Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand.
Royal Project Foundation, Chiang Mai 50200, Thailand.
Molecules. 2020 Dec 22;26(1):10. doi: 10.3390/molecules26010010.
Coffee is rich in caffeine (CF), chlorogenic acid (CGA) and phenolics. Differing types of coffee beverages and brewing procedures may result in differences in total phenolic contents (TPC) and biological activities. Inflammation and increases of platelet activation and aggregation can lead to thrombosis. We focused on determining the chemical composition, antioxidant activity and inhibitory effects on agonist-induced platelet aggregation and cyclooxygenase (COX) of coffee beverages in relation to their preparation method. We prepared instant coffee and brewed coffee beverages using drip, espresso, and boiling techniques. Coffee extracts were assayed for their CF and CGA contents using HPLC, TPC using colorimetry, platelet aggregation with an aggregometer, and COX activity using ELISA. The findings have shown all coffee extracts, except the decaffeinated types, contained nearly equal amounts of CF, CGA, and TPC. Inhibitory effects of coffee extracts on platelet aggregation differed depending on the activation pathways induced by different agonists. All espresso, drip and boiled coffee extracts caused dose dependent inhibition of platelet aggregation induced by ADP, collagen, epinephrine, and arachidonic acid (ARA). The most marked inhibition was seen at low doses of collagen or ARA. Espresso and drip extracts inhibited collagen-induced platelet aggregation more than purified caffeine or CGA. Espresso, boiled and drip coffee extracts were also a more potent inhibitors of COX-1 and COX-2 than purified caffeine or CGA. We conclude that inhibition of platelet aggregation and COX-1 and COX-2 may contribute to anti-platelet and anti-inflammatory effects of espresso and drip coffee extracts.
咖啡富含咖啡因（CF）、绿原酸（CGA）和酚类物质。不同类型的咖啡饮料和冲泡方法可能导致总酚含量（TPC）和生物活性的差异。炎症和血小板激活和聚集的增加可导致血栓形成。我们专注于确定与制备方法有关的咖啡饮料的化学成分、抗氧化活性以及对激动剂诱导的血小板聚集和环氧化酶（COX）的抑制作用。我们使用滴滤、浓咖啡和煮沸技术制备速溶咖啡和冲泡咖啡饮料。使用 HPLC 测定咖啡提取物中的 CF 和 CGA 含量，使用比色法测定 TPC，使用血小板聚集仪测定血小板聚集，使用 ELISA 测定 COX 活性。研究结果表明，除了去咖啡因类型外，所有咖啡提取物均含有几乎等量的 CF、CGA 和 TPC。咖啡提取物对血小板聚集的抑制作用因不同激动剂诱导的激活途径而异。所有浓咖啡、滴滤和煮沸咖啡提取物均能剂量依赖性抑制 ADP、胶原、肾上腺素和花生四烯酸（ARA）诱导的血小板聚集。在低剂量胶原或 ARA 时，抑制作用最为明显。浓咖啡和滴滤提取物对胶原诱导的血小板聚集的抑制作用强于纯化咖啡因或 CGA。浓咖啡、煮沸和滴滤咖啡提取物对 COX-1 和 COX-2 的抑制作用也强于纯化咖啡因或 CGA。我们得出结论，抑制血小板聚集和 COX-1 和 COX-2 可能有助于浓咖啡和滴滤咖啡提取物的抗血小板和抗炎作用。
