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Activity-Guided Fractionation to Characterize a Coffee Beverage that Effectively Down-Regulates Mechanisms of Gastric Acid Secretion as Compared to Regular Coffee

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German Research Center for Food Chemistry, Lichtenbergstrasse 4, D-85748 Garching, Germany
University of Wisconsin, Department of Food Science, 103 Babcock Hall, Madison, Wisconsin 53706
§ Chair of Food Chemistry and Molecular and Sensory Science, Technische Universität München, Lise-Meitner-Strasse 34, D-84354 Freising, Germany
Research Platform Molecular Food Science, University of Vienna, Althanstrasse 14 (UZA II), A-1090 Vienna, Austria
*To whom correspondence should be addressed. Tel: +49-8161/71-2902. Fax: +49-8161/71-2949. E-mail: [email protected] (for the chemical analysis). Tel: +43-1-4277-236-01. Fax: +43-1-4277-9-236. E-mail: [email protected] (for the cell assay).
Cite this: J. Agric. Food Chem. 2010, 58, 7, 4153–4161
Publication Date (Web):March 17, 2010
https://doi.org/10.1021/jf904493f
Copyright © 2010 American Chemical Society

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    Abstract

    In some individuals, the consumption of coffee beverages is related to symptoms of gastric irritation. Hot water steam-treatment of raw coffee beans is hypothesized to reduce the contents of stomach irritating compounds, and products to which this technology is applied are launched as stomach-friendly coffee. However, data on the effect of steam-treated coffee on gastric acid secretion are conflicting and it has not been proven yet as to which coffee components act as pro- or antisecretory stimulants. The work presented here aimed at the characterization of a coffee beverage that effectively down-regulates mechanisms of proton secretion in human gastric cells (HGT-1). At first, a regular coffee beverage was fractionated by using solvents of different polarity: water, ethylacetate, dichloromethane, and pentane. Functional assays on the proton secretory activity (PSA) of these solvent fractions revealed the least pronounced effect for the water fraction, for which quantitative analyses demonstrated the highest distribution of chlorogenic acid (95%), βN-alkanoyl-5-hydroxytryptamides (55%), and N-methylpyridinium (N-MP, >99%) among all fractions. Following experiments demonstrated that HGT-1 cells treated with regular coffee fortified with N-MP at a concentration of about 20 mg/mL N-MP showed a significantly decreased PSA as compared to cells which were exposed to coffee beverages containing higher (32−34 mg/L) or lower (5 mg/L) N-MP concentrations. Results from cellular pathway analyses of transcription (ATF-1 and Akt1) and signaling (cAMP and EGFr) factors and kinases (ERK1/2), and experiments on the gene expression of pro (histamine-HRH2 and acetylcholine-CHRM3)- and anti (somatostatin-SSTR1)-secretory receptors and H+,K+-ATPase verified this antisecretory activity of N-MP in coffee beverages.

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