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Antibacterial and Antioxidative Activity of Roasted Coffee and Red Ginseng Mixture Extracts
Abstract
This study was conducted to investigate the antibacterial and antioxidative activities of water and ethanol extracts from a mixture of roasted coffee and red ginseng. The antibacterial effects of each extract were determined by the classical paper disc method. A water extract of mixture samples inhibited growth of all strains, but antibacterial effects were mostly weakened. Ethanol extracts showed stronger antibacterial effects than water extracts in all strains except Gram negative Escherichia coliand the fungi strain Candida albicans. Also, the antibacterial effect of the Bacillus cereusstrain appeared in all samples, and the ES2 sample formed a clear zone of 19 and 20 mm against Pseudomonas aeruginosaand S.Typhimurium respectively (MIC=0.25 and 0.125 mg/mL). Determinations of free radical elimination for the different mixture extracts using 1,1-diphenyl-2-pic-rylhydrazyl (DPPH) were compared with ascorbic acid and butylated hyderoxytoluene as positive controls. The water and ethanol extracts of mixture samples (100 μg/mL) showed 55.38~60.01% and 59.37~70.50% DPPH scavenging activities, respectively. DPPH scavenging activities of all mixture samples were slightly higher than roasted coffee and red ginseng samples. However, DPPH scavenging activity decreased when red ginseng extract composed more than 70% of the total extract. The total polyphenol in the mixture samples measured by the Folin-Denis method revealed the highest level of polyphenol content in ethanol extract of sample 3, whereas polyphenol content differed with different mixture ratios, ranging from 105.16~119.79 mg/g in ethanol extract. In the water extract, the polyphenol content was greatest with water extract of sample 1, whereas in other samples the content varied from 93.75~109.18 mg/g.
... Several procedures have been utilized to extract functional components from ginseng, primarily by using different solvents, such as methanol, ethanol and water [71,72]. In a study in 2012, Choi et al. showed that a water extract of KRG has demonstrated antibacterial activity against L. monocytogenes (MIC50 = 1.0 mg/mL) but not with an ethanol extract [71]. ...
... Several procedures have been utilized to extract functional components from ginseng, primarily by using different solvents, such as methanol, ethanol and water [71,72]. In a study in 2012, Choi et al. showed that a water extract of KRG has demonstrated antibacterial activity against L. monocytogenes (MIC50 = 1.0 mg/mL) but not with an ethanol extract [71]. Furthermore, Lee et al. showed that ginseng extracts produced from ginseng byproducts, such as stems and leaves, using subcritical water extraction (SWE) have exhibited anti -L. ...
... Additionally, food poisoning by intestinal infection triggers a systemic and local infection in immunologically compromised and immunocompetent individuals [74]. Treatment with ginseng has been shown to have an antibacterial effect against B. cereus [71]. A study has compared the antibacterial activities among extracts of fine ginseng roots with various solvents. ...
Ginseng (Panax ginseng Meyer) is a well-known traditional herbal medicine that plays a protective role against microbial attack. Several studies have revealed its anti-cancer, anti-inflammatory, and immune-modulatory effects. Ginseng contains several components that vary according to the year of cultivation and the processing method used, such as heating, drying, and steaming, which induce different degrees of pharmacological activities. This review discusses the antibacterial effects of ginseng against pathogenic bacterial infections. We describe how ginseng regulates pathogenic factors that are harmful to the host and discuss the therapeutic potential of ginseng as a natural antibacterial drug to combat bacterial infectious disease, which is a global public health challenge. The components of ginseng could be novel alternatives to solve the growing problem of antibiotic resistance and toxicity.
... Ahn et al. (2019) study in an experimental model of peritonitis revealed that the extract of ginseng has an antiinflammatory effect and improves IL-1 and IL-6 which is in line with the results of the present study (Ahn et al., 2019). Also, in a study by Choi et al. (2012) on the antibacterial activity of ginseng, it was found that the ginseng extract has an anti-Listeria activity (Choi et al., 2012). As an explanation of the mentioned properties, it has been reported that many of the biological effects of saponins are related to their function on cell membranes (Sung and Lee, 2008). ...
... Ahn et al. (2019) study in an experimental model of peritonitis revealed that the extract of ginseng has an antiinflammatory effect and improves IL-1 and IL-6 which is in line with the results of the present study (Ahn et al., 2019). Also, in a study by Choi et al. (2012) on the antibacterial activity of ginseng, it was found that the ginseng extract has an anti-Listeria activity (Choi et al., 2012). As an explanation of the mentioned properties, it has been reported that many of the biological effects of saponins are related to their function on cell membranes (Sung and Lee, 2008). ...
Objective:
Endocarditis is a rare but serious infection caused by Listeria monocytogenes. Panax ginseng demonstrated multiple immunomodulatory effects in earlier studies. Ampicillin is known as an effective antibiotic in the treatment of this disease. Therefore, this study aimed to evaluate the effect of hydro-alcoholic extract of P. ginseng and ampicillin treatment in an animal model of Listeria monocytogenes-induced endocarditis.
Materials and methods:
Thirty mice, 5-7 weeks old, were randomly divided into five groups (n=6) including Healthy Control, Infected, Ampicillin (20 mg/kg, subcutaneous) treatment, Ginseng (0.025 mg/kg, intraperitoneal) treatment, and Ginseng (0.025 mg/kg, intraperitoneal) +Ampicillin (15 mg/kg, subcutaneous) treatment groups. The concentration of cytokines in heart tissue, such as IL-1 (interleukine-1), IL-6, IL-8, and TNF-α (Tumor Necrosis Factor-α), was measured. Histopathological changes were evaluated in heart tissues.
Results:
The levels of cytokines were significantly decreased in the Ampicillin+Ginseng treated group compared to the other experimental groups. Microscopically, pathologic changes in heart tissue were concomitant with biochemical findings, which in the infected group, neutrophils and mononuclear cells infiltration in endocardial tissue, myocardial cell necrosis, and edema were detectable. The Ampicillin+Ginseng group showed no significant changes compared to the normal control group.
Conclusion:
This study showed that ginseng hydro-alcoholic extract plus ampicillin has better efficacy than the extract or antibiotic alone against experimental endocarditis caused by Listeriosis.
