Effect of green and degree of roasted arabic coffee on hyperlipidemia and antioxidant status in diabetic rats

Advance Journal of Food Science and Technology

Volumn 5, Issue 5, 2013, Pages 619-626

  Ahmed, Gaafar M ^a   El Ghamery, Heba E ^b   Samy, Mahmuod F ^c  

^a Agricultural Research Center   (Egypt)

^b KING KHALID UNIVERSITY   (Saudi Arabia)

^c TAIF UNIVERSITY   (Saudi Arabia)

Author keywords

Antioxidant enzymes; Arabic coffee; Diabetes; Lipid peroxidation; Oxidative stress; Roasted coffee

Indexed keywords

ANTIOXIDANTS; BLOOD; ENZYMES; GLUCOSE; LIPIDS; MEDICAL PROBLEMS; OXIDATIVE STRESS;

ALLOXAN-INDUCED DIABETES; ANTIOXIDANT ENZYME; INSULIN CONCENTRATIONS; LIPID PEROXIDATION; RADICAL SCAVENGING ACTIVITY; REDUCED GLUTATHIONE; ROASTED COFFEE; SUPER OXIDE DISMUTASE;

RATS;

EID: 84877901495     PISSN: 20424868     EISSN: 20424876     Source Type: Journal    
DOI: 10.19026/ajfst.5.3137     Document Type: Article

References (53)

