Chlorogenic Acid Research Articles

Instant Cascara (IC), a beverage obtained from dried coffee cherry pulp, represents a sustainable hydration option rich in bioactive phytochemicals, such as caffeine, chlorogenic acids, and melanoidins, which may provide effects beyond basic nutrition. This study evaluated the impact of three weeks of IC consumption on somatic and visceral sensitivity, and on neural and immune markers in the colon of male and female healthy Wistar rats. Behavioral tests showed that IC increased locomotor activity and somatic sensitivity in females (p < 0.05). Although control females were more sensitive to visceral pain than males (p < 0.05), IC intake did not significantly alter pain sensitivity in either sex. Histological and immunohistochemical analyses in the colonic myenteric plexus revealed higher enteric glial cell density and glia-to-neuron ratio (p < 0.01), but lower calcitonin gene-related peptide (CGRP)-positive fiber density (p < 0.001) in IC-treated compared to control females. Macrophages decreased in IC-treated compared with control males in the colon wall (p < 0.05), whereas their number increased in IC-treated females compared to IC-treated males (p > 0.0001). Visceral pain responses are associated with complex sex-dependent neuroimmune changes in the colon. Interestingly, IC effects appear mild under healthy conditions, possibly due to compensatory mechanisms exerted by its different phytochemicals. Further investigation is needed to determine the effects of IC in pathological situations involving visceral hypersensitivity, such as brain–gut axis disorders.

Context The skin is the largest organ of the body, and its proper care significantly influences the well-being of the entire organism. Therefore, the ingredients of cosmetics and dermocosmetics should inhibit processes leading to inflammation and degradation of skin macromolecules. Objective To select the most promising Rubus caesius L. extract for use in cosmetic and dermocosmetic applications. Materials and methods Water and ethanol extracts from leaves and stems of Rubus caesius L. (European dewberry, Rosaceae) were tested for their antioxidant properties, protective effects against pathogenic bacterial strains and the influence on tyrosinase and collagenase activity. The most biologically active extracts were selected and analyzed using the HPLC method to estimate the content of major phenolic acids and their ability to penetrate into and through porcine skin from hydrogels. Results Ethanol extracts from Rubus caesius L. demonstrated significant biological activity, particularly in scavenging the ABTS radical and inhibiting tyrosinase and collagenase activity. Furthermore, ethanol extracts were effective against pathogenic bacteria, but not against commensal skin microbiota. Ethanol extracts from leaves and stems were rich in phenolic acids. The permeation experiment through porcine skin from hydrogels revealed that gallic acid and neochlorogenic acid from ethanol leaves extract exhibited the highest permeation capability. Discussion and conclusion The ethanol extract demonstrated substantial activity in protecting the skin against pathogens, oxidative stress, and macromolecular degradation. The presence and transdermal permeability of phenolic acids were also confirmed. These findings highlight the high potential of Rubus caesius leaf ethanol extract for inclusion in cosmetic and dermocosmetic formulations.

Coffee is a widely consumed beverage that has been shown to have numerous health benefits including positive effects on neurological and psychological conditions including depression. Although positive benefits have been observed, some epidemiological studies have shown that with high consumption of caffeinated coffee, the risk of suicide increases significantly. Therefore, the aim of this study was to investigate the toxicity of key coffee constituents in in vitro neuronal models. The viability of SH-SY5Y neuroblastoma cells was evaluated after 24 h treatment with a range of concentrations (10 µM, 100 µM and 1000 µM) of caffeine, caffeic acid, chlorogenic acid, ferulic acid, pyrogallic acid and trigonelline. Furthermore, specific cell death pathways were investigated for their role in coffee constituent-induced toxicity. It was found that high concentrations (1000 μM) of caffeic acid, chlorogenic acid and pyrogallic acid were toxic towards undifferentiated SH-SY5Y neuroblastoma cells and caffeine, caffeic acid, chlorogenic acid and pyrogallic acid towards dibutyryl cyclic AMP differentiated SH-SY5Y neuroblastoma. After mechanisms were investigated cytotoxicity appeared to be due to ROS-induced apoptosis. This study has shown that high concentrations (1000 μM) of key constituents of coffee were toxic towards both undifferentiated and dibutyryl cyclic AMP differentiated SH-SY5Y cells.

Stability and degradation of chlorogenic acids in green and roasted coffee beans during long-term storage.

Abstract Background Prosthetic joint infection (PJI) is one of the most severe complications following joint replacement surgery, with the formation of bacterial biofilm being a primary cause. Chlorogenic acid (CGA) is a natural polyphenolic compound known for its antibacterial properties and its ability to inhibit biofilm formation. Objective This study aims to evaluate the inhibitory effects of two different concentrations of CGA on biofilm formation in Methicillin-Resistant Staphylococcus aureus (MRSA)-induced PJI by measuring the optical density at 492 nm (OD492) and analyze the differences in the biofilm inhibitory effect at various concentrations of CGA during PJI. Methods The most common pathogen causing PJI, MRSA, was selected for this study. The experimental groups consisted of a control group with no intervention, a 256 μg/mL CGA group, and a 512 μg/mL CGA group, with 21 samples per group. Samples were cultured at 37°C and monoclonal TSB broth was used for bacterial amplification. Glass slides were placed in the culture and incubated in a 37°C shaking incubator for 48 hours to form biofilms, thus establishing an in vitro PJI human joint model. CGA was dissolved in dimethyl sulfoxide (DMSO) and diluted in TSB to final concentrations of 256 and 512 μg/mL. The OD492 values were determined using a microplate reader. Results The control group (no intervention) had an OD492 value of 0.461 ± 0.02, the 256 μg/mL CGA group had an OD492 value of 0.365 ± 0.04, and the 512 μg/mL CGA group had an OD492 value of 0.309 ± 0.03. The variance analysis for multiple samples showed P < 0.001. Independent sample t-test results between the 256 μg/mL and 512 μg/mL CGA groups showed P < 0.01. Conclusion Both 256 μg/mL and 512 μg/mL concentrations of chlorogenic acid can inhibit MRSA biofilm formation in the PJI process. The inhibitory effect of 512 μg/mL chlorogenic acid on MRSA biofilm formation is significantly stronger than that of 256 μg/mL.

