Amarante da Encarnação, J, Farrell, TL, Ryder, A et al. (2 more authors) (2015) In vitro enzymic hydrolysis of chlorogenic acids in coffee. Molecular Nutrition and Food Research, 59 (2). pp. 231-239. ISSN 1613-4125
Abstract
Scope: Coffee is rich in quinic acid esters of phenolic acids (chlorogenic acids) but also contains some free phenolic acids. A proportion of phenolic acids appear in the blood rapidly after coffee consumption due to absorption in the small intestine. We investigated in vitro whether this appearance could potentially be derived from free phenolic acids in instant coffee or from hydrolysis of chlorogenic acids by pancreatic or brush border enzymes. Methods and results: We quantified six free phenolic acids in instant coffees using HPLC-DAD-mass spectrometry. The highest was caffeic acid, but all were present at low levels compared to the chlorogenic acids. Roasting and decaffeination significantly reduced free phenolic acid content. We estimated, using pharmacokinetic modelling with previously published data, that the contribution of these compounds to small intestinal absorption is minimal. Hydrolysis of certain chlorogenic acids was observed with human-differentiated Caco-2 cell monolayers and with porcine pancreatin, which showed maximal rates on 3- and 5-O-caffeoylquinic acids, respectively. Conclusion: The amounts of certain free phenolic acids in coffee could only minimally account for small intestinal absorption based on modelling. The hydrolysis of caffeoylquinic, but not feruloylquinic acids, by enterocyte and pancreatic esterases is potentially a contributing mechanism to small intestinal absorption.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim. This is an author produced version of a paper published in Molecular Nutrition & Food Research. Uploaded in accordance with the publisher's self-archiving policy. |
Keywords: | Caco-2 cells;Human plasma;Instant coffee;Pancreatic digestion;Phenolic acids |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 07 Jan 2016 12:31 |
Last Modified: | 19 Jan 2018 15:06 |
Published Version: | http://dx.doi.org/10.1002/mnfr.201400498 |
Status: | Published |
Publisher: | Wiley VCH-Verlag |
Identification Number: | 10.1002/mnfr.201400498 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:89806 |