Polyamines in green and roasted coffee

Amorim, Henrique Vianna de; Basso, Luiz Carlos; Crocomo, Otto J.; Teixeira, A. A.

doi:10.1021/jf60212a047

Cited by 29 publications

(23 citation statements)

References 6 publications

(6 reference statements)

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“…The dansylated polyamines were developed with hexane/ethyl acetate:: 6:4 (see Ref. 33) and visualized under UV illumination. The identification of the polyamines was also confirmed by comigration of the dansylated polyamines with the dansylated standards in a different solvent system (chloroform:triethylamine::5:1) previously reported by Bhatnagar et al (34).…”

Section: Methodsmentioning

confidence: 99%

15-Deoxyspergualin Primarily Targets the Trafficking of Apicoplast Proteins in Plasmodium falciparum

Ramya

Karmodiya

Surolia

et al. 2007

Journal of Biological Chemistry

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15-Deoxyspergualin, an immunosuppressant with tumoricidal and antimalarial properties, has been implicated in the inhibition of a diverse array of cellular processes including polyamine synthesis and protein synthesis. Endeavoring to identify the mechanism of antimalarial action of this molecule, we examined its effect on Plasmodium falciparum protein synthesis, polyamine biosynthesis, and transport. 15-Deoxyspergualin stalled protein synthesis in P. falciparum through Hsp70 sequestration and subsequent phosphorylation of the eukaryotic initiation factor eIF2␣. However, protein synthesis inhibition as well as polyamine depletion were invoked only by high micromolar concentrations of 15-deoxyspergualin, in contrast to the submicromolar concentrations sufficient to inhibit parasite growth. Further investigations demonstrated that 15-deoxyspergualin in the malaria parasite primarily targets the hitherto underexplored process of trafficking of nucleus-encoded proteins to the apicoplast. Our finding that 15-deoxyspergualin kills the malaria parasite by interfering with targeting of nucleus-encoded proteins to the apicoplast not only exposes a chink in the armor of the malaria parasite, but also reveals new realms in our endeavors to study this intriguing biological process. 15-Deoxyspergualin (DSG)4 ( Fig. 1), an analog of spergualin isolated from the culture broth of Bacillus laterosporus, inhibits the growth of the malaria parasite, Plasmodium, in vitro and in vivo, presumably by depleting its polyamine reserves (1, 2). However, other known inhibitors of polyamine biosynthesis, methylglyoxal-bis-(guanylhydrazone) analog (MGBCP), irinotecan hydrochloride (CPT11), and ␣-difluoromethyl ornithine (DFMO) are known to be incapable of suppressing malaria in infected mice (2). This led us to question the speculated mechanism of antimalarial action of DSG.Despite the uncertainty in the actual mechanism of action of DSG, DSG is known to bind cellular chaperones, Hsp70 and Hsp90, potently, via their regulatory C-terminal motif EEVD (3, 4). DSG does not inhibit their chaperone activity (3-5). However, it selectively enhances the ATPase activity of heat shock proteins that have the C-terminal EEVD motif, and this could be the basis of a specific modulation of the function of proteins that bind the EEVD motif of heat shock proteins (5).One of the cellular milieus in which heat shock proteins are speculated to be involved is translational regulation. Translation of an mRNA requires the formation of a ternary complex of the methionyl-tRNA, the mRNA and the 40 S subunit of the ribosome, a feat achieved through the intervention of the GTPbound form of the initiation factor eIF2 (6). Phosphorylation of eIF2␣ at Ser 51 blocks protein synthesis by preventing eIF2 recycling and depleting the cell of its pool of eIF2-GTP required for translation initiation (7). Several conditions of cellular stress trigger the phosphorylation of eIF2␣ via the activation of four different eIF2␣ kinases: PERK (PKR-like endoplasmic reticulum-associated kina...

