Department of Nutrition, Food Science and Physiology, School of Pharmacy, University of Navarra, E-31008 Pamplona, Spain.
Food Chem Toxicol. 2013 Oct;60:397-403. doi: 10.1016/j.fct.2013.08.002. Epub 2013 Aug 12.
Spent coffee has been shown as a good source of hydrophilic antioxidant compounds. The ability of two spent coffee extracts rich in caffeoylquinic acids, mainly dicaffeoylquinic acids, and caffeine (Arabica filter and Robusta espresso) to protect against oxidation and DNA damage in human cells (HeLa) was evaluated at short (2 h) and long (24 h) exposure times. Cell viability (MTT) was not affected by spent coffee extracts (>80%) up to 1000 μg/mL after 2 h. Both spent coffee extracts significantly reduced the increase of ROS level and DNA strand breaks (29-73% protection by comet assay) induced by H₂O₂. Pretreatment of cells with robusta spent coffee extract also decreased Ro photosensitizer-induced oxidative DNA damage after 24 h exposure. The higher effectiveness of Robusta spent coffee extract, with less caffeoylquinic acids and melanoidins, might be due to other antioxidant compounds, such as caffeine and other Maillard reaction products. This work evidences the potential antioxidant and genoprotective properties of spent coffee in human cells.
已证明用过的咖啡是亲水性抗氧化化合物的良好来源。用两种富含绿原酸的咖啡渣提取物（主要是二咖啡酰奎尼酸和咖啡因）（阿拉比卡过滤咖啡和罗布斯塔浓咖啡），评估其在短时间（2 小时）和长时间（24 小时）暴露于人类细胞（HeLa）时的抗氧化和 DNA 损伤保护能力。用过的咖啡渣提取物在 2 小时内高达 1000μg/mL 时，对细胞活力（MTT）没有影响（>80%）。两种咖啡渣提取物均能显著降低 H₂O₂诱导的 ROS 水平和 DNA 链断裂（彗星试验的保护率为 29-73%）。用罗布斯塔咖啡渣提取物预处理细胞，还能降低 Ro 光敏剂在 24 小时暴露后诱导的氧化 DNA 损伤。罗布斯塔咖啡渣提取物的效率更高，其中绿原酸和类黑素的含量较少，这可能是由于其他抗氧化化合物，如咖啡因和其他美拉德反应产物。这项工作证明了用过的咖啡在人类细胞中具有潜在的抗氧化和基因保护特性。
