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Registro Completo |
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
29/12/2020 |
Data da última atualização: |
04/03/2021 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
MONTENEGRO, J.; SANTOS, L. S. dos; SOUZA, R. G. G. de; LIMA, L. G. B.; MATTOS, D. S.; VIANA, B. P. P. B.; BASTOS, A. C. S. da F.; MUZZI, L.; CONTE-JÚNIOR, C. A.; GIMBA, E. R. P.; FREITAS-SILVA, O. |
Afiliação: |
Júlia Montenegro, Universidade Federal do Estado do Rio de Janeiro, UNIRIO; Lauriza Silva dos Santos, Universidade Federal do Estado do Rio de Janeiro, UNIRIO; Rodrigo Gonçalves Gusmão de Souza, UNIRIO; Larissa Gabrielly Barbosa Lima, Universidade Federal do Estado do Rio de Janeiro, UNIRIO; Daniella Santos Mattos, Instituto Nacional do Câncer, INCa; Bruna Prunes Pena Baroni Viana, Instituto Nacional do Câncer, INCa; Ana Clara Santos da Fonseca Bastos, Instituto Nacional do Câncer, INCa; Leda Muzzi, Universidade Federal Fluminense, UFF; Carlos Adam Conte-Júnior, Universidade Federal Fluminense, UFF; Etel Rodrigues Pereira Gimba, Instituto Nacional do Câncer, INCa; Universidade Federal Fluminense, UFF; OTNIEL FREITAS SILVA, CTAA. |
Título: |
Bioactive compounds, antioxidant activity and antiproliferative effects in prostate cancer cells of green and roasted coffee extracts obtained by microwave-assisted extraction (MAE). |
Ano de publicação: |
2021 |
Fonte/Imprenta: |
Food Research International, v. 140, 110014, 2021. |
DOI: |
https://doi.org/10.1016/j.foodres.2020.110014 |
Idioma: |
Inglês |
Notas: |
Epub 2020 Dec 15. |
Conteúdo: |
Coffee consumption has been investigated as a protective factor against prostate cancer. Coffee may be related to prostate cancer risk reduction due to its phytochemical compounds, such as caffeine, chlorogenic acids, and trigonelline. The roasting process affects the content of the phytochemicals and undesired compounds can be formed. Microwave-assisted extraction is an alternative to conventional extraction techniques since it preserves more bioactive compounds. Therefore, this study aimed to evaluate the phytochemical composition and the putative preventive effects in prostate cancer development of coffee beans submitted to four different coffee- roasting degrees extracted using microwave-assisted extraction. Coffea arabica green beans (1) were roasted into light (2), medium (3) and dark (4) and these four coffee samples were submitted to microwave-assisted extraction. The antioxidant capacity of these samples was evaluated by five different methods. Caffeine, chlorogenic acid and caffeic acid were measured through HPLC. Samples were tested against PC-3 and DU-145 metastatic prostate cancer cell lines regarding their effects on cell viability, cell cycle progression and apoptotic cell death. We found that green and light roasted coffee extracts had the highest antioxidant activity. Caffeine content was not affected by roasting, chlorogenic acid was degraded due to the temperature, and caffeic acid increased in light roasted and decreased in medium and dark roasted. Green and light roasted coffee extracts promoted higher inhibition of cell viability, caused greater cell cycle arrest in S and G2/M and induced apoptosis more compared to medium and dark roasted coffee extracts and the control samples. Coffee extracts were more effective against DU-145 than in PC-3 cells. Our data provide initial evidence that among the four tested samples, the consumption of green and light coffee extracts contributes to inhibit prostate cancer tumor progression features, potentially preventing aspects related to advanced prostate cancer subtypes. MenosCoffee consumption has been investigated as a protective factor against prostate cancer. Coffee may be related to prostate cancer risk reduction due to its phytochemical compounds, such as caffeine, chlorogenic acids, and trigonelline. The roasting process affects the content of the phytochemicals and undesired compounds can be formed. Microwave-assisted extraction is an alternative to conventional extraction techniques since it preserves more bioactive compounds. Therefore, this study aimed to evaluate the phytochemical composition and the putative preventive effects in prostate cancer development of coffee beans submitted to four different coffee- roasting degrees extracted using microwave-assisted extraction. Coffea arabica green beans (1) were roasted into light (2), medium (3) and dark (4) and these four coffee samples were submitted to microwave-assisted extraction. The antioxidant capacity of these samples was evaluated by five different methods. Caffeine, chlorogenic acid and caffeic acid were measured through HPLC. Samples were tested against PC-3 and DU-145 metastatic prostate cancer cell lines regarding their effects on cell viability, cell cycle progression and apoptotic cell death. We found that green and light roasted coffee extracts had the highest antioxidant activity. Caffeine content was not affected by roasting, chlorogenic acid was degraded due to the temperature, and caffeic acid increased in light roasted and decreased in medium and dark roasted. Green ... Mostrar Tudo |
