Introduction

Unroasted green coffee bean is an increasingly popular beverage and weight loss supplement that contains higher levels of chlorogenic acid derivatives and lower alkaloid levels than roasted beans. Nonetheless, how the gut microbiome metabolizes green coffee constituents has not been studied.

Objectives

To identify possible biotransformation products of green coffee extract by the human gut microbiome, and the potential implications of this process on its biological effects or fate inside the body.

Methods

Molecular networking via the GNPS platform was employed for the visualization of green coffee metabolite profiles acquired using LC-tandem mass spectrometry post-incubation with an ex vivo culture of the human gut microbiome.

Results

36 Metabolites were annotated including four unreported alkyl cinnamate esters in green coffee along with six novel biotransformation products.

Conclusion

Our finding reveals new biotransformation products of cinnamate esters by the gut microbiome mediated via oxidative reactions such as dehydrogenation and hydroxylation, along with methylation, decarboxylation, and deglycosylation. These findings reveal potential interactions between the gut microbiome and green coffee constituents, and paves the way towards studying the effects of these interactions on both microbiome and the human host.

Graphic abstract

中文翻译：

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基于分子网络的LC / MS通过离体培养人类肠道微生物组揭示了生咖啡的新型生物转化产物。

介绍

未经烘焙的生咖啡豆是一种越来越受欢迎的饮料和减肥补充品，与烘焙过的咖啡豆相比，绿豆酸衍生物的含量更高，而生物碱的含量更低。但是，尚未研究肠道微生物组如何代谢生咖啡成分。

目标

识别人类肠道微生物组可能产生的绿咖啡提取物的生物转化产物，以及该过程对其在体内的生物学效应或命运的潜在影响。

方法

通过GNPS平台进行分子网络连接，以可视化的绿色咖啡代谢物谱图显示，该谱图是使用LC串联质谱与人肠道微生物组的离体培养物温育后获得的。

结果

注释了36种代谢物，包括生咖啡中的四种未报告的肉桂酸烷基酯，以及六种新颖的生物转化产物。

结论

我们的发现揭示了肠道微生物组通过肉桂反应（例如脱氢和羟基化以及甲基化，脱羧和脱糖基化）介导的肉桂酸酯的新生物转化产物。这些发现揭示了肠道微生物组和生咖啡成分之间的潜在相互作用，为研究这些相互作用对微生物组和人类宿主的影响铺平了道路。

图形摘要