resumo
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 mu M 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.
categoria
Food Science & Technology
autores
Passos, CP; Costa, RM; Ferreira, SS; Lopes, GR; Cruz, MT; Coimbra, MA
nossos autores
Guido Rocha Lopes
Bolseiro de pós-DoutoramentoGrupos
agradecimentos
This research was funded by the project PulManCar with financial support from the European Union (FEDER through COMPETE2020-Programa Operacional Competitividade e Internacionalizacao (POCI), POCI-01-0145-FEDER-029560 and by national funds (OE), through FCT/MCTES. This work received financial support from PT national funds (FCT/MCTES, Fundacao para a Ciencia e Tecnologia and Ministerio da Ciencia, Tecnologia e Ensino Superior) through the project UIDB/50006/2020. Thanks are also to the European Regional Development Fund (ERDF), through the Centro 2020 Regional Operational Programme under project CENTRO-01-0145-FEDER000012 (HealthyAging2020).