Effect of Processed and Non-processed Coffee Samples on Gastric Potential Difference

Abstract

In an open trial with 18 healthy male volunteers (21-45 years old) the effect of processed (test) and non-processed (reference) coffee samples of same origin on the gastric potential difference (GPD) was studied. Test coffee samples were processed with the patented "Darboven improvement procedure" before roasting. All treatment groups were subdivided according to the Helicobacter pylori status of the volunteers. The evaluation of the target parameters Reizindex (RI), area under the baseline (AUB), maximum potential difference (Pdmax) and total time (ttot) revealed a significant lower RI (p = 0.0282) and AUB (p = 0.0136), and a significant shorter ttot (p = 0.0286) for the processed coffee. Total cholesterol, high-density lipoprotein (HDL) cholesterol, and pancreatic peptides showed a comparable marked increase of the arithmetic mean with both coffee samples, however, being more intense in the Helicobacter pylori-positive subgroup than in the Helicobacter pylori-negative subgroup. No negative findings concerning tolerability and safety could be seen. In conclusion, the test coffee samples processed with a new method to improve the stomach mucosal irritation-potential of coffee charges revealed a remarkably lower stomach mucosal irritation.

Multi‐parametric approach to identify coffee components that regulate mechanisms of gastric acid secretion

“…Consumption of coffee has been reported to be associated with heartburn or stomach irritation, which can both be induced by increased stomach acid secretion . The effect of coffee beverages on gastric irritation and the intragastric pH in humans was first studied by Ehrlich et al . After oral administration of 150 mL of a coffee beverage prepared from either a regular or a steam‐treated coffee, the latter induced significantly less mucosal irritation in healthy volunteers than the regular coffee beverage.…”

“…Next to these compounds, C5HT are also discussed to have ulcerogenic effects . However, for neither of these compounds is the stomach‐irritating activity in humans proven, and even results on the stomach irritating potential of mild or steam‐treated coffee versus regular coffee are conflicting . Using human parietal gastric tumor cells (HGT‐1) as a model system, we recently demonstrated a less pronounced proton secretory activity of reconstituted freeze‐dried coffee beverages prepared from commercial samples labeled stomach‐friendly or decaffeinated compared with lyophilizates from regular, neither steam‐treated nor decaffeinated, coffees .…”

“…Habitual coffee consumption sometimes causes heartburn or stomach irritation , which, in some cases, is associated with increased gastric acid secretion. The stimulating effects of individual coffee constituents such as caffeine (CAFF) or chlorogenic acid (CA) as well as β N ‐alkanoyl‐5‐hydroxytryptamides (C5HT) on gastric acid secretion have already been demonstrated in animal and human studies .…”

Activity-Guided Fractionation to Characterize a Coffee Beverage that Effectively Down-Regulates Mechanisms of Gastric Acid Secretion as Compared to Regular Coffee

“…The effect of coffee beverages on gastric irritation and intragastric pH in humans was first studied by Ehrlich et al (29). After oral administration of 150 mL of coffee beverage prepared from either a regular or a steam-treated coffee, the latter induced significantly less mucosal irritation in healthy volunteers than the regular coffee beverage.…”

“…After oral administration of 150 mL of coffee beverage prepared from either a regular or a steam-treated coffee, the latter induced significantly less mucosal irritation in healthy volunteers than the regular coffee beverage. On the basis of these results, steam-treatment of coffee was hypothesized to significantly reduce stomach-irritating compounds in roasted coffee beans, and coffee manufacturers started to label steam-treated coffee as stomach-friendly (29). This technology was again filed for patent in 1997 (3) and was initially developed to remove caffeine and chlorogenic acids as the main compounds alleviating the sensory qualities of coffee beverages.…”