidant capacity of three different types of coffee brews after simulated gastrointestinal digestion. This would allow to elucidate how antioxidant compounds present in coffee may exert their effect on the human body, especially in the colonic stage. Moreover, the content of bioactive compounds namely chlorogenic acids (CGAs, n = 11) and caffeine was also assessed throughout ultra-high-performance liquid chromatography followed by high-resolution Orbitrap mass spectrometry (UHPLC-Q-Orbitrap HRMS). The three main isomers of caffeoylquinic acid constituted the highest fraction of CGAs present in the samples, accounting for 66.0% to 70.9% of total CGAs. The bioaccessibility of coffee polyphenols significantly increased in digested samples from 45.9% to 62.9% at the end of the colonic passage, compared to the non-digested samples. These results point to the colonic stage as the major biological site of action of the active antioxidant coffee compounds.

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Section: Discussionmentioning

confidence: 99%

Colon Bioaccessibility under In Vitro Gastrointestinal Digestion of Different Coffee Brews Chemically Profiled through UHPLC-Q-Orbitrap HRMS

Castaldo

Izzo

Narváez

et al. 2021

Foods

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“…Determination of polyphenols was performed according ISO (International Organization for Standarization) 14502-1 using Folin-Ciocalteu reagent [11]. A total of 5.0 mL of a 10% Folin-Ciocalteau solution and 1.0 mL of test sample were successively introduced into the vial.…”

Section: Determination Of Total Polyphenol Contentmentioning

confidence: 99%

Mineral Composition and Antioxidant Potential of Coffee Beverages Depending on the Brewing Method

Janda

Jakubczyk

Baranowska-Bosiacka

et al. 2020

Foods

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Coffee, being one of the world’s most popular beverages, is a rich source of dietary antioxidants. The aim of this study was to determine the mineral content and antioxidant activity as well as acidity of coffee beverages depending on the brewing technique. We tested coffee brews made and served at a popular urban coffee shop (Szczecin, Poland). Five coffee brewing techniques were used: Aeropress, drip, espresso machine, French press, and simple infusion. Our findings showed that the brewing method had a significant effect on all parameters tested in the study. The antioxidant activity of the beverages was high (31%–42% inhibition of DPPH (2,2-diphenyl-1-picrylhydrazyl); reduction potential from 3435.06 mol Fe3+/mL to 4298.19 mol Fe3+/mL). Polyphenolic content ranged from 133.90 g (French press) to 191.29 g of gallic acid/L (Aeropress brew), depending on the coffee extraction method. Mineral content was also found to differ between brewing methods. Coffees prepared by simple infusion and Aeropress provided a valuable source of magnesium, manganese, chromium, cobalt, and potassium, whereas the drip brew was found to be a good source of silicon.

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“…In the case of Spanish children, our group has estimated an average intake of phenolic compounds of 2079 mg/day 29 . However, the phenolic compounds are barely absorbed in the small intestine and reach the gut microbiota where they are metabolized by organisms belonging to different phyla, usually into smaller molecules that are more easily absorbed in the large intestine 30 . Therefore, the benefits of most phenolic compounds are actually exerted by their output metabolites, hence the importance of being able to define their microbial metabolization 31 .…”

Section: Resultsmentioning

confidence: 99%

An extended reconstruction of human gut microbiota metabolism of dietary compounds

et al. 2021

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Understanding how diet and gut microbiota interact in the context of human health is a key question in personalized nutrition. Genome-scale metabolic networks and constraint-based modeling approaches are promising to systematically address this complex problem. However, when applied to nutritional questions, a major issue in existing reconstructions is the limited information about compounds in the diet that are metabolized by the gut microbiota. Here, we present AGREDA, an extended reconstruction of diet metabolism in the human gut microbiota. AGREDA adds the degradation pathways of 209 compounds present in the human diet, mainly phenolic compounds, a family of metabolites highly relevant for human health and nutrition. We show that AGREDA outperforms existing reconstructions in predicting diet-specific output metabolites from the gut microbiota. Using 16S rRNA gene sequencing data of faecal samples from Spanish children representing different clinical conditions, we illustrate the potential of AGREDA to establish relevant metabolic interactions between diet and gut microbiota.

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Effect of in vitro digestion-fermentation on green and roasted coffee bioactivity: The role of the gut microbiota

Cited by 39 publications

References 39 publications

Colon Bioaccessibility under In Vitro Gastrointestinal Digestion of Different Coffee Brews Chemically Profiled through UHPLC-Q-Orbitrap HRMS

Colon Bioaccessibility under In Vitro Gastrointestinal Digestion of Different Coffee Brews Chemically Profiled through UHPLC-Q-Orbitrap HRMS

Mineral Composition and Antioxidant Potential of Coffee Beverages Depending on the Brewing Method

An extended reconstruction of human gut microbiota metabolism of dietary compounds

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