Exploring the potential of phenolic compounds from the coffee pulp in preventing cellular oxidative stress after in vitro digestion
The coffee pulp, a by-product of the coffee industry, contains a high concentration of phenolic compounds and caffeine. Simulated gastrointestinal digestion may influence these active compounds’ bioaccessibility, bioavailability, and bioactivity. Understanding the impact of the digestive metabolism...
| Authors: | ; ; ; ; ; ; ; |
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| Format: | Article |
| Publication date: | 2023 |
| Country: | España |
| Institution: | Universidad Autónoma de Madrid |
| Repository: | Biblos-e Archivo. Repositorio Institucional de la UAM |
| Language: | English |
| OAI Identifier: | oai:repositorio.uam.es:10486/707733 |
| Online Access: | http://hdl.handle.net/10486/707733 https://dx.doi.org/10.1016/j.foodres.2023.113116 |
| Access Level: | Open access |
| Keyword: | Antioxidant capacity Antioxidant enzymes Coffee by-products Coffee pulp In vitro digestion Oxidative stress Phenolic compounds Reactive oxygen species Ciencias Agrarias / Agricultura Química |
| _version_ | 1878733422970535936 |
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| author | Cañas Rodríguez, Silvia |
| author2 | Rebollo Hernanz, Miguel Martín Trueba, María Braojos, Cheyenne Gil Ramírez, Alicia Benítez García, Vanesa Martín Cabrejas, M. Ángeles Aguilera Gutiérrez, Yolanda |
| author2_role | author author author author author author author |
| author_browse | Aguilera Gutiérrez, Yolanda Benítez García, Vanesa Braojos, Cheyenne Cañas Rodríguez, Silvia Gil Ramírez, Alicia Martín Cabrejas, M. Ángeles Martín Trueba, María Rebollo Hernanz, Miguel |
| author_facet | Cañas Rodríguez, Silvia Rebollo Hernanz, Miguel Martín Trueba, María Braojos, Cheyenne Gil Ramírez, Alicia Benítez García, Vanesa Martín Cabrejas, M. Ángeles Aguilera Gutiérrez, Yolanda |
| author_role | author |
| collection | Biblos-e Archivo. Repositorio Institucional de la UAM |
| description | The coffee pulp, a by-product of the coffee industry, contains a high concentration of phenolic compounds and caffeine. Simulated gastrointestinal digestion may influence these active compounds’ bioaccessibility, bioavailability, and bioactivity. Understanding the impact of the digestive metabolism on the coffee pulp's phenolic composition and its effect on cellular oxidative stress biomarkers is essential. In this study, we evaluated the influence of in vitro gastrointestinal digestion of the coffee pulp flour (CPF) and extract (CPE) on their phenolic profile, radical scavenging capacity, cellular antioxidant activity, and cytoprotective properties in intestinal epithelial (IEC-6) and hepatic (HepG2) cells. The CPF and the CPE contained a high amount of caffeine and phenolic compounds, predominantly phenolic acids (3′,4′-dihydroxycinnamoylquinic and 3,4-dihydroxybenzoic acids) and flavonoids (3,3′,4′,5,7-pentahydroxyflavone derivatives). Simulated digestion resulted in increased antioxidant capacity, and both the CPF and the CPE demonstrated free radical scavenging abilities even after in vitro digestion. The CPF and the CPE did not induce cytotoxicity in intestinal and hepatic cells, and both matrices exhibited the ability to scavenge intracellular reactive oxygen species. The coffee pulp treatments prevented the decrease of glutathione, thiol groups, and superoxide dismutase and catalase enzymatic activities evoked by tert-butyl hydroperoxide elicitation in IEC-6 and HepG2 cells. Our findings suggest that the coffee pulp could be used as a potent food ingredient for preventing cellular oxidative stress due to its high content of antioxidant compounds |
| eu_rights_str_mv | openAccess |
| format | article |
| id | ES_55d93c8bfb68d2fc99fc19a03b238f06 |
| institution | Universidad Autónoma de Madrid |
| instname_str | Universidad Autónoma de Madrid |
| language | eng |
| network_acronym_str | ES |
| network_name_str | España |
| oai_identifier_str | oai:repositorio.uam.es:10486/707733 |
| publishDate | 2023 |
| publishDateSort | 2023 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| reponame_str | Biblos-e Archivo. Repositorio Institucional de la UAM |
