Identification of a Phosphodiesterase-Inhibiting Fraction
from Roasted Coffee (Coffea arabica) through Activity-Guided
Fractionation
Posted on 2017-04-26 - 00:00
Recent
reports that coffee can significantly inhibit cAMP phosphodiesterases
(PDEs) in vitro, as well as in vivo, have described another beneficial
effect of coffee consumption. However, the PDE-inhibiting substances
remain mostly unknown. We chose activity-guided fractionation and
an in vitro test system to identify the coffee components that are
responsible for PDE inhibition. This approach indicated that a fraction
of melanoidins reveals strong PDE-inhibiting potential (IC50 = 130 ± 42 μg/mL). These melanoidins were characterized
as water-soluble, low-molecular weight melanoidins (<3 kDa) with
a nitrogen content of 4.2% and a carbohydrate content lower than those
of other melanoidins. Fractions containing known PDE inhibitors such
as chlorogenic acids, alkylpyrazines, or trigonelline as well as N-caffeoyl-tryptophan and N-p-coumaroyl-tryptophan did not exert PDE-inhibiting activity. We also
observed that the known PDE inhibitor caffeine does not contribute
to the PDE-inhibiting effects of coffee.
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Röhrig, Teresa; Liesenfeld, David; Richling, Elke (2017). Identification of a Phosphodiesterase-Inhibiting Fraction
from Roasted Coffee (Coffea arabica) through Activity-Guided
Fractionation. ACS Publications. Collection. https://doi.org/10.1021/acs.jafc.6b05613
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AUTHORS (3)
TR
Teresa Röhrig
DL
David Liesenfeld
ER
Elke Richling
KEYWORDS
coffee componentsPDE inhibitor caffeineIC 50PDE-inhibiting effectsRoasted CoffeePDE-inhibiting activityPDE inhibitorsPDE-inhibiting substancestest systemPhosphodiesterase-Inhibiting FractionActivity-Guided Fractionationnitrogen contentcAMP phosphodiesterasesPDE inhibitionmelanoidincarbohydrate contentactivity-guided fractionationchlorogenic acidscoffee consumptionCoffea arabica