Effects of Coffee Extracts with Different Roasting Degrees on Antioxidant and Anti-Inflammatory Systems in Mice

被引:43
作者
Choi, Sukyoung [1 ]
Jung, Soohan [2 ]
Ko, Kwang Suk [2 ]
机构
[1] Ewha Womans Univ, Dept Converging Clin & Publ Hlth, Seoul 03760, South Korea
[2] Ewha Womans Univ, Dept Nutr Sci & Food Management, Seoul 03760, South Korea
基金
新加坡国家研究基金会;
关键词
coffee extracts; roasting degree; anti-inflammatory response; NF-KAPPA-B; CHLOROGENIC ACID; CHEMICAL-CHARACTERIZATION; DIETARY BURDEN; LIVER FIBROSIS; IN-VITRO; MELANOIDINS; CONSUMPTION; DAMAGE; BREW;
D O I
10.3390/nu10030363
中图分类号
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号
100403 ;
摘要
Coffee roasting affects the taste, color, and aroma of coffee. The Maillard reaction, a major reaction during the roasting process, produces melanoidin, which affects the overall antioxidant capacity and anti-inflammatory effects of coffee. In this experiment, coffee roasting was divided into four degrees: Light, Medium, City, and French. To examine the in vivo antioxidant and anti-inflammatory effects of coffee extracts with different roasting degrees, we used 10-week-old male C57BL/6 mice. Mice were pre-treated with coffee extracts for 10 days by oral gavage (300 mg/Kg.B.W). After the last pre-treatment, lipopolysaccharide (LPS, 15 mg/Kg.B.W) was injected intraperitoneally for immune stimulation. Histopathological analysis showed that hepatic portal vein invasion and liver necrosis were severe in the LPS-treated group. However, these phenomena were greatly ameliorated when mice were pre-treated with Light-or Medium-roasted coffee extracts. Hepatic glutathione level was increased in the French group but decreased in the LPS-stimulated group. When mice were treated with LPS, mRNA expression level of tumor necrosis factor-alpha (TNF-alpha) was increased, whereas TNF-alpha expression was significantly reduced in the Light and Medium groups. Treatment with coffee extracts decreased the mRNA expression levels of interleukin 6 (IL-6) in mice stimulated by LPS, regardless of coffee roasting degrees. These effects decreased with the increasing coffee roasting degree. Results of luciferase reporter assay revealed that these effects of coffee extracts were transcriptionally regulated by the NF-kappa B pathway. Taken together, these results suggest that the roasting degree affects the antioxidant and anti-inflammatory effects of coffee extracts.
引用
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页数:13
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