... The biological properties of ginseng include antibacterial [10][11][12], antifungal [13], antitumor [14], and antioxidative activities [10]. Moreover, ginseng exhibited a potential antibacterial activity against the crucial etiologic agent of dental caries, Streptococcus mutans [15]. ...
... The biological properties of ginseng include antibacterial [10][11][12], antifungal [13], antitumor [14], and antioxidative activities [10]. Moreover, ginseng exhibited a potential antibacterial activity against the crucial etiologic agent of dental caries, Streptococcus mutans [15]. ...
... 항균효과는 단백질 복합체, pH 저하, 페놀성 화합물 등에 의해서 발생하는 것으로 알려졌다 (Wiegand et al., 2015;Rempe et al., 2017;Mohammadi-Gouraji et al., 2019). 항균효과의 연구를 보면 구기자와 구기자 잎 (Mocan et al., 2014), 약용식물 추출물 (Park et al., 1992), 커피와 홍삼추출물 (Choi et al., 2012), 발효유 (Kotz et al., 1990) ...
... The obtained data indicated a significant increase (p ≤ 0.05) in inhibition zones diameters against tested pathogenic bacterial strains with an increment of Green coffee extract concentrations. These results correspond to those of Choi et al. [72], who found that when investigating the impacts of coffee powder on six bacterial isolates (three gram-positive and three gram-negative bacteria), all strains showed the antimicrobial activity. They found that bacteria that are positive for Gram are more sustainable than Gram-negative bacteria. ...
This work investigated the effect of dietary green coffee powder (GCP) on the growth, body characteristics, antioxidant status, serum metabolites, and meat quality of 308 Ross broiler chickens. A total of 180 non-sexed seven-day old chicks were randomly distributed into three experimental groups. The untreated group received a basal diet (control), while the second and third groups were fed the original diet fortified with 1.25 and 2.5 g GCP/kg, respectively, for four weeks. Results revealed an improvement (p < 0.05) in live body weight in the group fed 2.5 g/kg GCP at five weeks of age compared to the other groups. Broiler Chicks fed the 1.25 g/kg GCP diet showed a more significant decrease in live body weight than the control group at five weeks of age. The GCP supplementation at level 2.5 g/kg GCP enhanced feed conversion ratio at 3–5 and 1–5 weeks of age. Dietary treatments did not affect (p > 0.05) carcass, dressing, and giblets percentages. Different levels of GCP significantly affected the liver, abdominal fat, intestinal length, and lymphoid organs percentages. The changes in serum blood traits and serum oxidative stress markers were not significant among the control and the treated groups. With the increment levels of GCP, results showed elevated values of meat pH, lightness (L*), and redness (a*), as well as a significant decrease in its yellowness (b*). Broilers fed 2.5 g/kg GCP diet showed a significant reduction in the total bacterial count, total yeasts and molds count, Escherichia coli, Enterococcus spp., and Salmonella spp., as well as increasing counts of lactic acid bacteria. The dietary GCP 2.5 g/kg diet supplementation could be used to decrease the pathogenic microorganisms’ populations in the broiler’s gut. The present experiment has shown that in unsexed broiler chickens, green coffee powder at level of 2.5 g/kg improved the live body weight and feed conversion ratio and decreased the pathogenic bacterial count in the gut.
... Following the evasion from the immune system, the bacteria spread from cells to cells by a process involving actin polymerization to cause severe infection. Recent studies have shown that KRG (water extract) has an antibacterial effect against L. monocytogenes with MIC 50 = 1.0 mg/mL but that is not present in the ethanol extract ( Choi et al. 2012). Lee et al. also reported similar observations in which the extract from stems and leaves of ginseng has the greatest concentration of phenolic compounds and significantly inhibits the growth of L. monocytogenes ( Lee et al. 2013a). ...
Ginseng has been traditionally used as an herbal nutritional supplement in Asian countries, including Korea, China, Japan, and Vietnam for several millennia. Most studies have focused on the role of ginseng on anti-oxidative stress, anti-inflammatory, and anti-cancer activities. Recently, modulator activities of ginseng on the immune responses during pathogenic bacterial and viral infections and beneficial effects of ginseng in infectious diseases have been elucidated. In vivo and in vitro studies revealed the potential of ginseng extracts and ginsenosides Rg1, Rg3, Rb1, Rb2, Rb3, compound K, Re, Rd, Rh2 for treatment of several infectious diseases. The molecular mechanisms of these effects mainly involve inflammatory cytokines (TNF-α, IL-6, IL-1β, IFN-γ, IL-10), apoptotic pathway (bcl-2, bcl-xL), PI3K/Akt pathway, MAPKs pathway, JAK2/STAT5, NF-κB pathway, and the inflammasome. In this review, we will summarize the current knowledge on the effects of ginseng in the immune responses during the infections and its bioactivities on the prevention of infectious diseases as well as its underlying mechanisms. Moreover, the therapeutic potential of ginseng as an anti-bacterial and anti-viral medication and vaccine adjuvant will be discussed as well.
... As the domestic consumption of coffee increases, people's interest in increasing the functionality of coffee through processing such as blending coffee and medicinal plants or fermenting coffee has also increased, and many studies have been conducted focusing on this such as a study on a functional beverage that used coffee beans and a medicinal plant extract to increase antibacterial and antioxidant functions ; a study on the comparison of antioxidant activity depending on the mixed ratio of coffee powder and red ginseng powder (Choi et al., 2012); a study on functional materials produced by fermenting mushroom and Monascus ruber in the solid state to increase the functionality of brewed coffee for preventing chronic diseases (Shin et al., 2013); and a study on the effects of the hot-water extract of coffee beans fermented with Monascus ruber in the solid state on the inhibition of fat accumulation (Lim et al., 2014). The yeast fermentation of green coffee beans significantly increased antioxidant activity, and thus effectively enhanced the functionality of coffee. ...
