Zuskin E, Duncan P G, Douglas J S
Br J Ind Med. 1983 May;40(2):193-8. doi: 10.1136/oem.40.2.193.
The contractile or relaxant activities or both of aqueous extracts of green and roasted coffees were assayed on isolated guinea pig tracheal spirals. Contractile and relaxant activities were compared with histamine and theophylline, respectively. Green coffee extracts induced concentration dependent contraction, but the maximal tension never exceeded 76.3% +/- 5.2 of a maximal histamine contraction (0.69 +/- 0.07 g/mm2 v 0.52 +/- 0.05 g/mm2; p (0.01). One gram of green coffee dust had a biological activity equivalent to 1.23 +/- 0.1 mg of histamine. The pD2 value of histamine was -5.17 +/- 0.05. The potency of green coffee was unaffected by mepyramine maleate (1 micrograms/ml, final bath concentration) while that of histamine was reduced 500 fold. Tissues contracted with histamine were not significantly relaxed by green coffee extracts. By contrast, roasted coffee extracts induced concentration dependent relaxation of uncontracted and histamine contracted tissues. Tissues contracted with green coffee extracts were also completely relaxed by roasted coffee extracts. The pD2 value of theophylline was -4.10 +/- 0.03. The relaxant activity of 1 g of roasted coffee was equivalent to 1.95 +/- 0.16 mg of theophylline. The potency of these extracts was significantly reduced after propranolol (1 micrograms/ml; dose ratio 1.56). Our results show that coffee dust extracts have considerable biological activity which changes from a contractile to a relaxant action as a consequence of processing. The greater incidence of adverse reactions to green coffee dust(s) in coffee workers may be related to the contractile activity present in green coffee dust.
对豚鼠离体气管螺旋条测定了生咖啡和烘焙咖啡水提取物的收缩或舒张活性或两者兼具的活性。分别将收缩活性和舒张活性与组胺和茶碱进行比较。生咖啡提取物引起浓度依赖性收缩，但最大张力从未超过组胺最大收缩张力的76.3%±5.2（0.69±0.07g/mm²对0.52±0.05g/mm²；p<0.01）。1克生咖啡粉的生物活性相当于1.23±0.1毫克组胺。组胺的pD2值为-5.17±0.05。马来酸氯苯那敏（终浴浓度1微克/毫升）不影响生咖啡的效力，而组胺的效力降低了500倍。用组胺收缩的组织未被生咖啡提取物显著舒张。相比之下，烘焙咖啡提取物引起未收缩和组胺收缩组织的浓度依赖性舒张。用生咖啡提取物收缩的组织也被烘焙咖啡提取物完全舒张。茶碱的pD2值为-4.10±0.03。1克烘焙咖啡的舒张活性相当于1.95±0.16毫克茶碱。普萘洛尔（1微克/毫升；剂量比1.56）后，这些提取物的效力显著降低。我们的结果表明，咖啡粉提取物具有相当大的生物活性，加工后其活性从收缩作用转变为舒张作用。咖啡工人对生咖啡粉不良反应发生率较高可能与生咖啡粉中存在的收缩活性有关。
