In vitro digestion nullified the differences triggered by roasting in phenolic composition and α-glucosidase inhibitory capacity of coffee

Alongi, Marilisa; Frias, Jesus Maria; Vriz, Riccardo; Kinsella, Gemma K.; Rulikowska, Aleksandra; Anese, Monica

doi:10.1016/j.foodchem.2020.128289

Cited by 19 publications

(9 citation statements)

References 49 publications

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“…Our findings are consistent with previous studies showing that the degree of coffee roasting affects α-glucosidase activity (i.e., very dark roasted coffee extracts are more effective than dark and medium coffee extracts) ( Alongi and Anese, 2018 ). However, while we showed that medium roasted coffee exhibited higher α-glucosidase inhibitory activity, in a previous study no differences were shown among coffees roasted to different degrees ( Alongi et al, 2021 ). The biological properties depend on the balance of the compounds formed and degraded during the roasting process ( Vignoli et al, 2014 ).…”

Section: Discussioncontrasting

confidence: 67%

Effect of Roasting Degree, Extraction Time, and Temperature of Coffee Beans on Anti-Hyperglycaemic and Anti-Hyperlipidaemic Activities Using Ultrasound-Assisted Extraction

Duangjai

Trisat

Saokaew

2021

Prev. Nutr. Food Sci.

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Coffee consumption has been linked to a low risk of metabolic syndrome. However, evidence supporting its anti-hyperglycaemic and anti-hyperlipidaemic activities remain poorly defined. The ultrasound-assisted extraction (UAE) technique has been shown to achieve high yields of bioactive compounds in coffee, with preserved functionality. The goal of the present study was to determine the effect of various coffee roasting extracts using UAE on their anti-hyperglycaemic and anti-hyperlipidaemic properties. We examined α-amylase and α-glucosidase, micelle size, micelle solubility, and pancreatic lipase activities. Coffee roasting degrees were classified as light coffee (LC), medium coffee (MC), and dark coffee (DC). We showed that DC at 80 o C for 10 min, 40 o C for 20 min, and 20 o C for 20 min has a high potency to inhibit α-amylase, α-glucosidase, and pancreatic lipase activities by 33.79±3.25%, 19.68±1.43%, and 36.63±1.58%, respectively. LC enhanced cholesterol micelle size and suppressed cholesterol micelle solubility, which suggests that coffee roasting may enhance anti-hyperglycaemic and anti-hyperlipidaemic activities.

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Section: Discussioncontrasting

confidence: 67%

Effect of Roasting Degree, Extraction Time, and Temperature of Coffee Beans on Anti-Hyperglycaemic and Anti-Hyperlipidaemic Activities Using Ultrasound-Assisted Extraction

Duangjai

Trisat

Saokaew

2021

Prev. Nutr. Food Sci.

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“…To further clarify the inhibitory mechanism of related compounds on α-glucosidase, Glide was used to carry out a molecular simulation study. Since the crystal structure of yeast α-glucosidase has not been reported publicly, we selected the isomaltase crystal structure (PDB ID: 3AJ7) with 72% structural homology for molecular docking . Compounds kuwanon G, kuwanon H, and DNJ were selected as ligands, and the docking results are shown in Figure .…”

Section: Resultsmentioning

confidence: 99%

Rapid Screening of Nonalkaloid α-Glucosidase Inhibitors from a Mulberry Twig Extract Using Enzyme-Functionalized Magnetic Nanoparticles Coupled with UPLC-MS/MS

