Is cafestol retained on the paper filter in the preparation of filter coffee?

Rendón, Mery Yovana; Scholz, Maria Brígida dos Santos; Bragagnolo, Neura

doi:10.1016/j.foodres.2017.08.013

Cited by 22 publications

(13 citation statements)

References 22 publications

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“…Based on these results, we would assume that kahweol has the potential to reduce the bitterness of coffee products by its competition for the same receptor binding site with more potent and more efficient agonists. As kahweol, due to its lipid anchor, is frequently removed from brewed coffee by filtering, spiking of coffee-containing beverages with kahweol may improve the overall taste for individuals sensitive to the bitterness of TAS2R43 agonists.…”

Section: Resultsmentioning

confidence: 99%

Numerous Compounds Orchestrate Coffee’s Bitterness

Lang

Pizio

et al. 2020

J. Agric. Food Chem.

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Coffee is one of the most consumed hot beverages worldwide and is highly regarded because of its stimulating effect despite having a pronounced bitterness. Even though numerous bitter ingredients have been identified, the detailed molecular basis for coffee’s bitterness is not well understood except for caffeine, which activates five human bitter taste receptors. We elucidated the contribution of other bitter coffee constituents in addition to caffeine with functional calcium imaging experiments using mammalian cells expressing the cDNAs of human bitter taste receptors, sensory experiments, and in silico modeling approaches. We identified two human bitter taste receptors, TAS2R43 and TAS2R46, that responded to the bitter substance mozambioside with much higher sensitivity than to caffeine. Further, the structurally related bitter substances bengalensol, cafestol, and kahweol also activated the same pair of bitter taste receptors much more potently than the prototypical coffee bitter substance caffeine. However, for kahweol, a potent but weak activator of TAS2R43 and TAS2R46, we observed an inhibitory effect when simultaneously applied together with mozambioside to TAS2R43 expressing cells. Molecular modeling experiments showed overlapping binding sites in the receptor’s ligand binding cavity that suggest that the partial agonist kahweol might be useful to reduce the overall bitterness of coffee-containing beverages. Taken together, we found that the bitterness of coffee is determined by a complex interaction of multiple bitter compounds with several human bitter taste receptors.

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Section: Resultsmentioning

confidence: 99%

Numerous Compounds Orchestrate Coffee’s Bitterness

Lang

Pizio

et al. 2020

J. Agric. Food Chem.

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“… 29 Two recent studies tested various types of commercially available filters, to assess whether the filter’s diterpene-retaining function varied. 30 31 Cafestol and kahweol concentrations in the brews varied from 1.62 mg/L to 2.98 mg/L and 0.73 to 1.95 mg/L, respectively, and the highest concentrations were obtained using filters with micro perforations. The filters showed high fat permeability.…”

Section: Discussionmentioning

confidence: 91%

“…Strandhagen and Thelle found in a controlled study that filtered coffee did raise serum cholesterol and warranted a study on the paper filter quality and physical properties of the filters 29. Two recent studies tested various types of commercially available filters, to assess whether the filter’s diterpene-retaining function varied 30 31. Cafestol and kahweol concentrations in the brews varied from 1.62 mg/L to 2.98 mg/L and 0.73 to 1.95 mg/L, respectively, and the highest concentrations were obtained using filters with micro perforations.…”

Section: Discussionmentioning

confidence: 99%

Association between espresso coffee and serum total cholesterol: the Tromsø Study 2015–2016

et al. 2022

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BackgroundCoffee raises serum cholesterol because of its diterpenes, cafestol and kahweol, and the effect varies by brewing method. Population-based research on espresso coffee’s impact on serum cholesterol is scarce. Our aim was to examine how various brewing methods, in particular espresso, were associated with serum total cholesterol (S-TC).MethodsWe used cross-sectional population data from the seventh survey of the Tromsø Study in Northern Norway (N=21 083, age ≥40 years). Multivariable linear regression was used to assess the association between S-TC as the dependent variable and each level of coffee consumption using 0 cups as the reference level, adjusting for relevant covariates and testing for sex differences.ResultsConsumption of 3–5 cups of espresso daily was significantly associated with increased S-TC (0.09 mmol/L, 95% CI 0.01 to 0.17 for women and 0.16 mmol/L, 95% CI 0.07 to 0.24 for men), compared with participants drinking 0 cups of espresso per day. Consumption of ≥6 cups of boiled/plunger coffee daily was also associated with increased S-TC (0.30 mmol/L, 95% CI 0.13 to 0.48 for women and 0.23 mmol/L, 95% CI 0.08 to 0.38 for men), compared with participants drinking 0 cups of boiled/plunger coffee. Consumption of ≥6 cups of filtered coffee daily was associated with 0.11 mmol/L (95% CI 0.03 to 0.19) higher S-TC levels for women but not for men. Instant coffee consumption had a significant linear trend but showed no dose–response relationship when excluding participants not drinking instant coffee. There were significant sex differences for all coffee types except boiled/plunger coffee.ConclusionEspresso coffee consumption was associated with increased S-TC with significantly stronger association for men compared with women. Boiled/plunger coffee was associated with increased S-TC in both sexes and with similar magnitude as shown in previous research. Filtered coffee was associated with a small increase in S-TC in women. Further research on espresso and S-TC is warranted.

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“…Rendón et al . [ 51 ] showed that filtered coffee beverages have lower diterpene content than unfiltered beverages. According to Cruz et al .…”

Section: Discussionmentioning

confidence: 99%

Effect of a freeze-dried coffee solution in a high-fat diet-induced obesity model in rats: Impact on inflammatory response, lipid profile, and gut microbiota

et al. 2022

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Coffee beans contain high polyphenol content, which have the potential to modulate the intestinal microbiota, and possibly attenuate weight gain and the associated dyslipidemia. This study investigated the effect of freeze-dried coffee solution (FCS) consumption on physiological parameters, lipid profile, and microbiota of Wistar rats fed a high-fat diet (HF) or control diet (CT). FCS combined with a high-fat diet increased the fecal and cecal Bifidobacterium spp. population and decreased the cecal Escherichia coli population and intestinal Il1b mRNA level. Regardless of the diet type, FCS increased the serum high-density lipoprotein cholesterol (HDL-C); however, it did not affect body weight, food intake, low-density lipoprotein, triglycerides, fecal bile acids, and intestinal Il6 mRNA levels. The high-fat diet increased weight gain, hepatic cholesterol and triglycerides, fecal bile acids, and the fecal and cecal Lactobacillus spp. population, and reduced food intake, the fecal E. coli population, and intestinal Il6 mRNA level. The results suggest that FCS consumption exhibits positive health effects in rats fed a high-fat diet by increasing Bifidobacterium spp. population and HDL-C reverse cholesterol transport, and by reducing Il1b mRNA level. However, FCS administration at a dose of 0.39 g/100 g diet over an eight-week period was not effective in controlling food intake, and consequently, preventing weight gain in rats of high-fat diet-induced obesity model.

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Is cafestol retained on the paper filter in the preparation of filter coffee?

Cited by 22 publications

References 22 publications

Numerous Compounds Orchestrate Coffee’s Bitterness

Numerous Compounds Orchestrate Coffee’s Bitterness

Association between espresso coffee and serum total cholesterol: the Tromsø Study 2015–2016

Effect of a freeze-dried coffee solution in a high-fat diet-induced obesity model in rats: Impact on inflammatory response, lipid profile, and gut microbiota

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