Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine Via Sondrio 2/A, 33100 Udine, Italy.
Environmental Sustainability and Health Institute, Technological University Dublin, Grangegorman, Dublin 7, Ireland.
Food Chem. 2021 Apr 16;342:128289. doi: 10.1016/j.foodchem.2020.128289. Epub 2020 Oct 2.
Coffee beans were roasted to medium, dark and very dark degrees, and respective brews were in vitro digested and tested for α-glucosidase inhibition, to explore their antidiabetic potential. Phenolic acids (PA) and Maillard reaction indices (MRI) were quantified before and after digestion. Molecular docking was carried out to investigate α-glucosidase inhibition mechanisms. In vitro digested coffee inhibited α-glucosidase more effectively, compared to undigested samples, but without differences between roasting degrees. The inhibitory effect may be attributed to chlorogenic acids (CGA), which were the most abundant PA in digested coffees. In fact, molecular docking predicted a high affinity of CGA for α-glucosidase. Even though digestion nullified roasting-induced differences in α-glucosidase inhibition, CGA showed a decreasing trend upon digestion. Similarly, MRI did not differ among coffees upon digestion but decreased compared to undigested samples. Overall, the results reported in this study suggest that the presence of different compounds in coffee matrix may contribute to an antidiabetic effect.
将咖啡豆烘焙至中度、深度和极深程度，分别对冲泡液进行体外消化并测试α-葡萄糖苷酶抑制活性，以探索其降血糖潜力。消化前后定量测定了酚酸（PA）和美拉德反应指数（MRI）。采用分子对接研究α-葡萄糖苷酶抑制机制。与未消化样品相比，体外消化的咖啡对α-葡萄糖苷酶的抑制作用更有效，但不同烘焙程度之间没有差异。抑制作用可能归因于绿原酸（CGA），它是消化咖啡中含量最丰富的 PA。实际上，分子对接预测 CGA 与α-葡萄糖苷酶具有高亲和力。尽管消化消除了烘焙对α-葡萄糖苷酶抑制的影响，但 CGA 在消化过程中呈下降趋势。同样，消化后的 MRI 与未消化样品相比没有差异，但与未消化样品相比有所下降。总的来说，本研究结果表明，咖啡基质中存在不同的化合物可能有助于发挥降血糖作用。
