Influence of the Form of Administration of Chlorogenic Acids on Oxidative Stress Induced by High fat Diet in Rats

Plant Foods for Human Nutrition

Volumn 72, Issue 2, 2017, Pages 184-191

  Budryn, G ^a   Zaczynska D ^a   Zyzelewicz D ^a   Grzelczyk, J ^a   Zdunczyk Z ^b   Juskiewicz J ^b  

^a LODZ UNIVERSITY OF TECHNOLOGY   (Poland)

^b INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

Author keywords

Chlorogenic acids; Green coffee; Rat model; cyclodextrin

Indexed keywords

ANTIOXIDANT; BETA CYCLODEXTRIN DERIVATIVE; CHLOROGENIC ACID;

ANALYSIS; ANIMAL; BIOAVAILABILITY; BREAD; CHEMICALLY INDUCED; CHEMISTRY; COFFEE; DIETARY SUPPLEMENT; DISEASE MODEL; DRUG FORMULATION; FORTIFIED FOOD; LIPID DIET; MALE; NON INSULIN DEPENDENT DIABETES MELLITUS; OXIDATIVE STRESS; RAT;

ANIMALS; ANTIOXIDANTS; BETA-CYCLODEXTRINS; BIOLOGICAL AVAILABILITY; BREAD; CHLOROGENIC ACID; COFFEE; DIABETES MELLITUS, TYPE 2; DIET, HIGH-FAT; DIETARY SUPPLEMENTS; DISEASE MODELS, ANIMAL; DRUG COMPOUNDING; FOOD, FORTIFIED; MALE; OXIDATIVE STRESS; RATS;

EID: 85017111194     PISSN: 09219668     EISSN: 15739104     Source Type: Journal    
DOI: 10.1007/s11130-017-0608-3     Document Type: Article

References (28)

