Intracellular Antioxidant and Anti-Inflammatory Effects and Bioactive Profiles of Coffee Cascara and Black Tea Kombucha Beverages
Kombucha is a functional beverage obtained through fermentation of sweetened <i>Camellia sinensis</i> infusion by a symbiotic culture of bacteria and yeasts that exerts many beneficial biological effects, mostly related to its antioxidant and anti-inflammatory effects. Alternative raw ma...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-05-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/9/1905 |
| _version_ | 1797602617060229120 |
|---|---|
| author | Amanda L. Sales Amaia Iriondo-DeHond Juliana DePaula Mafalda Ribeiro Isabel M. P. L. V. O. Ferreira Marco Antonio L. Miguel María Dolores del Castillo Adriana Farah |
| author_facet | Amanda L. Sales Amaia Iriondo-DeHond Juliana DePaula Mafalda Ribeiro Isabel M. P. L. V. O. Ferreira Marco Antonio L. Miguel María Dolores del Castillo Adriana Farah |
| author_sort | Amanda L. Sales |
| collection | DOAJ |
| description | Kombucha is a functional beverage obtained through fermentation of sweetened <i>Camellia sinensis</i> infusion by a symbiotic culture of bacteria and yeasts that exerts many beneficial biological effects, mostly related to its antioxidant and anti-inflammatory effects. Alternative raw materials have been used to create new kombucha or kombucha-like products. Coffee is the most important food commodity worldwide and generates large amounts of by-products during harvest and post-harvest processing. The main coffee by-product is the dried fruit skin and pulp, popularly known as cascara. To date, no studies have evaluated the potential bioactivity of coffee cascara kombucha. In this study, we aimed to measure and compare the effects of infusions and kombuchas made with arabica coffee cascaras (<i>n</i> = 2) and black tea leaves (<i>n</i> = 1), fermented for 0, 3, 6, and 9 days on the intracellular production of Reactive Oxygen Species (ROS) and Nitric Oxide (NO) in model cells. Oxidative stress was induced in HK-2 cells with indoxyl sulfate (IS) and high glucose (G). Inflammation was induced with lipopolysaccharide (LPS) in RAW 264.7 macrophage. The contents of phenolic compounds, caffeine, and other physicochemical parameters were evaluated. To the best of our knowledge, this is the first study providing information on the bioactive profile and on the potential biological effects of coffee cascara kombucha. Fermentation caused the release of bound phenolic compounds from the infusions, especially total chlorogenic acids, with an average increase from 5.4 to 10.7 mg/100 mL (98%) and 2.6–3.4 mg/100 mL (30%) in coffee cascara and black tea kombucha, respectively, up to day 9. All evaluated beverages reduced (<i>p</i> < 0.0001) similarly the intracellular ROS (41% reduction, on average) and uric acid (10–55%) concentrations in HK-2 model cells, reversing the induced oxidative stress. All beverages also reduced (<i>p</i> < 0.0001, 81–90%) NO formation in LPS-induced macrophages, exhibiting an anti-inflammatory effect. These potential health benefits may be mostly attributed to polyphenols and caffeine, whose contents were comparable in all beverages. Coffee cascara showed similar potential to <i>C. sinensis</i> to produce healthy beverages and support sustainable coffee production. |
| first_indexed | 2024-03-11T04:19:08Z |
| format | Article |
| id | doaj.art-56c738a8801c433685b4860bf159c206 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T04:19:08Z |
| publishDate | 2023-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-56c738a8801c433685b4860bf159c2062023-11-17T22:56:28ZengMDPI AGFoods2304-81582023-05-01129190510.3390/foods12091905Intracellular Antioxidant and Anti-Inflammatory Effects and Bioactive Profiles of Coffee Cascara and Black Tea Kombucha BeveragesAmanda L. Sales0Amaia Iriondo-DeHond1Juliana DePaula2Mafalda Ribeiro3Isabel M. P. L. V. O. Ferreira4Marco Antonio L. Miguel5María Dolores del Castillo6Adriana Farah7Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratório de Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, BrazilLaboratório de Biociencia de Alimentos, Instituto de Investigación em Ciencias de La Alimentación (CIAL) CSIC-UAM, Calle Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, SpainNúcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratório de Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, BrazilLAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, PortugalLAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, PortugalLaboratório de Microbiologia de Alimentos, Instituto de Microbiologia Paulo de Góes, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. I, Rio de Janeiro21941-902, BrazilLaboratório de Biociencia de Alimentos, Instituto de Investigación em Ciencias de La Alimentación (CIAL) CSIC-UAM, Calle Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, SpainNúcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratório de Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, BrazilKombucha is a functional beverage