Cellular Antioxidant and Anti-Inflammatory Effects of Coffee Extracts with Different Roasting Levels

다국어 초록 (Multilingual Abstract)

During roasting, major changes occur in the composition and physiological effects of coffee beans. In this study, in vitro antioxidant effects and anti-inflammatory effects of Coffea arabica green coffee extracts were investigated at different roasting levels corresponding to Light, Medium, City, and French roast. Total caffeine did not show huge difference according to roasting level, but total chlorogenic acid contents were higher in light roasted coffee extract than other roasted groups. In addition, light roasted coffee extract had the highest antioxidant activity in the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. To determine the in vitro antioxidant property, coffee extracts were used to treat AML-12 cells. Intracellular glutathione (GSH) concentration and mRNA expression levels of genes related to GSH synthesis were negatively related to roasting levels. The anti-inflammatory effects of coffee extracts were investigated in lipopolysaccharide-treated RAW 264.7 macrophage cells. The cellular antioxidant activity of coffee extracts exhibited similar patterns as the AML-12 cells. The expression of mRNA for tumor necrosis factor-alpha and interleukin-6 was decreased in cells treated with the coffee extracts and the expression decreased with increasing roasting levels. These data suggest that coffee has physiological antioxidant and anti-inflammatory activities and these effects are negatively correlated with roasting levels in the cell models.

참고문헌 (Reference)

1 Jaiswal R, "Understanding the fate of chlorogenic acids in coffee roasting using mass spectrometry based targeted and non-targeted analytical strategies" 3 : 976-984, 2012

2 Sawa T, "Tyrosine nitration by peroxynitrite formed nitric oxide and superoxide generated by xanthine oxidase" 275 : 32467-32474, 2000

3 Yasui K, "Therapeutic potential of super-oxide dismutase(SOD)for resolution of inflammation" 55 : 359-363, 2006

4 Iso H, "The relationship between green tea and total caffeine intake and risk for selfreported type 2 diabetes among Japanese adults" 144 : 554-562, 2006

5 Kwak HS, "The effect of air flow in coffee roasting for antioxidant activity and total polyphenol content" 71 : 210-216, 2017

6 Takeda K, "TLR signaling pathways" 16 : 3-9, 2004

7 Chou ST, "Study of the chemical composition, antioxidant activity and anti-inflammatory activity of essential oil from Vetiveria zizanioides" 134 : 262-268, 2012

8 Munhoz CD, "Stressinduced neuroinflammation : Mechanisms and new pharmacological targets" 41 : 1037-1046, 2008

9 Lagathu C, "Some HIV antiretrovirals increase oxidative stress and alter chemokine, cytokine or adiponectin production in human adipocytes and macrophages" 12 : 489-500, 2007

10 Kamiyama M, "Role of degradation products of chlorogenic acid in the antioxidant activity of roasted coffee" 63 : 1996-2005, 2015

11 Bekedam EK, "Roasting effects on formation mechanisms of coffee brew melanoidins" 56 : 7138-7145, 2008

12 Wattenberg LW, "Protective effects of coffee constituents on carcinogenesis in experimental animals" 17 : 137-145, 1984

13 Park EJ, "Oxidative stress and pro-inflammatory responses induced by silica nanoparticles in vivo and in vitro" 184 : 18-25, 2009

14 Surh Y, "Oxidative Stress, Inflammation, and Health" CRC Press 605-, 2005

15 Li XA, "Nitric oxide, caveolae and vascular pathology" 6 : 1-13, 2006

16 National Coffee Association, "National Coffee Association USA"

17 Nenes FM, "Melanoidins from coffee infusions. Fractionation, chemical characterization, and effect of the degree of roast" 55 : 3967-3977, 2007

18 Gawlik-Dziki U, "Lipoxygenase inhibitors and antioxidants from green coffee—Mechanism of action in the light of potential bioaccessibility" 61 : 48-55, 2014

19 Lee DH, "Is serum gamma glutamyltransferase a marker of oxidative stress?" 38 : 535-539, 2004

20 Dorea J, "Is coffee a functional food?" 93 : 773-782, 2005

21 Itzkowitz SH, "Inflammation and cancer IV. Colorectal cancer in inflammatory bowel disease : The role of inflammation" 287 : 7-17, 2004

22 Bekedam EK, "Incorporation of chlorogenic acids in coffee brew melanoidins" 56 : 2055-2063, 2008

23 Smrke S, "How does roasting affect the antioxidants of a coffee brew? Exploring the antioxidant capacity of coffee via on-line antioxidant assays coupled with size exclusion chromatography" 4 : 1082-1092, 2013

24 Samo S, "How does roasting affect the antioxidants of a coffee brew? Exploring the antioxidant capacity of coffee via on-line antioxidant assay coupled with size exclusion chromatography" 4 : 1082-1092, 2013

25 Sun CL, "Green tea, black tea and breast cancer risk : A meta-analysis of epidemiological studies" 27 : 1310-1315, 2006

26 Kuriyama S, "Green tea consumption and mortality due to cardiovascular disease, cancer, and all causes in Japan : The Ohsaki study" 296 : 1255-1265, 2006

27 WHO, "Global Strategy on Diet, Physical Activity and Health" World Health Organization 2004

28 Myhrstad MCW, "Flavonoids increase the intracellular glutathione level by transactivation of the c-glutamylcysteine synthetase catalytical subunit promoter" 32 : 386-393, 2002

