Exploring the potential of phenolic compounds from the coffee pulp in preventing cellular oxidative stress after in vitro digestion

The coffee pulp, a by-product of the coffee industry, contains a high concentration of phenolic compounds and caffeine. Simulated gastrointestinal digestion may influence these active compounds’ bioaccessibility, bioavailability, and bioactivity. Understanding the impact of the digestive metabolism...

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Autores: Cañas Rodríguez, Silvia, Rebollo Hernanz, Miguel, Martín Trueba, María, Braojos, Cheyenne, Gil Ramírez, Alicia, Benítez García, Vanesa, Martín Cabrejas, M. Ángeles, Aguilera Gutiérrez, Yolanda
Tipo de recurso: artículo
Fecha de publicación:2023
País:España
Institución:Universidad Autónoma de Madrid
Repositorio:Biblos-e Archivo. Repositorio Institucional de la UAM
Idioma:inglés
OAI Identifier:oai:repositorio.uam.es:10486/707733
Acceso en línea:http://hdl.handle.net/10486/707733
https://dx.doi.org/10.1016/j.foodres.2023.113116
Access Level:acceso abierto
Palabra clave:Antioxidant capacity
Antioxidant enzymes
Coffee by-products
Coffee pulp
In vitro digestion
Oxidative stress
Phenolic compounds
Reactive oxygen species
Ciencias Agrarias / Agricultura
Química
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spelling Exploring the potential of phenolic compounds from the coffee pulp in preventing cellular oxidative stress after in vitro digestionCañas Rodríguez, SilviaRebollo Hernanz, MiguelMartín Trueba, MaríaBraojos, CheyenneGil Ramírez, AliciaBenítez García, VanesaMartín Cabrejas, M. ÁngelesAguilera Gutiérrez, YolandaAntioxidant capacityAntioxidant enzymesCoffee by-productsCoffee pulpIn vitro digestionOxidative stressPhenolic compoundsReactive oxygen speciesCiencias Agrarias / AgriculturaQuímicaThe coffee pulp, a by-product of the coffee industry, contains a high concentration of phenolic compounds and caffeine. Simulated gastrointestinal digestion may influence these active compounds’ bioaccessibility, bioavailability, and bioactivity. Understanding the impact of the digestive metabolism on the coffee pulp's phenolic composition and its effect on cellular oxidative stress biomarkers is essential. In this study, we evaluated the influence of in vitro gastrointestinal digestion of the coffee pulp flour (CPF) and extract (CPE) on their phenolic profile, radical scavenging capacity, cellular antioxidant activity, and cytoprotective properties in intestinal epithelial (IEC-6) and hepatic (HepG2) cells. The CPF and the CPE contained a high amount of caffeine and phenolic compounds, predominantly phenolic acids (3′,4′-dihydroxycinnamoylquinic and 3,4-dihydroxybenzoic acids) and flavonoids (3,3′,4′,5,7-pentahydroxyflavone derivatives). Simulated digestion resulted in increased antioxidant capacity, and both the CPF and the CPE demonstrated free radical scavenging abilities even after in vitro digestion. The CPF and the CPE did not induce cytotoxicity in intestinal and hepatic cells, and both matrices exhibited the ability to scavenge intracellular reactive oxygen species. The coffee pulp treatments prevented the decrease of glutathione, thiol groups, and superoxide dismutase and catalase enzymatic activities evoked by tert-butyl hydroperoxide elicitation in IEC-6 and HepG2 cells. Our findings suggest that the coffee pulp could be used as a potent food ingredient for preventing cellular oxidative stress due to its high content of antioxidant compoundsThis research was funded by the COCARDIOLAC project from the Spanish Ministry of Science and Innovation (RTI 2018-097504-B-I00) and the Excellence Line for University Teaching Staff within the Multiannual Agreement between the Community of Madrid and the UAM (2019-2023). M. Rebollo-Hernanz received funding from the FPU program of the Ministry of Universities for his predoctoral fellowship (FPU15/04238) and his grant for the requalification of the Spanish university system (CA1/RSUE/2021-00656)ElsevierDepartamento de Química OrgánicaFacultad de CienciasUAM. Departamento de Química Agrícola20232023-06-12research articlehttp://purl.org/coar/resource_type/c_2df8fbb1VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10486/707733https://dx.doi.org/10.1016/j.foodres.2023.113116reponame:Biblos-e Archivo. Repositorio Institucional de la UAMinstname:Universidad Autónoma de MadridInglésengopen accesshttp://purl.org/coar/access_right/c_abf2info:eu-repo/semantics/openAccessoai:repositorio.uam.es:10486/7077332026-06-23T12:46:27Z
dc.title.none.fl_str_mv Exploring the potential of phenolic compounds from the coffee pulp in preventing cellular oxidative stress after in vitro digestion
title Exploring the potential of phenolic compounds from the coffee pulp in preventing cellular oxidative stress after in vitro digestion
