Laboratory of Functional Foods-Universidade Federal do Estado do Rio de Janeiro, Rio de Janeiro 22290-240, Brazil.
Food Science Departament, Universidade Federal do Estado do Rio de Janeiro, Rio de Janeiro 22290-240, Brazil.
Int J Mol Sci. 2018 Oct 31;19(11):3407. doi: 10.3390/ijms19113407.
Coffee is a popular drink consumed all over the world. Besides its long-recognized stimulant effect, it has important nutritional and health effects. However, the type of bean processing modifies the composition of brewed coffee and possibly its bioactivity. In this study, extracts obtained from green and roasted beans of ( var. robusta) were submitted to spray- or freeze-drying and were tested for antiproliferative activity, using MTT assay, and their influence on the cell cycle and apoptosis by flow cytometry analysis. Moreover, colors and nutrient contents were measured to identify the changes due to the roasting process. The results obtained showed that extracts from green and light roasted beans exhibited strong bioactive capacity. Coffee extracts promoted a decrease in cell viability, modulated cell cycle and induced apoptosis in human prostate carcinoma cell line (DU-145). The level of roasting reduced this property, but the type of drying did not in all cases.
咖啡是一种在世界各地都很受欢迎的饮品。除了其长期以来被认可的刺激作用外，它还有重要的营养和健康作用。然而，咖啡豆的加工类型会改变冲泡咖啡的成分，可能还会改变其生物活性。在这项研究中，从 （ var. robusta）的绿咖啡豆和烘焙咖啡豆中提取的物质经过喷雾干燥或冷冻干燥处理，并通过 MTT assay 检测其抗增殖活性，通过流式细胞术分析检测其对细胞周期和凋亡的影响。此外，还测量了颜色和营养成分，以确定由于烘焙过程而产生的变化。结果表明，绿咖啡豆和浅度烘焙咖啡豆的提取物具有很强的生物活性。咖啡提取物能降低细胞活力，调节细胞周期，并诱导人前列腺癌细胞系（DU-145）凋亡。烘焙程度会降低这种特性，但在某些情况下，干燥类型不会。
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