Coffee is one of the most consumed beverages and has been linked to health in different studies. However, green and roasted coffees have different chemical composition and therefore their health properties might differ as well. Here, we study the effect of in vitro digestion-fermentation on the antioxidant capacity, phenolic profile, production of short-chain fatty acids (SCFAs), and gut microbiota community structure of green and roasted coffee brews. Roasted coffees showed higher antioxidant capacity than green coffees, with the highest level achieved in fermented samples. Polyphenol profile was similar between green and roasted coffees in regular coffee brews and the digested fraction, but very different after fermentation. Production of SCFAs was higher after fermentation of green coffee brews. Fermentation of coffee brews by human gut microbiota led to different community structure between green and roasted coffees. All these data suggest that green and roasted coffees behave as different types of food.

咖啡是最消耗的饮料之一，并且在不同的研究中都将其与健康联系在一起。但是，生咖啡和烘焙咖啡的化学成分不同，因此它们的健康特性也可能不同。在这里，我们研究体外的作用消化-发酵对生咖啡和烘焙咖啡的抗氧化能力，酚类，短链脂肪酸（SCFA）的产生以及肠道菌群结构的影响。烘焙咖啡显示出比生咖啡更高的抗氧化能力，在发酵样品中达到了最高水平。普通咖啡冲饮中的生咖啡和焙炒咖啡与消化后的馏分之间的多酚特性相似，但发酵后的差异很大。生咖啡发酵后，SCFA的产量较高。人类肠道菌群对咖啡冲泡液的发酵导致生咖啡和焙炒咖啡之间的群落结构不同。所有这些数据表明，生咖啡和烘焙咖啡表现为不同类型的食物。