Department of Nutrition, School of Public Health, University of São Paulo, Av. Dr. Arnaldo, 715, São Paulo, SP 01246-904, Brazil.
Department of Nutrition, School of Public Health, University of São Paulo, Av. Dr. Arnaldo, 715, São Paulo, SP 01246-904, Brazil; Faculty of Nutrition, Institute of Health Sciences, Federal University of Pará, Augusto Corrêa, 01, Guamá, 66075-110, Belem, PA, Brazil.
Food Res Int. 2022 Oct;160:111730. doi: 10.1016/j.foodres.2022.111730. Epub 2022 Jul 22.
Noncommunicable diseases (NCDs) are the leading cause of mortality worldwide. Dietary intake of polyphenols may protect against the development of NCDs. Coffee is a rich source of phenolic acids in the Western diet that may prevent or treat hyperlipidemia, type 2 diabetes, chronic liver diseases, and obesity. These health effects are attributed, at least partially, to the antioxidant properties and inhibitory activity of phenolic acids on lipases. However, the effect of milk on these properties is not clear. Thus, we aimed to evaluate the antiradical properties and inhibitory activity on pancreatic lipase in vitro of phenolic acids from coffee. We obtained commercial traditional and decaffeinated espresso coffee capsules and prepared the beverages according to the manufacturer's instructions using a domestic coffee maker. Espresso prepared with traditional and decaffeinated coffee capsules were evaluated with and without the addition of milk following in vitro digestion.The total phenolic content ranged from 168.21 to 397.38 mg equivalent to chlorogenic acid/mL. All coffee-based beverages showed antioxidant activity, with emphasis on decaffeinated and milk-added beverages, respectively. Caffeic acid was the most abundant phenolic compound followed by 5-caffeoylquinic acid before digestion. In contrast after in vitro digestion, only caffeic acid was bioaccessible. The addition of milk improved the bioaccessibility of caffeic acid and caffeine. Overall, the half-maximal inhibitory concentration of the samples for pancreatic lipase varied between 222 and 3035.8 µg/mL. Decaffeinated coffee had a greater inhibitory effect than regular coffee regardless of milk addition. In conclusion, decaffeinated and milk-added coffee beverages have a greater effect on lipase inhibition. This may be related to the greater bioaccessibility of phenolic compounds in these samples. Further studies are needed to elucidate the mechanisms of enzymatic inhibition by phenolic acids.
非传染性疾病（NCDs）是全球死亡的主要原因。多酚的饮食摄入可能有助于预防 NCDs 的发生。咖啡是西方饮食中酚酸的丰富来源，可能预防或治疗高脂血症、2 型糖尿病、慢性肝病和肥胖症。这些健康影响至少部分归因于酚酸的抗氧化特性和对脂肪酶的抑制活性。然而，牛奶对这些特性的影响尚不清楚。因此，我们旨在评估咖啡中酚酸的体外抗氧化活性和对胰脂肪酶的抑制活性。我们获得了商业传统和脱咖啡因浓咖啡胶囊，并按照制造商的说明使用国产咖啡机准备饮料。用传统和脱咖啡因咖啡胶囊制作的浓咖啡在体外消化后，评估了添加和不添加牛奶的情况。总酚含量范围为 168.21 至 397.38mg 相当于绿原酸/mL。所有基于咖啡的饮料均显示出抗氧化活性，尤其是脱咖啡因和添加牛奶的饮料。在消化之前，咖啡酸是最丰富的酚类化合物，其次是 5-咖啡酰奎宁酸。相比之下，在体外消化后，只有咖啡酸是可生物利用的。牛奶的添加提高了咖啡酸和咖啡因的生物利用度。总的来说，样品对胰脂肪酶的半抑制浓度（IC50）在 222 至 3035.8μg/mL 之间变化。无论是否添加牛奶，脱咖啡因咖啡的抑制效果都大于普通咖啡。总之，脱咖啡因和添加牛奶的咖啡饮料对脂肪酶抑制作用更大。这可能与这些样品中酚类化合物的生物利用度更高有关。需要进一步的研究来阐明酚酸对酶的抑制机制。