Palavras-Chave: |
Ácidos clorogênicos; Câncer de próstata; Chlorogenic acids; DU-145; MAE; PC-3; Prostate cancer; Roasting degree. |
Thesagro: |
Café; Câncer; Torrefação. |
Thesaurus Nal: |
Coffee (beverage); Food technology. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
Marc: |
LEADER 03357naa a2200421 a 4500 001 2128795 005 2021-03-04 008 2021 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1016/j.foodres.2020.110014$2DOI 100 1 $aMONTENEGRO, J. 245 $aBioactive compounds, antioxidant activity and antiproliferative effects in prostate cancer cells of green and roasted coffee extracts obtained by microwave-assisted extraction (MAE).$h[electronic resource] 260 $c2021 500 $aEpub 2020 Dec 15. 520 $aCoffee consumption has been investigated as a protective factor against prostate cancer. Coffee may be related to prostate cancer risk reduction due to its phytochemical compounds, such as caffeine, chlorogenic acids, and trigonelline. The roasting process affects the content of the phytochemicals and undesired compounds can be formed. Microwave-assisted extraction is an alternative to conventional extraction techniques since it preserves more bioactive compounds. Therefore, this study aimed to evaluate the phytochemical composition and the putative preventive effects in prostate cancer development of coffee beans submitted to four different coffee- roasting degrees extracted using microwave-assisted extraction. Coffea arabica green beans (1) were roasted into light (2), medium (3) and dark (4) and these four coffee samples were submitted to microwave-assisted extraction. The antioxidant capacity of these samples was evaluated by five different methods. Caffeine, chlorogenic acid and caffeic acid were measured through HPLC. Samples were tested against PC-3 and DU-145 metastatic prostate cancer cell lines regarding their effects on cell viability, cell cycle progression and apoptotic cell death. We found that green and light roasted coffee extracts had the highest antioxidant activity. Caffeine content was not affected by roasting, chlorogenic acid was degraded due to the temperature, and caffeic acid increased in light roasted and decreased in medium and dark roasted. Green and light roasted coffee extracts promoted higher inhibition of cell viability, caused greater cell cycle arrest in S and G2/M and induced apoptosis more compared to medium and dark roasted coffee extracts and the control samples. Coffee extracts were more effective against DU-145 than in PC-3 cells. Our data provide initial evidence that among the four tested samples, the consumption of green and light coffee extracts contributes to inhibit prostate cancer tumor progression features, potentially preventing aspects related to advanced prostate cancer subtypes. 650 $aCoffee (beverage) 650 $aFood technology 650 $aCafé 650 $aCâncer 650 $aTorrefação 653 $aÁcidos clorogênicos 653 $aCâncer de próstata 653 $aChlorogenic acids 653 $aDU-145 653 $aMAE 653 $aPC-3 653 $aProstate cancer 653 $aRoasting degree 700 1 $aSANTOS, L. S. dos 700 1 $aSOUZA, R. G. G. de 700 1 $aLIMA, L. G. B. 700 1 $aMATTOS, D. S. 700 1 $aVIANA, B. P. P. B. 700 1 $aBASTOS, A. C. S. da F. 700 1 $aMUZZI, L. 700 1 $aCONTE-JÚNIOR, C. A. 700 1 $aGIMBA, E. R. P. 700 1 $aFREITAS-SILVA, O. 773 $tFood Research International$gv. 140, 110014, 2021.
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1. | | MONTENEGRO, J.; SANTOS, L. S. dos; SOUZA, R. G. G. de; LIMA, L. G. B.; MATTOS, D. S.; VIANA, B. P. P. B.; BASTOS, A. C. S. da F.; MUZZI, L.; CONTE-JÚNIOR, C. A.; GIMBA, E. R. P.; FREITAS-SILVA, O. Bioactive compounds, antioxidant activity and antiproliferative effects in prostate cancer cells of green and roasted coffee extracts obtained by microwave-assisted extraction (MAE). Food Research International, v. 140, 110014, 2021. Epub 2020 Dec 15.Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
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