obtained through fermentation of sweetened <i>Camellia sinensis</i> infusion by a symbiotic culture of bacteria and yeasts that exerts many beneficial biological effects, mostly related to its antioxidant and anti-inflammatory effects. Alternative raw materials have been used to create new kombucha or kombucha-like products. Coffee is the most important food commodity worldwide and generates large amounts of by-products during harvest and post-harvest processing. The main coffee by-product is the dried fruit skin and pulp, popularly known as cascara. To date, no studies have evaluated the potential bioactivity of coffee cascara kombucha. In this study, we aimed to measure and compare the effects of infusions and kombuchas made with arabica coffee cascaras (<i>n</i> = 2) and black tea leaves (<i>n</i> = 1), fermented for 0, 3, 6, and 9 days on the intracellular production of Reactive Oxygen Species (ROS) and Nitric Oxide (NO) in model cells. Oxidative stress was induced in HK-2 cells with indoxyl sulfate (IS) and high glucose (G). Inflammation was induced with lipopolysaccharide (LPS) in RAW 264.7 macrophage. The contents of phenolic compounds, caffeine, and other physicochemical parameters were evaluated. To the best of our knowledge, this is the first study providing information on the bioactive profile and on the potential biological effects of coffee cascara kombucha. Fermentation caused the release of bound phenolic compounds from the infusions, especially total chlorogenic acids, with an average increase from 5.4 to 10.7 mg/100 mL (98%) and 2.6–3.4 mg/100 mL (30%) in coffee cascara and black tea kombucha, respectively, up to day 9. All evaluated beverages reduced (<i>p</i> < 0.0001) similarly the intracellular ROS (41% reduction, on average) and uric acid (10–55%) concentrations in HK-2 model cells, reversing the induced oxidative stress. All beverages also reduced (<i>p</i> < 0.0001, 81–90%) NO formation in LPS-induced macrophages, exhibiting an anti-inflammatory effect. These potential health benefits may be mostly attributed to polyphenols and caffeine, whose contents were comparable in all beverages. Coffee cascara showed similar potential to <i>C. sinensis</i> to produce healthy beverages and support sustainable coffee production.https://www.mdpi.com/2304-8158/12/9/1905dried coffee cherry pulpcoffee cascaracoffee byproductfermentationintracellular antioxidant capacityanti-inflammatory effect |
| spellingShingle | Amanda L. Sales Amaia Iriondo-DeHond Juliana DePaula Mafalda Ribeiro Isabel M. P. L. V. O. Ferreira Marco Antonio L. Miguel María Dolores del Castillo Adriana Farah Intracellular Antioxidant and Anti-Inflammatory Effects and Bioactive Profiles of Coffee Cascara and Black Tea Kombucha Beverages Foods dried coffee cherry pulp coffee cascara coffee byproduct fermentation intracellular antioxidant capacity anti-inflammatory effect |
| title | Intracellular Antioxidant and Anti-Inflammatory Effects and Bioactive Profiles of Coffee Cascara and Black Tea Kombucha Beverages |
| title_full | Intracellular Antioxidant and Anti-Inflammatory Effects and Bioactive Profiles of Coffee Cascara and Black Tea Kombucha Beverages |
| title_fullStr | Intracellular Antioxidant and Anti-Inflammatory Effects and Bioactive Profiles of Coffee Cascara and Black Tea Kombucha Beverages |
| title_full_unstemmed | Intracellular Antioxidant and Anti-Inflammatory Effects and Bioactive Profiles of Coffee Cascara and Black Tea Kombucha Beverages |
| title_short | Intracellular Antioxidant and Anti-Inflammatory Effects and Bioactive Profiles of Coffee Cascara and Black Tea Kombucha Beverages |
| title_sort | intracellular antioxidant and anti inflammatory effects and bioactive profiles of coffee cascara and black tea kombucha beverages |
| topic | dried coffee cherry pulp coffee cascara coffee byproduct fermentation intracellular antioxidant capacity anti-inflammatory effect |
| url | https://www.mdpi.com/2304-8158/12/9/1905 |
| work_keys_str_mv | AT amandalsales intracellularantioxidantandantiinflammatoryeffectsandbioactiveprofilesofcoffeecascaraandblackteakombuchabeverages AT amaiairiondodehond intracellularantioxidantandantiinflammatoryeffectsandbioactiveprofilesofcoffeecascaraandblackteakombuchabeverages AT julianadepaula intracellularantioxidantandantiinflammatoryeffectsandbioactiveprofilesofcoffeecascaraandblackteakombuchabeverages AT mafaldaribeiro intracellularantioxidantandantiinflammatoryeffectsandbioactiveprofilesofcoffeecascaraandblackteakombuchabeverages AT isabelmplvoferreira intracellularantioxidantandantiinflammatoryeffectsandbioactiveprofilesofcoffeecascaraandblackteakombuchabeverages AT marcoantoniolmiguel intracellularantioxidantandantiinflammatoryeffectsandbioactiveprofilesofcoffeecascaraandblackteakombuchabeverages AT mariadoloresdelcastillo intracellularantioxidantandantiinflammatoryeffectsandbioactiveprofilesofcoffeecascaraandblackteakombuchabeverages AT adrianafarah intracellularantioxidantandantiinflammatoryeffectsandbioactiveprofilesofcoffeecascaraandblackteakombuchabeverages |