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Section: Methodsmentioning

confidence: 99%

15-Deoxyspergualin Primarily Targets the Trafficking of Apicoplast Proteins in Plasmodium falciparum

Ramya

Karmodiya

Surolia

et al. 2007

Journal of Biological Chemistry

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“…The presence of most of these amines was described in green coffee beans, among them, putrescine, spermidine, spermine and serotonin (Amorim et al, 1977;Cirilo et al, 2003;Casal et al, 2004;Vasconcelos et al, 2007). Tyramine and cadaverine were found at low concentrations (p0.31 and p0.04 mg/100 g, respectively) in green robusta coffee (Casal et al, 2004).…”

Section: Profile Of Free Bioactive Amines In Instant Coffeementioning

confidence: 96%

“…With regard to human health, some amines are required for normal development and growth, response to stress, inhibition of lipid peroxidation, stabilization of membranes, maturation of the gastrointestinal tract, whereas others are vasoactive or psychoactive (Glo´ria, 2005;Kalac and Krausova´, 2005). Amorim et al (1977) were the first to study the levels of free amines in coffee. However, only 25 years later, further studies were undertaken (Casal et al, 2002(Casal et al, , 2004Cirilo et al, 2003;Oliveira et al, 2005;Vasconcelos et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

“…robusta, the levels of putrescine were lower and of tyramine were higher in the latter (Casal et al, 2002(Casal et al, , 2004. Besides the differences on amine levels among coffee varieties, there were also significant differences on the levels of amines on samples from different origins (Casal et al, 2002), cultivation practices (Cirilo et al, 2003), sensory quality of the beverage (Amorim et al, 1977;Oliveira et al, 2005), coffee bean quality (Vasconcelos et al, 2007) and also the analytical methodology used in the extraction of the amines (Casal et al, 2004(Casal et al, , 2005.…”

Section: Introductionmentioning

confidence: 99%

“…The higher the temperature or the time used during roasting the lower the levels of amines, up to a point in which no amines are detected (Amorim et al, 1977;Cirilo et al, 2003;Casal et al, 2004Casal et al, , 2005. However, coffee beans submitted to a light roast contain low levels of serotonin (Cirilo et al, 2003;Casal et al, 2004Casal et al, , 2005Vasconcelos et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

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Profile and levels of bioactive amines in instant coffee

Silveira

Tavares

Glória

2007

Journal of Food Composition and Analysis

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Coffee Constituents

Farah

2012

Coffee

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125

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Coffee has been for decades the most commercialized food product and most widely consumed beverage in the world. Since the opening of the first coffee house in Mecca at the end of the fifteenth century, coffee consumption has greatly increased all around the world. In 2010, coffee production reached 8.1 million tons worldwide [1]. This represents more than 500 billion cups, with the United States, Brazil, Germany, Japan, and Italy being the major consumer countries. However, per capita consumption in North European countries such as Finland, Norway, Denmark, and Sweden may reach 8 kg/year, more than two times that of the United States or Brazil [2].The reasons for this continuous increase in coffee consumption include improved cup quality through selection of varieties and breeding, better agricultural practices; the creation of specialty shops, and a change in coffee's image through the dissemination of information on the health benefits of long-term coffee consumption. Today, coffee is considered a functional food, primarily due to its high content of compounds that exert antioxidant and other beneficial biological properties. The characteristic flavor and richness of coffee aroma make it a unique beverage, with almost a thousand volatile compounds identified in roasted coffee [3].The coffee tree belongs to the Rubiaceae family, genus Coffea. Although more than 80 coffee species have been identified worldwide [4], only two are economically important. Coffea arabica, also known as Arabica coffee, is responsible for approximately 70% of the global coffee market, and Coffea canephora or Robusta coffee (commercial name of one of the main C. canephora cultivars) accounts for the rest [1,5]. Arabica and Robusta coffees are different in many ways, including their ideal growing climates, physical aspects, chemical composition, and characteristics of the brew made with the ground roasted seeds. This chapter will focus on the chemical composition of these two coffee species, including the nonvolatile and volatile compounds important for flavor, quality, and health-promoting actions. To understand the chemical changes that occur during coffee production, we will briefly address the main technological processes green coffee seeds undergo before they are consumed as brewed coffee beverage.

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Polyamines in green and roasted coffee

Cited by 29 publications

References 6 publications

15-Deoxyspergualin Primarily Targets the Trafficking of Apicoplast Proteins in Plasmodium falciparum

15-Deoxyspergualin Primarily Targets the Trafficking of Apicoplast Proteins in Plasmodium falciparum

Profile and levels of bioactive amines in instant coffee

Coffee Constituents

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