Effect of in vitro digestion-fermentation on green and roasted coffee bioactivity: the role of the gut microbiota
Metadatos
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Elsevier
Fecha
2019Referencia bibliográfica
Food Chemistry, 2019, 279, 252-259
Resumen
Coffee is one of the most consumed beverages and has been linked to health in
different studies. However, green and roasted coffees have different chemical composition
and therefore their health properties might differ as well. Here, we study the effect of in
vitro digestion-fermentation on the antioxidant capacity, phenolic profile, production of
short-chain fatty acids (SCFAs), and gut microbiota community structure of green and
roasted coffee brews. Roasted coffees showed higher antioxidant capacity than green
coffees, with the highest level achieved in fermented samples. Polyphenol profile was
similar between green and roasted coffees in regular coffee brews and the digested fraction,
but very different after fermentation. Production of SCFAs was higher after fermentation of
green coffee brews. Fermentation of coffee brews by human gut microbiota led to different
community structure between green and roasted coffees. All these data suggests that green
and roasted coffees behave as different types of food.