1. Biesalski HK, Dragsted LO, Elmadfa I, Grossklaus R, Müller M, Schrenk D, Walter P, Weber P (2009) Bioactive compounds: definition and assessment of activity. Nutrition 25:1202–1205. doi:10.1016/j.nut.2009.04.023
2. Dziki D, Gawlik-Dziki U, Pecio Ł, Różyło R, Świeca M, Krzykowski A, Rudy S (2015) Ground green coffee beans as a functional food supplement - preliminary study. LWT-Food Sci Technol 63:691–699. doi:10.1016/j.lwt.2015.03.076
3. Budryn G, Rachwał-Rosiak D (2013) Interactions of hydroxycinnamic acids with proteins and their technological and nutritional implications. Food Rev Int 29:217–230. doi:10.1080/87559129.2012.751545
4. Budryn G, Zaczyńska D, Oracz J (2016) Effect of addition of free and nanoencapsulated chlorogenic acids on aroma of different food products. LWT-Food Sci Technol 73:197–204. doi:10.1016/j.lwt.2016.06.019
5. Budryn G, Nebesny E, Rachwał-Rosiak D, Pałecz B, Hodurek P, Miśkiewicz K, Oracz J, Żyżelewicz D (2014) Inclusion complexes of β-cyclodextrin with chlorogenic acids from crude and purified aqueous extracts from green Robusta coffee beans (Caffea canephora L.) Food Res Int 61:202–213. doi:10.1016/j.foodres.2013.10.013
6. Jeszka-Skowron M, Sentkowska A, Pyrzyńska K, Paz De Peńa M (2016) Chlorogenic acids, caffeine content and antioxidant properties. Eur Food Res Technol 242:1403–1409. doi:10.1007/s00217-016-2643-y
7. Satake T, Kamiya K, An Y, Oishi T, Yamamoto J (2007) The anti-thrombotic active constituents from Centella asiatica. Biol Pharm Bull 30:935–940. doi:10.1248/bpb.30.935
8. Lee KW, Im JY, Woo JM, Grosso H, Kim YS, Cristovao AC, Sonsalla PK, Schuster DS, Jalbut MM, Fernandez JR, Voronkov M, Junn E, Braithwaite SP, Stock JB, Mouradian MM (2013) Neuroprotective and anti-inflammatory properties of a coffee component in the MPTP model of Parkinson's disease. Neurotherapeutics 10:143–153. doi:10.1007/s13311-012-0165-2
9. Shi H, Dong L, Dang X, Liu Y, Jiang J, Wang Y, Lu X, Guo X (2013) Effect of chlorogenic acid on LPS-induced proinflammatory signaling in hepatic stellate cells. Inflamm Res 62:581–587. doi:10.1007/s00011-013-0610-7
10. Silva BA, Ferreres F, Malva JO, Dias ACP (2005) Phytochemical and antioxidant characterization of Hypericum perforatum alcoholic extracts. Food Chem 90:157–167. doi:10.1016/j.foodchem.2004.03.049
11. Lee KW, Lee HJ (2006) The roles of polyphenols in cancer chemoprevention. BioFactor 26:105–121. doi:10.1002/biof.5520260202
12. Cheng JC, Dai F, Zhou B, Yang L, Liu ZL (2007) Antioxidant activity of hydroxycinnamic acid derivatives in human low density lipoprotein: mechanism and structure-activity relationship. Food Chem 104:132–139. doi:10.1016/j.foodchem.2006.11.012
13. Abrahão SA, Pereira RG, de Sousa RV, Lima AR, Crema GP, Barros BS (2013) Influence of coffee brew in metabolic syndrome and type 2 diabetes. Plant Foods Hum Nutr 68:184–189. doi:10.1007/s11130-013-0355-z
14. Glei M, Kirmse A, Habermann N, Persin C, Pool-Zobel BL (2006) Bread enriched with green coffee extract has chemoprotective and antigenotoxic activities in human cells. Nutr Cancer 56:182–192. doi:10.1207/s15327914nc5602_9
15. Szejtli J, Szente L (2005) Elimination of bitter, disgusting tastes of drugs and foods by cyclodextrins. Eur J Pharm Biopharm 61:115–125. doi:10.1016/j.ejpb.2005.05.006
16. Paramera EI, Konteles SJ, Karathanos VT (2011) Stability and release properties of curcumin encapsulated in Saccharomyces cerevisiae, β-cyclodextrin and modified starch. Food Chem 125:913–922. doi:10.1016/j.foodchem.2010.09.071
17. Budryn G, Nebesny E, Rachwał D (2014b) Pepsin digestibility and antioxidant activity of egg white protein in model systems with green coffee extract. Int J Food Prop 17:1529–1546. doi:10.1080/10942912.2012.723235
18. Budryn G, Pałecz B, Rachwał-Rosiak D, Oracz J, Zaczyńska D, Belica S, Navarro-González I, Meseguer JM, Pérez-Sánchez H (2015) Effect of inclusion of hydroxycinnamic and chlorogenic acids from green coffee bean in β-cyclodextrin on their interactions with whey, egg white and soy protein isolates. Food Chem 168:276–287. doi:10.1016/j.foodchem.2014.07.056
19. Żyżelewicz D, Zakłos-Szyda M, Juśkiewicz J, Bojczuk M, Oracz J, Budryn G, Miśkiewicz K, Krysiak W, Zduńczyk Z, Jurgoński A (2016) Cocoa bean (Theobroma cacao L.) phenolic extracts as PTP1B inhibitors, hepatic HepG2 and pancreatic β-TC3 cell cytoprotective agents and their influence on oxidative stress in rats. Food Res Int 89:946–957. doi:10.1016/j.foodres.2016.01.009
20. Choi BK, Park SB, Lee DR, Lee HJ, Jin YY, Seung HY, Sub JW (2016) Green coffee bean extract improves obesity by decreasing body fat in high-fat diet-induced obese mice. Asian Pac J Trop Med 9:635–643. doi:10.1016/j.apjtm.2016.05.017
21. Kobayashi-Hattori K, Mogi A, Matsumoto Y, Takita T (2005) Effect of caffeine on the body fat and lipid metabolism of rats fed on a high-fat diet. Biosci Biotechnol Biochem 69:2219–2223. doi:10.1271/bbb.69.2219
22. Kumao T, Fujii S (2006) Mannooligosaccharides blended coffee beverage intake increases the fat level in feces. J Health Sci 52:329–332. doi:10.1248/jhs.52.329
23. Rao CV, Chou D, Simi B, Ku H, Reddy BS (1998) Prevention of colonic aberrant crypt foci and modulation of large bowel microbial activity by dietary coffee fiber, inulin and pectin. Carcinogenesis 19:1815–1819
24. Guy PA, Renouf M, Barron D, Cavin C, Dionisi F, Kochhar S, Rezzi S, Williamson G, Steiling H (2009) Quantitative analysis of plasma caffeic and ferulic acid equivalents by liquid chromatography tandem mass spectrometry. J Chromatogr B 877:3965–3974. doi:10.1016/j.jchromb.2009.10.006
25. Budryn G, Zaczyńska D, Rachwał-Rosiak D (2016b) Effect of green coffee polyphenols on properties of protein hydrolysates in model systems. J Food Process Preserv. doi:10.1111/jfpp.12908/abstract
26. Renouf M, Guy PA, Marmet C, Fraering AL, Longet K, Moulin J, Enslen M, Barron D, Dionisi F, Cavin C, Williamson G, Steiling H (2010) Measurement of caffeic and ferulic acid equivalents in plasma after coffee consumption: small intestine and colon are key sites for coffee metabolism. Mol Nutr Food Res 54:760–766. doi:10.1002/mnfr.200900056
27. Cavin C, Marin-Kuan M, Langouët S, Bezençon C, Guignard G, Verguet C, Piguet D, Holzhäuser D, Cornaz R, Schilter B (2008) Induction of Nrf2-mediated cellular defenses and alteration of phase I activities as mechanisms of chemoprotective effects of coffee in the liver. Food Chem Toxicol 46:1239–1248. doi:10.1016/j.fct.2007.09.099
28. Yu H, Huang Q (2010) Enhanced in vitro anti-cancer activity of curcumin encapsulated in hydrophobically modified starch. Food Chem 119:669–674. doi:10.1016/j.foodchem.2009.07.018