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Effects of regular and decaffeinated roasted coffee (Coffea arabica and Coffea canephora) extracts and bioactive compounds on in vitro probiotic bacterial growth.
Food & Function ( IF 5.1 ) Pub Date : 2020-01-23 , DOI: 10.1039/c9fo02589h Amanda Luísa Sales 1 , Juliana dePaula , Caroline Mellinger Silva , Adriano Cruz , Marco Antônio Lemos Miguel , Adriana Farah
Food & Function ( IF 5.1 ) Pub Date : 2020-01-23 , DOI: 10.1039/c9fo02589h Amanda Luísa Sales 1 , Juliana dePaula , Caroline Mellinger Silva , Adriano Cruz , Marco Antônio Lemos Miguel , Adriana Farah
Affiliation
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The aim of this study was to investigate the effects of coffee species, roast degree and decaffeination on in vitro probiotic bacterial growth, and to identify the major coffee compounds responsible for such effects. Six C. arabica and C. canephora extracts (regular medium and dark roasted and decaffeinated medium roasted), and five bioactive compounds (chlorogenic acid, galactomannan, type 2 arabinogalactan, caffeine and trigonelline) were individually incorporated into a modified low-carbon broth medium-(mMRS), at different concentrations (0.5 to 1.5% soluble coffee and 0.05 to 0.8 mg mL-1 standard solutions). Inulin and fructooligosaccharides (FOS) were used as prebiotic references. MRS and mMRS were used as rich and poor medium controls, respectively. The growth of Lactobacillus rhamnosus GG ATCC 53103-(GG), L. acidophilus LA-5-(LA), Bifidobacterium animalis DN-173010-(BA) and B. animalis subsp. lactis BB12-(BB12), as well as the growth inhibition of non-probiotic Escherichia coli ATCC 25922 were evaluated. Differences in growth between mMRS and treatments (Δlog CFU mL-1) were compared by ANOVA and Tukey's test, and considered when p ≤ 0.05. Overall, after 48 h incubation, the medium roasted arabica coffee extract increased the growth of GG, LA and BA (range: Δlog CFU mL-1 = 0.5 to 1.8), while the dark roasted arabica coffee extract increased BB12 growth (range: Δlog CFU mL-1 = 0.9 to 1.7), in a dose dependent manner. Improved performances of GG, LA and BA were promoted by higher polysaccharides and CGA concentrations, with better performance for Lactobacillus sp. The tested coffee bioactive compounds promoted the poor growth of BB12. Plain caffeine did not promote Bifidobacterium sp. growth and limited the growth of Lactobacillus sp. Regular C. arabica and C. canephora extracts inhibited the growth of E. coli, while the decaffeinated extracts promoted its growth. The present results show that coffee consumption can selectively improve the growth of probiotic strains, thus exerting a prebiotic effect, and show that coffee roasting and decaffeination affect this property and that different strains utilize different coffee components to grow.