This study investigated the chemical characteristics and cosmetic applicability of the red ginseng oil produced in a process where saponin is extracted from red ginseng. The acid, peroxide and iodine values of 1% red ginseng oil diluted with Tween 80 were 0.265, 0.387 and 0.64, respectively. Antioxidant activity of 1% red ginseng oil evaluated according to the DPPH free radical scavenging assay exhibited 70% inhibition relative to α-tocopherol. The total polyphenol content, determined according to the Folin-Ciocalteu method, was 243 mg/100 g. Tyrosinase inhibitory activity of 1% red ginseng oil was about 14% inhibition relative to L-ascorbic acid. On the other hand, red ginseng oil was not effective in inhibiting the activity of elastase as well as in inhibiting the growth of Staphylococcus aureus and Escherichia coli.
Endocarditis is a rare but serious infection following listeriosis. Ginseng extract has immunomodulatory effects. Regular exercise reduces the risk of chronic metabolic and cardiopulmonary diseases through its anti-inflammatory effects. This study aimed to evaluate the effect of ginseng extract against experimental endocarditis with Listeria monocytogenes in rats and the effect of aerobic exercise on improving its antimicrobial properties. For this purpose, 36 rats weighing 250±20 gr were randomly divided into six groups of 6, including sham, patient (receiving bacterial suspension), ampicillin treatment (15 mg/kg, s.c. for one month), ginseng treatment (0.025 mg/kg, i.p. for one month), aerobic exercise (60% of maximal oxygen consumption for one month) and ginseng+exercise (treated similarly to ginseng treatment and aerobic exercise groups). At the end of the study and after sacrifice, the levels of Total Antioxidant Capacity (TAC), Superoxide dismutase (SOD), Glutathione Peroxidase (GPx), and Paraoxonase-1 (PON-1), as well as the concentration of cardiac tissue cytokines including Interleukine-1 (IL-1), IL-6, IL-8, and TNF-α, were measured. Data were analyzed by ANOVA and Tukey post hoc test, and the significance level was considered as p<0.05. Tissue levels of antioxidants were significantly reduced in the patient group, while their levels were significantly increased in the ginseng+exercise group (p<0.05). On the other hand, tissue levels of IL-1, IL-6, IL-8, and TNF-α increased in the patient group, while their levels decreased significantly in the ginseng+exercise group (p<0.05). This study showed that hydro-alcoholic extract of ginseng along with aerobic exercise has a better effect than either of them alone against experimental endocarditis caused by listeria monocytogenesis.
Respiratory tract infections are underestimated, as they are mild and generally not incapacitating. In clinical medicine, however, these infections are considered a prevalent problem. By 2030, the third most comprehensive reason for death worldwide will be chronic obstructive pulmonary disease (COPD), according to the World Health Organization. The current arsenal of anti-inflammatory drugs shows little or no benefits against COPD. For thousands of years, herbal drugs have been used to cure numerous illnesses; they exhibit promising results and enhance physical performance. Ginseng is one such herbal medicine, known to alleviate pro-inflammatory chemokines and cytokines (IL-2, IL-4, IFN-γ, TNF-α, IL-5, IL-6, IL-8) formed by macrophages and epithelial cells. Furthermore, the mechanisms of action of ginsenoside are still not fully understood. Various clinical trials of ginseng have exhibited a reduction of repeated colds and the flu. In this review, ginseng’s structural features, the pathogenicity of microbial infections, and the immunomodulatory, antiviral, and anti-bacterial effects of ginseng were discussed. The focus was on the latest animal studies and human clinical trials that corroborate ginseng’s role as a therapy for treating respiratory tract infections. The article concluded with future directions and significant challenges. This review would be a valuable addition to the knowledge base for researchers in understanding the promising role of ginseng in treating respiratory tract infections. Further analysis needs to be re-focused on clinical trials to study ginseng’s efficacy and safety in treating pathogenic infections and in determining ginseng-drug interactions.
Background
Nonalcoholic steatohepatitis (NASH) is one of the main chronic liver diseases. NASH is identified by lipid accumulation, inflammation, and fibrosis. Jinan Red Ginseng (JRG) and licorice have been widely used because of their anti-inflammatory and hepatoprotective effects. Hence, this study assessed JRG and licorice extract mixtures’ effects on NASH progression.
Methods
Palmitic acid (PA) and the western diet (WD) plus, high glucose-fructose water were used to induce in vitro and in vivo NASH. Mice were orally administered with JRG-single (JRG-S) and JRG-mixtures (JRG-M; JRG-S+licorice) at 0, 50, 100, 200 or 400 mg/kg/day once a day during the last half-period of diet feeding.
Results
JRG-S and JRG-M reduced NASH-related pathologies in WD-fed mice. JRG-S and JRG-M consistently decreased the mRNA level of genes related with inflammation, fibrosis, and lipid metabolism. The treatment of JRG-S and JRG-M also diminished the SREBP-1c protein levels and the p-AMPK/AMPK ratio. The FAS protein levels were decreased by JRG-M treatment both in vivo and in vitro but not JRG-S.
Conclusion
JRG-M effectively reduced lipogenesis by modulating AMPK downstream signaling. Our findings suggest that this mixture can be used as a prophylactic or therapeutic alternative for the remedy of NASH.
Traditional medicinal practices have used natural products such as adaptogens to treat inflammatory, autoimmune, neurodegenerative, bacterial, and viral diseases since the early days of civilization. Panax ginseng Myer is a common herb used in East Asian countries for millennia, especially in Korea, China, and Japan. Numerous studies indicate that ginseng can modulate the immune system and thereby prevent diseases. Although the human immune system comprises many different types of cells, multiple studies suggest that each type of immune cell can be controlled or stimulated by ginseng or its derivatives. Provisional lists of ginseng’s potential for use against viruses, bacteria, and other microorganisms suggest it may prove to be a valuable pharmaceutical resource, particularly if higher-quality evidence can be found. Here, we reviewed the role of ginseng as an immune-modulating agent in attempt to provide a valuable starting point for future studies on the herb and the human immune system.
