Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland.
Department of Thermal Technology, University of Life Sciences, Doświadczalna Str. 44, 20-280 Lublin, Poland.
Food Chem. 2017 Jun 15;225:138-145. doi: 10.1016/j.foodchem.2017.01.016. Epub 2017 Jan 5.
The aim of this study was to estimate the phenolic composition and xanthine oxidase (XO) inhibitory activity of green coffee beans (GCB) and wholemeal wheat flour (WF). Additionally, the type and strength of interaction (expressed as the combination index, CI) and mode of XO inhibition were analyzed. The major phenolic in GCB was 5-caffeoylquinic acid (39.92mg/g dw). The main phenolic acids in WF were trans- and cis-ferulic acids (257 and 165.57mg/100g dw, respectively). Both ferulic and chlorogenic acids individually inhibited XO, and for their combination moderate synergism was found. Buffer extractable compounds from GCB and WF demonstrated slight synergism (CI=0.92), while potentially bioaccessible and bioavailable compounds acted synergistically (CI=0.43 and 0.54, respectively). Buffer-extractable and potentially bioavailable phytochemicals from GCB acted uncompetitively, whereas potentially bioaccessible compounds acted as noncompetitive XO inhibitors. The addition of 3-5% of GCB to wheat bread significantly increased XO-inhibitory activity.
本研究旨在评估绿咖啡豆（GCB）和全麦面粉（WF）的酚类成分和黄嘌呤氧化酶（XO）抑制活性。此外，还分析了相互作用的类型和强度（表示为组合指数，CI）以及 XO 抑制的模式。GCB 中的主要酚类物质是 5-咖啡酰奎宁酸（39.92mg/g dw）。WF 中的主要酚酸是反式和顺式阿魏酸（分别为 257 和 165.57mg/100g dw）。阿魏酸和绿原酸都能单独抑制 XO，而两者的组合表现出中度协同作用。GCB 和 WF 的缓冲提取物化合物表现出轻微的协同作用（CI=0.92），而潜在的生物可利用和可利用化合物则表现出协同作用（CI=0.43 和 0.54）。GCB 的缓冲提取物和潜在生物可利用的植物化学物质表现为非竞争性，而潜在生物可利用的化合物则表现为非竞争性 XO 抑制剂。在小麦面包中添加 3-5%的 GCB 可显著提高 XO 抑制活性。
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