RT Journal Article
T1 Intracellular Antioxidant and Anti-Inflammatory Effects and Bioactive Profiles of Coffee Cascara and Black Tea Kombucha Beverages
A1 Sales, Amanda L.
A1 Iriondo De Hond, Amaia
A1 DePaula, Juliana
A1 Ribeiro, Mafalda
A1 Ferreira, Isabel
A1 Miguel, Marco Antonio L.
A1 del Castillo, María Dolores
A1 Farah, Adriana
AB Kombucha is a functional beverage obtained through fermentation of sweetened Camellia sinensis infusion by a symbiotic culture of bacteria and yeasts that exerts many beneficial biological effects, mostly related to its antioxidant and anti-inflammatory effects. Alternative raw materials have been used to create new kombucha or kombucha-like products. Coffee is the most important food commodity worldwide and generates large amounts of by-products during harvest and post-harvest processing. The main coffee by-product is the dried fruit skin and pulp, popularly known as cascara. To date, no studies have evaluated the potential bioactivity of coffee cascara kombucha. In this study, we aimed to measure and compare the effects of infusions and kombuchas made with arabica coffee cascaras (n = 2) and black tea leaves (n = 1), fermented for 0, 3, 6, and 9 days on the intracellular production of Reactive Oxygen Species (ROS) and Nitric Oxide (NO) in model cells. Oxidative stress was induced in HK-2 cells with indoxyl sulfate (IS) and high glucose (G). Inflammation was induced with lipopolysaccharide (LPS) in RAW 264.7 macrophage. The contents of phenolic compounds, caffeine, and other physicochemical parameters were evaluated. To the best of our knowledge, this is the first study providing information on the bioactive profile and on the potential biological effects of coffee cascara kombucha. Fermentation caused the release of bound phenolic compounds from the infusions, especially total chlorogenic acids, with an average increase from 5.4 to 10.7 mg/100 mL (98%) and 2.6–3.4 mg/100 mL (30%) in coffee cascara and black tea kombucha, respectively, up to day 9. All evaluated beverages reduced (p < 0.0001) similarly the intracellular ROS (41% reduction, on average) and uric acid (10–55%) concentrations in HK-2 model cells, reversing the induced oxidative stress. All beverages also reduced (p < 0.0001, 81–90%) NO formation in LPS-induced macrophages, exhibiting an anti-inflammatory effect. These potential health benefits may be mostly attributed to polyphenols and caffeine, whose contents were comparable in all beverages. Coffee cascara showed similar potential to C. sinensis to produce healthy beverages and support sustainable coffee production.
PB MDPI
YR 2023
FD 2023-05-06
LK https://hdl.handle.net/20.500.14352/103901
UL https://hdl.handle.net/20.500.14352/103901
LA eng
NO Sales, A. L., Iriondo-DeHond, A., DePaula, J., Ribeiro, M., Ferreira, I. M. P. L. V. O., Miguel, M. A. L., Del Castillo, M. D., & Farah, A. (2023). Intracellular Antioxidant and Anti-Inflammatory Effects and Bioactive Profiles of Coffee Cascara and Black Tea Kombucha Beverages. Foods (Basel, Switzerland), 12(9), 1905. https://doi.org/10.3390/foods12091905
NO 2022 Descuento MDPI
NO Ministerio de Educación (Brasil)
NO Ministerio de Ciencia, Innovación y Universidades (España)
NO Fundação para a Ciência e a Tecnologia (Portugal)
DS Docta Complutense
RD 18 abr 2025