Sensory evaluation, in vitro antioxidant activities and main compounds of coffee water-extract, coffee liqueur (CL) and coffee-ground liqueur (CGL) were investigated to consider their industrialization. Sensory evaluation showed that all groups of CGL without 25% CGL (3 month) were relatively higher than CL groups. Total phenolic compounds and in vitro antioxidant activities such as 1,1-diphenyl-2picryl-hydrazyl (DPPH) radical scavenging activity and ferric reducing/antioxidant power (FRAP) were also performed. The group of 35% CGL had higher total phenolic compounds than others, and the result of DPPH radical scavenging activity was similar to that of total phenolic compounds. In addition, 35% CGL is comparable to the FRAP of coffee water extract (CE). Qualitative and quantitative analysis using high-performance liquid chromatography (HPLC) were performed, and chlorogenic acid as a ployphenolic compound and caffeine as a nonpolyphenolic compound were detected in all samples. Moreover, the HPLC analysis showed that CGLs contain a larger amounts of chlorogenic acid (difference of 0.3~10.5%) and also greater amounts of caffeine (difference of 10.0~18.2%) more then CE. Consequently, these results suggest that coffee-ground as coffee by-products could be used as commercially available food substances because of its physiological molecules remained.
The present investigation evaluated the antioxidant activities of water extracts from dandelion (Taraxacum officinale) aerial parts, roots, and mixed extracts. Mixed extract of T. officinale was a mixture of aerial parts and roots at 9:1 and 8:2 weight ratios. Extracts from aerial parts (DAE), roots (DRE), and mixture of aerial parts and roots (DME) were measured for cell viability and catalase activity in HepG2 cells, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, and lipid peroxidation inhibitory activity. Cell viabilities of HepG2 cells treated with DAE, DRE, DME 8:2, and DME 9:1 against H2O2-induced oxidative damage were 63.4%, 54.6%, 76.7% and 83.4% at a concentration of 400 μg/mL, respectively. Catalase activity was highest in DME 9:1 (12.2 mU/min/mg protein) compared with DAE (9.0 mU/min/mg protein) and DRE (9.7 mU/min/mg protein). DPPH radical scavenging activity of DME showed a significantly lower EC50 value than DAE (EC50 value of DME 9:1=163.3 μg/mL, DME 8:2=172.4 μg/mL, and DAE=173.7 μg/mL). Lipid peroxidation inhibitory activity of DME showed a significantly lower EC50 value than DAE [EC50 values of DME (9:1)=454.4 μg/mL, DME (8:2)=426.6 μg/mL, and DAE=654.7 μg/mL]. The results indicate that a small amount of T. officinale roots increased antioxidant activity of aerial parts. Especially, a 9:1 mixture was more valuable than 8:2 mixture for industry. © 2015, Korean Society of Food Science and Nutrition. All rights reserved.
This study was performed to evaluate the quality characteristics and antioxidant activity of sikhe prepared using various concentrations of hot water extracts roasted coffee ground residue (CR-sikhe; 0.2, 0.4, 0.6, 0.8, and 1.0%). The pH increased with increasing CR concentration. The reducing sugar content after 5 h saccharification was the highest when 0.8% CR extract was used. Total polyphenol and flavonoid contents increased in a concentration-dependent manner reaching maximum levels when 1.0% CR-extract was used. The antioxidant activities of CR-extracts were higher than that of the control and increased dose-dependently. The CR-0.6 showed the best taste (4.28), color (4.56), flavor (4.08), and overall acceptability (4.28). After 10 day of storage at 4oC, the total cell count in CR-sikhe was approximately 1-2 log cycle, which was less than that in the control.
The objective of this study was to investigate the quality characteristics of coffee soaked in Morus bombycis extract. Green coffee beans were soaked in M. bombycis extract for 2, 4, and 6 hours (sample codes: 2H, 4H, and 6H) at 4°C. Soaked green beans were dried and roasted for coffee extraction. Two controls, roasted with the same amount of heat (C1) and showed the same weight after roasting (C2), were used. Physicochemical character- istics (pH, total acidity, color, browning index, and total soluble solids), DPPH free radical scavenging activity (DPPH), ferric-reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC), total polyphenol content (TPC), and total flavonoid content (TFC) were investigated. Lower pH and higher total acidity were observed in 2H, 4H,
and 6H (P<0.05), supporting evidence of sour taste. There were significant differences in DPPH between the controls (45.51∼47.02%) and samples (50.67∼55.25%, P<0.05), although 2H and 6H did not show significantly higher DPPH than the controls. 2H, 4H, and 6H showed significantly higher FRAP values (0.320∼0.331 FeSO4･7H2O mM FeSO4/g) than controls (0.265∼0.271 mM FeSO4/g). ORAC values of samples [1,062.86∼1,153.68 mM trolox equivalent (TE)/g] were significantly higher than those of controls (689.40∼942.12 mM TE/g). 2H, 4H, and 6H showed significantly higher TPC [24.27∼26.07 mg gallic acid equivalent (GAE)/g] and TFC [3.75∼4.28 mg quercetin equivalent (QE)/g]
than controls (19.79∼22.77 mg GAE/g and 1.07∼1.95 mg QE/g, respectively) (P<0.05). M. bombycis extracts soaked
into green coffee beans showed polyphenol compounds from green coffee beans. Consumer acceptance of 4H (5.12) was the highest, followed by C2 (4.92). C1 (4.14) showed the lowest consumer acceptance. Consumers were segmented into two groups, those who preferred M. bombycis extract-soaked coffee (approximately 61%) and controls (approximately 39%).
In order to obtain functional materials from aloe callus, we cultured Aloe vera L. leaf on MS medium added 0.2 mg/L IAA, 0.3 mg/L kinetin and 100 mg/L grape or/and apple juice for 30 days. While a callus differentiation during callus culture did not show, the cultured leaves were uniquely released extracellular material into the agar plate. After cultivation for 18 days, the cultured leaf and agar were harvested for extraction a functional material. The materials extracted were measured on the amount of total phenols, flavonoids and polysaccharides and determined on the antioxidant and antimicrobial activity. In result, callus extracts of additive free (CT) and added apple juice (2T) had more amount of phenol compound (, ) and flavonoid (, ) than natural leaf (p: , f: ). However, the extract of natural leaf had the better effect of lipid peroxidation and polysaccharide content than the culture extract. All samples extracted had same effect on the nitrite scavenging activity. On the other hand, only 2T extract showed excellent 72% nitric oxide scavenging activity. The agar extract was also confirmed to contain polyphenol compound and polysaccharide content that had antioxidant and antimicrobial activity partly.
