Green coffee bean hydroalcoholic extract accelerates wound healing in full-thickness wounds in rabbits

Background:Green coffee beans contain biochemical compounds including caffeine,chlorogenic acid,trigonelline,and diterpenoid alcohols.In traditional Iranian medicine,coffee bean powder is used for the treatment of wounds.Previous studies have shown that green coffee bean extract has a number of health benefits,including induction of weight loss,reduced blood pressure,and hepatoprotective and anti-Parkinson effects.The aim of this study was to investigate the wound-healing activity of green coffee bean extract on a full-thickness wound model.Methods:Full-thickness wounds of 20×20 mm were created on the back of New Zealand white rabbits.The animals were divided into 6 groups.Three concentrations of green coffee bean extract(5%,10%,and 15%w/w)in a eucerin base were applied over the wounds in 3 test groups.One percent phenytoin cream was used in one group as a positive control.The rabbits of negative control and vehicle groups received no treatment and eucerin,respectively.For the evaluation of green coffee bean extract’s wound-healing effects,measures included:(1)wound-closure rate,by daily measuring of the wound surface area and calculating the reduction in area;(2)period of epithelialization,the number of days until the scab dropped from the wound;(3)hydroxyproline content,measured by a hydroxyproline assay kit;(4)lipid peroxidation,measured by a lipid peroxidation assay kit;and(5)histopathological state(hematoxylin-eosin stain)of wound-tissue samples on days 7 and 14 post-wounding.Results:The results of this study showed significantly enhanced wound-closure rate,shorter period of epithelialization(P<0.01),increased hydroxyproline content(P<0.001)and suppressed lipid peroxidation(P<0.001 on day 14)of wounds on animals treated with the 10%green coffee bean extract compared to the negative control and eucerin-treated groups.Moreover,the therapeutic effects of 10%green coffee bean were significantly superior than those of phenytoin on enhancing wound-closure rate,decreasing period of epithelialization(P<0.05),increasing hydroxyproline content(P<0.001 on day 7 and P<0.0001 on day 14)and suppressing lipid peroxidation(P<0.0001 on day 14).In addition,histopathological study supported the wound healing activity of green coffee bean extract.Conclusion:Our results showed that green coffee bean extract has a potential for promoting wound healing,thus supporting its traditional use for this purpose.

Chlorogenic acid complex(CGA7),standardized extract from green coffee beans exerts anticancer effects against cultured human colon cancer HCT-116 cells

Coffee is commonly consumed beverage in the world and it has been suggested to have beneficial effect.Chlorogenic acids(CGAs)are main ingredient of coffee beans which has been extensively used in nutraceuticals and medicine.Recently,various therapeutic effects of chlorogenic acids have been investigated.However,there are limited studies to investigate its anticancer properties.In the present study,we have used chlorogenic acid complex(CGA7)a decaffeinated water soluble green coffee bean extract to evaluate its cytotoxic effect on human and mouse cancer cell lines by using different approaches.From our results we found CGA7 treatment induces cell death in a dose and time dependent manner in different cancer cell lines.Further,CGA7 induced apoptosis was characterized by DNA fragmentation,PARP-1 cleavage,caspase-9 activation,and down regulation of Bcl-2,an anti-apoptotic protein and up regulation of pro-apoptotic protein BAX.Overall findings indicated that CGA7 complex a potent anticancer molecule found in green coffee beans could be a safe bioactive ingredient for prevention of cancer.

Evaluation of the chemical constituents,antioxidant and enzyme inhibitory activities of six Yemeni green coffee beans varieties

Coffee arabica L.is an economical crop cultivated in many countries including Yemen.The present study evaluated the phytochemical contents of the methanolic extracts,prepared by maceration,of six Yemeni green coffee beans varieties namely Esmaeli,Hamadi,Harazi,Mattari,Odaini and Yafei.Antioxidant(phosphomolybdenum,antiradical,reducing power and ferrous chelating),and enzyme inhibition activity of the extracts against acetylcholinesterase butyrylcholinesterase,tyrosinase,α-glucosidase,andα-amylase were also studied.Quantification of total phenols revealed that all green beans varieties were richer in their total polyphenolic(63.77-110.98 mg gallic acid equivalent per g of extract)content than their flavonoids one(2.86-5.57 mg rutin equivalent per g of extract).HPLC-MS/MS analysis of 30 selected bioactive compounds showed that all varieties had the same types of phytoconstituents with differences in their relative abundance.Caffeine(1613.89-2466.38μg/g)followed by 5-caffeoylquinic acid(1017.63-1313.39μg/g)were the dominant compounds in all varieties with caffeine more abundant in Esmaeli variety while 5-caffeoylquinic acid in Odaini variety.All varieties displayed a pronounced antioxidant property in all the in vitro assays with Odaini variety significantly(p<0.05)exerted the highest anti-DPPH radicals(253.96 mg Trolox equivalent(TE)/g),metal chelating(19.73 mg Disodium edetate equivalents/g),Cu^(2+)(441.11 mg TE/g)and Fe3+(221.04 mg TE/g)reducing activities.Furthermore,the majority of green coffee beans varieties showed comparable enzyme inhibition property with highest activity recorded against tyrosinase(39.35-46.96 mg kojic acid equivalents/g)and acetylcholinesterase(1.80-2.17 mg galanthamine equivalents/g)enzymes.In conclusion,all Yemeni green coffee beans varieties have proven to be rich source of biochemicals with beneficial impact on human health and could be of significant applications in food,pharmaceutical and cosmetics industry.

