Influence of molecular weight on in vitro immunostimulatory properties of instant coffee
authors Passos, CP; Cepeda, MR; Ferreira, SS; Nunes, FM; Evtuguin, DV; Madureira, P; Vilanova, M; Coimbra, MA
nationality International
journal FOOD CHEMISTRY
author keywords Immunostimulatory activity; Ultrafiltration; Polysaccharides; Melanoidins; Chlorogenic acids; Caffeine
keywords CHEMICAL-CHARACTERIZATION; SPENT COFFEE; ARABINOGALACTAN-PROTEIN; MAILLARD REACTION; SIDE-CHAINS; MELANOIDINS; POLYSACCHARIDES; HEALTH; MODEL; PREMELANOIDINS
abstract Instant coffee was prepared and fractionated into higher (>100 kDa), medium (5-10, 10-30, 30-100 kDa) and lower (1-5, <1 kDa) molecular weight fractions. Sugars and linkage composition characteristics of arabinogalactans and galactomannans were recovered in all fractions. Also, amino acid analysis performed after hydrolysis showed similar compositions in all fractions. On the contrary, free chlorogenic acids and caffeine were only detected in the lowest molecular weight fraction (<1 kDa). A direct relationship between the melanoidins browning index and the molecular weight was observed. The fractions obtained were incubated in vitro with murine spleen lymphocytes in order to evaluate their possible immunostimulatory abilities. The surface expression of CD69 (early activation marker) on different lymphocyte sub-populations showed that the fraction with 1-5 kDa was able to induce activation of B-lymphocytes. This was the only fraction to induce B-lymphocyte activation, since all the other fractions failed, even when higher concentrations were used. (C) 2014 Elsevier Ltd. All rights reserved.
publisher ELSEVIER SCI LTD
issn 0308-8146
year published 2014
volume 161
beginning page 60
ending page 66
digital object identifier (doi) 10.1016/j.foodchem.2014.03.119
web of science category Chemistry, Applied; Food Science & Technology; Nutrition & Dietetics
subject category Chemistry; Food Science & Technology; Nutrition & Dietetics
unique article identifier WOS:000336872400009
link 24837922
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