Saponin isolated from red ginseng was added to cultures of Staphylococcus aureus and Candida albicans in order to investigate saponin's influence on the growth of some pathogenic bacteria and yeasts. S. aureus and C. albicans were incubated at 38^{\circ}C\;and\;28^{\circ}C for 5 days with 100 rpm after addition of 0.013, 0.125, 0.500 and 1.000% (w/v, final concentration) of saponin, respectively. After incubated for 1 day, 2 days or 5 days, pH and viable cell counts of the cultures were investigated. The both of pH of S. aureus and C. albicans were decreased in concentration-dependent manner. Viable cell counts after incubation of 5 days were 1.0\;{\times}\;10^8,\;9.4\;{\times}\;10^7,\;1.0\;{\times}\;10^3 and 0 CFU/ml, respectively, when compared with 1.8{\times}10^8\;CFU/ml of saponin non-treated group. Especially, 1.0% concentration of saponin inhibited completely the growth of S. aureus. While, viable cell count in C. albicans somewhat lower values than that of saponin non-treated group, but the values not significant. These results suggest that ginseng saponin inhibit the growth of S. aureus in a concentration-dependent manner, but not the growth of C. albicans.
This study was performed to examine the diet effect of green coffee bean extract on body fat reduction. Overweight/obese women (body mass index > 23 kg/m2 or body fat > 27%) who were not diagnosed any type of disease were included in this study and subjects were randomly assigned to green coffee bean extract group (n = 23) or placebo group (n = 20). We measured anthropometric parameters, abdominal fat distribution by computed tomography and blood components before and after the 8-weeks intervention period. After supplementation, green coffee bean extract group showed a significant reduction of body weight (p < 0.01), body fat percent (p < 0.01), total fat area at L1 vertebra (-4.8%, p < 0.05) and visceral fat area at L4 vertebra was(-4.7%, p < 0.05). In addition, total fat area and visceral fat area at L1 vertebra decreased significantly in green coffee bean extract group compared with placebo group (p < 0.05, p < 0.05 respectively). The result of present study demonstrated that the supplementation of green coffee bean extract for 8 weeks can give beneficial effects on body fat reduction and visceral fat accumulation.
Coffee beverage has been associated with antibacterial activity against Streptococcus mutans, a cariogenic bacterium. This study aimed at identifying natural compounds in coffee that contribute to such activity and investigate the influence of species, roasting and decaffeination on it. Coffee chemical compounds and aqueous extracts of green and roasted regular and decaffeinated Coffea arabica and Coffea canephora beans were tested. MIC, biofilm inhibition and biofilm reduction results were correlated with the concentration of coffee compounds in the extracts. 5-Caffeoylquinic acid, trigonelline and caffeic acid solutions showed bacteriostatic activity (MIC=0.8mg/mL). Lighter and regular extracts showed higher inhibitory activity than darker and decaffeinated extracts, with an inverse correlation between bacterial colony-forming units and roasting degree. Only regular C. canephora extracts showed biofilm formation inhibition. The joint effect of chlorogenic acids, trigonelline and caffeine or other compounds removed by decaffeination seems to be one of the causes for coffee antibacterial activity against S. mutans.
The production of aflatoxin B1 and G1 in regular and decaffeinated coffee beans (green and roasted) inoculated with Aspergillus parasiticus was examined to determine the effect of decaffeination on aflatoxigenic potential. Aflatoxins were not detected in either the inoculated green or roasted regular beans. Small amounts of aflatoxin (0.30 μ/g) were detected in roasted decaffeinated samples, while high levels of aflatoxins (up to 60 μ/g) were detected in green decaffeinated samples. A sample of commercially decaffeinated green coffee beans was also found to support the production of aflatoxin. The data indicate that extra precaution should be employed to assure the safety of decaffeinated coffees.
This study was designed to determine the total phenols (TP) and total antioxidant activity (TAA) of some liquid and solid plant foods that are commonly consumed in Turkey. Total phenols were analysed according to the Folin-Ciocalteu method and antioxidant activities of these compounds in aqueous phase were assessed by measuring their direct ABTS.- radical scavenging abilities. Total phenols varied from 68 to 4162 mg/l for liquid foods and from 735 to 3994 mg/kg for solid foods. TAA of liquid and solid foods ranged between 0.61-6.78 mM and 0.63-8.62 mM, respectively. Total antioxidant activities of foods were well correlated with total phenols (r2 = 0.95). According to content of total phenols per serving, liquid foods were in the order of black tea > instant coffee > coke > red wine > violet carrot juice > apricot nectar > Turkish coffee > grape molasses > sage > white wine > linden flower, and solid foods were in the order of red grape > raisins > tarhana > dried black plum > dried apricot > grape > fresh paprika > fresh black plum > Urtica sp. > cherry > fresh apricot > paprika pickle > paprika paste.
The root of Panax ginseng C. A. Meyer is one of the most popular natural tonics in oriental countries. In this study, we have isolated polysaccharide fraction of Panax ginseng (ginsan) and examined its effect on the function of murine peritoneal macrophages. When macrophages were treated with ginsan, cytotoxic activity against B16 melanoma cells was significantly induced. In addition, the levels of cytokines, including tumor necrosis factor-alpha (TNF-alpha), interleukin-1beta (IL-1beta), IL-6 and Interferon-gamma (IFN-gamma) were increased and the production of reactive oxygen/nitrogen components such as nitric oxide (NO) and hydrogen peroxide (H2O2) was enhanced. Moreover, phagocytic activity was induced in ginsan-treated macrophages compared to the control. The expression of CD14 and 1-Ab on murine peritoneal macrophages was increased by the treatment with ginsan, while the expression of CD11b was decreased. Taken together, these results suggest that ginsan has an immunopotentiating effects on macrophages and these abilities could be used clinically for the treatment of diseases such as cancer.
