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Manuel A. Coimbra - One of the best experts on this subject based on the ideXlab platform.
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structural polymeric features that contribute to in vitro immunostimulatory activity of Instant Coffee
Food Chemistry, 2018Co-Authors: Sónia S. Ferreira, Cláudia P. Passos, Márcio R. Cepeda, Fernando M. Nunes, Pedro Madureira, Manuel Vilanova, Guido R Lopes, Maria Teixeiracoelho, Manuel A. CoimbraAbstract:Abstract An Instant Coffee fraction, rich in arabinogalactans, obtained by ultrafiltration, using 1 and 5 kDa membranes, has previously shown in vitro stimulatory activity on BALB/c mice spleen B lymphocytes. The compounds inducing lymphocytic activation were shown to elute, mainly near the void volume by size-exclusion chromatography, using Bio-Gel P6 (1–6 kDa). Treatment of the compounds with chymotrypsin, a digestive protease, did not affect the induced B lymphocyte activation. On the contrary, hydrolysis with an α- l -arabinofuranosidase, removing single terminally-linked arabinose residues, decreased the extent of B cell activation. The immunostimulatory activity of these compounds was also observed by in vitro experiments, using bone marrow-derived macrophages and dendritic cells as responders. Altogether, these results show the relevance of single arabinose residues, present at the non-reducing end of polymeric compounds, to the Coffee stimulatory activity in cells mediating innate and acquired immunity.
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Instant Coffee as a source of antioxidant-rich and sugar-free coloured compounds for use in bakery: Application in biscuits
Food chemistry, 2017Co-Authors: Cláudia P. Passos, Fernando M. Nunes, Kristína Kukurová, Eva Basil, Pedro A.r. Fernandes, Andreia Neto, Michael Murkovic, Zuzana Ciesarová, Manuel A. CoimbraAbstract:Ammonia caramels are the most common antioxidant colour agent used in bakery formulations, although their high sugars content. An alternative could be Coffee melanoidins, which are brown coloured compounds with antioxidant properties, readily available from Instant Coffee. However, high caffeine content is limiting its direct application. To evaluate the possibility of obtaining coloured melanoidin-rich, sugars- and caffeine-poor fractions from Instant Coffee, in this work, simple procedures based on their ethanol insolubility (fraction EtPp) or retention by ultrafiltration (fraction HWSn) were exploited. Melanoidins incorporation into biscuits formulation (amounts of 1, 5 and 10% w/w related to flour content) resulted in acceptable coloured products with higher antioxidant activity. The biscuits supplemented with 1% EtPp or HWSn had a low caffeine content. The caffeine of one espresso Coffee was equivalent to 130 biscuits containing EtPp and 31 biscuits containing HWSn. Besides, both fractions did not promote extra formation of acrylamide or 5-hydroxymethylfurfural during baking.
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Influence of molecular weight on in vitro immunostimulatory properties of Instant Coffee
Food chemistry, 2014Co-Authors: Cláudia P. Passos, Márcio R. Cepeda, Sónia S. Ferreira, Fernando M. Nunes, Dmitry V. Evtuguin, Pedro Madureira, Manuel Vilanova, Manuel A. CoimbraAbstract:Abstract Instant Coffee was prepared and fractionated into higher (>100 kDa), medium (5–10, 10–30, 30–100 kDa) and lower (1–5, in vitro with murine spleen lymphocytes in order to evaluate their possible immunostimulatory abilities. The surface expression of CD69 (early activation marker) on different lymphocyte sub-populations showed that the fraction with 1–5 kDa was able to induce activation of B-lymphocytes. This was the only fraction to induce B-lymphocyte activation, since all the other fractions failed, even when higher concentrations were used.
Cláudia P. Passos - One of the best experts on this subject based on the ideXlab platform.
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structural polymeric features that contribute to in vitro immunostimulatory activity of Instant Coffee
Food Chemistry, 2018Co-Authors: Sónia S. Ferreira, Cláudia P. Passos, Márcio R. Cepeda, Fernando M. Nunes, Pedro Madureira, Manuel Vilanova, Guido R Lopes, Maria Teixeiracoelho, Manuel A. CoimbraAbstract:Abstract An Instant Coffee fraction, rich in arabinogalactans, obtained by ultrafiltration, using 1 and 5 kDa membranes, has previously shown in vitro stimulatory activity on BALB/c mice spleen B lymphocytes. The compounds inducing lymphocytic activation were shown to elute, mainly near the void volume by size-exclusion chromatography, using Bio-Gel P6 (1–6 kDa). Treatment of the compounds with chymotrypsin, a digestive protease, did not affect the induced B lymphocyte activation. On the contrary, hydrolysis with an α- l -arabinofuranosidase, removing single terminally-linked arabinose residues, decreased the extent of B cell activation. The immunostimulatory activity of these compounds was also observed by in vitro experiments, using bone marrow-derived macrophages and dendritic cells as responders. Altogether, these results show the relevance of single arabinose residues, present at the non-reducing end of polymeric compounds, to the Coffee stimulatory activity in cells mediating innate and acquired immunity.