Characterization of New Ent-kaurane Diterpenoids of Yunnan Arabica Coffee Beans

Five new ent-kaurane diterpenoids,named mascaroside Ⅲ–Ⅴ(1–3),and 20-nor-cofaryloside Ⅰ–Ⅱ(4–5),together with seven known diterpenoids,were isolated from methanol extracts of the green coffee beans of Yunnan Arabica Coffee.Their chemical structures were elucidated by extensive spectroscopic analyses.Meanwhile,cytotoxicity assay against HL-60,A-549,SMMC-7721,MCF-7 and SW480 cell lines showed that they have not evident inhibition of cytotoxicity.

Genomic sequencing in Colombian coffee fermentation reveals new records of yeast species

The post-harvest processing of coffee plays a crucial role in developing high-quality beverages with differential sensory attributes.The present study aims to determine the yeast diversity associated with spontaneous wet fermentation of Colombian coffee and to analyze the composition of green coffee and the sensory quality of the beverage.It was found that the yeast community is made up of 46 species,many of which are reported for the first time in coffee fermentation,as is the case of Kazachstania humilis,which leads the entire fermentation process.The contents of sugars and total soluble proteins in green coffee beans showed a dependence on fermentation time,where glucose and fructose decrease and sucrose and TSP increase.Amino acids generally did not show significant differences with respect to time;however,alanine was the most abundant,followed by glutamic acid and aspartic acid.Finally,the beverages obtained were classified as specialty coffees with distinctive fruity,floral,chocolatey,and sweet attributes,whose quality scores were positively correlated with gamma-aminobutyric acid,TSP,Picha mandshurica,and sucrose.These findings provide new insights into the microbial diversity in coffee fermentation,the content of sugars,proteins,and amino acids in green coffee,and their contribution to the generation of differential sensory profiles.The new yeasts reported in this study may be explored as starter cultures in further studies.

Evaluation of the physiochemical and metabolite of different region coffee beans by using UHPLC-QE-MS untargeted-metabonomics approaches

Coffee is one of the most important agricultural commodities and has the unique organoleptic characteristics such as strong but not bitter taste,fragrant,oily,and fruity.In this study,an untargeted metabolomics approach based on UHPLC-QE-MS was used to investigate the differences in terms of components of precursor metabolites in coffee beans from 18 producing regions worldwide.Fingerprint analysis,principal component analysis and hierarchical clustering analysis revealed a neat separation among coffee beans.Compounds with high relevance to variance in the projection values in supervised multivariate analysis were selected as important metabolites for the discrimination of coffee samples.In total,10 different families of compounds were considered as potential markers of the coffee beans:3-hydroxycoumarin,4,5-di-O-caffeoylquinic,cryptochlorogenic acid,palmitic amide,linoleamide,arachidic acid,petroselinic acid,trehalose,L-glutamic acid,L-malic acid.The findings presented herein serve as a suitable framework for the design of novel discrimination strategies in food origin tracing.

Antimicrobial potential of aqueous coffee extracts against pathogens and Lactobacillus species:A food matrix application

Coffee is recognized by its bioactive potential,mainly antioxidant and antimicrobial activity.The aim of this study was to evaluate the antimicrobioal potential of aqueous extracts of Coffea arabica(AR)(roasted)and Coffea canephora[roasted(CR)and green(CG)]against patogens Salmonella Typhimurium and Escherichia coli,and probiotics Lactobacillus plantarum and Lactobacillus rhamnosus.Firstly,the strain's sensitivity were tested by disk diffusion method,followed by the evaluation of growth kinetics(lag phase duration,maximum specific growth rate and logarithmic increase in the population)in culture media and in a food matrix(milk)by the adjustment of Gompertz predictive model.In the step of strain sensivity tests,S.Typhimurium and E.coli were sensitive against all coffee extracts from 0.5%to 5.0%,while the Lactobacilli growth were not affected.In the growth kinetic tests in culture media,roasted coffees extracts reduced logarithmic increase in the population and maximum specific growth rate and improved lag phase for S.Typhimurium;for E.coli the growth was completely inhibited with 2.5%CR and 5.0%AR.The correlations between growth parameters with coffee bioactive contents suggested that melanoidins had the main antimicrobial effect.In the step of food matrix application(growth kinetics in milk),the addition of 5.0%CR reduced S.Typhimurium and E.coli multiplication,while the probiotics L.plantarum and L.rhamnosus where not inhibetd,suggesting a selective effect of coffee extracts as an antimicrobial agent,which may be of great interest for the food industry,especially for probiotic foods application.

Reagent-Loaded Annulus-Shaped Reactor on Filter-Paper with Virtual Colorimeter for Onsite Quick Detection of Chlorogenic Acid

In this work,a field-applicable,simple method for quick detecting chlorogenic acid(CGA)was developed.The method is based on CGA’s antioxidant property.CGA is reported to reduce a mixture solution of FeCl_(3)/K_(3)Fe(CN)_(6)to generate Fe_(4)[Fe(CN)_(6)]_(3),the Prussian blue,in an aqueous solution.This reaction was adopted in this work by using solid-ink printed annuli on a filter-paper as reaction vessels.The reagent is pre-loaded and dried within the solid ink printed circles.In a field test,a drop of a sample solution is directly applied to a reagent-loaded circle.The reaction product within the circle shows a blue color,which is detected by using an iPad(or cellphone)camera as a detector and a light-emitting diode flashlight lamp as a light source.A freely available RGB colorimeter program from Apple store was used to read light intensity of three colors:red,green,blue,and absorbance signal of red and blue light is calculated.The difference of absorbance signal of red light from that of blue light was found having linear relationship with CGA concentration in an aqueous sample solution.This simple method is sensitive with a detection limit of 1.0μg/mL for CGA in sample solution.The technique was used to analyze CGA concentration in green coffee extract,and the analytical results agree well with that obtained using a UV/Vis absorption spectrometric method.The real sample test results demonstrate the usefulness of this simple method for quick detecting CGA in green coffee extract products in field test applications.