29 Mussatto SI, "Extraction of antioxidant phenolic compounds from spent coffee grounds" 83 : 173-179, 2011

30 Kang JS, "Equol inhibits nitric oxide production and inducible nitric oxide synthase gene expression through down-regulating the activation of Akt" 7 : 491-499, 2007

31 Del Castillo MD, "Effect of roasting on the antioxidant activity of coffee brews" 50 : 3698-3703, 2002

32 da Silveira-Duarte SM, "Effect of processing and roasting on the antioxidant activity of coffee brews" 25 : 387-393, 2005

33 Volz N, "Effect of coffee combining green coffee bean constituents with typical roasting products on the Nrf2/ARE pathway in vitro and in vivo" 60 : 9631-9641, 2012

34 Jaiswal R, "Does roasted coffee contain chlorogenic acid lactones or/and cinnamoylshikimate esters?" 61 : 214-227, 2014

35 Tietze F, "Disulfide reduction in rat liver. I. Evidence for the presence of nonspecific nucleotide-dependent disulfide reductase and GSH-disulfide transhydrogenase activities in the highspeed supernatant fraction" 138 : 177-188, 1970

36 Farah A, "Correlation between cup quality and chemical attributes of Brazilian coffee" 98 : 373-380, 2006

37 Pulido R, "Contribution of beverages to the intake of lipophilic and hydrophilic antioxidants in the Spanish diet" 57 : 1275-1282, 2003

38 Yamamoto K, "Combined effect of hydrogen peroxide induced oxidative stress and IL-1a on IL-8 production in Caco-2 cells(a human colon carcinoma cell line)and normal intestinal epithelial cells" 27 : 123-128, 2003

39 Clarke RJ, "Coffee: Chemistry" Elsevier Applied Science Publishers 305-, 1989

40 Odegaard AO, "Coffee, tea, and incident type 2 diabetes : The Singapore Chinese Health Study" 88 : 979-985, 2008

41 Belitz HD, "Coffee, Tea, Cocoa, in Food Chemistry" Springer-Verlag 940-970, 2009

42 Moreira ASP, "Coffee melanoidins : Structures, mechanisms of formation and potential health impacts" 3 : 903-915, 2012

43 Boettler U, "Coffee constituents as modulators of Nrf2 nuclear translocation and ARE(EpRE)-dependent gene expression" 22 : 426-440, 2011

44 Rosenberg L, "Coffee and tea consumption in relation to the risk of large bowel cancer : A review on epidemiological studies" 52 : 163-171, 1990

45 Clifford MN, "Coffee Botany, Biochemistry and Production of Beans and Beverage" Chapman and Hall 457-, 1985

46 Clifford MN, "Chlorogenic acids and other cinnamatesnature, occurrence, dietary burden, absorption and metabolism" 80 : 1033-1043, 2000

47 Clifford MN, "Chlorogenic acids and other cinnamatesnature, occurrence and dietary burden" 79 : 362-372, 1999

48 Shan J, "Chlorogenic acid inhibits lipopolysaccharide-induced cyclooxygenase-2 expression in RAW264. 7 cells through suppressing NF-jB and JNK/AP-1activation" 9 : 1042-1048, 2009

49 Faustmann G, "Chemoprevention of Cancer and DNA Damage by Dietary Factors" Wiley-VCH 579-594, 2009

50 Hwang JH, "Caffeine prevents LPSinduced inflammatory responses in RAW264. 7 cells and zebrafish" 248 : 1-7, 2016

51 Ramalakshmi K, "Bioactivities of low-grade green coffee and spent coffee in different in vitro model systems" 115 : 79-85, 2009

52 Cho ES, "Attenuation of oxidative neuronal cell death by coffee phenolic phytochemicals" 661 : 18-24, 2009

53 Cruz CM, "Atp activates a reactive oxygen species-dependent oxidative stress response and secretion of proinflammatory cytokines in macrophages" 282 : 2871-2879, 2007

54 Aruoma OI, "Assessment of potential prooxidant and antioxidant actions" 73 : 617-625, 1996

55 Delgado-Andrade C, "Assessing the antioxidant activity of melanoidins from coffee brews by different antioxidant methods" 53 : 7832-7836, 2005

56 Kroyer GT, "Antioxidant properties of tea and coffee extracts" 2 : 433-437, 1989

57 Yen WJ, "Antioxidant properties of roasted coffee residues" 53 : 2658-2663, 2005

58 Nicoli MC, "Antioxidant properties of coffee brews in relation to the roasting degree" 30 : 292-297, 1997

59 Vignoli JA, "Antioxidant activity, polyphenols, caffeine and melanoidins in soluble coffee : The influence of processing conditions and raw material" 124 : 863-868, 2011

60 Ca¨mmerer B, "Antioxidant activity of coffee brews" 223 : 469-474, 2006

61 Hwang SJ, "Antiinflammatory effects of chlorogenic acid in lipopolysaccharidestimulated RAW 264. 7 cells" 63 : 81-90, 2014

62 De Magalhaes PM, "Antiinflammatory effect and modulation of cytochrome P450 activities by Artemisia annua tea infusions in human intestinal Caco-2cells" 134 : 864-871, 2012

63 Benhamou PY, "Adenovirus-mediated catalase gene transcription reduces oxidant stress in human, porcine and rat pancreatic islets" 41 : 1093-1100, 1998