1. American Diabetes Association (ADA), 2005. Diagnosis and classification of diabetes mellitus. Diabetes Care, 28: S37-S42.
2. Amresh, G., C.V. Rao and P.N. Singh, 2007. Antioxidant activity of Cissampelospareira on benzo (a) pyrene induced mucosal injury in mice. Nutr. Res., 27: 625-632.
3. Andrade-Cetto, A. and H. Wiedenfeld, 2001. Hypoglycemic effect of Cecropiaobtusifolia on streptozotocin diabetic rats. J. Ethnopharmacol., 78: 145-149.
4. Arciero, P.J., A.W. Gardner, J. Calles-Escandon and E.T. Poehlman, 1995. Effects of caffeine ingestion on NE kinetics, fat oxidation and energy expenditure in younger and older men. Am. J. Physiol., 268: E1192-1198.
5. Arion, W.J., W.K. Canfield, F.C. Ramos, P.W. Schindler, H.J. Burger and A.W. Herling, 1997. Chlorogenic acid and hydroxynitrobenzaldehyde: New inhibitors of hepatic glucose 6-phosphatase. Arch. Biochem. Biophys., 339: 315-322.
6. Baggenstoss, J., L. Poisson, R. Kaegi, R. Perren and F. Escher, 2008. Coffee roasting and aroma formation: Application of different time- temperature conditions. J. Agric. FoodChem., 56: 5836-5846.
7. Baynes, J.W. and S.R. Thorpe, 1999. Role of oxidative stress in diabetic complications: A new perspective on an old paradigm. Diabetes, 48: 1-9.
8. Beauchamp, C. and I. Fridovich, 1971. Superoxide dismutase: Improved assays and an assay applicable to acrylamide gel. Analytic. Biochem., 44: 276-287.
9. Castro, J.A., G.C. Ferrya, C.R. Castro, H. Sasame, O.M. Fenos and J.R. Gillete, 1974. Prevention of carbon tetrachloride induced necrosis by inhibitors of drug metabolism-further studies on the mechanism of their action. Biochem. Pharmacol., 23: 295-302.
10. Chan, E.W.C., Y.Y. Lim, S.K. Wong, K.K. Lim, F.S. Tan and M.Y. Lianto, 2009. Effect of different drying methods on the antioxidant properties of leaves and tea of ginger species.Food Chem., 113: 892-895.
11. Clarke, R.J., 1985. Green Coffee Processing. In: Clifford, M.N. and K.C. Willson (Eds.), Coffee: Botany, Biochemistry and Production of Beans and Beverage. Croom Helm Ltd., London, pp: 230-250.
12. Clifford, M.N., 1999. Chlorogenic acids and other cinnamates: Nature, occurrence and dietary burden. J. Sci. Food Agric., 79: 362-372.
13. De Matteis, R., J.R. Arch, M.L. Petroni, D. Ferrari, S. Cinti and M.J. Stock, 2002. Immunohistochemical identification of the β3-adrenoceptor in intact human adipocytes and ventricular myocardium: effect of obesity and treatment with ephedrine and caffeine. Int. J. Obes. Relat. Metab. Disord., 26: 1442-1450.
14. Del Castillo, M.D., M.A. Jennifer and H.G. Michael, 2002. Effect of roasting on the antioxidant activity of coffee brews. J. Agric. Food Chem., 50: 3698-3703.
15. Delgado-Andrade, C. and F.J. Morales, 2005. Unraveling the contribution of melanoidins tothe antioxidant activity of coffee brews. J. Agric. Food Chem., 53: 1403-1407.
16. Draper, H.H. and M. Hadley, 1990. Malondialdehyde determination as index of lipid peroxidation. Method Enzymol., 86: 421-431.
17. Ellman, G.L., 1959. Tissue sulfhydryl groups. Arch. Biochem., 82: 70-77.
18. Garg, M.C., S. Ojha and D.D. Bansal, 1996. Antioxidant status of streptozotocin diabetic rats. Ind. J. Exp. Biol., 34: 264-266.
19. Govindarajan, R., D.P. Singh and A.S. Rawat, 2007. Highperformance liquid chromatographic method for the quantification of phenolics in performance liquid potent Ayurvedic drug. J. Pharmaceut. Biomed. Anal., 43: 527-532.
20. Greer, F., R. Hudson, R. Ross and T. Graham, 2001. Caffeine ingestion decrease glucose disposal during a hyperinsulinemic-euglycemicclamp in sedentary humans. Diabetes, 50: 2349-2354.
21. Ha, H. and K.H. Kim, 1999. Pathogenesis of diabetic nephropathy: The role of oxidative stress and protein kinase C. Diabetes Res. Clin. Pr., 45: 147-151.
22. Hewawasam, R.P., K. Jayatilaka, C. Pathirana and L.B. Mudduwa, 2003. Protective effect of Asteracanthalongifolia extracts mouse liver injury induced by carbon tetrachloride and paracetamol. J. Pharm. Pharmacol., 55: 1413-1418.
23. Ihara, Y., S. Toyokuni, K. Uchida, H. Odaka, T. Tanaka, H. Ikeda, H. Hiai and Y. Yamada, 1999. Hyperglycemia causes oxidative stress in pancreatic beta-cells of GK rats, a model of Type 2 diabetes. Diabetes, 48: 927-932.
24. Jollow, D.J., J.R. Mitchell, N. Zampaglione and J.R. Gillete, 1974. Bromobenzene induced liver necrosis: Protective role of glutathione and evidence for 3,4bromobenzeneoxide as the hepatotoxic intermediate. Pharmacology, 11: 151-169.
25. Kaur, H. and J. Perkins, 1991. The Free Radical Chemistry of Food Additives. In: Aruoma O.I. and Halliwell (Eds.), Free Radicals and Food Additives. Taylor and Francis Ltd., London, pp: 17-35.
26. Kempf, K., C. Herder, I. Erlund, H. Kolb, S. Martin, M. Carstensen, W. Koenig, J. Sundvall, S. Bidel, S. Kuha and T. Jaakko, 2010. Effects of coffee consumption on subclinical inflammation and other risk factors for type 2 diabetes: A clinical trial. Am. J. Clin. Nutr., 91(4): 950-957.
27. Kim, S.H., S.H. Hyun and S.Y. Choung, 2006. Anti-diabetic effect of cinnamon extract on blood glucose in db/db mice. J. Ethnopharm., 104: 119-123.
