Aberrant microRNA expression implicates on hepatocellular carcinoma (HCC) development. Conversely, coffee consumption reduces by ~40% the risk for fibrosis/cirrhosis and HCC, while decaffeinated coffee does not. It is currently unknown whether these protective effects are related to caffeine (CAF), or to its combination with other common and/or highly bioavailable coffee compounds, such as trigonelline (TRI) and chlorogenic acid (CGA). We evaluated whether CAF individually or combined with TRI and/or CGA alleviates fibrosis-associated hepatocarcinogenesis, examining the involvement of miRNA profile modulation. Then, male C3H/HeJ mice were submitted to a diethylnitrosamine/carbon tetrachloride-induced model. Animals received CAF (50 mg/kg), CAF+TRI (50 and 25 mg/kg), CAF+CGA (50 and 25 mg/kg) or CAF+TRI+CGA (50, 25 and 25 mg/kg), intragastrically, 5×/week, for 10 weeks. Only CAF+TRI+CGA combination reduced the incidence, number and proliferation (Ki-67) of hepatocellular preneoplastic foci while enhanced apoptosis (cleaved caspase-3) in adjacent parenchyma. CAF+TRI+CGA treatment also decreased hepatic oxidative stress and enhanced the antioxidant Nrf2 axis. CAF+TRI+CGA had the most pronounced effects on decreasing hepatic pro-inflammatory IL-17 and NFκB, contributing to reduce CD68-positive macrophage number, stellate cell activation, and collagen deposition. In agreement, CAF+TRI+CGA upregulated tumor suppressors miR-144-3p, miR-376a-3p and antifibrotic miR-15b-5p, frequently deregulated in human HCC. CAF+TRI+CGA reduced the hepatic protein levels of pro-proliferative EGFR (miR-144-3p target), antiapoptotic Bcl-2 family members (miR-15b-5p targets), and the number of PCNA (miR-376a-3p target) positive hepatocytes in preneoplastic foci. Our results suggest that the combination of most common and highly bioavailable coffee compounds, rather than CAF individually, attenuates fibrosis-associated hepatocarcinogenesis by modulating miRNA expression profile.
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http://dx.doi.org/10.1016/j.jnutbio.2020.108479 | DOI Listing |
Coffee is a popular beverage with significant commercial and social importance. The study aimed to determine the fatty acids profile, volatile compounds, and concentration of major and trace elements (Na, Mg, K, Ca, P, S, Fe, Mn, Cu, Zn, Cr, Ni, Cd, and Pb) in the two most important varieties of coffee, namely arabica and robusta. The leaching percentages of mineral elements and the effect of boiling time on the transfer of elements to aqueous extracts were also determined.
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January 2025
Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, No.29 of 13th Street, TEDA, Tianjin 300457, PR China. Electronic address:
Identifying antioxidant phenolic compounds (APs) in food plays a crucial role in understanding their biological functions and associated health benefits. Here, a bifunctional Cu-1,3,5-benzenetricarboxylic acid (Cu-BTC) nanozyme was successfully prepared. Due to the excellent laccase-like behavior of Cu-BTC, it can catalyze the oxidation of various APs to produce colored quinone imines.
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January 2025
Departament of Biology, University of Lavras (UFLA)-Campus Universitário, Lavras 37200-900, MG, Brazil.
Canastra cheese, an artisanal cheese produced in Serra da Canastra-Brazil, has great cultural importance. Furthermore, this cheese has nutritional and sensory attributes that make it of great economic importance. Its microbiota is composed of different bacteria and yeasts.
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January 2025
Instituto Nacional de Ciência e Tecnologia do Café (INCT), Lavras CEP 37203-202, MG, Brazil.
One strategy for adding unique characteristics and flavors to improve coffee quality is the selection of starter microorganisms. Here, we aimed to evaluate the effect of LNFCA11 and B10 as starter cultures on the quality of four different wet-fermented coffee varieties. Microbiological, molecular, and chemical analyses were carried out to identify yeast, bacteria, volatile compounds, carbohydrates and bioactive compounds in coffee.
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December 2024
Departamento de Tecnología de Alimentos, INIA, CSIC, Carretera de La Coruña Km 7, 28040 Madrid, Spain.
During coffee production, the removal and disposal of the coffee bean-surrounding layers pose an environmental problem. In this work, we examined the effects of several aqueous coffee cherry extracts on the growth and metabolism, biofilm formation, antioxidant capacity and antimicrobial activity of six lactobacilli from the INIA collection and a commercial probiotic GG strain. Growth medium supplementation with different coffee cherry extracts (at 40%) stimulated strain growth and metabolism.
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