Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain.
Department of Biochemistry and Molecular Biology, Boonshoft School of Medicine, Wright State University, Dayton, OH, USA.
Food Chem. 2019 May 1;279:252-259. doi: 10.1016/j.foodchem.2018.11.137. Epub 2018 Dec 5.
Coffee is one of the most consumed beverages and has been linked to health in different studies. However, green and roasted coffees have different chemical composition and therefore their health properties might differ as well. Here, we study the effect of in vitro digestion-fermentation on the antioxidant capacity, phenolic profile, production of short-chain fatty acids (SCFAs), and gut microbiota community structure of green and roasted coffee brews. Roasted coffees showed higher antioxidant capacity than green coffees, with the highest level achieved in fermented samples. Polyphenol profile was similar between green and roasted coffees in regular coffee brews and the digested fraction, but very different after fermentation. Production of SCFAs was higher after fermentation of green coffee brews. Fermentation of coffee brews by human gut microbiota led to different community structure between green and roasted coffees. All these data suggest that green and roasted coffees behave as different types of food.
咖啡是最受欢迎的饮品之一，不同的研究都表明它与健康有关。然而，未烘焙咖啡和烘焙咖啡的化学组成不同，因此它们的健康特性也可能不同。在这里，我们研究了体外消化-发酵对未烘焙咖啡和烘焙咖啡冲泡物的抗氧化能力、酚类谱、短链脂肪酸（SCFAs）生成和肠道微生物群落结构的影响。烘焙咖啡的抗氧化能力高于未烘焙咖啡，其中发酵样品的抗氧化能力最高。在常规咖啡冲泡物和消化部分，未烘焙咖啡和烘焙咖啡的多酚谱相似，但发酵后差异很大。SCFAs 的生成在未烘焙咖啡冲泡物的发酵后更高。人类肠道微生物群发酵咖啡冲泡物导致了未烘焙咖啡和烘焙咖啡之间不同的群落结构。所有这些数据表明，未烘焙咖啡和烘焙咖啡是不同类型的食物。
