Effect of coffee roasting on in vitro α-glucosidase activity: Inhibition and mechanism of action. (September 2018)

• Record Type: Journal Article
• Authors: Alongi, Marilisa; Anese, Monica
• Is Part Of: Food research international. Volume 111(2018)
• Page Start: 480
• Page End: 487
• Publication Date: 2018-09
• Subjects: Robusta coffee -- Degree of roast -- α-Glucosidase -- Inhibitory capacity -- Molecular weight -- Mechanism of inhibition; 3-CQA 3-caffeoylquinic acid -- 5-CQA 5-caffeoylquinic acid -- CGA chlorogenic acids -- HMW high molecular weight -- I inhibitor -- IMW intermediate molecular weight -- LMW low molecular weight -- S substrate -- TP total phenols; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2018.05.061
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: In vitro α -glucosidase inhibitory activity of unroasted, and medium, dark and very dark roasted robusta coffee was studied. Coffee extracts significantly inhibited the enzyme activity in a dose-dependent way. The inhibitory activity was well correlated with the degree of roast. Coffee components were separated by gel permeation chromatography into low (1 < MW < 6 kDa), intermediate (15 < MW < 60 kDa) and high (MW > 100 kDa) molecular weight fractions, which were analyzed for the α -glucosidase inhibitory capacity. Only fractions obtained from dark and very dark roasted coffee exhibited inhibitory effect. When the same fraction was obtained from coffee presenting different roasting degree, changes in α -glucosidase inhibition extent were observed. This was attributed to compositional changes within each fraction as induced by roasting. Coffee extracts and their fractions exerted a mixed-type to competitive inhibition against α -glucosidase and these mechanisms are consistent with the complexity of coffee composition. Graphical abstract: Unlabelled Image Highlights: Robusta coffee extract inhibited α -glucosidase in a concentration-dependent way. The higher was coffee roasting degree, the higher resulted α -glucosidase inhibition. Low, intermediate, high molecular weight fractions differently inhibited the enzyme. Extracts and fractions inhibited α -glucosidase in a mixed-type to competitive manner.