Metabolism of alkaloids in coffee plants

Ashihara, Hiroshi

doi:10.1590/s1677-04202006000100001

Cited by 84 publications

(71 citation statements)

References 50 publications

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“…The alkaloid trigonelline, which is largely degraded during the process of roasting coffee, gives rise to compounds that contribute to the aroma and flavour of the coffee beverage (Carvalho, 1962;Ashihara, 2006). Our results showed that in both studied genotypes, green fruits that had already developed the endosperm showed an accumulation of trigonelline similar to the levels found in mature beans.…”

Section: Discussionsupporting

confidence: 70%

Characterisation of AC1: a naturally decaffeinated coffee

2012

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We compared the biochemical characteristics of the beans of a naturally decaffeinated Arabica coffee (AC1) discovered in 2004 with those of the widely grown Brazilian Arabica cultivar "Mundo Novo" (MN). Although we observed differences during fruit development, the contents of amino acids, organic acids, chlorogenic acids, soluble sugars and trigonelline were similar in the ripe fruits of AC1 and MN. AC1 beans accumulated theobromine, and caffeine was almost entirely absent. Tests on the supply of [2-14 C] adenine and enzymatic analysis of theobromine synthase and caffeine synthase in the endosperm of AC1 confirmed that, as in the leaves, caffeine synthesis is blocked during the methylation of theobromine to caffeine. The quality of the final coffee beverage obtained from AC1 was similar to that of MN.Key words: Coffea arabica, caffeine, decaffeination, beverage quality. Caracterização de AC1: um café naturalmente descafeinado AbstractForam comparadas as características bioquímicas das sementes de um cafeeiro Arabica naturalmente descafeinado (AC1), descoberto em 2004, com aquelas da cultivar Mundo Novo (MN), amplamente cultivada no Brasil. Apesar de terem sido observadas diferenças durante o desenvolvimento das sementes, os conteúdos de aminoácidos, ácidos orgânicos, ácidos clorogênicos, açúcares solúveis e trigonelina foram similares nas sementes de frutos maduros de AC1 e MN. Sementes de AC1 acumularam teobromina, e a cafeína estava praticamente ausente. Experimentos com o fornecimento de [2-14 C] adenina e análises enzimáti-cas de teobromina sintase e cafeína sintase nas sementes de AC1 confirmaram que, assim como em folhas, a síntese de cafeína é bloqueada na metilação de teobromina a cafeína. A qualidade final da bebida de AC1 foi similar a de MN.Palavras-chave: Coffea arabica, cafeína, descafeinado, qualidade de bebida.

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Section: Discussionsupporting

confidence: 70%

Characterisation of AC1: a naturally decaffeinated coffee

2012

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“…Its major metabolites 1-methylxanthine and methyluric acid are highly effective antioxidants [9,10] (Fig. 2.).…”

Section: Pharmacological Activity Of Caffeinementioning

confidence: 99%

Investigation of Some Pharmacological Effects of Caffeine and Taurine in Food Supplements

Tsvetkova¹,

Klisurov²,

Pankova³

et al. 2015

IJNFS

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Abstract:In modern times in all age groups energy supplements containing different amounts of Caffeine and Taurine are applied. Caffeine is purine alkaloid, which stimulates central nervous system action, enhances the strength and frequency of the cardiac contractions and increases the excretion of urine. Taurine is a sulfur containing amino acid, which possesses many fundamental biological roles including: effect on synaptic transmission in the central nervous system, cardiotropic action, antioxidant and anticonvulsant activity, improvement of energy processes, stimulation of reparative processes in tissues, protection of eyes cataract, decrease of cholesterol and stimulation of immune system. The combination of Caffeine and Taurine provide benefit due to obtaining synergism of pharmacological effects in increasing of physical activity, stimulation of brain action, cognition, memory and attention. In connection with the significant enlarging of the consumption of energy drinks, especially by children and young people in recent years the requirements for regulation and control of the labeling of these products in many countries are enlarged. In many food additives Caffeine and Taurine are added in not labeled high concentrations, which can provoke and increase their side effects. High consumption of Caffeine enhances its adverse effects on body: anxiety, headache, insomnia, nervousness, respiratory disorders, tachycardia, tremor, dehydration. In children the adverse reactions of Caffeine in much lower doses than adults are occurred. In high concentrations Taurine has adverse effects on brain activity and can induce psoriasis. The result of combination of Caffeine and Taurine is associated with increased diuretic effect and loss of water and salts from the body, especially in children and young people. Because of these facts the quality and quantity control of included compounds in food supplements is important for their health safety.

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“…Ceres, Viçosa, v. 61, Suplemento, p. 838-848, nov/dez, 2014 passos da biossíntese da cafeína envolve a remoção de um resíduo de ribose (Clifford & Wilson, 1985). Os genes que codificam as N-metiltransferases já foram isolados e podem ser usados para a produção de plantas com níveis alterados de cafeína (Ashihara, 2006). Ocorre na semente, livre no citoplasma e ligada à parede celular.…”

Section: Cafeínaunclassified

Nutrição mineral do cafeeiro e qualidade da bebida

et al. 2014

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Recebido para publicação em 15/05/2014 e aprovado em 11/10/2014. 1 Engenheira-Agrônoma, Doutora. Departamento de Fitotecnia, Universidade Federal de Viçosa, Campus Viçosa, Avenida Peter Henry Rolfs, s/n, 36570-000, Viçosa, Minas Gerais, Brasil. herminia@ufv.br (autora para correspondência Nutrição mineral do cafeeiro e qualidade da bebidaOs nutrientes minerais interferem na qualidade final do café por duas vias, uma direta, por seu papel no metabolismo da planta e acúmulo de compostos químicos desejáveis, do ponto de vista do aroma e sabor do café, e, outra, indireta, por seu papel na produção de compostos que desfavorecem o desenvolvimento microbiano nos grãos. Neste trabalho, procurou-se destacar as características químicas dos grãos associadas à qualidade da bebida e suas possíveis interações com os macro e micronutrientes, bem como relatar os resultados de pesquisa que relacionam nutrição mineral, qualidade da bebida e produção de compostos a ela associados. Palavras-chave: Coffee mineral nutrition and beverage qualityMineral nutrients influence the final quality of coffee in two ways: first directly, for their functions in plant metabolism and accumulation of desirable chemical compounds from the standpoint of flavor and taste of coffee; and indirectly, for its role in producing compounds that are harmful to microbial growth in beans. In this study, we focused on the chemical compounds of green coffee related to good beverage quality and its possible interactions with macro and micronutrients. We also report research findings that relate mineral nutrition, beverage quality and production of compounds in coffee beans.

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Metabolism of alkaloids in coffee plants

Cited by 84 publications

References 50 publications

Characterisation of AC1: a naturally decaffeinated coffee

Characterisation of AC1: a naturally decaffeinated coffee

Investigation of Some Pharmacological Effects of Caffeine and Taurine in Food Supplements

Nutrição mineral do cafeeiro e qualidade da bebida

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