中文翻译：
普通和脱咖啡因的烘焙咖啡（阿拉伯咖啡和canffea canephora）提取物和生物活性化合物对体外益生菌细菌生长的影响。
这项研究的目的是调查咖啡种类，烘焙度和脱咖啡因水平对体外益生菌细菌生长的影响，并确定引起这种作用的主要咖啡化合物。分别将6种阿拉伯咖啡和C. canephora提取物（常规培养基，深色烤和脱除咖啡因的培养基）和5种生物活性化合物（绿原酸，半乳甘露聚糖，2型阿拉伯半乳聚糖，咖啡因和Trigonelline）掺入改良的低碳肉汤培养基-（mMRS），浓度不同（0.5至1.5％的可溶性咖啡和0.05至0.8 mg mL-1的标准溶液）。菊粉和低聚果糖（FOS）用作益生元参考。MRS和mMRS分别用作富和差培养基对照。鼠李糖乳杆菌GG ATCC 53103-（GG），嗜酸乳杆菌LA-5-（LA），动物双歧杆菌DN-173010-（BA）和动物双歧杆菌亚种。评价了乳酸菌BB12-（BB12）以及非益生性大肠杆菌ATCC 25922的生长抑制。通过ANOVA和Tukey检验比较了mMRS和处理之间的生长差异（ΔlogCFU mL-1），并在p≤0.05时考虑了这种差异。总体而言，孵育48小时后，中度烘烤的阿拉比卡咖啡提取物可促进GG，LA和BA的生长（范围：ΔlogCFU mL-1 = 0.5至1.8），而深色的烘烤阿拉比卡咖啡提取物可促进BB12的生长（范围：Δlog CFU mL-1 = 0.9至1.7），呈剂量依赖性。较高的多糖和CGA浓度可提高GG，LA和BA的性能，对乳酸杆菌sp的性能更好。经测试的咖啡生物活性化合物促进了BB12的不良生长。普通咖啡因不促进双歧杆菌。生长并限制了乳酸杆菌的生长。常规的阿拉伯咖啡提取物和C. canephora提取物抑制大肠杆菌的生长，而脱咖啡因的提取物则促进其生长。目前的结果表明，饮用咖啡可以选择性地改善益生菌菌株的生长，从而发挥益生元的作用，并且表明咖啡烘焙和脱咖啡因作用会影响该特性，并且不同的菌株利用不同的咖啡成分进行生长。
更新日期：2020-02-26
中文翻译：
普通和脱咖啡因的烘焙咖啡（阿拉伯咖啡和canffea canephora）提取物和生物活性化合物对体外益生菌细菌生长的影响。
这项研究的目的是调查咖啡种类，烘焙度和脱咖啡因水平对体外益生菌细菌生长的影响，并确定引起这种作用的主要咖啡化合物。分别将6种阿拉伯咖啡和C. canephora提取物（常规培养基，深色烤和脱除咖啡因的培养基）和5种生物活性化合物（绿原酸，半乳甘露聚糖，2型阿拉伯半乳聚糖，咖啡因和Trigonelline）掺入改良的低碳肉汤培养基-（mMRS），浓度不同（0.5至1.5％的可溶性咖啡和0.05至0.8 mg mL-1的标准溶液）。菊粉和低聚果糖（FOS）用作益生元参考。MRS和mMRS分别用作富和差培养基对照。鼠李糖乳杆菌GG ATCC 53103-（GG），嗜酸乳杆菌LA-5-（LA），动物双歧杆菌DN-173010-（BA）和动物双歧杆菌亚种。评价了乳酸菌BB12-（BB12）以及非益生性大肠杆菌ATCC 25922的生长抑制。通过ANOVA和Tukey检验比较了mMRS和处理之间的生长差异（ΔlogCFU mL-1），并在p≤0.05时考虑了这种差异。总体而言，孵育48小时后，中度烘烤的阿拉比卡咖啡提取物可促进GG，LA和BA的生长（范围：ΔlogCFU mL-1 = 0.5至1.8），而深色的烘烤阿拉比卡咖啡提取物可促进BB12的生长（范围：Δlog CFU mL-1 = 0.9至1.7），呈剂量依赖性。较高的多糖和CGA浓度可提高GG，LA和BA的性能，对乳酸杆菌sp的性能更好。经测试的咖啡生物活性化合物促进了BB12的不良生长。普通咖啡因不促进双歧杆菌。生长并限制了乳酸杆菌的生长。常规的阿拉伯咖啡提取物和C. canephora提取物抑制大肠杆菌的生长，而脱咖啡因的提取物则促进其生长。目前的结果表明，饮用咖啡可以选择性地改善益生菌菌株的生长，从而发挥益生元的作用，并且表明咖啡烘焙和脱咖啡因作用会影响该特性，并且不同的菌株利用不同的咖啡成分进行生长。
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