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Bioactivity of Fermented Green Coffee Bean Extract Containing High Chlorogenic Acid and Surfactin

Journal of Medicinal Food 2019년 22권 3호 p.305 ~ 313
김보용, 이동숙, 김형석, Park Tae-Gun, 김진관, 김성욱, 이보형, 이현임, 김인용, 정윤화, 이승관,
소속 상세정보
김보용 ( Kim Bo-Yong ) - Dankook University Research Center for Industrialization of Natural Nutraceuticals
이동숙 ( Lee Dong-Sook ) - Korea University College of Health Science Department of Clinical Laboratory Science
김형석 ( Kim Hyeong-Seok ) - Korea University College of Health Science Department of Clinical Laboratory Science
 ( Park Tae-Gun ) - Korea University College of Health Science Department of Clinical Laboratory Science
김진관 ( Kim Jin-Kwan ) - Jungwon University College of Health Science Department of Biomedical Laboratory Science
김성욱 ( Kim Suhng-Wook ) - Korea University College of Health Science Department of Clinical Laboratory Science
이보형 ( Lee Boo-Hyung ) - Hyejeon College Department of Clinical Laboratory Science
이현임 ( Lee Hyun-Im ) - Kangwon National University School of Medicine Department of Laboratory Medicine
김인용 ( Kim In-Yong ) - Dankook University Research Center for Industrialization of Natural Nutraceuticals
정윤화 ( Jeong Yoon-Hwa ) - Dankook University Research Center for Industrialization of Natural Nutraceuticals
이승관 ( Lee Seung-Gwan ) - Korea University College of Health Science Department of Clinical Laboratory Science

Abstract


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.

키워드

chlorogenic acid; fermentation; HepG2 cell; oxidative stress; surfactin

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