Pharmacological Activities of Coffee Roasted from Fermented Green Coffee Beans with Fungal Mycelia in Solid-state Culture

신지영,; 김훈,; 김동구,; 백길훈,; 정헌상,; 유광원,

doi:10.3746/jkfn.2013.42.3.487

Cited by 7 publications

(3 citation statements)

References 45 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Fermentation was more effective in producing soluble phenolic compounds than flavonoids. This result contrasted with those for fermented Columbian coffee [32]. However, Columbian coffee fermentation was conducted with broken green beans, which might elute more soluble phenolic compounds easily over seven days of fermentation.…”

Section: Total Polyphenol and Flavonoid Contentscontrasting

confidence: 50%

Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability

Kwak

Jeong

Kim

2018

Journal of Food Quality

View full text Add to dashboard Cite

This study assessed the functionality and consumer acceptance of yeast fermented coffee beans. Green coffee beans were fermented for 24 h with three different yeast strains to increase functionality. The yeast fermentation was effective in fortifying the functionality of coffee by significantly increasing antioxidant activity according to the results of ORAC and SOD-like assay ( < 0.05). The TPC and TFC contents in the fermented coffee beans were significantly higher than those in the controls ( < 0.05). The consumer acceptance for the fermented coffee beans was slightly lower than that of the controls. Fermentation seemed to influence the aroma and flavor of coffee. However, agglomerative hierarchical clustering analysis revealed that approximately 39% of consumers significantly liked one of the fermented coffees (F3) more than the controls ( < 0.05). These consumers indicated that the yeast fermentation of green coffee beans did not generate a negative aroma or flavor and can be attractive with high antioxidant activity.

show abstract

Section: Total Polyphenol and Flavonoid Contentscontrasting

confidence: 50%

Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability

Kwak

Jeong

Kim

2018

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…The increase in demand for high-quality coffee has led to various attempts to improve the biological activities and the preferences of coffee in Korea, such as through adding functional materials to coffee. Shin et al (2013) analyzed the biological activity of coffee beans obtained by solid fermentation with fungal mycelium, whereas Kim et al (2016) produced green beans by lactic acid bacteria fermentation to improve the antioxidant activity of coffee. Furthermore, Lim et al (2015) soaked green coffee beans in mulberry extract, and Moon and Kim (2019) created wine germinated coffee to enhance coffee aroma.…”

Section: Introductionmentioning

confidence: 99%

Functional Cordyceps Coffee Containing Cordycepin and β-Glucan

Song

2020

pnf

View full text Add to dashboard Cite

Cordyceps coffee, containing Cordycepin and -glucan, was developed to improve quality and functionality of coffee. We evaluated its biological activities and quality characteristics. We treated green coffee beans with mixed extracts from three medicinal mushrooms, Cordyceps mushroom (Cordyceps militaris), Phellinus mushroom (Phellinus linteus), and Chaga mushroom (Inonotus obliquus). Both control [27.00 mg gallic acid equivalent (GAE)/g] and Cordyceps coffee (37.34 mg GAE/g) had higher contents of polyphenol than the Cordyceps mushroom raw materials (23.17 mg GAE/g). 1,1-Diphenyl-2-picrylhydrazyl scavenging activity was higher for both the control and Cordyceps coffee (80.56% and 82.21 %, respectively) compared with Cordyceps mushrooms (62.89%). -Glucan content was determined by the enzyme method; the raw Cordyceps, Phellinus, and Chaga mushrooms contained 3.79%, 7.06%, and 8.57% -glucan, respectively. However, -glucan and total glucan contents were much lower in Cordyceps coffee (2.03% and 3.11%, respectively) than in the raw mushrooms. The amount of Cordycepin, as determined by high performance liquid chromatograph, was 2,274.70 mg/kg for the Cordyceps coffee and 11,533.22 mg/kg for the Cordyceps mushrooms. Through flavor pattern analysis using the electronic nose system, we showed Cordyceps coffee kept the original coffee aroma (similar as the control), and this was not obstructed by the off-flavor of the Cordyceps mushrooms. In conclusion, this study suggests that Cordyceps coffee may be a novel functional coffee containing the functional components Cordycepin and -glucan.

show abstract

“…As the domestic consumption of coffee increases, people's interest in increasing the functionality of coffee through processing such as blending coffee and medicinal plants or fermenting coffee has also increased, and many studies have been conducted focusing on this such as a study on a functional beverage that used coffee beans and a medicinal plant extract to increase antibacterial and antioxidant functions (Kim et al, 2016); a study on the comparison of antioxidant activity depending on the mixed ratio of coffee powder and red ginseng powder (Choi et al, 2012); a study on functional materials produced by fermenting mushroom and Monascus ruber in the solid state to increase the functionality of brewed coffee for preventing chronic diseases (Shin et al, 2013); and a study on the effects of the hot-water extract of coffee beans fermented with Monascus ruber in the solid state on the inhibition of fat accumulation (Lim et al, 2014). The yeast fermentation of green coffee beans significantly increased antioxidant activity, and thus effectively enhanced the functionality of coffee.…”

Section: Introductionmentioning

confidence: 99%

Inhibitory Effects of Collagen Coated Coffee Bean Intake on Skin Aging

Lee¹,

Ha²,

Shin³

2019

J. People Plants Environ

View full text Add to dashboard Cite

To evaluate the protective effect of collagen peptide-coated coffee extract on skin aging, cell viability was measured with a MTT assay using cultured CCD-986sk fibroblasts, and its effect on wrinkles in the skin of hairless mice induced by UVB-irradiation was examined. In addition, its effect on procollagen synthesis and anti-oxidative, and its inhibitory activity against collagenase, elastase, tyrosinase and MMP-1 were analysed. After the 30-minute topical treatment, the animals were exposed to UVB irradiation (60-100 mJ/cm 2) for 4 weeks and its intensity increased during the period. Under the experimental conditions set in this study, the skin thickness of hairless mice significantly decreased (11.8-21.3%) compared to the control group. Based on these results, the prolonged oral intake of a collagen peptide mixture with coffee is expected to significantly increase the synthesis of procollagen in dermal fibroblasts, thereby contributing to the alleviation of wrinkling and lowered elasticity due to structural damage to the dermal layer caused by UV. The oral intake of collagen-coated coffee contributes to increasing collagen biosynthesis in a dose-dependent manner and alleviates the symptoms of thickened keratin caused by UV irradiation. However, it did not inhibit the enzymes involved in skin aging, whitening, wrinkle improvement, and antioxidation. Based on the these results, it can be concluded that the intake of collagen peptide-coated coffee extract can be utilized as an alternative material for the prevention or treatment of diseases associated with photoaging.

show abstract

Pharmacological Activities of Coffee Roasted from Fermented Green Coffee Beans with Fungal Mycelia in Solid-state Culture

Cited by 7 publications

References 45 publications

Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability

Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability

Functional Cordyceps Coffee Containing Cordycepin and β-Glucan

Inhibitory Effects of Collagen Coated Coffee Bean Intake on Skin Aging

Contact Info

Product

Resources

About