Identification of mozambioside roasting products and their bitter taste receptor activation.

Arabica coffee contains the bitter-tasting diterpene glycoside mozambioside, which degrades during coffee roasting, leading to yet unknown structurally related degradation products with possibly similar bitter-receptor-activating properties. The study aimed at the generation, isolation, and structure elucidation of individual pyrolysis products of mozambioside and characterization of bitter receptor activation by in vitro analysis in HEK 293T-Gα16gust44 cells. The new compounds 17-O-β-d-glucosyl-11-hydroxycafestol-2-on, 11-O-β-d-glucosyl-16-desoxycafestol-2-on, 11-O-β-d-glucosyl-(S)-16-desoxy-17-oxocafestol-2-on, 11-O-β-d-glucosyl-15,16-dehydrocafestol-2-on, and 11-O-β-d-glucosyl-(R)-16-desoxy-17-oxocafestol-2-on were isolated from pyrolyzed mozambioside by HPLC and identified by NMR and UHPLC-ToF-MS.

Consumption of Roasted Coffee Leads to Conjugated Metabolites of Atractyligenin in Human Plasma.

Roasted coffee contains atractyligenin-2--β-d-glucoside and 3'--β-d-glucosyl-2'--isovaleryl-2--β-d-glucosylatractyligenin, which are ingested with the brew. Known metabolites are atractyligenin, atractyligenin-19--β-d-glucuronide (), 2β-hydroxy-15-oxoatractylan-4α-carboxy-19--β-d-glucuronide (), and 2β-hydroxy-15-oxoatractylan-4α-carboxylic acid-2--β-d-glucuronide (), but the appearance and pharmacokinetic properties are unknown. Therefore, first time-resolved quantitative data of atractyligenin glycosides and their metabolites in plasma samples from a pilot human intervention study ( = 10) were acquired.