Hydrolysis of chlorogenic acid by a novel GDSL lipase/esterase from sunflower.

The three dicaffeoylquinic acids of Erigeron breviscapus strengthen anticoagulation of warfarin in rats: Implications in pharmacokinetics and pharmacodynamics.

Enhanced affinity of C18 and L-lactyl co-modified silica particles toward chlorogenic acid for sensing applications.

Adsorption of chlorogenic acid in aqueous solution of Chrysanthemum morifolium (Chuju) by walnut shell-derived biochar.

Generation of Maillard reaction-derived flavour compounds in coffee analogues by an extrusion-based solid model system.

Fermentation possesses intriguing and promising potential as a bioprocess for enhancing and/or transforming bioactive compounds derived from agricultural processing by-products. This study aimed to enhance the phenolic compounds and antioxidant properties of coffee cherry husks through the sustainable methodology of solid-state fermentation (SSF) using various Trichoderma fungi, specifically Trichoderma asperellum CB-Pin-01 and two Trichoderma isolates (NTY211 and PSUT001). The coffee cherry husks underwent fermentation at a controlled temperature of 28 ± 1 °C over a duration of 7 days. Both fermented and unfermented extracts, prepared using different solvents (water, ethanol, and acetone), were systematically evaluated concerning total phenolic content (TPC), total flavonoid content (TFC), and antioxidant capacities measured via DPPH and ABTS radical scavenging assays, as well as ferric reducing antioxidant power (FRAP). The findings indicated that SSF involving Trichoderma fungi significantly augmented the phenolic content and antioxidant activities in comparison to the unfermented samples (p < 0.05). Notably, the acetonic extract obtained from fermentation with the isolate NTY211 exhibited the highest contents of phenolic (191.48 ± 3.94 mg GAE/g extract) and flavonoid (106.61 ± 3.09 mg QE/g extract). The identification of phenolic compounds by UHPLC-QqQ-MS/MS analysis revealed a predominant increase in chlorogenic acid and quercetin through SSF. Consequently, SSF utilizing Trichoderma fungi may represent a viable strategy for enhancing the value of coffee cherry husks, rendering them into bioactive ingredients with potential applications in the cosmetic and food industries.

Zhenqi Fuzheng Granule targets the SCFAs-GPR109A axis to enhance PD-1 antibody efficacy via immunometabolic remodeling in colorectal cancer.

Neuroactive phytochemicals from hawthorn: Preliminary evidence for malic acid and chlorogenic acid as 5-HTR1A ligands with antidepressant potential

Synthesis of multi-template imprinted mesoporous silica nanoparticles via micelle-based interface imprinting strategy for specific and efficient extraction of five cinnamic acid derivatives from traditional Chinese medicines.

Background: The use of baobab seed beverages as coffee alternatives represents a novel approach to upcycling by-products. Baobab seed aqueous extract is caffeine-free and contains numerous compounds of nutritional interest. The composition and sensory characteristics of baobab seed beverage can be modulated by roasting and brewing conditions. Objective: This study aimed to assess the effect of using different fluidised bed roasting temperatures and microwave infusion on the nutritional and functional properties of the beverage. Results: Higher roasting temperatures increased solubility, melanoidin content, pH, titratable acidity, colour, phenolic content, and antioxidant activity, while the concentration of chlorogenic acid and caffeic acid decreased. Upon microwave infusion, antioxidant activity, phenolic content (gallic acid, coumaric acid, caffeic acid, and vanillic acid), protein content, and soluble fibre content increased. Chlorogenic acid was not present in microwave-infused samples, and the amount of caffeic acid decreased. The fat content remained similar across all samples. The major volatile components identified in the roasted seeds were furans and pyrazines. Conclusions: These findings highlight the potential of baobab seed beverages as coffee alternatives and the impact of roasting and brewing conditions on their nutritional and functional properties.

From pineapple crown to multi-targeting bioactive compounds by solid-state fermentation using Aspergillus tubingensis.

Mechanistic insights on lignin-mediated plant defense against pathogen infection.

Optical weak measurements for protein-polyphenol interactions: A novel detection approach.

New insights into the role of ultrasonication in the myofibrillar protein-chlorogenic acid interaction under non-oxidative or oxidative environments and thermal gelation.

Coffee - a ubiquitous substitute for uranyl acetate in staining of biological ultrathin sections for electron microscopy studies.