Laboratório de Alimentos Funcionais, Programa de Alimentos e Nutrição, Universidade Federal do Estado do Rio de Janeiro, UNIRIO, Rio de Janeiro, RJ, Brazil.
Programa de Oncobiologia Celular e Molecular, Instituto Nacional do Câncer, INCa, Rio de Janeiro, RJ, Brazil.
Food Res Int. 2021 Feb;140:110014. doi: 10.1016/j.foodres.2020.110014. Epub 2020 Dec 15.
Coffee consumption has been investigated as a protective factor against prostate cancer. Coffee may be related to prostate cancer risk reduction due to its phytochemical compounds, such as caffeine, chlorogenic acids, and trigonelline. The roasting process affects the content of the phytochemicals and undesired compounds can be formed. Microwave-assisted extraction is an alternative to conventional extraction techniques since it preserves more bioactive compounds. Therefore, this study aimed to evaluate the phytochemical composition and the putative preventive effects in prostate cancer development of coffee beans submitted to four different coffee-roasting degrees extracted using microwave-assisted extraction. Coffea arabica green beans (1) were roasted into light (2), medium (3) and dark (4) and these four coffee samples were submitted to microwave-assisted extraction. The antioxidant capacity of these samples was evaluated by five different methods. Caffeine, chlorogenic acid and caffeic acid were measured through HPLC. Samples were tested against PC-3 and DU-145 metastatic prostate cancer cell lines regarding their effects on cell viability, cell cycle progression and apoptotic cell death. We found that green and light roasted coffee extracts had the highest antioxidant activity. Caffeine content was not affected by roasting, chlorogenic acid was degraded due to the temperature, and caffeic acid increased in light roasted and decreased in medium and dark roasted. Green and light roasted coffee extracts promoted higher inhibition of cell viability, caused greater cell cycle arrest in S and G/M and induced apoptosis more compared to medium and dark roasted coffee extracts and the control samples. Coffee extracts were more effective against DU-145 than in PC-3 cells. Our data provide initial evidence that among the four tested samples, the consumption of green and light coffee extracts contributes to inhibit prostate cancer tumor progression features, potentially preventing aspects related to advanced prostate cancer subtypes.
咖啡的摄入已被研究作为预防前列腺癌的保护因素。咖啡可能通过其植物化学化合物（如咖啡因、绿原酸和葫芦巴碱）与降低前列腺癌风险有关。烘焙过程会影响植物化学物质的含量，并且可能会形成不良的化合物。微波辅助提取是传统提取技术的替代方法，因为它可以保留更多的生物活性化合物。因此，本研究旨在评估咖啡豆的植物化学成分和对前列腺癌发展的潜在预防作用，这些咖啡豆经过四种不同的烘焙程度处理，并使用微波辅助提取法进行提取。阿拉比卡绿咖啡豆（1）烘焙成浅度（2）、中度（3）和深度（4），这四种咖啡样品均进行微波辅助提取。通过五种不同的方法评估这些样品的抗氧化能力。通过 HPLC 测量咖啡因、绿原酸和咖啡酸的含量。将这些样品分别针对 PC-3 和 DU-145 转移性前列腺癌细胞系进行测试，以评估它们对细胞活力、细胞周期进程和凋亡性细胞死亡的影响。我们发现，绿咖啡豆和浅度烘焙的咖啡提取物具有最高的抗氧化活性。咖啡因含量不受烘焙影响，绿原酸因温度降解，而咖啡酸在浅度烘焙和中度烘焙中增加，在深度烘焙中减少。绿咖啡豆和浅度烘焙的咖啡提取物对细胞活力的抑制作用更高，导致 S 和 G/M 期的细胞周期停滞更大，并比中度和深度烘焙的咖啡提取物和对照样品诱导更多的细胞凋亡。咖啡提取物对 DU-145 细胞的抑制作用比对 PC-3 细胞更有效。我们的数据初步表明，在所测试的四个样本中，饮用绿咖啡豆和浅度烘焙咖啡提取物有助于抑制前列腺癌肿瘤进展的特征，可能预防与晚期前列腺癌亚型相关的方面。
