Cytoprotective Compounds Interfere with the Nutraceutical Potential of Bread Supplemented with Green Coffee Beans.

Urszula Gawlik-Dziki,Marcin Luty,Dariusz Dziki,Katarzyna Piwowarczyk,Jarosław Czyż,Michał Świeca,Urszula Złotek

doi:10.3390/antiox8070228

Urszula Gawlik-Dziki, Marcin Luty + Show 5 more

Open Access

https://doi.org/10.3390/antiox8070228

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Abstract

The proliferation and motile activity of prostate epithelial (Pnt2) and cancer cells (DU-145; PC-3) in the presence of bioavailable compounds from green coffee beans (GCB), wholemeal wheat bread (WMWB), and its GCB-fortified variant were analyzed. The considerable cytostatic and anti-invasive activity of GCB extracts was correlated with its phenolic contents. WMWB extract contained significantly lower levels of phenolics but still displayed relatively high cytostatic activity. However, the cytostatic properties of WMWB compounds were hardly augmented by 3% GCB flour supplementation. The cytoprotective activity of the WMWB compounds exerts a negative impact on the cytostatic activity of GCB compounds. These data confirm the relatively high chemopreventive potential of GCB. However, they also indicate that subtle interactions between bioavailable compounds in GCB and WMWB can negatively affect the nutraceutic potential of the fortified bread. Apparently, gastrointestinal processing differentially regulates the availability of individual compounds and affects the balance between the cytostatic and cytoprotective activity of the whole product. Our data show that comprehensive research is necessary before the fortification of a specific carrier with a specific supplement can be recommended.

Highlights

Coffee beans are commonly used as a raw material for hot drinks and beverages
A multi-step protocol based on the simulated mastication (SB), gastrointestinal digestion (GD), and absorption (GDA) of fortified foods in vitro imitates their digestive processing and the differential penetration of natural biological barriers by their compounds
Their biological activity in cellular systems can be assessed after the administration of saline buffer masticated (SB), GD, and gastrointestinally digested/absorbed (GDA) extracts to cell culture media at physiologically relevant concentrations

Summary

Introduction

Numerous bioactive compounds in green coffee beans (GCB) may account for their normalizing effect on human metabolism [1]. Flour made from GCB is considered a promising food fortifier. It can enrich the fortified products with a spectrum of phenolic compounds [2,3,4,5,6]. These properties result from the antiradical and reducing potential of the compounds and from their ability to modify the activity of kinases, phosphates, and pro-oxidative enzymes [5]. The antioxidative properties of phenolics are responsible for their interference with intracellular oxidative stress and reactive oxygen species (ROS)–dependent signaling pathways, accounting for their cytoprotective activity. The fortification of bread products has been proposed as a method of daily diet enrichment with phenolic

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