Research literatures (e.g. research report, scientific paper and thesis, published between 2001 and 2005) of 332 collected from KISTI, KISS, ARPC databases were investigated and analyzed to give an overview of domestic ginseng researches. Most of recent ginseng researches have been performed by private nonprofit institutions and individuals, which suggests that a role of public institution fur ginseng researches needed to be enlarged. In terms of research fields, cultivation and agricultural researches have been mainly accomplished in ginseng research. Cell physiology and reproductive function researches occupied large part of pharmacological studies, but clinical studies were relatively limited. Studies on general food products development have taken the main part in fields of food products including functional foods. As the result of analysis of 312 domestic ginseng patents by classifications of world international property organization (WIPO), it was categorized into food technology, medicinal fermentation development technology, fermentation technology, and agriculture-fisheries technology. This integrated overview of the widely scattered ginseng literatures shows current general research trends in Korea and will be able to suggest further needs on cultivation, studies and industralization of ginseng.
(95% CI, 0.26 to 0.82; P 0.007 for trend), respectively. The corresponding multivariate relative risks in women were 1.00, 1.16, 0.99, 0.70, and 0.71 (CI, 0.56 to 0.89; P < 0.001 for trend), respectively. For decaffeinated coffee, the multivariate relative risks comparing persons who drank 4 cups or more per day with nondrinkers were 0.74 (CI, 0.48 to 1.12) for men and 0.85 (CI, 0.61 to 1.17) for women. Total caffeine intake from coffee and other sources was associated with a statistically significantly lower risk for diabetes in both men and women. Conclusions: These data suggest that long-term coffee consumption is associated with a statistically significantly lower risk for type 2 diabetes.
The influence of roasting time on antibacterial and antioxidative effects of methanol and water coffee extracts was investigated. Extract yield differed with roasting time. The maximum yield of methanol extract was 20.02% and 24.00% at respective roasting times of 12 and 20 min. The maximum yield of water extracts was 2.70% and 18.58% at 5 and 25 min roasting time, respectively. Antibacterial effects of each extract were determined by the classical minimal inhibitory concentration (MIC) paper disc diffusion method. Methanol extracts of different coffee samples inhibited growth of various strains except Escherichia coli. Extracts obtained following roasting times of 12, 14, 16, 20, and 25 min in particular displayed the most potent activity against Staphylococcus aureus. Among these extracts, that obtained from 12 min roasted coffee samples produced a MIC of /mL against S. aureus. Water extracts applied at /mL were growth inhibitory except against Salmonella choleraesuis and Prevotella intermedia. However, growth inhibition by water extracts was weak, with inhibitory zones of only 6-8 mm diameter produced. Determinations of free radical elimination for the different coffee extracts using 1,1-diphenyl-2-picrylhydrazyl were compared with ascorbic acid and butylated hydroxytoluene positive controls. Methanol and water extracts of different coffee samples (/mL) showed and radical scavenging activity, respectively. However, longer roasting time (especially >20 min) tended to somewhat lower free radical elimination using both extracts. Total phenol in different coffee samples measured by the Folin-Denis method revealed the highest level of phenol contents with non-roasted coffee, whereas phenol content differed with different roasting time, ranging from in methanol extracts. In water extracts, the phenol content was maximum at 8 min roasting time, whereas in other samples the content was varied from .
The antioxidant properties of red ginseng extracts prepared under different extraction conditions were evaluated by a variety of antioxidant assays, including radical scavenging, radical scavenging, superoxide anion scavenging, nitrite scavenging and reducing power activities. The contents of total phenolic compounds and flavonoids were also determined. The various antioxidant activities were compared to positive controls such as Trolox, tannic acid and ascorbic acid. The antioxidant activities of all of the extracts were shown to be the highest in the ethanol extract. The antioxidant activities of the red ginseng powder were the lowest among the samples. The amounts of total phenolic compounds and flavonoids were at a maximum in the ethanol extract. Correlation analysis demonstrated the existence of a linear relationship between free radical scavenging activities and the phenolic compounds contents of extracts. The antioxidant activity of yogurt was increased as the result of the addition of red ginseng extract. The quality characteristics of the yogurt to which red ginseng extract was added were similar to those of yogurt without red ginseng extract. The overall sensory score and color of yogurt made from 0.5% red ginseng was the best of the tested yogurts. In accordance with the antioxidant activity and quality characteristics, the optimal concentration of red ginseng extract was approximately 0.5%.
To develop tofu enhanced nutrition, storage stability and bioactivity, the soft tofu supplemented with red ginseng extract was prepared. Then, quality characteristics including storage stability, physical and chemical property, antioxidative activity, and sensory evaluation were measured. The pH and acidity of control tofu without red ginseng extract were not different from those of tofu supplemented with red ginseng extract during storage. The aerobic bacteria in the control tofu were detected from 10 days of storage whereas the number of total aerobic bacteria was reduced or not detected in the tofu added red ginseng extract during storage. The lightness and redness of the tofu supplemented with red ginseng extract were lower than those of control, but yellowness was higher. The addition of red ginseng extract did not also affect the texture of tofu, and increased lipid peroxidation inhibition and DPPH radical scavenging activity. Although the soft tofu manufactured with red ginseng extract showed a lower sensory preference in supplementation over 0.20% due to color, there was not much difference found until 0.18% red ginseng extract addition.
Alkyl esters of six hydroxycinnamic acids and cinnamic acid were evaluated in a liquid medium for their effectiveness in inhibiting the growth of Pseudomonas fluorescens, a bacterium commonly implicated in food spoilage. Compounds were tested at concentrations of 0–250 ppm, using turbidity as a measurement of growth. At 125 ppm, esters of p-coumaric and caffeic acids were more inhibitory than either methyl or propyl paraben. Methyl esters of methoxylated cinnamic acids were much less inhibitory than the methyl esters of the corresponding positional hydroxylated cinnamic acids. The results indicate that esters of certian of these naturally occurring hydroxycinnamic acids may be useful as food additives to extend shelf life by inhibiting microbial growth.
The effects of caffeine and theophylline on growth and aflatoxin B1 production by Aspergillus parasiticus NRRL 2999 were studied in AMY medium at pH 4.5. Caffeine levels of 0.5, 1.0 and 2.0 mg/ml decreased aflatoxin production by 86, 96 and 100%, respectively. Theophylline levels of 2.0, 4.0 and 8.0 mg/ml were tested, but only the highest concentration was inhibitory, decreasing aflatoxin production by 54%. Inhibition of growth was noted, but did not completely account for the reduction in aflatoxin production. The data help explain why aflatoxins are not usually isolated from caffeine-containing commodities, and indicate that aflatoxin synthesis may be regulated by cyclic AMP.
