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Título

Coffee silverskin extract improves glucose-stimulated insulin secretion and protects against streptozotocin-induced damage in pancreatic INS-1E beta cells

AutorFernández, B. ; Ramos, Sonia ; Goya, Luis ; Mesa, M. Dolores; Castillo, M. Dolores del ; Martín, M. Ángeles
Palabras claveCoffee silverskin
Oxidative stress
Insulin secretion
Antidiabetic effect
Coffee by-products
Fecha de publicación2016
EditorElsevier
CitaciónFood Research International 89(2): 1015-1022 (2016)
ResumenThe present research aimed to provide novel information regarding the antidiabetic mechanism of action of coffee silverskin extract (CSE) and its components chlorogenic acid (CGA) and caffeine (CF). Their effect on insulin secretion and biomarkers of oxidative stress in INS-1E cells in vitro cultured under physiological and stressed conditions were assessed. Under physiological conditions, CSE and pure CGA and CF did not affect cells´ oxidative status and viability. However, concentrations of CSE ≥ 1 μg/mL and CGA ≥ 5 μM significantly increased (p < 0.05) the enzymatic activity of glutathione peroxidase (GPx). Moreover, all concentrations of CSE (1–10 μg/mL) and the dose of 10 μM of CGA, significantly stimulated (p < 0.05) insulin secretion in cells cultured in media containing 4 and 10 mM of glucose. CSE (1 μg/mL) and CGA (10 μM) reinforced antioxidant defence and increased insulin secretion in response to glucose in beta cells stressed with streptozotocin (STZ). Since CGA concentration in CSE was of ≈ 0.1 nM it can be assumed that other antioxidants present in this particular extract may also contribute to the observed effect. In conclusion, here we provide evidence that CSE could be a new potential antidiabetic agent through its antioxidant actions and its ability to modulate insulin secretory function.
Versión del editorhttps://doi.org/10.1016/j.foodres.2016.03.006
URIhttp://hdl.handle.net/10261/150090
DOI10.1016/j.foodres.2016.03.006
Identificadoresdoi: 10.1016/j.foodres.2016.03.006
issn: 0963-9969
e-issn: 1873-7145
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