Duangjai Acharaporn, Trisat Kanittaporn, Saokaew Surasak
Unit of Excellence in Research and Product Development of Coffee, Division of Physiology, School of Medical Sciences, University of Phayao, Phayao 56000, Thailand.
Department of Pharmacy Practice and Center of Excellence for Innovation in Chemistry, Pharmacological Research Unit, Faculty of Pharmaceutical Sciences, Naresuan University, Phitsanulok 65000, Thailan.
Prev Nutr Food Sci. 2021 Sep 30;26(3):338-345. doi: 10.3746/pnf.2021.26.3.338.
Coffee consumption has been linked to a low risk of metabolic syndrome. However, evidence supporting its anti-hyperglycaemic and anti-hyperlipidaemic activities remain poorly defined. The ultrasound-assisted extraction (UAE) technique has been shown to achieve high yields of bioactive compounds in coffee, with preserved functionality. The goal of the present study was to determine the effect of various coffee roasting extracts using UAE on their anti-hyperglycaemic and anti-hyperlipidaemic properties. We examined α-amylase and α-glucosidase, micelle size, micelle solubility, and pancreatic lipase activities. Coffee roasting degrees were classified as light coffee (LC), medium coffee (MC), and dark coffee (DC). We showed that DC at 80°C for 10 min, 40°C for 20 min, and 20°C for 20 min has a high potency to inhibit α-amylase, α-glucosidase, and pancreatic lipase activities by 33.79±3.25%, 19.68±1.43%, and 36.63±1.58%, respectively. LC enhanced cholesterol micelle size and suppressed cholesterol micelle solubility, which suggests that coffee roasting may enhance anti-hyperglycaemic and anti-hyperlipidaemic activities.
咖啡消费与代谢综合征的低风险有关。然而，支持其抗高血糖和抗高血脂活性的证据仍不明确。超声辅助提取（UAE）技术已被证明能在咖啡中获得高产率的生物活性化合物，并保留其功能。本研究的目的是确定使用UAE的各种咖啡烘焙提取物对其抗高血糖和抗高血脂特性的影响。我们检测了α-淀粉酶和α-葡萄糖苷酶、胶束大小、胶束溶解度和胰脂肪酶活性。咖啡烘焙程度分为浅度咖啡（LC）、中度咖啡（MC）和深度咖啡（DC）。我们发现，在80°C下烘焙10分钟、40°C下烘焙20分钟和20°C下烘焙20分钟的深度咖啡具有高效抑制α-淀粉酶、α-葡萄糖苷酶和胰脂肪酶活性的能力，抑制率分别为33.79±3.25%、19.68±1.43%和36.63±1.58%。浅度咖啡增加了胆固醇胶束大小并抑制了胆固醇胶束溶解度，这表明咖啡烘焙可能增强抗高血糖和抗高血脂活性。
