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KMID : 1161420190220030305
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Journal of Medicinal Food
2019 Volume.22 No. 3 p.305 ~ p.313
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Bioactivity of Fermented Green Coffee Bean Extract Containing High Chlorogenic Acid and Surfactin
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Kim Bo-Yong
Lee Dong-Sook
Kim Hyeong-Seok
Park Tae-Gun
Kim Jin-Kwan
Kim Suhng-Wook
Lee Boo-Hyung
Lee Hyun-Im
Kim In-Yong
Jeong Yoon-Hwa
Lee Seung-Gwan
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Abstract
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Chlorogenic acid (CGA) is a major component of green coffee beans. Surfactin, a cyclic lipopeptide, is produced and secreted by Bacillus subtilis strains. In this study, bioactivities of fermented green coffee bean extract (FGCBE) and the individual compounds, CGA and surfactin. were compared in HepG2 cells. The concentration of surfactin and CGA in the FGCBE and non-fermented green coffee bean extract (NFGCBE) were determined to be 9.2 and 7.33 and 0.72 and 0.53?mg·mL?1, respectively. The FGCBE contained about 20% and 26% more CGA and surfactin than the NFGCBE. Although CGA and surfactin exhibited cytotoxicity at concentrations more than 100 and 20?μg respectively, the FGCBE 50 containing CGA (460?μg·mL?1) and surfactin (720?μg·mL?1) effectively prevented cell death by oxidative stress and also strongly activated the proliferation of cells incubated with under 50?μM H2O2. The CGA and surfactin in FGCBE were 9.2 and 72 times higher than the CGA and surfactin compounds (50 and 10?μg·mL?1). The relative proliferation of the FGCBE-treated cells also was 3.3 and 8.8 times higher than the CGA and surfactin compounds treated the oxidative stressed cells with 50?μM H2O2. These results suggest that the single compounds such as CGA and surfactin generally have cytotoxicity at low concentration of them but FGCBE contained them acted as strong antioxidants, activators of cell proliferation, inhibitors of cell apoptosis. Various bioactive compounds in fermented coffee bean also seem to help cell proliferation and decreasing of cytotoxicity by CGA and surfactin in coffee bean.
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KEYWORD
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chlorogenic acid, fermentation, HepG2 cell, oxidative stress, surfactin
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