Role of Coffee Caffeine and Chlorogenic Acids Adsorption to Polysaccharides with Impact on Brew Immunomodulation Effects

Abstract

Coffee brews have High Molecular Weight (HMW) compounds with described immunostimulatory activity, namely polysaccharides and melanoidins. Melanoidins are formed during roasting and are modified during brews technological processing. In addition, brews have Low Molecular Weight (LMW) compounds, namely free chlorogenic acids and caffeine, with well-known anti-inflammatory properties. However, this study shows that both espresso and instant coffee brews did not present immunostimulatory neither anti-inflammatory in vitro activities. It is possible that the simultaneous existence of compounds with antagonistic effects can mitigate their individual effects. To test this hypothesis, an ultrafiltration separation process was applied, studying the behavior of coffee brews’ HMW on retention of LMW compounds. Several ultrafiltration sequential cycles were required to separate retentates from LMW compounds, suggesting their retention. This effect was higher in instant coffee, attributed to its initial higher carbohydrate content when compared to espresso. Separation of HMW and LMW compounds boosted their immunostimulatory (6.2–7.8 µM nitrites) and anti-inflammatory (LPS induced nitrite production decrease by 36–31%) in vitro activities, respectively. As coffee anti-inflammatory compounds are expected to be first absorbed during digestion, a potential in vivo fractionation of LMW and HMW compounds can promote health relevant effects after coffee intake.

Ultrasound-Assisted Aqueous Extraction of Chlorogenic Acid and Cynarin with the Impact of Inulin from Burdock (Arctium lappa L.) Roots

“…It also revealed that, when extending the extraction time over 20 min, the significant degradation of free CGA in the aqueous solution was suggested to result from the two effects, i.e., a higher severity of thermal degradation and phenolic binding of CGA with the abundant polysaccharide inulin. Such phenomena of thermal degradation and interactions between CGA and polysaccharide inulin were similar to those reported in previous literatures [ 15 , 20 , 41 ]. For example, Chen et al (2004) investigated heat treatment on the degradation of CGA in the aqueous solution, and found that the CGA contents remained at about 75 and 67% in the solution when incubated at 98 °C for 20 and 30 min in a water bath, respectively [ 41 ], showing that the extent of thermal degradation of CGA increased with increasing time in the aqueous solution.…”

“…In addition, the interaction of phenolic acids with the polysaccharides in the burdock roots could occur during the processing. Passos et al (2021) corroborated the existence of CGA bound to polysaccharides under higher carbohydrate content, with CGA not detected in free form [ 15 ]. In the burdock roots, the content of polysaccharide inulin varies much in the range of 12–17% of the fresh burdock roots (or 50–70% of dried weight) [ 16 ].…”

Effects of the Baking Process on the Chemical Composition, Sensory Quality, and Bioactivity of Tieguanyin Oolong Tea

“…A 20% increase in the content of soluble polysaccharides was detected in BT2 ( Table 1 ). It was reported that some polysaccharides increased the kokumi sensation ( 22 ), a taste impression combined of thickness, mouthfulness, and continuity, as they influenced the viscosity of fluids ( 23 ). Tea that tasted smooth and thick, such as ripe Pu’er tea and aged white tea, usually had abundant soluble polysaccharides.…”

Chicory: Understanding the Effects and Effectors of This Functional Food

“…This estimation was performed taking into account the variability of these compounds in 5 different chicory genotypes [ 19 ] as indicated in Table 1 . Controls underwent an equivalent force-feeding with water (Ctr1), the solvent used for chicory decoction and fructose solution, and with 0.83% DMSO (Ctr2) as CGA and STL solutions were prepared with this diluent [ 20 , 21 ]. Six groups of mice were used (Ctr1, Ctr2, Chic, Fru, CGA and STL), nourished for 30 days and individual body weight was regularly registered ( File S1 ).…”