| spelling | Exploring the potential of phenolic compounds from the coffee pulp in preventing cellular oxidative stress after in vitro digestion Cañas Rodríguez, Silvia Rebollo Hernanz, Miguel Martín Trueba, María Braojos, Cheyenne Gil Ramírez, Alicia Benítez García, Vanesa Martín Cabrejas, M. Ángeles Aguilera Gutiérrez, Yolanda Antioxidant capacity Antioxidant enzymes Coffee by-products Coffee pulp In vitro digestion Oxidative stress Phenolic compounds Reactive oxygen species Ciencias Agrarias / Agricultura Química The coffee pulp, a by-product of the coffee industry, contains a high concentration of phenolic compounds and caffeine. Simulated gastrointestinal digestion may influence these active compounds’ bioaccessibility, bioavailability, and bioactivity. Understanding the impact of the digestive metabolism on the coffee pulp's phenolic composition and its effect on cellular oxidative stress biomarkers is essential. In this study, we evaluated the influence of in vitro gastrointestinal digestion of the coffee pulp flour (CPF) and extract (CPE) on their phenolic profile, radical scavenging capacity, cellular antioxidant activity, and cytoprotective properties in intestinal epithelial (IEC-6) and hepatic (HepG2) cells. The CPF and the CPE contained a high amount of caffeine and phenolic compounds, predominantly phenolic acids (3′,4′-dihydroxycinnamoylquinic and 3,4-dihydroxybenzoic acids) and flavonoids (3,3′,4′,5,7-pentahydroxyflavone derivatives). Simulated digestion resulted in increased antioxidant capacity, and both the CPF and the CPE demonstrated free radical scavenging abilities even after in vitro digestion. The CPF and the CPE did not induce cytotoxicity in intestinal and hepatic cells, and both matrices exhibited the ability to scavenge intracellular reactive oxygen species. The coffee pulp treatments prevented the decrease of glutathione, thiol groups, and superoxide dismutase and catalase enzymatic activities evoked by tert-butyl hydroperoxide elicitation in IEC-6 and HepG2 cells. Our findings suggest that the coffee pulp could be used as a potent food ingredient for preventing cellular oxidative stress due to its high content of antioxidant compounds This research was funded by the COCARDIOLAC project from the Spanish Ministry of Science and Innovation (RTI 2018-097504-B-I00) and the Excellence Line for University Teaching Staff within the Multiannual Agreement between the Community of Madrid and the UAM (2019-2023). M. Rebollo-Hernanz received funding from the FPU program of the Ministry of Universities for his predoctoral fellowship (FPU15/04238) and his grant for the requalification of the Spanish university system (CA1/RSUE/2021-00656) Elsevier http://hdl.handle.net/10486/707733 https://dx.doi.org/10.1016/j.foodres.2023.113116 |
| spellingShingle | Exploring the potential of phenolic compounds from the coffee pulp in preventing cellular oxidative stress after in vitro digestion Cañas Rodríguez, Silvia Antioxidant capacity Antioxidant enzymes Coffee by-products Coffee pulp In vitro digestion Oxidative stress Phenolic compounds Reactive oxygen species Ciencias Agrarias / Agricultura Química |
| title | Exploring the potential of phenolic compounds from the coffee pulp in preventing cellular oxidative stress after in vitro digestion |
| title_full | Exploring the potential of phenolic compounds from the coffee pulp in preventing cellular oxidative stress after in vitro digestion |
| title_fullStr | Exploring the potential of phenolic compounds from the coffee pulp in preventing cellular oxidative stress after in vitro digestion |
| title_full_unstemmed | Exploring the potential of phenolic compounds from the coffee pulp in preventing cellular oxidative stress after in vitro digestion |
| title_short | Exploring the potential of phenolic compounds from the coffee pulp in preventing cellular oxidative stress after in vitro digestion |
| title_sort | Exploring the potential of phenolic compounds from the coffee pulp in preventing cellular oxidative stress after in vitro digestion |
| topic | Antioxidant capacity Antioxidant enzymes Coffee by-products Coffee pulp In vitro digestion Oxidative stress Phenolic compounds Reactive oxygen species Ciencias Agrarias / Agricultura Química |
| topic_facet | Antioxidant capacity Antioxidant enzymes Coffee by-products Coffee pulp In vitro digestion Oxidative stress Phenolic compounds Reactive oxygen species Ciencias Agrarias / Agricultura Química |
| url | http://hdl.handle.net/10486/707733 https://dx.doi.org/10.1016/j.foodres.2023.113116 |