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Antiglycative and carbonyl trapping properties of the water soluble fraction of coffee silverskin

AuthorsMesías, Marta ; Navarro, Marta ; Martínez Sáez, Nuria ; Ullate, Mónica ; Castillo, M. Dolores del ; Morales, F. J.
In vitro glycation inhibitors
Carbonyl trapping
Advanced glycation endproducts (AGEs)
Coffee silverskin extract
Issue DateAug-2014
CitationFood Research International 62: 1120-1126 (2014)
AbstractCarbonyl stress and accumulation of advanced glycation end-products (AGEs) in human tissues are involved in diabetic complications, atherosclerosis, Alzheimer's disease and aging. The objective of this study was to evaluate the in vitro protective effect of aqueous extracts of coffee silverskin (CS) in the formation of AGEs and trapping of carbonyl reactive species such as methylglyoxal (MGO). Aqueous extracts of CS from Arabica and Robusta coffee varieties were obtained under environment friendly extraction conditions. CS extracts were characterized by the analysis of dietary fiber, caffeine, chlorogenic acids (CGAs), total phenolic compounds, browning, melanoidins, and antioxidant capacity. CS extracts and CGA exhibited a dose-dependent anti-AGE capacity in the protein–glucose model system (37 °C/21 days) with an IC50 of 0.6 mg/mL and 0.4 mg/mL, respectively. Caffeine did not prevent AGE formation under the studied conditions. Regardless to protein–MGO assay (37 °C/14 days), the anti-AGE capacity of CS extracts and CGA was also dose-dependent with an IC50 of 1.3 mg/mL and 0.1 mg/mL, respectively. Caffeine weakly inhibited the reaction of protein and MGO. The MGO trapping capacity was established as a model for protection against carbonyl stress. Robusta CS was very effective for the direct trapping of MGO with an IC50 of 0.055 mg/mL as compared with Arabica CS (IC50 of 0.6 mg/mL). CGA and caffeine showed an IC50 for MGO trapping capacity of 0.14 mg/mL and > 10 mg/mL, respectively. The highest CGA content in the Robusta CS extract could explain its higher MGO trapping activity as compared with the Arabica CS extract. The anti-AGE and MGO trapping capacities of CS may be associated to other chemical components besides CGA. In conclusion, aqueous CS extract may be considered as a natural source of inhibitors of in vitro formation of AGEs and carbonyl stress. The inhibitory effect of the coffee extracts may be associated to their carbonyl trapping capacity.
Publisher version (URL)http://dx.doi.org/10.1016/j.foodres.2014.05.058
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