废咖啡渣提取物的抗脂肪和抗氧化活性：绿原酸和咖啡酸的影响。

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-04-30 eCollection Date: 2025-07-01 DOI:10.1007/s10068-025-01886-z

Gamin Kim, Ho Jeong Jeong, Sook-Young Kim, Gi Dong Han

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引用次数: 0

摘要

全球咖啡消费量的增加增加了废咖啡渣（SCG），这是一种富含生物活性化合物的副产品。本研究比较了米曲霉发酵前（SCG）和发酵后（FSCG）的抗脂肪和抗氧化活性。SCG的抗氧化活性和总多酚含量均高于FSCG。对3T3-L1脂肪细胞的体外研究显示，SCG显著抑制脂质积累，并以剂量依赖性方式下调关键脂肪生成标志物（PPARγ、C/EBPα、脂联素），而FSCG作用有限。薄层色谱分析表明，发酵降低了绿原酸，增加了咖啡酸，表明生物活性化合物的结构发生了变化。SCG优越的抗脂肪作用可能是由于绿原酸，在发酵过程中降解。这些发现强调了SCG作为一种具有抗肥胖和抗氧化特性的功能性食品成分的潜力。补充信息：在线版本包含补充资料，可在10.1007/s10068-025-01886-z获得。

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Anti-adipogenic and antioxidant activities of spent coffee grounds extracts: impacts of chlorogenic acid and caffeic acid.

The rise in global coffee consumption has increased spent coffee grounds (SCG), a by-product rich in bioactive compounds. This study compared the anti-adipogenic and antioxidant activities of SCG extracts before (SCG) and after fermentation (FSCG) with Aspergillus oryzae. SCG showed higher antioxidant activity and total polyphenol content than FSCG. In vitro studies on 3T3-L1 adipocytes revealed that SCG significantly inhibited lipid accumulation and downregulated key adipogenic markers (PPARγ, C/EBPα, adiponectin) in a dose-dependent manner, while FSCG had limited effects. Thin-layer chromatography indicated fermentation decreased chlorogenic acid and increased caffeic acid, suggesting structural changes in bioactive compounds. The superior anti-adipogenic effect of SCG is likely due to chlorogenic acid, which degrades during fermentation. These findings highlight SCG's potential as a functional food ingredient with anti-obesity and antioxidant properties.

Supplementary information: The online version contains supplementary material available at 10.1007/s10068-025-01886-z.

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.