|
KMID : 1024420180220040337
|
|
Food Engineering Progress
2018 Volume.22 No. 4 p.337 ~ p.343
|
|
|
Anti-inflammatory Activities of Cold Brew Coffee Using Dry Fermentation of Lactobacillus plantarum
|
|
Go Seok-Hyeon
Monmai Chaiwat
Jang A-Yeong
Lee Hyung-Jae
Park Woo-Jung
|
|
|
Abstract
|
|
|
|
Coffee is a commonly consumed beverage that contains anti-inflammatory compounds such as caffeine, chlorogenic acid, cafestol, trigonelline, and kahweol. Lactobacillus plantarum is a lactic acid bacterium most frequently used in the fermentation of food products of plant origin. L. plantarum is able to degrade some food phenolic compounds and provide high value-added compounds such as powerful antioxidants or food additives approved as flavouring agents. In this study, we investigated the anti-inflammatory effects of coffee extract fermented by L. plantarum on RAW264.7 macrophages. In lipopolysaccharide-stimulated RAW264.7 cells, these coffee extracts exhibited antiinflammatory activities through the reduction of nitric oxide (NO) production and inducible NO synthase expression. Fermented coffee extracts significantly decreased the expression of inflammatory cytokines such as tumor necrosis factor α, interleukin 1β, interleukin 6, and interferon γ. Cyclooxygenase-2, which is one of the key biomarkers for inflammation, was significantly suppressed. These results might be helpful for understanding the anti-inflammatory mechanism of fermented coffee extract on immune cells and, moreover, suggest that fermented coffee extract may be a beneficial anti-inflammatory agent.
|
|
|
KEYWORD
|
|
|
Lactobacillus plantarum , coffee extract , anti-inflammation , nitric oxide , cytokines
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|