Bioaccessibility of coffee bean hydroxycinnamic acids during in vitro digestion influenced by the degree of roasting and activity of intestinal probiotic bacteria, and their activity in Caco-2 and HT29 cells

Grzelczyk, Joanna; Szwajgier, Dominik; Baranowska‐Wójcik, Ewa; Budryn, Grażyna; Zakłos‐Szyda, Małgorzata; Sosnowska, Bożena

doi:10.1016/j.foodchem.2022.133328

Cited by 15 publications

(16 citation statements)

References 41 publications

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“…Although hydroxycinnamic acids can be absorbed in the small intestine after being hydrolyzed by mucosal esterases, they are de-esterified mainly by the colonic microbiota [ 44 ]. Grzelczyk et al demonstrated that hydroxycinnamic acids from coffee are poorly released in the stomach, and they can reach higher levels in the large intestine due to the action of the microbiota [ 45 ]. Flavonoids presented low bioaccessibility and bioavailability, especially in the CPE, where they were not detected in the intestinal fraction.…”

Section: Discussionmentioning

confidence: 99%

Understanding the Gastrointestinal Behavior of the Coffee Pulp Phenolic Compounds under Simulated Conditions

et al. 2022

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Numerous residues, such as the coffee pulp, are generated throughout coffee processing. This by-product is a source of antioxidant phytochemicals, including phenolic compounds and caffeine. However, the antioxidant properties of the phenolic compounds from the coffee pulp are physiologically limited to their bioaccessibility, bioavailability, and biotransformation occurring during gastrointestinal digestion. Hence, this study explored the phenolic and caffeine profile in the coffee pulp flour (CPF) and extract (CPE), their intestinal bioaccessibility through in vitro digestion, and their potential bioavailability and colonic metabolism using in silico models. The CPE exhibited a higher concentration of phenolic compounds than the CPF, mainly phenolic acids (protocatechuic, chlorogenic, and gallic acids), followed by flavonoids, particularly quercetin derivatives. Caffeine was found in higher concentrations than phenolic compounds. The antioxidant capacity was increased throughout the digestive process. The coffee pulp matrix influenced phytochemicals’ behavior during gastrointestinal digestion. Whereas individual phenolic compounds generally decreased during digestion, caffeine remained stable. Then, phenolic acids and caffeine were highly bioaccessible, while flavonoids were mainly degraded. As a result, caffeine and protocatechuic acid were the main compounds absorbed in the intestine after digestion. Non-absorbed phenolic compounds might undergo colonic biotransformation yielding small and potentially more adsorbable phenolic metabolites. These results contribute to establishing the coffee pulp as an antioxidant food ingredient since it contains bioaccessible and potentially bioavailable phytochemicals with potential health-promoting properties.

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Section: Discussionmentioning

confidence: 99%

Understanding the Gastrointestinal Behavior of the Coffee Pulp Phenolic Compounds under Simulated Conditions

et al. 2022

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“…Digestion was carried out according to the method of Grzelczyk et al [ 14 ] with minor modifications. The lyophilized fractionated extracts of green, light-, or dark-roasted coffee in amounts of 1 g were mixed with 200 mL of distilled water.…”

Section: Methodsmentioning

confidence: 99%

“…The profile of chlorogenic acids in fractions from green and roasted coffee extracts released during digestion in a model gastrointestinal tract was analyzed using the UHPLC-ESI-MS technique according to Grzelczyk et al [ 14 ]. Digested samples were injected after proper dilutions depending on the volume of the reagents added in the “digestive tract”.…”

Section: Methodsmentioning

confidence: 99%

“…The affinity of coffee components for binding to BChE and the stability of enzyme–ligand (coffee nutraceutics) complexes, resulting in enzyme inhibition, were also investigated based on thermodynamic analyses and molecular simulations, depending on the coffee roasting level and the digestion phase. Since earlier studies by Grzelczyk, Szwajgier, Baranowska-Wójcik, Budryn, Zakłos-Szyda, and Sosnowska [ 14 ] showed the described beneficial effects of coffee extracts, we suppose that preparations isolated from coffee extracts may work more intensively and be more useful for the development of functional foods.…”

