咖啡果壳多酚的提取及抗氧化和抗炎特性

Antioxidant and Anti-Inflammatory Properties of Polyphenols Extracted from Coffee Cherry Husks

摘要:

咖啡果壳是咖啡生产中的主要副产品，富含多酚类物质，然而目前人们对其开发利用有限。作者以咖啡果壳为原料，对其富含的多酚进行提取纯化和表征，研究其抗氧化活性，并通过建立脂多糖（lipopolysacchride，LPS）诱导的Caco-2细胞炎症模型来探究多酚的抗炎作用。结果显示，LX-17大孔树脂的纯化效果优良，纯化的咖啡果壳多酚主要成分为3，4-二羟基苯甲酸（15.78 μg/mg），绿原酸（37.85 μg/mg）和生物碱咖啡因（55.82 μg/mg）；抗氧化测定显示提取的多酚具有良好的抗氧化活性，对DPPH自由基、ABTS+自由基和羟基自由基都具有极强的清除能力；在细胞炎症模型中，5~200 μg/mL的纯化多酚均能抑制LPS诱导的细胞炎症因子的表达（IL-6、IL-10、IL-1β、TNF-α），为咖啡果壳多酚的提取纯化和综合利用提供了理论基础。

Abstract:

As the main by-products of coffee production, coffee cherry husks are rich in polyphenols. However, its comprehensive development and utilization are limited. In this study, polyphenols in coffee cherry husks were extracted, purified and characterized. The antioxidant activity was determined. The inflammatory model of Caco-2 cell induced by lipopolysacchride (LPS) was established to explore the anti-inflammatory properties of polyphenols. The results showed that the purification effect of LX-17 macroporous resin was excellent. The main components of purified coffee cherry husks polyphenols were 3, 4-dihydroxybenzoic acid (15.78 μg/mg), chlorogenic acid (37.85 μg/mg) and alkaloid caffeine (55.82 μg/mg). The antioxidant assay showed that the extracted polyphenols exhibited good antioxidant activity and showed strong scavenging activity on DPPH, ABTS+ and hydroxyl free radicals. In the inflammatory cell model, 5~200 μg/mL of purified polyphenols could inhibit the expression of proinflammatory factors (IL-6, IL-10, IL-1β and TNF-α) induced by LPS. In conclusion, this study provided a good theoretical basis for the extraction, purification and comprehensive utilization of polyphenols from coffee cherry husks.