The objective of this study was to determine the antibacterial effectiveness of selected hydroxycinnamic acids (caffeic, ferulic, pcoumaric) against Escherichia coli and Staphylococcus aureus at pH 5.0, 6.0 and 7.0 and Bacillus cereus at pH 6.0, 6.5 and 7.0. p-Coumaric acid was generally the most effective inhibitor tested causing <99.9% inhibition of E. coli at 1000 μg/ml (pH 5.0, 48 hr), S. aureus at 500 μg/ml (pH 5.0, 48 hr), and B. cereus at 500 μg/ml (pH 7.0, 9 hr). Inhibition increased as pH decreased with E. coli and S. aureus but not B. cereus. Bacillus cereus appeared to be the most susceptible strain with 1000 μg/ml of the compounds tested causing <99% inhibition at all three pH's.
Mild acid treatments of lignocellulosic materials result in hemicellulose conversion into sugar and sugar oligomers as well as in solubilization of phenolic compounds with potential food applications. The effect of the operational conditions (measured by the severity factor) on the yield of soluble phenolics and the utilization of these compounds (with antioxidant and antimicrobial activities) as food additives are reviewed. Additional information on other biological effects of phenolics that could be of interest for the formulation of functional foods is provided.
The objective of this research was to determine the effectiveness of caffeine on inactivation of Escherichia coli O157:H7 in brain heart infusion (BHI) broth. Overnight samples of five E. coli O157:H7 strains of (E0019, F4546, H1730, 944 and Cider) were used in this study. These strains were individually inoculated at an initial inoculum level of 2 log CFU/ml into BHI broth containing caffeine at different concentrations (0.00%, 0.25%, 0.50%, 0.75%, 1.00%, 1.25%, 1.50%, 1.75%, and 2.00%). Samples were then incubated at 37 °C for 24 h. Bacterial growth was monitored at different time intervals by measuring turbidity at 610 nm using a spectrophotometer. Results revealed that the addition of caffeine inhibited the growth of E. coli O157:H7. Significant growth inhibition was observed with concentration levels of 0.50% and higher. These results indicate that caffeine has potential as an antimicrobial agent for the treatment of E. coli O157:H7 infection and should be investigated further as a food additive to increase biosafety of consumable food products.
Antioxidant activities of buckwheat seeds, dehulled seeds, hulls, straws and leaves were evaluated and compared with those of oats and barley. Schaal oven test at 70 °C with gravimetric indication and lard as the substrate was applied. Protection factors ranged from 1.3 to 8.0 and increased in the order: buckwheat straws < buckwheat hulls = oats <barley <buckwheat seeds <buckwheat dehulled seeds <buckwheat leaves. Methanol extract of buckwheat seeds showed higher antioxidant activity in comparison with petrolether extract, protection factors amounted to 2.9 and 1.9, respectively Total phenolics, rutin and tocol contents in tested samples were determined and related to the antioxidant activities. Statistically significant relationship between total phenolics content as well as rutin content and antioxidant activity of buckwheat material was observed (R2 = 0.987, P <0,002, R2 = 0.972, P<0.002, respectively) Significant correlation between tocol content and antioxidant activity was not found.
The putative anxiolytic activity of the white and red varieties of ginseng, the root of Panax ginseng, was investigated in rats and mice using a number of experimental paradigms of anxiety and compared with that of diazepam. Pilot studies indicated that single-dose administration of ginseng had little to no acute behavioural effects, hence the two varieties of ginseng were administered orally at two dose levels twice daily for 5 days, while diazepam (1 mg/kg, i.p.) was administered acutely. White and red varieties of ginseng (20 and 50 mg/kg) showed positive results when tested against several paradigms of experimental anxiety. Both were effective in the open-field and elevated plus-maze tests and reduced conflict behaviour in thirsty rats and footshock-induced fighting in paired mice. Ginseng also attenuated pentylenetetrazole-induced decrease in rat brain MAO activity, confirming its anxiolytic activity since this has been proposed to be an endogenous marker for anxiety. The effects induced by white and red ginseng (50 mg/kg x 5 days) were comparable to those induced by diazepam (1 mg/kg).
A coffee beverage obtained from instant dark coffee that had been previously shown to possess high antibacterial activity, was acidified (pH 2) and extracted with ethyl acetate. After alkalinization (pH 12) the aqueous phase was re-extracted with the organic solvent. The acidic and basic extracts were evaporated to dryness and the aqueous phase freeze-dried. Residues were dissolved in sterile water and assayed for antibacterial activity against two reference bacteria (Staphylococcus aureus ATCC 25923 and Streptococcus mutans 9102). The acidic extract was found to be highly active and was separated by gel permeation chromatography (GPC) into five fractions. Fractions GPC4 and GPC5 were found to possess antibacterial activity: most of the activity was evident in fraction GPC5. These fractions were separated by RP-HPLC using a gradient elution with methanol water as mobile phase. Both GPC fractions gave an active subfraction with methanol-water (70:30, v/v). The experimental conditions used to separate the antibacterial compound that originates during the roasting process, indicate that it possesses low molecular mass (probably no more than 200 Da), weak acidic properties and an lambda(max) at 205 nm. The very small amount of this compound isolated from roasted coffee, indicates that it may be a very strong antibacterial agent.
In small, short-term studies, acute administration of caffeine decreases insulin sensitivity and impairs glucose tolerance.
To examine the long-term relationship between consumption of coffee and other caffeinated beverages and incidence of type 2 diabetes mellitus.
Prospective cohort study.
The Nurses' Health Study and Health Professionals' Follow-up Study.
The authors followed 41 934 men from 1986 to 1998 and 84 276 women from 1980 to 1998. These participants did not have diabetes, cancer, or cardiovascular disease at baseline.
Coffee consumption was assessed every 2 to 4 years through validated questionnaires.