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Instant Coffee as a source of antioxidant-rich and sugar-free coloured compounds for use in bakery: Application in biscuits
Food chemistry, 2017Co-Authors: Cláudia P. Passos, Fernando M. Nunes, Kristína Kukurová, Eva Basil, Pedro A.r. Fernandes, Andreia Neto, Michael Murkovic, Zuzana Ciesarová, Manuel A. CoimbraAbstract:Ammonia caramels are the most common antioxidant colour agent used in bakery formulations, although their high sugars content. An alternative could be Coffee melanoidins, which are brown coloured compounds with antioxidant properties, readily available from Instant Coffee. However, high caffeine content is limiting its direct application. To evaluate the possibility of obtaining coloured melanoidin-rich, sugars- and caffeine-poor fractions from Instant Coffee, in this work, simple procedures based on their ethanol insolubility (fraction EtPp) or retention by ultrafiltration (fraction HWSn) were exploited. Melanoidins incorporation into biscuits formulation (amounts of 1, 5 and 10% w/w related to flour content) resulted in acceptable coloured products with higher antioxidant activity. The biscuits supplemented with 1% EtPp or HWSn had a low caffeine content. The caffeine of one espresso Coffee was equivalent to 130 biscuits containing EtPp and 31 biscuits containing HWSn. Besides, both fractions did not promote extra formation of acrylamide or 5-hydroxymethylfurfural during baking.
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Influence of molecular weight on in vitro immunostimulatory properties of Instant Coffee
Food chemistry, 2014Co-Authors: Cláudia P. Passos, Márcio R. Cepeda, Sónia S. Ferreira, Fernando M. Nunes, Dmitry V. Evtuguin, Pedro Madureira, Manuel Vilanova, Manuel A. CoimbraAbstract:Abstract Instant Coffee was prepared and fractionated into higher (>100 kDa), medium (5–10, 10–30, 30–100 kDa) and lower (1–5, in vitro with murine spleen lymphocytes in order to evaluate their possible immunostimulatory abilities. The surface expression of CD69 (early activation marker) on different lymphocyte sub-populations showed that the fraction with 1–5 kDa was able to induce activation of B-lymphocytes. This was the only fraction to induce B-lymphocyte activation, since all the other fractions failed, even when higher concentrations were used.
Fernando M. Nunes - One of the best experts on this subject based on the ideXlab platform.
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structural polymeric features that contribute to in vitro immunostimulatory activity of Instant Coffee
Food Chemistry, 2018Co-Authors: Sónia S. Ferreira, Cláudia P. Passos, Márcio R. Cepeda, Fernando M. Nunes, Pedro Madureira, Manuel Vilanova, Guido R Lopes, Maria Teixeiracoelho, Manuel A. CoimbraAbstract:Abstract An Instant Coffee fraction, rich in arabinogalactans, obtained by ultrafiltration, using 1 and 5 kDa membranes, has previously shown in vitro stimulatory activity on BALB/c mice spleen B lymphocytes. The compounds inducing lymphocytic activation were shown to elute, mainly near the void volume by size-exclusion chromatography, using Bio-Gel P6 (1–6 kDa). Treatment of the compounds with chymotrypsin, a digestive protease, did not affect the induced B lymphocyte activation. On the contrary, hydrolysis with an α- l -arabinofuranosidase, removing single terminally-linked arabinose residues, decreased the extent of B cell activation. The immunostimulatory activity of these compounds was also observed by in vitro experiments, using bone marrow-derived macrophages and dendritic cells as responders. Altogether, these results show the relevance of single arabinose residues, present at the non-reducing end of polymeric compounds, to the Coffee stimulatory activity in cells mediating innate and acquired immunity.
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Instant Coffee as a source of antioxidant-rich and sugar-free coloured compounds for use in bakery: Application in biscuits
Food chemistry, 2017Co-Authors: Cláudia P. Passos, Fernando M. Nunes, Kristína Kukurová, Eva Basil, Pedro A.r. Fernandes, Andreia Neto, Michael Murkovic, Zuzana Ciesarová, Manuel A. CoimbraAbstract:Ammonia caramels are the most common antioxidant colour agent used in bakery formulations, although their high sugars content. An alternative could be Coffee melanoidins, which are brown coloured compounds with antioxidant properties, readily available from Instant Coffee. However, high caffeine content is limiting its direct application. To evaluate the possibility of obtaining coloured melanoidin-rich, sugars- and caffeine-poor fractions from Instant Coffee, in this work, simple procedures based on their ethanol insolubility (fraction EtPp) or retention by ultrafiltration (fraction HWSn) were exploited. Melanoidins incorporation into biscuits formulation (amounts of 1, 5 and 10% w/w related to flour content) resulted in acceptable coloured products with higher antioxidant activity. The biscuits supplemented with 1% EtPp or HWSn had a low caffeine content. The caffeine of one espresso Coffee was equivalent to 130 biscuits containing EtPp and 31 biscuits containing HWSn. Besides, both fractions did not promote extra formation of acrylamide or 5-hydroxymethylfurfural during baking.
