Flaking process increases the NF-jB inhibition activity and melanoidin extractability of coffee

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Flaking process increases the NF-jB inhibition activity and melanoidin extractability of coffee

Yi-Fang Chu [et al.] - Nama Orang;

Research on the health impacts of coffee has escalated. However, few studies were devoted to understanding the potential impact of mechanical processing on coffee’s chemistry and subsequent health implications. Coffee flaking is a commonly used process to improve extractability and aroma characteristics. In this study, we studied the biochemical activity, chemical composition, and microstructure of coffee before and after flaking. We found that flaked coffee extract had .3-fold higher activity in inhibiting nuclear factor-kappa B (NFjB) activation than regular coffee extract. Interestingly, flaking did not significantly alter the amount of coffee phenolics. It increased coffee melanoidin, by 2.1-fold, which likely contributed to the observed higher activity in inhibiting NF-jB activation. Flaking crushed cell walls revealed by microscopy might possibly result in disruption of polysaccharide entanglement and release of high-molecular-weight ompounds, such as melanoidins. Consequently, the increased melanoidin content in the brew resulted in the increased inhibition of NF-jB activation. Small molecules, like coffee phenolics, are readily soluble in water during coffee brewing even without flaking, suggesting that flaking was no effect on its extractability. In summary, our investigation revealed that flaking enhanced NF-jB inhibition activity, possibly through the release of melanoidins from crushed cell microstructures.

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Informasi Detail

Judul Seri: Food Science & Nutrition
No. Panggil: -
Penerbit: Illinois : Beijing Academy of Food Sciences., 2013
Deskripsi Fisik: Food Science & Nutrition 2013; 1(5): 363– 368
Bahasa: English
ISBN/ISSN: Yi-Fang Chu
Klasifikasi: -
Tipe Isi: -
Tipe Media: -
Tipe Pembawa: -
Edisi: 2013; 1(5)
Subjek: Food Science & Nutrition
Info Detail Spesifik: -
Pernyataan Tanggungjawab: deliza

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FULLTEXT: Flaking process increases the NF-jB inhibition activity and melanoidin extractability of coffee

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