Coffee Silverskin Extract: Nutritional Value, Safety and Effect on Key Biological Functions

Autor: Amaia Iriondo-DeHond, Teresa Herrera, S. Sánchez-Fortún, María Dolores del Castillo, Manuel Ignacio San Andres, Fernando Nuñez, Antonio Rodríguez-Bertos, María Ríos
Přispěvatelé: Ministerio de Economía y Competitividad (España)
Jazyk: angličtina
Rok vydání: 2019
Předmět:
0301 basic medicine
Dietary Fiber
Male
Antioxidant
antioxidant
medicine.medical_treatment
Gut flora
Coffee
Novel food
Antioxidants
Ingredient
Oral administration
Food science
Coffee silverskin
Nutrition and Dietetics
biology
Chemistry
Alimentación
04 agricultural and veterinary sciences
Micronutrient
040401 food science
food safety
nutrition
Female
lcsh:Nutrition. Foods and food supply
Nutritive Value
coffee silverskin
short-chain fatty acids
lcsh:TX341-641
Article
Food safety
Excretion
03 medical and health sciences
Short-chain fatty acids
0404 agricultural biotechnology
In vivo
parasitic diseases
medicine
Animals
Rats
Wistar
Nutrition
novel food
030109 nutrition & dietetics
Vitamin C
Plant Extracts
Body Weight
biology.organism_classification
Fatty Acids
Volatile
Rats
Oxidative Stress
Food Science
Zdroj: Nutrients
Volume 11
Issue 11
E-Prints Complutense: Archivo Institucional de la UCM
Universidad Complutense de Madrid
Digital.CSIC. Repositorio Institucional del CSIC
instname
E-Prints Complutense. Archivo Institucional de la UCM
Nutrients, Vol 11, Iss 11, p 2693 (2019)
ISSN: 2072-6643
DOI: 10.3390/nu11112693
Popis: This study aimed to complete the scientific basis for the validation of a coffee silverskin extract (CSE) as a novel food ingredient according to European legislation. Nutritional value, safety, effects on biochemical biomarkers and excretion of short chain fatty acids (SCFAs) in vivo of CSE were assessed. Proteins, amino acids, fat, fatty acids, fiber, simple sugars and micronutrients were analyzed. For the first time, toxicological and physiological effects were evaluated in vivo by a repeated-dose study in healthy Wistar rats. Hormone secretion, antioxidant (enzymatic and no-enzymatic) and anti-inflammatory biomarkers, and dietary fiber fermentability of CSE (analysis of SCFAs in feces) were studied in biological samples. This unique research confirms the feasibility of CSE as a human dietary supplement with several nutrition claims: &ldquo
source of proteins (16%), potassium, magnesium, calcium and vitamin C, low in fat (0.44%) and high in fiber (22%)&rdquo
This is the first report demonstrating that its oral administration (1 g/kg) for 28 days is innocuous. Hormone secretion, antioxidant or anti-inflammatory biomarkers were not affected in heathy animals. Total SCFAs derived from CSE fiber fermentation were significantly higher (p <
0.05) in male treated rats compared to male control rats. All the new information pinpoints CSE as a natural, sustainable and safe food ingredient containing fermentable fiber able to produce SCFAs with beneficial effects on gut microbiota.
Databáze: OpenAIRE
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