Compositional changes of proteins and amino acids in germinating coffee seeds

Shimizu, Milton Massao; Mazzafera, Paulo

doi:10.1590/s1516-89132000000300003

Cited by 19 publications

(17 citation statements)

References 32 publications

(44 reference statements)

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Section: Storage Proteins Amino Acids and Nitrogenous Componentsmentioning

confidence: 70%

“…There was a reduction in storage proteins (legumin-like proteins) in later weeks (Shimizu and Mazzafera, 2000) as expected due to mobilisation of reserves by proteolysis during seed germination (Callis, 1995). The primary amino acids observed during germination, all of which were reduced during the process, were; asparagine, glutamic acid, aspartic acid, alanine, lysine, serine and glutamine (Shimizu and Mazzafera, 2000). Alanine, which is known to be involved in energy production, human liver function and muscle carnosine enhancement, is the most prominent amino acids found in coffee beans with Robusta and Arabica species having an average of 1200 µg/g and 680 µg/g, respectively, followed by arginine which is present in average concentrations of 800 µg/g and 360 µg/g, respectively (Murkovic and Derler, 2006;Prodolliet et al, 1995).…”

Section: Storage Proteins Amino Acids and Nitrogenous Componentsmentioning

confidence: 98%

“…A comprehensive study, into protein changes in germinating coffee beans over a 6 week period, revealed that the overall levels remained constant but the total free amino acids, which are correlated with flavour and colour formation in coffee, were reduced over time (Shimizu and Mazzafera, 2000). Generally, C. robusta has a higher concentration of amino acids than C.…”

Section: Storage Proteins Amino Acids and Nitrogenous Componentsmentioning

confidence: 99%

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Overview on the mechanisms of coffee germination and fermentation and their significance for coffee and coffee beverage quality

Waters

Arendt

Moroni

2015

Critical Reviews in Food Science and Nutrition

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Quality of coffee is a complex trait and is influenced by physical and sensory parameters. A complex succession of transformations during the processing of seeds to roasted coffee will inevitably influence the in-cup attributes of coffee. Germination and fermentation of the beans are two bioprocesses that take place during post-harvest treatment, and may lead to significant modifications of coffee attributes. The aim of this review is to address the current knowledge of dynamics of these two processes and their significance for bean modifications and coffee quality. The first part of this review gives an overview of coffee germination and its influence on coffee chemistry and quality. The germination process initiates while these non-orthodox seeds are still inside the cherry. This process is asynchronous and the evolution of germination depends on how the beans are processed. A range of metabolic reactions takes place during germination and can influence the carbohydrate, protein, and lipid composition of the beans. The second part of this review focuses on the microbiota associated with the beans during post-harvesting, exploring its effects on coffee quality and safety. The microbiota associated with the coffee cherries and beans comprise several bacterial, yeast, and fungal species and affects the processing from cherries to coffee beans. Indigenous bacteria and yeasts play a role in the degradation of pulp/mucilage, and their metabolism can affect the sensory attributes of coffee. On the other hand, the fungal population occurring during post-harvest and storage negatively affects coffee quality, especially regarding spoilage, off-tastes, and mycotoxin production.

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Section: Storage Proteins Amino Acids and Nitrogenous Componentsmentioning

confidence: 70%

Section: Storage Proteins Amino Acids and Nitrogenous Componentsmentioning

confidence: 98%

Section: Storage Proteins Amino Acids and Nitrogenous Componentsmentioning

confidence: 99%

See 1 more Smart Citation

Overview on the mechanisms of coffee germination and fermentation and their significance for coffee and coffee beverage quality

Waters

Arendt

Moroni

2015

Critical Reviews in Food Science and Nutrition

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“…Like coffee seeds (Shimizu and Mazzafera, 2000), coffee cells in culture contained larger relative amounts of serine which increase with ALN supply (Fig. 4B).…”

Section: Article In Pressmentioning

confidence: 95%

Allantoin has a limited role as nitrogen source in cultured coffee cells

Filippi

Azevedo

Sodek

et al. 2007

Journal of Plant Physiology

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“…Bidimensional electrophoresis analyses of coffee seed protein extracts have identifi ed low molecular weight peptides that are most likely produced by the action of proteinases that degrade the α subunit of the 11S storage protein , Ludwig et al 2000. The 11S component is the major storage protein found in coffee seeds, and it participates in amino acid and nitrogen mobilisation for germination and the initial growth of seedlings (Shimizu & Mazzafera 2000). Recently, Lepeley et al (2012) isolated two cysteine proteinases and four inhibitory gene sequences from C. canephora beans, and showed that proteinase expression increased in the beans of fruits as they matured; the expression of both genes was highest at the ripe stage (red stage), but CcCP1 exhibited 600% higher expression than CcCP4.…”

Section: Introductionmentioning

confidence: 99%

Influence of air temperature on proteinase activity and beverage quality in Coffea arabica

Abreu¹,

Nóbile²,

Shimizu³

et al. 2012

Braz. J. Bot.

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-(Infl uence of air temperature on proteinase activity and beverage quality in Coffea arabica). Fruits were collected from trees of Coffea arabica cv. Obatã grown at Mococa and Adamantina in São Paulo State, Brazil, which are regions with marked differences in air temperature that produce coffee with distinct qualities. Mococa is a cooler location that produces high-quality coffee, whereas coffee from Adamantina is of lower quality. The amino acid and protein contents, amino acid profi le, and proteinase activity and type in endosperm protein extracts were analysed. Proteinase genes were identifi ed, and their expression was assayed. All results indicate that temperature plays a role in controlling proteinase activity in coffee endosperm. Proteinase activity was higher in the endosperm of immature fruits from Adamantina, which was correlated with higher amino acid content, changes in the amino acid profi le, and increased gene expression. Cysteine proteinases were the main class of proteinases in the protein extracts. These data suggest that temperature plays an important role in coffee quality by altering nitrogen compound composition.

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Compositional changes of proteins and amino acids in germinating coffee seeds

Abstract: ABSTRACT

Cited by 19 publications

References 32 publications

Overview on the mechanisms of coffee germination and fermentation and their significance for coffee and coffee beverage quality

Overview on the mechanisms of coffee germination and fermentation and their significance for coffee and coffee beverage quality

Allantoin has a limited role as nitrogen source in cultured coffee cells

Influence of air temperature on proteinase activity and beverage quality in Coffea arabica

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