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Influence of molecular weight on in vitro immunostimulatory properties of Instant Coffee
Food chemistry, 2014Co-Authors: Cláudia P. Passos, Márcio R. Cepeda, Sónia S. Ferreira, Fernando M. Nunes, Dmitry V. Evtuguin, Pedro Madureira, Manuel Vilanova, Manuel A. CoimbraAbstract:Abstract Instant Coffee was prepared and fractionated into higher (>100 kDa), medium (5–10, 10–30, 30–100 kDa) and lower (1–5, in vitro with murine spleen lymphocytes in order to evaluate their possible immunostimulatory abilities. The surface expression of CD69 (early activation marker) on different lymphocyte sub-populations showed that the fraction with 1–5 kDa was able to induce activation of B-lymphocytes. This was the only fraction to induce B-lymphocyte activation, since all the other fractions failed, even when higher concentrations were used.
Manuel Vilanova - One of the best experts on this subject based on the ideXlab platform.
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structural polymeric features that contribute to in vitro immunostimulatory activity of Instant Coffee
Food Chemistry, 2018Co-Authors: Sónia S. Ferreira, Cláudia P. Passos, Márcio R. Cepeda, Fernando M. Nunes, Pedro Madureira, Manuel Vilanova, Guido R Lopes, Maria Teixeiracoelho, Manuel A. CoimbraAbstract:Abstract An Instant Coffee fraction, rich in arabinogalactans, obtained by ultrafiltration, using 1 and 5 kDa membranes, has previously shown in vitro stimulatory activity on BALB/c mice spleen B lymphocytes. The compounds inducing lymphocytic activation were shown to elute, mainly near the void volume by size-exclusion chromatography, using Bio-Gel P6 (1–6 kDa). Treatment of the compounds with chymotrypsin, a digestive protease, did not affect the induced B lymphocyte activation. On the contrary, hydrolysis with an α- l -arabinofuranosidase, removing single terminally-linked arabinose residues, decreased the extent of B cell activation. The immunostimulatory activity of these compounds was also observed by in vitro experiments, using bone marrow-derived macrophages and dendritic cells as responders. Altogether, these results show the relevance of single arabinose residues, present at the non-reducing end of polymeric compounds, to the Coffee stimulatory activity in cells mediating innate and acquired immunity.
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Influence of molecular weight on in vitro immunostimulatory properties of Instant Coffee
Food chemistry, 2014Co-Authors: Cláudia P. Passos, Márcio R. Cepeda, Sónia S. Ferreira, Fernando M. Nunes, Dmitry V. Evtuguin, Pedro Madureira, Manuel Vilanova, Manuel A. CoimbraAbstract:Abstract Instant Coffee was prepared and fractionated into higher (>100 kDa), medium (5–10, 10–30, 30–100 kDa) and lower (1–5, in vitro with murine spleen lymphocytes in order to evaluate their possible immunostimulatory abilities. The surface expression of CD69 (early activation marker) on different lymphocyte sub-populations showed that the fraction with 1–5 kDa was able to induce activation of B-lymphocytes. This was the only fraction to induce B-lymphocyte activation, since all the other fractions failed, even when higher concentrations were used.
Seiichi Homma - One of the best experts on this subject based on the ideXlab platform.
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identification of iron binding compound in Instant Coffee
Bulletin of the Agricultural Chemical Society of Japan, 1994Co-Authors: Nobuko Sekiguchi, Mayumi Yata, Masatsune Murata, Seiichi HommaAbstract:Coffee inhibits nonheme iron absorption in humans. We screened compounds in Instant Coffee to find which compounds inhibits iron absorption. Binding of iron was checked by the formation of complexes of a compound with Fe (II), identified by high-pressure liquid chromatography with a GPC column equilibrated with 0.1 M FeS04 in 0.01 M acetate buffer (pH4). Iron-binding compounds were purified and isolated from Instant Coffee by ion-exchange chromatography, gel permeation chromatography, cellulose chromatography, and differences in solubility. 0ne such compound was identified as aspartic acid by spectral analysis (infrared absorption, nuclear magnetic resonance, and mass). The compound was an enantiomorphic mixture, which might be produced when Coffee beans are roasted. Aspartic acid was about 0.4% of the Instant Coffee by dry weight.
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Isolation of a zinc-chelating compound from Instant Coffee by the tetramethyl murexide method
LWT - Food Science and Technology, 1994Co-Authors: Yuki Nakamura-takada, Nobuko Sekiguchi, Masatsune Murata, Hisako Shata, Makiko Minao, Hiromi Ogawa, Seiichi HommaAbstract:Abstract Tetramethyl murexide, which is a chelating reagent that shows a shift in the absorption maximum due to the formation of a complex, was used as an indicator for the purification of a zinc-chelating compound in Instant Coffee. A soluble Coffee solution was purified principally by ion exchange, gel filtration, and reversed-phase column chromatographic methods. An active compound was isolated and identified as citric acid by nuclear magnetic resonance and mass spectroscopic analyses. One mole of citric acid bound 1 mol of zinc, and its apparent dissociation constant was 3.5 × 10 -8 mol/L.