spellingShingle Exploring the potential of phenolic compounds from the coffee pulp in preventing cellular oxidative stress after in vitro digestion
Cañas Rodríguez, Silvia
Antioxidant capacity
Antioxidant enzymes
Coffee by-products
Coffee pulp
In vitro digestion
Oxidative stress
Phenolic compounds
Reactive oxygen species
Ciencias Agrarias / Agricultura
Química
title_short Exploring the potential of phenolic compounds from the coffee pulp in preventing cellular oxidative stress after in vitro digestion
title_full Exploring the potential of phenolic compounds from the coffee pulp in preventing cellular oxidative stress after in vitro digestion
title_fullStr Exploring the potential of phenolic compounds from the coffee pulp in preventing cellular oxidative stress after in vitro digestion
title_full_unstemmed Exploring the potential of phenolic compounds from the coffee pulp in preventing cellular oxidative stress after in vitro digestion
title_sort Exploring the potential of phenolic compounds from the coffee pulp in preventing cellular oxidative stress after in vitro digestion
dc.creator.none.fl_str_mv Cañas Rodríguez, Silvia
Rebollo Hernanz, Miguel
Martín Trueba, María
Braojos, Cheyenne
Gil Ramírez, Alicia
Benítez García, Vanesa
Martín Cabrejas, M. Ángeles
Aguilera Gutiérrez, Yolanda
author Cañas Rodríguez, Silvia
author_facet Cañas Rodríguez, Silvia
Rebollo Hernanz, Miguel
Martín Trueba, María
Braojos, Cheyenne
Gil Ramírez, Alicia
Benítez García, Vanesa
Martín Cabrejas, M. Ángeles
Aguilera Gutiérrez, Yolanda
author_role author
author2 Rebollo Hernanz, Miguel
Martín Trueba, María
Braojos, Cheyenne
Gil Ramírez, Alicia
Benítez García, Vanesa
Martín Cabrejas, M. Ángeles
Aguilera Gutiérrez, Yolanda
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Departamento de Química Orgánica
Facultad de Ciencias
UAM. Departamento de Química Agrícola
dc.subject.none.fl_str_mv Antioxidant capacity
Antioxidant enzymes
Coffee by-products
Coffee pulp
In vitro digestion
Oxidative stress
Phenolic compounds
Reactive oxygen species
Ciencias Agrarias / Agricultura
Química
topic Antioxidant capacity
Antioxidant enzymes
Coffee by-products
Coffee pulp
In vitro digestion
Oxidative stress
Phenolic compounds
Reactive oxygen species
Ciencias Agrarias / Agricultura
Química
description The coffee pulp, a by-product of the coffee industry, contains a high concentration of phenolic compounds and caffeine. Simulated gastrointestinal digestion may influence these active compounds’ bioaccessibility, bioavailability, and bioactivity. Understanding the impact of the digestive metabolism on the coffee pulp's phenolic composition and its effect on cellular oxidative stress biomarkers is essential. In this study, we evaluated the influence of in vitro gastrointestinal digestion of the coffee pulp flour (CPF) and extract (CPE) on their phenolic profile, radical scavenging capacity, cellular antioxidant activity, and cytoprotective properties in intestinal epithelial (IEC-6) and hepatic (HepG2) cells. The CPF and the CPE contained a high amount of caffeine and phenolic compounds, predominantly phenolic acids (3′,4′-dihydroxycinnamoylquinic and 3,4-dihydroxybenzoic acids) and flavonoids (3,3′,4′,5,7-pentahydroxyflavone derivatives). Simulated digestion resulted in increased antioxidant capacity, and both the CPF and the CPE demonstrated free radical scavenging abilities even after in vitro digestion. The CPF and the CPE did not induce cytotoxicity in intestinal and hepatic cells, and both matrices exhibited the ability to scavenge intracellular reactive oxygen species. The coffee pulp treatments prevented the decrease of glutathione, thiol groups, and superoxide dismutase and catalase enzymatic activities evoked by tert-butyl hydroperoxide elicitation in IEC-6 and HepG2 cells. Our findings suggest that the coffee pulp could be used as a potent food ingredient for preventing cellular oxidative stress due to its high content of antioxidant compounds
publishDate 2023
dc.date.none.fl_str_mv 2023
2023-06-12
dc.type.none.fl_str_mv research article
http://purl.org/coar/resource_type/c_2df8fbb1
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10486/707733
https://dx.doi.org/10.1016/j.foodres.2023.113116
url http://hdl.handle.net/10486/707733
https://dx.doi.org/10.1016/j.foodres.2023.113116
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Biblos-e Archivo. Repositorio Institucional de la UAM
instname:Universidad Autónoma de Madrid
instname_str Universidad Autónoma de Madrid
reponame_str Biblos-e Archivo. Repositorio Institucional de la UAM
collection Biblos-e Archivo. Repositorio Institucional de la UAM
repository.name.fl_str_mv
repository.mail.fl_str_mv
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