Feng

Xiang

Han

et al. 2022

J. Agric. Food Chem.

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Mulberry twigs are an important source of α-glucosidase inhibitors. To date, research studies on α-glucosidase in mulberry twigs have mainly focused on alkaloids such as 1-deoxynojirimycin (DNJ). Preliminary studies have shown that there may be more active nonalkaloid α-glucosidase inhibitors in mulberry twigs. In this study, we immobilized α-glucosidase on Fe3O4@SiO2 for the first time and rapidly screened four nonalkaloid α-glucosidase inhibitors (kuwanon G, kuwanon C, kuwanon H, and morusin) using ligand fishing technology with ultrahigh-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) from the mulberry twig extract of Jialing 20, the excellent artificial triploid variety of mulberry cultivated extensively in Southwest China. The half maximal inhibitory concentrations (IC50) of kuwanon H and kuwanon G were 2.82 ± 0.68 and 2.83 ± 0.31 μM, respectively, with better inhibition activity than that of DNJ (with an IC50 of 7.04 ± 0.82 μM). Meanwhile, the molecular docking results showed that the action sites of these two isopentenyl flavonoids on α-glucosidase were different from that of DNJ. In brief, this work is beneficial to discovering new α-glucosidase inhibitors from mulberry twigs quickly and accurately and provides a theoretical basis for the mulberry twig extract as a functional food or a natural hypoglycemic drug source, as well as a reference for directional breeding of mulberry, which greatly improves the exploitation and utilization value of mulberry twigs as an agricultural byproduct in the fields of agricultural production, functional food, and natural medicine.

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“…The chlorogenic acid-rich extract obtained from Echinacae purpurea flower extract exhibited a strong inhibitory effect, where the IC 50 of chlorogenic acid was reported be 0.90 mg/mL for glucosidase [ 29 ]. Alongi et al [ 30 ] reported the IC 50 as 2.41–3.24 mg/mL in coffee brews prepared from green coffee beans, C. canephora var. robusta .…”

Section: Resultsmentioning

confidence: 99%

Quantification of Major Bioactive Constituents, Antioxidant Activity, and Enzyme Inhibitory Effects of Whole Coffee Cherries (Coffea arabica) and Their Extracts

2021

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Coffee cherry is a rich source of chlorogenic acids (CGAs) and caffeine. In this study we examined the potential antioxidant activity and enzyme inhibitory effects of whole coffee cherries (WCC) and their two extracts on α-amylase, α-glucosidase and acetylcholinesterase (AChE) activities, which are targets for the control of diabetes and Alzheimer’s diseases. Whole coffee cherry extract 40% (WCCE1) is rich in chlorogenic acid compounds, consisting of a minimum of 40% major isomers, namely 3-caffeoylquinic acids, 4-caffeoylquinic acids, 5-caffeoylquinic acids, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid, 4-feruloylquinc acid, and 5-feruloylquinc acid. Whole coffee cherry extract 70% (WCCE2) is rich in caffeine, with a minimum of 70%. WCCE1 inhibited the activities of digestive enzymes α-amylase and α-glucosidase, and WCCE2 inhibited acetylcholinesterase activities with their IC50 values of 1.74, 2.42, and 0.09 mg/mL, respectively. Multiple antioxidant assays—including DPPH, ABTS, FRAP, ORAC, HORAC, NORAC, and SORAC—demonstrated that WCCE1 has strong antioxidant activity.

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In vitro digestion nullified the differences triggered by roasting in phenolic composition and α-glucosidase inhibitory capacity of coffee

Cited by 19 publications

References 49 publications

Effect of Roasting Degree, Extraction Time, and Temperature of Coffee Beans on Anti-Hyperglycaemic and Anti-Hyperlipidaemic Activities Using Ultrasound-Assisted Extraction

Effect of Roasting Degree, Extraction Time, and Temperature of Coffee Beans on Anti-Hyperglycaemic and Anti-Hyperlipidaemic Activities Using Ultrasound-Assisted Extraction

Rapid Screening of Nonalkaloid α-Glucosidase Inhibitors from a Mulberry Twig Extract Using Enzyme-Functionalized Magnetic Nanoparticles Coupled with UPLC-MS/MS

Quantification of Major Bioactive Constituents, Antioxidant Activity, and Enzyme Inhibitory Effects of Whole Coffee Cherries (Coffea arabica) and Their Extracts

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