Journal
FOOD CHEMISTRY
Volume 212, Issue -, Pages 282-290Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.05.175
Keywords
Spent coffee grounds; In vitro gastrointestinal digestion; In vitro colonic fermentation; Inflammation; Nitric oxide; Cytokines
Funding
- Consejo Nacional de Ciencia y Tecnologia (CONACYT) [242282]
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Spent coffee grounds (SCG), rich in dietary fiber can be fermented by colon microbiota producing short-chain fatty acids (SCFAs) with the ability to prevent inflammation. We investigated SCG anti-inflammatory effects by evaluating its composition, phenolic compounds, and fermentability by the human gut flora, SCFAs production, nitric oxide and cytokine expression of the human gut fermented-unabsorbed-SCG (hgf-NDSCG) fraction in LPS-stimulated RAW 264.7 macrophages. SCG had higher total fiber content compared with coffee beans. Roasting level/intensity reduced total phenolic contents of SCG that influenced its colonic fermentation. Medium roasted hgf-NDSCG produced elevated SCFAs (61: 22: 17, acetate, propionate and butyrate) after prolonged (24 h) fermentation, suppressed NO production (55%) in macrophages primarily by modulating IL-10, CCL-17, CXCL9, IL-1 beta, and IL-5 cytokines. SCG exerts anti-inflammatory activity, mediated by SCFAs production from its dietary fiber, by reducing the release of inflammatory mediators, providing the basis for SCG use in the control/regulation of inflammatory disorders. The results support the use of SGC in the food industry as dietary fiber source with health benefits. (C) 2016 Elsevier Ltd. All rights reserved.
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