Section: Introductionmentioning

confidence: 91%

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Effect of Inhibiting Butyrylcholinesterase Activity Using Fractionated Coffee Extracts Digested In Vitro in Gastrointestinal Tract: Docking Simulation and Calorimetric and Studies

et al. 2023

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Butyrylcholinesterase (BChE) is a major enzyme from the alpha-glycoprotein family that catalyzes the hydrolysis of neurotransmitter acetylcholine (ACh), lowering the concentration of ACh in the nervous system, which could cause aggravation of Alzheimer’s disease (AD). In select pathological conditions, it is beneficial to reduce the activity of this enzyme. The aim of this study was to evaluate the degree of BChE inhibition by coffee extracts fractionated into mono- and diesters of caffeic acid/caffeine, digested in vitro in the gastrointestinal tract. The bioactive compounds from coffee showed high affinity for BchE, −30.23–−15.28 kJ/mol, and was the highest for the caffeine fraction from the green Arabica extract. The isolated fractions were highly effective in inhibiting BChE activity at all in vitro digestion phases. It has been shown that the fractionation of coffee extracts could be potentially used to obtain high prophylactic or even therapeutic effectiveness against AD.

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“…Chlorogenic acid (CGA), condensed by caffeic acid and quinic acid, is a phenylpropanoid mainly found in honeysuckle, Eucommia, coffee, and tea [21]. Multiple in vivo and in vitro experiments have displayed that CGA has various biological activity, including anti-in ammatory, antioxidant, antibacterial, and intestinal protection [22][23][24]. CGA has been reported that it can reduce the in ammatory response of ulcerative colitis induced by LPS and ATP through inhibiting the NF-κB/NLRP3 pathway [25].…”

Section: Introductionmentioning

confidence: 99%

Chlorogenic acid alleviates IPEC-J2 pyroptosis induced by deoxynivalenol through inhibiting the activation of NF-κB/NLRP3/Capase-1 pathway

Xue,

Li,

et al. 2024

Preprint

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Background Deoxynivalenol (DON) is a severely polluted mycotoxins in feed ingredients, and methods for reducing its toxicity have become a significant direction of research. Chlorogenic acid (CGA) in some plants is an active polyphenol with anti-inflammatory and antioxidant properties and a protective effect on animal intestinal health. The effects of CGA on DON-induced pyroptosis of the intestinal porcine epithelial cell line-J2 (IPEC-J2) and its potential mechanism were explored in this study. Results The results indicated that exposure to DON at 2500 ng/mL significantly increased the mortality of IPEC-J2 cells, accompanied by typical pyroptosis features, including breakage of cellular DNA, damage to cell membrane integrity, and an increase in the extracellular concentration of positive ions (Ca2+ and K+) and pro-inflammatory cytokines (IL-1β and IL-18). Nevertheless, DON-induced pyroptosis was alleviated by CGA. Additionally, the exposure of DON promoted the mRNA expression of initiating signaling factors relevant to pyroptosis (including TNF, MDP, NOD2, TLR4, and NF-κB), enhanced the mRNA and protein levels of activation signaling factors (including NLRP3, ASC, Caspase-1, and GSDMD), and increased the level of ROS. Among them, the NF-κB/ROS/NLRP3/Capase-1 pathway was identified as the key factor in the dual-signaling pathway. Our findings suggest that CGA pretreatment simultaneously inhibits the activation of both the initiating and activation signals related to pyroptosis. Conclusion In short, CGA can alleviate DON-induced pyroptosis of IPEC-J2 cells through inhibiting the activation of NF-κB/ROS/NLRP3/Capase-1 pathway.

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Bioaccessibility of coffee bean hydroxycinnamic acids during in vitro digestion influenced by the degree of roasting and activity of intestinal probiotic bacteria, and their activity in Caco-2 and HT29 cells

Cited by 15 publications

References 41 publications

Understanding the Gastrointestinal Behavior of the Coffee Pulp Phenolic Compounds under Simulated Conditions

Understanding the Gastrointestinal Behavior of the Coffee Pulp Phenolic Compounds under Simulated Conditions

Effect of Inhibiting Butyrylcholinesterase Activity Using Fractionated Coffee Extracts Digested In Vitro in Gastrointestinal Tract: Docking Simulation and Calorimetric and Studies

Chlorogenic acid alleviates IPEC-J2 pyroptosis induced by deoxynivalenol through inhibiting the activation of NF-κB/NLRP3/Capase-1 pathway

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