A dark brown roast coffee blend is less effective at stimulating gastric acid secretion in healthy volunteers compared to a medium roast market blend. Issue 6 (8th February 2014)

• Record Type: Journal Article
• Authors: Rubach, Malte; Lang, Roman; Bytof, Gerhard; Stiebitz, Herbert; Lantz, Ingo; Hofmann, Thomas; Somoza, Veronika
• Is Part Of: Molecular nutrition & food research. Volume 58:Issue 6(2014:Jun.)
• Page Start: 1370
• Page End: 1373
• Publication Date: 2014-02-08
• Subjects: Food -- Biotechnology -- Periodicals; Food -- Microbiology -- Periodicals; Nutrition -- Periodicals; Food -- Toxicology -- Periodicals; Nutrition -- Periodicals; Food Microbiology -- Periodicals; Food Technology -- Periodicals; Molecular Biology -- Periodicals; 664.0705
• DOI: 10.1002/mnfr.201300890
• Languages: English
• ISSNs: 1613-4125

Abstract

<abstract abstract-type="main"> <title> <x xml:space="preserve">Abstract</x> </title> <p>Coffee consumption sometimes is associated with symptoms of stomach discomfort. This work aimed to elucidate whether two coffee beverages, containing similar amounts of caffeine, but differing in their concentrations of <sup>β</sup><italic>N</italic>‐alkanoyl‐5‐hydroxytryptamides (C5HTs), chlorogenic acids (CGAs), trigonelline, and <italic>N</italic>‐methylpyridinium (N‐MP) have different effects on gastric acid secretion in healthy volunteers. The intragastric pH after administration of bicarbonate with/without 200 mL of a coffee beverage prepared from a market blend or dark roast blend was analyzed in nine healthy volunteers. Coffee beverages were analyzed for their contents of C5HT, N‐MP, trigonelline, CGAs, and caffeine using HPLC‐DAD and HPLC‐MS/MS. Chemical analysis revealed higher concentrations of N‐MP for the dark brown blend (87 mg/L) compared to the market blend coffee (29 mg/L), whereas concentrations of C5HT (0.012 versus 0.343 mg/L), CGAs (323 versus 1126 mg/L), and trigonelline (119 versus 343 mg/L) were lower, and caffeine concentrations were similar (607 versus 674 mg/mL). Gastric acid secretion was less effectively stimulated after administration of the dark roast blend coffee compared to the market blend. Future studies are warranted to verify whether a high ratio of N‐MP to C5HT and CGAs is beneficial for reducing coffee‐associated gastric acid secretion.</p> </abstract>