Identification of a hyperuricemia inhibitor in coffee bean extract decreased by the degassing process and its mechanism
2018
Washiya, Y. (Nagoya Seiraku Co. Ltd., Nagoya, Aichi (Japan). Central Institute, Biodevelopment Division) | Nishikawa, T. | Fujino, T.
In order to clarify functional differences between non-degassed or degassed coffee bean extracts, we examined the hypouricemic effect of each coffee bean extract in mice. In previous reports, we showed that degassing decreased a large quantity of volatile compounds in coffee extracts and influenced the immunostimulatory action and anxiolytic effect of coffee. In this study, serum uric acid levels were significantly reduced (p<0.05) following administration of the non-degassed roasted coffee bean extract in mice. Moreover, we found that 2 kinds of sulfur compounds and 1 kind of pyrazine compound, which were decreased by degassing, significantly reduced (p<0.05) serum uric acid levels in oxonate-induced mice. To elucidate the mechanism of the hypouricemic effect of non-degassed roasted coffee bean extract, we examined xanthine oxidase activity. Results showed that the non-degassed coffee bean extract had an inhibitory effect on xanthine oxidase; moreover, the longer the degassing time, the weaker the effect.
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