Food Chemistry and Bioactivity Laboratory & Coffee Research Core (NUPECAFÉ), Nutrition Institute, Federal University of Rio de Janeiro (UFRJ), Brazil.
Food Funct. 2020 Feb 26;11(2):1410-1424. doi: 10.1039/c9fo02589h.
The aim of this study was to investigate the effects of coffee species, roast degree and decaffeination on in vitro probiotic bacterial growth, and to identify the major coffee compounds responsible for such effects. Six C. arabica and C. canephora extracts (regular medium and dark roasted and decaffeinated medium roasted), and five bioactive compounds (chlorogenic acid, galactomannan, type 2 arabinogalactan, caffeine and trigonelline) were individually incorporated into a modified low-carbon broth medium-(mMRS), at different concentrations (0.5 to 1.5% soluble coffee and 0.05 to 0.8 mg mL-1 standard solutions). Inulin and fructooligosaccharides (FOS) were used as prebiotic references. MRS and mMRS were used as rich and poor medium controls, respectively. The growth of Lactobacillus rhamnosus GG ATCC 53103-(GG), L. acidophilus LA-5-(LA), Bifidobacterium animalis DN-173010-(BA) and B. animalis subsp. lactis BB12-(BB12), as well as the growth inhibition of non-probiotic Escherichia coli ATCC 25922 were evaluated. Differences in growth between mMRS and treatments (Δlog CFU mL-1) were compared by ANOVA and Tukey's test, and considered when p ≤ 0.05. Overall, after 48 h incubation, the medium roasted arabica coffee extract increased the growth of GG, LA and BA (range: Δlog CFU mL-1 = 0.5 to 1.8), while the dark roasted arabica coffee extract increased BB12 growth (range: Δlog CFU mL-1 = 0.9 to 1.7), in a dose dependent manner. Improved performances of GG, LA and BA were promoted by higher polysaccharides and CGA concentrations, with better performance for Lactobacillus sp. The tested coffee bioactive compounds promoted the poor growth of BB12. Plain caffeine did not promote Bifidobacterium sp. growth and limited the growth of Lactobacillus sp. Regular C. arabica and C. canephora extracts inhibited the growth of E. coli, while the decaffeinated extracts promoted its growth. The present results show that coffee consumption can selectively improve the growth of probiotic strains, thus exerting a prebiotic effect, and show that coffee roasting and decaffeination affect this property and that different strains utilize different coffee components to grow.
本研究旨在探究咖啡品种、烘焙程度和脱咖啡因对体外益生菌生长的影响，并确定导致这种影响的主要咖啡化合物。我们分别将六种阿拉比卡（C. arabica）和罗布斯塔（C. canephora）咖啡提取物（普通中烘焙和深度烘焙以及脱咖啡因中烘焙）以及五种生物活性化合物（绿原酸、半乳甘露聚糖、2 型阿拉伯半乳聚糖、咖啡因和胡芦巴碱）以不同浓度（0.5%至 1.5%速溶咖啡和 0.05 至 0.8mg/mL 标准溶液）添加到改良的低碳肉汤培养基（mMRS）中。菊粉和低聚果糖（FOS）被用作益生元参考。MRS 和 mMRS 分别用作丰富和贫瘠培养基的对照。我们评估了鼠李糖乳杆菌 GG ATCC 53103（GG）、嗜酸乳杆菌 LA-5（LA）、动物双歧杆菌 DN-173010（BA）和动物双歧杆菌亚种乳双歧杆菌 BB12（BB12）的生长以及非益生菌大肠杆菌 ATCC 25922 的生长抑制情况。通过方差分析和 Tukey 检验比较 mMRS 和处理之间的生长差异（Δlog CFU mL-1），当 p≤0.05 时认为差异有统计学意义。总体而言，在 48 小时孵育后，中烘焙阿拉比卡咖啡提取物增加了 GG、LA 和 BA 的生长（范围：Δlog CFU mL-1=0.5 至 1.8），而深度烘焙阿拉比卡咖啡提取物增加了 BB12 的生长（范围：Δlog CFU mL-1=0.9 至 1.7），呈剂量依赖性。较高的多糖和 CGA 浓度促进了 GG、LA 和 BA 的更好表现，而乳杆菌属的表现更好。测试的咖啡生物活性化合物促进了 BB12 的贫瘠生长。普通咖啡因没有促进双歧杆菌属的生长，反而限制了乳杆菌属的生长。普通的阿拉比卡和罗布斯塔咖啡提取物抑制了大肠杆菌的生长，而脱咖啡因提取物促进了其生长。本研究结果表明，咖啡的摄入可以选择性地改善益生菌菌株的生长，从而发挥益生元的作用，并表明咖啡的烘焙和脱咖啡因会影响这种特性，不同的菌株利用不同的咖啡成分进行生长。