28. Klein, S.M., G. Cohen and A.I. Cederbaum, 1991. Production of formaldehyde during metabolism of dimethyl sulphoxide by hydroxyl radical generating system. Biochemistry, 20: 6006-6012.
29. Li, B.B., B. Smith and M. Hossain, 2006. Extraction of phenolics from citrus peels: I. Solvent extraction method. Sep. Purif. Technol., 48: 182-188.
30. Lopez-Velez, M., F. Martinez-Martinez and C. Del Valle-Ribes, 2003. The study of phenolic compounds as natural antioxidants in wine. Crit. Rev. Food Sci. Nutr., 43: 233-244.
31. Mansour, H.A., A.S. Newairy, M.I. Youssef and S.A. Sheweita, 2002. Biochemical study on the effects of some Egyptian herbs in alloxan-induced diabetics rats. Toxicology, 170: 221-228.
32. Mendes, L.C., 2001. Optimization of the roasting of robusta coffee (C. canephoraconillon) using acceptability tests and RSM. J. Food Qual. Pref., 12: 153-162.
33. Montavon, P. and K. Bortlik, 2004. Evolution of robusta green coffee redox enzymatic activities with maturation. J. Agric. Food, 52: 3590-3594.
34. Montavon, P., E. Duruz, G. Rumoand G. Pratz, 2003. Evolution of green coffee protein profiles with maturation and relationship to coffee cup quality. J. Agric. Food Chem., 51:2328-2334.
35. Nkondjock, A., 2009. Coffee consumption and the risk of cancer: An overview. Cancer Lett., 277: 121-125.
36. Parliament, T.H., 2000. An Overview of Coffee Roasting. In: Parliament, T.H., C.T. Ho and P. Schieberle (Eds.), Caffeinated Beverages: Health Benefits, Physiological Effects and Chemistry. Proceeding of the ACS Symposium Series 754. American Chemical Society, Washington, DC, pp: 188-201.
37. Pulido, R., M. Hernandez-Garcia and F. Saura-Calixto, 2003. Contribution of beverages to the intake of lipophilic and hydrophilic antioxidants in the Spanish diet. Eur. J. Clin. Nutr., 57: 1275-1282.
38. Rahimi, R., S. Nikfar, B. Larijani and M. Abdollahi, 2005. A review on the role of antioxidants in the management of diabetes and its complications. Biomed. Pharmacoth., 59(7): 365-373.
39. Rodriguez de Sotillo, D.V. and M. Hadley, 2002. Chlorogenic acid modifies plasma and liver concentrations of: Cholesterol, triacylglycerol and minerals in (fa/fa) Zucker rats.J. Nutr. Biochem., 13: 717-726.
40. Roy, M.K., M. Takenaka, E.S. Isob and T. Tsushida, 2007. Antioxidant potential, antiproliferative and phenolic content in water-soluble fractions of some commonly consumed vegetables: Effect of thermal treatment. Food Chem., 103: 106-114.
41. Rudge, M.V., D.C. Damasceno, G.T. Volpato, F.C. Almeida, I.M. Calderon and I.P. Lemonica, 2007. Effect of Ginkgo biloba on the reproductive outcome and oxidative stress biomarkers of streptozotocin-induced diabetic rats. Brazilian J. Med. Biol. Res., 40: 1095-1099.
42. Ryu, S., S.K. Choi, S.S. Joung, H. Suh, Y.S. Cha and K. Lim, 2001. Caffeine as a lipolytic food component increases endurance performance in rats and athletes. J. Nutr. Sci. Vitaminol., 47: 139-146.
43. Schenker, S., C. Heinemann, R. Huber, R. Pompizzi, R. Ferren and F. Escher, 2002. Impact of roasting temperature profiles on chemical reaction conditions in coffee beans. J. Food Sci., 67: 60-66.
44. Shearer, J., A. Farah and T. de Paulis, 2003. Quinides of roasted coffee enhance insulin action in conscious rats. J. Nutr., 133: 3529-3532.
45. Sherwin, E.R., 1978. Oxidation and antioxidants in fat and oil processing. J. Am. Oil Chem. Soc., 55: 809-814.
46. Sheweita, S.A., A.A. Newairy, H.A. Mansour and M.I. Youssef, 2002. Effect of some hypoglycaemic herbs on the activity of phase I and II drug-metabolizing enzymes in alloxan-induced diabetic rats. Toxicology, 174: 131-139.
47. Summa, C.A., B. de la Calle, M. Brohee, R.H. Stadler and E. Anklam, 2007. Impact of the roasting degree of coffee on the in vitro radical scavenging capacity and content of acrylamide. LWT Food Sci. Technol., 40: 1849-1854.
48. Suzuki, A., D. Kagawa, R. Ochiai, I. Tokimitsu and I. Saito, 2002. Green coffee bean extract and its metabolites have a hypotensive effect in spontaneously hypertensive rats. Hypert. Res., 25: 99-107.
49. Tsai, P.J., J. McIntosh, P. Pearce, B. Camden and R. Jordan, 2002. Anthocyanin and antioxidant capacity in Roselle (Hibiscus sabdariffia L.) extract. Food Res. Int., 35: 351-356.
50. Vaast, P., B. Bertrand, J.J. Perriot, B. Guyot and M. Genard, 2006. Fruit thinning and shade improve bean characteristics and beverage quality of coffee (Coffeaarabica L.) under optimal conditions. J. Agric. Food Chem., 86: 197-204.
51. Van Dam, R.M., 2008. Coffee consumption and risk of type 2 diabetes, cancer. Appl. Physiol. Nut. Met., 33(6): 1269-1283.
52. Van Dam, R.M. and E.J. Feskens, 2002. Coffee consumption and risk of type 2 diabetes mellitus. Lancet, 360: 1477-1478.
53. Fredholm, B.B. and E. Lindgren, 1984. The effect of alkylxanthines and other phosphodiesterase inhibitors on adenosine-receptor mediated decrease in lipolysis and cyclic AMP accumulation in rat fat cells. Acta Pharmacol. Toxicol., 54: 64-71.