Water Soluble Protein and Nonprotein Components of Brazilian Green Coffee Beans

Amorim, Henrique Vianna de; Josephson, R.V.

doi:10.1111/j.1365-2621.1975.tb01047.x

Cited by 20 publications

(21 citation statements)

References 17 publications

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“…This causes immense confusion among both sufferers of celiac disease and gluten sensitivityand their health providers, who sometimes differ greatly on whether coffee can be safely included in a GFD. Despite the fact that a considerable amount of protein, ranging from 10% -14% of the dry weight, is found in green and roasted coffee seeds [30][31][32], there is not enough awareness of the fact that both an immune reaction and an allergy to coffee beans is possible. Coffee bean allergens were identified as early as 1978 [33], and diagnostic methodologies for the identification of coffee allergies have been described [34].…”

Section: Cross-reaction Between α-Gliadin and Coffee Proteinsmentioning

confidence: 99%

Cross-Reaction between Gliadin and Different Food and Tissue Antigens

Vojdani¹,

Tarash²

2013

FNS

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A subgroup of coeliac disease patients continues to experience symptoms even on a gluten-free diet (GFD). We attempted to determine whether these symptoms could be due to either cross-contamination with gluten-containing foods or cross-reactivity between α-gliadin and non-gluten foods consumed on a GFD. We measured the reactivity of affinity-purified polyclonal and monoclonal α-gliadin 33-mer peptide antibodies against gliadin and additional food antigens commonly consumed by patients on a GFD using ELISA and dot-blot. We also examined the immune reactivity of these antibodies with various tissue antigens. We observed significant immune reactivity when these antibodies were applied to cow's milk, milk chocolate, milk butyrophilin, whey protein, casein, yeast, oats, corn, millet, instant coffee and rice. To investigate whether there was cross-reactivity between α-gliadin antibody and different tissue antigens, we measured the degree to which this antibody bound to these antigens. The most significant binding occurred with asialoganglioside, hepatocyte, glutamic acid decarboxylase 65, adrenal 21-hydroxylase, and various neural antigens. The specificity of anti-α-gliadin binding to different food and tissue antigens was demonstrated by absorption and inhibition studies. We also observed significant cross-reactivity between α-gliadin 33-mer and various food antigens, but some of these reactions were associated with the contamination of non-gluten foods with traces of gluten. The consumption of cross-reactive foods as well as gluten-contaminated foods may be responsible for the continuing symptoms presented by a subgroup of patients with coeliac disease. The lack of response of some CD patients may also be due to antibody cross-reactivity with non-gliadin foods. These should then be treated as gluten-like peptides and should also be excluded from the diet when the GFD seems to fail.

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Section: Cross-reaction Between α-Gliadin and Coffee Proteinsmentioning

confidence: 99%

Cross-Reaction between Gliadin and Different Food and Tissue Antigens

Vojdani¹,

Tarash²

2013

FNS

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“…Talvez isto reflita algum tipo inibição/ inativação de PFO por fenóis. Amorim e colaboradores (Amorim & Josephson, 1975;Amorim et al, 1974 demonstraram que PFO pode se ligar a fenóis oxidados, afetando sua migração em gel de poliacrilamida. Esta é uma das hipóteses levantadas por esses autores para a diminuição da atividade de PFO em café.…”

Section: Resultsunclassified

“…Estes autores observaram que café de boa bebida (bebida Mole) apresentava maior atividade de polifenoloxidase (PFO) que café de bebida ruim (bebida Rio). Amorim e colaboradores (Amorim & Josephson, 1975;Amorim et al, 1974Oliveira et al, 1977) estenderam este trabalho, sugerindo que em cafés de bebida inferior havia o comprometimento da estrutura celular, pela alteração nas membranas, de forma que a enzima, exclusiva de plastídeos, entrasse em contato Clifford (1985), não existe relação direta da PFO com a qualidade de bebida, mas, a sua atividade estaria relacionada com o processo de perda de qualidade. Em nenhum momento Amorim & Silva (1968) sugeriram que PFO pudesse ser utilizada como um discriminador da qualidade de bebida, mas sim, como informação adicional.…”

Section: Introductionunclassified

Extração e dosagem da atividade da polifenoloxidase do café

Mazzafera

Gonçalves

Shimizu

2002

Sci. agric. (Piracicaba, Braz.)

