Inhibitory effect of green coffee bean extract on fat accumulation and body weight gain in mice

Abstract

BackgroundAn epidemiological study conducted in Italy indicated that coffee has the greatest antioxidant capacity among the commonly consumed beverages. Green coffee bean is rich in chlorogenic acid and its related compounds. The effect of green coffee bean extract (GCBE) on fat accumulation and body weight in mice was assessed with the objective of investigating the effect of GCBE on mild obesity.MethodsMale ddy mice were fed a standard diet containing GCBE and its principal constituents, namely, caffeine and chlorogenic acid, for 14 days. Further, hepatic triglyceride (TG) level was also investigated after consecutive administration (13 days) of GCBE and its constituents. To examine the effect of GCBE and its constituents on fat absorption, serum TG changes were evaluated in olive oil-loaded mice. In addition, to investigate the effect on hepatic TG metabolism, carnitine palmitoyltransferase (CPT) activity in mice was evaluated after consecutive ingestion (6 days) of GCBE and its constituents (caffeine, chlorogenic acid, neochlorogenic acid and feruloylquinic acid mixture).ResultsIt was found that 0.5% and 1% GCBE reduced visceral fat content and body weight. Caffeine and chlorogenic acid showed a tendency to reduce visceral fat and body weight. Oral administration of GCBE (100 and 200 mg/kg· day) for 13 days showed a tendency to reduce hepatic TG in mice. In the same model, chlorogenic acid (60 mg/kg· day) reduced hepatic TG level. In mice loaded with olive oil (5 mL/kg), GCBE (200 and 400 mg/kg) and caffeine (20 and 40 mg/kg) reduced serum TG level. GCBE (1%), neochlorogenic acid (0.028% and 0.055%) and feruloylquinic acid mixture (0.081%) significantly enhanced hepatic CPT activity in mice. However, neither caffeine nor chlorogenic acid alone was found to enhance CPT activity.ConclusionThese results suggest that GCBE is possibly effective against weight gain and fat accumulation by inhibition of fat absorption and activation of fat metabolism in the liver. Caffeine was found to be a suppressor of fat absorption, while chlorogenic acid was found to be partially involved in the suppressive effect of GCBE that resulted in the reduction of hepatic TG level. Phenolic compounds such as neochlorogenic acid and feruloylquinic acid mixture, except chlorogenic acid, can enhance hepatic CPT activity.

Green Coffee Bean Extract as a Weight Loss Supplement

“…Cheong LK showed that high fat diet (HFD) supplemented with 0.5% w/w GCE did not attenuate weight gain in obese mice after 12 weeks [22]. However the results of the Shimoda study suggested that oral administration of 0.5% and 1% GCE was effective against weight gain and visceral fat accumulation in mice were fed with a standard diet for 14 days [23].…”

“…Scientific theories expressed that natural substances found in green coffee prevent weight gain and fat accumulation by inhibiting fat absorption and increasing fat metabolism in liver [23,29]. Supplementation with coffee polyphenols can also be effective in weight loss and reduce abdominal and liver fat accumulation by inhibition of macrophages infiltration into adipose tissues [11].…”

Effect of Peucedanum japonicum Thunb Extract on High-fat Diet-induced Obesity and Gene Expression in Mice

“…2 found higher correlation coeffi cients for peaks 10-15, with statistical significance for peak 10 Table 7 . Several studies have reported anti-obesity activity of neochlorogenic acid, chlorogenic acid, and rutin 5,6,9,10 . The lower correlation coeffi cients for these components may negate the possibility that they were responsible for the inhibition of obesity in this study.…”

“…Supplementation of the diet with rutin decreased fat accumulation and serum lipid levels in Wistar rats that were fed a high-fat diet 9 . Shimoda et al 10 demonstrated that chlorogenic acid in green coffee beans suppresses fat accumulation and liver TG elevation in ddY mice. It is possible that these phytochemicals are responsible for the anti-obesity activity of PJT.…”

Usage of Capillary Isotachophoresis and Antioxidant Capacity Measurement in Analysis of Changes in Coffee Properties After Roasting, Steaming and Decaffeination

“…Green coffee extracts show a hypotensive effect on rats (Igho et al 2011), reduce visceral fat and body weight (Shimoda et al 2006;Suzuki et al 2002), and chlorogenic acid (5-caffeoylquinic acid) can prevent from neurodegenerative diseases such as ischemic stroke (Mikami and Yamazawa 2015). Coffee brew including this from roasted beans also contains chlorogenic acids and caffeine and other bioactive compounds with antioxidant capacity such as theophylline and theobromine, tocopherols, cafestol, kahweol and trigonelline as well as products of Maillard reaction (Budryn and Nebesny 2008;Jeszka-Skowron et al 2015;Perrone et al 2008).…”