Evaluation of the antioxidant capacity, furan compounds and cytoprotective/cytotoxic effects upon Caco-2 cells of commercial Colombian coffee

Bedoya-Ramírez, Daniel; Cilla, Antonio; Contreras‐Calderón, José; Alegría‐Torán, Amparo

doi:10.1016/j.foodchem.2016.09.159

Cited by 48 publications

(31 citation statements)

References 39 publications

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“…Once again and given the oxidative-stress induced by t-BHP, it was verified an increase in LDH leakage, most notorious in the assay without co-incubation, revealing that the permanence of phenolics in the medium increases the protective effects on cells. Our results are in agreement with the work of Bedoya-Ramírez et al [49], who reported that 500 μg/mL of Colombian coffee can increase cell viability between 34 and 45% evaluated by MTT assay.…”

Section: Cytoprotection Assaysupporting

confidence: 93%

Antioxidant Status, Antidiabetic Properties and Effects on Caco-2 Cells of Coloured and Non-Coloured Enriched Extracts of Sweet Cherry Fruits

Gonçalves¹,

Rodrigues²,

Santos³

et al. 2018

Preprint

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This study aimed to compare three different extracts of Saco sweet cherry, namely non-coloured fraction, coloured fraction and total extract concerning phenolic composition, antioxidant and antidiabetic potential, erythrocytes’ protection and effects on Caco-2 cells. A total of 22 phenolic compounds were identified by LC-DAD. Hydroxycinnamic acids were the most predominant in both non-coloured fraction and total extract, while cyanidin-3-O-rutinoside was the main anthocyanin found in the coloured fraction. The total extract was the most effective against DPPH, nitric oxide and superoxide radicals, and in the inhibition of α-glucosidase enzyme. Finally, the protective effect of the extracts to prevent oxidative damage in human erythrocytes was assessed. The coloured fraction revealed the best activity against hemoglobin oxidation and hemolysis. Regarding to Caco-2 cells, the coloured extract exhibited the most cytotoxic effects, while the total extract was the most efficient in protecting these cells against oxidative damage induced by t-BHP.

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Section: Cytoprotection Assaysupporting

confidence: 93%

Antioxidant Status, Antidiabetic Properties and Effects on Caco-2 Cells of Coloured and Non-Coloured Enriched Extracts of Sweet Cherry Fruits

Gonçalves¹,

Rodrigues²,

Santos³

et al. 2018

Preprint

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“…Vignoli, Bassoli, & Benassi, ). Specifically, the antioxidant capacity of coffee beverages is attributed to phenolics and other compounds induced by roasting, such as caffeine, and chlorogenic acids (CGAs) (Bedoya‐Ramirez, Cilla, Contreras‐Calderón, & Alegría‐Torán, ). CGAs that are abundant in coffee include caffeoylquinic acids (CQAs) and their final concentrations in the beverage are important for quality assessment (Kwan, SunYoo, & Takayuri, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of falling‐film freeze concentration on bioactive compounds in aqueous coffee extract

Correa

Ruiz

Moreno

2017

J Food Process Engineering

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Falling‐film freeze concentration (FFFC) is a technology used to concentrate liquids by freezing. This study demonstrated the effect of FFFC on bioactive compounds in coffee extract and their antioxidant activity. Coffee extract containing 5% solids was freeze‐concentrated in 2 successive steps. The main bioactive compounds, chlorogenic acids and caffeine were detected by RP‐HPLC. The antioxidant activity and phenolic content were assessed by ABTS, DPPH, and Folin–Ciocalteu assays. The solution was concentrated 2.09 times after 2 FFFC steps. A concentration index of 2.1 was obtained for bioactive compounds for the concentrated fraction. The antioxidant activity was preserved and a correlation between antioxidant activity and the content of bioactive compounds was confirmed. Coffee bioactive compounds were distributed in proportion to the total solids content of the ice and liquid. Overall, the results showed that FFFC is an effective technique to concentrate liquids that preserves the functional properties of the coffee extract. Practical applications The falling film freeze concentration is a new freeze concentration technique which is in development to be used in future industrial applications of food fluids concentration. This study demonstrates the preservation of bioactive compounds and bioactivity of this technique applied to the concentration of coffee extract. The research has applications in the coffee industry in the production of concentrated coffee extract and freeze‐dried soluble coffee.

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“…19,20 The HepG2 cells were pretreated with different concentrations of canolol at 37 C for 24 h incubation and followed by 300 mM H 2 O 2 for 4 h treatment. Then the OD values were determined on a microplate reader at 490 nm.…”

Section: Protective Effect Evaluation Of Caomentioning

confidence: 99%

Dietary polyphenol canolol from rapeseed oil attenuates oxidative stress-induced cell damage through the modulation of the p38 signaling pathway

Xia¹,

Xiang²,

Huang³

et al. 2018

RSC Adv.

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a Canolol (CAO) is a main phenolic compound with remarkable antioxidative properties that is generated in rapeseed oil during microwave pressing. The objective of this study was to identify the protective effect of CAO in hydrogen peroxide (H 2 O 2 )-triggered oxidative stress and reveal the role of the p38 MAPK pathway during the protective process. CAO treatment showed an observable cytoprotective effect. Results showed that CAO significantly improved H 2 O 2 -stimulated cell death, and diminished ROS production and malondialdehyde (MDA) level. Moreover, CAO increased glutathione (GSH) content and promoted the activities of superoxide dismutase (SOD) and catalase (CAT). As a result, apoptosis was ameliorated and depletion of the mitochondrial membrane potential was restored. Western blotting analysis demonstrated CAO downregulated the expression of caspase-3 and decreased the ratio of Bax/Bcl-2.Notably, the phosphorylation of p38 MAPK was inhibited by CAO in H 2 O 2 -induced apoptosis, which was confirmed by its inhibitor (SB203580). Taken together, our study demonstrated the pivotal role of the p38 MAPK pathway in the cytoprotective effect of CAO on oxidative stress-induced cell damage, suggesting CAO is a promising antioxidant in food and health-related fields.

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Evaluation of the antioxidant capacity, furan compounds and cytoprotective/cytotoxic effects upon Caco-2 cells of commercial Colombian coffee

Cited by 48 publications

References 39 publications

Antioxidant Status, Antidiabetic Properties and Effects on Caco-2 Cells of Coloured and Non-Coloured Enriched Extracts of Sweet Cherry Fruits

Antioxidant Status, Antidiabetic Properties and Effects on Caco-2 Cells of Coloured and Non-Coloured Enriched Extracts of Sweet Cherry Fruits

Effect of falling‐film freeze concentration on bioactive compounds in aqueous coffee extract

Dietary polyphenol canolol from rapeseed oil attenuates oxidative stress-induced cell damage through the modulation of the p38 signaling pathway

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