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RESUMO: A atividade de polifenoloxidase (PFO) tem sido usada como indicadora da qualidade de bebida de café. Foram feitas comparações entre o método tradicionalmente usado para extração de polifenoloxidase de café e outro, onde impediu-se a oxidação de fenóis durante a extração, com posterior eliminação por filtração em coluna de exclusão. Um método intermediário entre os dois também foi testado. As medições de atividade foram feitas por espectrofotometria e por consumo de O 2 . Os métodos tradicionais de extração e dosagem da atividade de PFO sofrem forte interferência de fenóis presentes no extrato, não permitindo reprodução dos dados publicados na literatura. Por espectrofotometria foi possível diferenciação apenas entre café de bebida Mole de cafés de bebida Dura e Rio, mas não entre as duas últimas. Café de melhor qualidade, bebida Mole, apresentou maior atividade de PFO. Extração de PFO na presença de antioxidantes e complexadores de fenóis, seguida pela eliminação dos mesmos por cromatografia de exclusão é essencial para uma avaliação correta. Entretanto, usando este procedimento e consumo de O 2 , a atividade de PFO também não diferenciou os três cafés testados, exceto o Mole dos dois outros. No lugar de DOPA (3,4 -dihidroxifenilalanina), usado comumente nas dosagens por espectrofotometria, sugere-se o emprego de ácido clorogênico (ácido 5-cafeoilquínico). Palavras-chave: ácido clorogênico, café, qualidade de bebida EXTRACTION AND ACTIVITY DETERMINATION OF POLYPHENOLOXIDASE IN COFFEEABSTRACT: Polyphenoloxidase (PFO) activity has been used to indicate the quality of coffee beverage. A traditional extraction method used for coffee polyphenoloxidase was compared to another in which phenol oxidation was avoided and phenols were eliminated by exclusion chromatography. An intermediate method was also tested. Activities were obtained by spectrophotometry, which is commonly used for coffee PFO determination, and O 2 consumption. The traditional extraction method and spectrophotometry are inacurate to measure PFO activity since there is a significant interference of phenols present in the extracts. Consequentely, the data reported in the literature are not reproducible. PFO activity differentiated Soft coffee from Hard and Rio, but not between the lost two. Soft coffee presented higher PFO activity. For an accurate activity determination, antioxidants and phenol complexation is essential during extraction, as well as their elimination by exclusion chromatography. However, using this procedure and O 2 consumption, PFO activity could still not differentiate the three coffee qualities, except Soft from the other two. Instead of 3,4 -dihydroxyphenylalanine, it is suggested that chlorogenic acid (5-caffeoylquinic acid) should be used as substrate. Key words: chlorogenic acid, coffee, quality of beverage INTRODUÇÃOA procura por um parâmetro químico e de boa precisão para determinar a qualidade da bebida do café tem sido intensa, mas até então sem resultados comprovadamente positivos. Ainda existe a necessidade de prova...

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“…Although proteins may contribute to the development of the flavour of the coffee beverage, knowledge of their composition is rather scarce. Electrophoretic profiles were studied by a few authors (Centi-Grossi et al, 1969;Amorim and Josephson, 1975;Bade and Stegemann, 1982;Luthe, 1992;Ludwig et al, 1995). In a preliminary study, Centi-Grossi et al (1969) made an attempt to discriminate species according to the electrophoretic profile of the albumin fraction extracted from coffee seeds.…”

Section: Introductionmentioning

confidence: 99%

“…Bade and Stegemann (1982) analyzed proteins from seeds of different coffee species aiming differentiate them according to the profiles obtained with several eletrophoretic systems. Amorim et al (1975) tried to correlate electrophoretic protein profile of coffee seeds with the quality of the beverage. Luthe (1992) analyzed the protein profiles of several dicotyledoneous species, including C. arabica.…”

Section: Introductionmentioning

confidence: 99%