The authors documented 1333 new cases of type 2 diabetes in men and 4085 new cases in women. The authors found an inverse association between coffee intake and type 2 diabetes after adjustment for age, body mass index, and other risk factors. The multivariate relative risks for diabetes according to regular coffee consumption categories (0, <1, 1 to 3, 4 to 5, or > or =6 cups per day) in men were 1.00, 0.98, 0.93, 0.71, and 0.46 (95% CI, 0.26 to 0.82; P = 0.007 for trend), respectively. The corresponding multivariate relative risks in women were 1.00, 1.16, 0.99, 0.70, and 0.71 (CI, 0.56 to 0.89; P < 0.001 for trend), respectively. For decaffeinated coffee, the multivariate relative risks comparing persons who drank 4 cups or more per day with nondrinkers were 0.74 (CI, 0.48 to 1.12) for men and 0.85 (CI, 0.61 to 1.17) for women. Total caffeine intake from coffee and other sources was associated with a statistically significantly lower risk for diabetes in both men and women.
These data suggest that long-term coffee consumption is associated with a statistically significantly lower risk for type 2 diabetes.
Since little is known about how coffee intake affects low-density lipoprotein (LDL) oxidative susceptibility and serum lipid levels, we conducted an in vivo study in 11 healthy male students of Wakayama Medical University aged between 20 and 31 years fed an average Japanese diet. On days 1-7 of the study, the subjects drank mineral water. On day 7, the subjects began drinking coffee, 24 g total per day, for one week. This was followed by a one week "washout period" during which mineral water was consumed. Fasting peripheral venous blood samples were taken at the end of each one-week period. LDL oxidation lag time was approximately 8% greater (p < 0.01) after the coffee drinking period than the other periods. Serum levels of total cholesterol and LDL-cholesterol (LDL-C) and malondialdehyde (MDA) as thiobarbituric acid reactive substances (TBARS) were significantly decreased after the coffee drinking period. Finally, regular coffee ingestion may favorably affect cardiovascular risk status by modestly reducing LDL oxidation susceptibility and decreasing LDL-cholesterol and MDA levels.
We studied relationships of cigarette smoking and coffee drinking to risk of pancreatitis.
This was a cohort study among 129,000 prepaid health plan members who supplied data about demographics and habits in 1978-85. Among 439 persons subsequently hospitalized for pancreatitis, probable etiologic associations were cholelithiasis (168/439 = 38%), alcohol (125/439 = 29%), idiopathic (110/430 = 25%), and miscellaneous (36/439 = 8%). Cox proportional hazards models with seven covariates (including alcohol intake) yielded relative risk estimates for smoking and coffee use.
Increasing smoking was strongly related to increased risk of alcohol-associated pancreatitis, less related to idiopathic pancreatitis, and unrelated to gallstone-associated pancreatitis. Relative risks (95% confidence intervals, CI) of one pack per day (vs never) smokers for pancreatitis groups were: alcohol = 4.9 (2.2-11.2, p < 0.001), idiopathic = 3.1 (1.4-7.2, p < 0.01), and gallstone = 1.3 (0.6-3.1). The relationship of smoking to alcohol-associated pancreatitis was consistent in sex and race subsets. Drinking coffee, but not tea, was weakly inversely related to risk only of alcohol-associated pancreatitis, with relative risk (95% CI) per cup per day = 0.85 (0.77-0.95; p= 0.003). Male sex, black ethnicity, and lower-educational attainment were other predictors of alcohol-associated pancreatitis.
Cigarette smoking is an independent risk factor for alcohol-associated and idiopathic pancreatitis. Coffee drinking is associated with reduced risk of alcohol-associated pancreatitis. The data are compatible with the hypotheses that smoking may be toxic to the pancreas or may potentiate other pancreatic toxins while some ingredient in coffee may have a modulating effect.
Ginsenoside 20(S)-protopanaxadiol, one of metabolites of ginseng saponins, has been well characterized to possess the pleiotropic anticancer capabilities in several cancer cell lines. The object of this study was to investigate the effects of ginsenoside 20(S)-protopanaxadiol on the invasion in vitro and the expression of matrix metalloproteinase-2 in human fibrosarcoma HT1080 cells in absence of cytotoxicity. Our results showed that ginsenoside 20(S)-protopanaxadiol exerted a concentration-dependent inhibitory effect on the proliferation of HT1080 cells (IC50 was 76.78+/-2.24 microM, 48 hr). Treatment with 20(S)-protopanaxadiol significantly declined the invasive capacity of HT1080 cells compared to the control cells (P<0.01) in the in vitro invasion assay. Further analysis with gelatin zymography and western blotting revealed that both the activity and the expression of matrix metalloproteinase-2 decreased dramatically in a concentration-dependent manner (P<0.01). Taken together, these results indicated that ginsenoside 20(S)-protopanaxadiol is able to inhibit the invasiveness of HT1080 cells significantly in vitro and this action may be primarily due to down-regulating the expression of matrix metalloproteinase-2. Ginsenoside 20(S)-protopanaxadiol, a metabolite of ginseng, may be applied as a potential therapeutic agent in the prevention and treatment of cancer.
Several prospective epidemiologic studies over the past 4 y concluded that ingestion of caffeinated and decaffeinated coffee can reduce the risk of diabetes. This finding is at odds with the results of trials in humans showing that glucose tolerance is reduced shortly after ingestion of caffeine or caffeinated coffee and suggesting that coffee consumption could increase the risk of diabetes. This review discusses epidemiologic and laboratory studies of the effects of coffee and its constituents, with a focus on diabetes risk. Weight loss may be an explanatory factor, because one prospective epidemiologic study found that consumption of coffee was followed by lower diabetes risk but only in participants who had lost weight. A second such study found that both caffeine and coffee intakes were modestly and inversely associated with weight gain. It is possible that caffeine and other constituents of coffee, such as chlorogenic acid and quinides, are involved in causing weight loss. Caffeine and caffeinated coffee have been shown to acutely increase blood pressure and thereby to pose a health threat to persons with cardiovascular disease risk. One short-term study found that ground decaffeinated coffee did not increase blood pressure. Decaffeinated coffee, therefore, may be the type of coffee that can safely help persons decrease diabetes risk. However, the ability of decaffeinated coffee to achieve these effects is based on a limited number of studies, and the underlying biological mechanisms have yet to be elucidated.
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