Phenolic Compositions of Different Fractions from Coffee Silver Skin and Their Antioxidant Activities and Inhibition towards Carbohydrate-Digesting Enzymes.

Shiyu Dong, Lixin Ding, Xiuqing Zheng, Ou Wang, Shengbao Cai

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

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1citing papers in PubMed

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1 citing paper in PubMed.

Characterization of Coffee Silverskin from Different Origins to Evaluate Its Potential as an Ingredient in Novel Food Products.Foods (Basel, Switzerland) · 2025
Article

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5 · Who and what money

Authors and funding

5 authors.

Shiyu DongFaculty of Food Science and Engineering, Kunming University of Science and Technology, Yunnan Engineering Research Center for Fruit & Vegetable Products, Yunnan Key Laboratory of Plateau Food Advanced Manufacturing, Kunming 650500, China.

Lixin DingFaculty of Food Science and Engineering, Kunming University of Science and Technology, Yunnan Engineering Research Center for Fruit & Vegetable Products, Yunnan Key Laboratory of Plateau Food Advanced Manufacturing, Kunming 650500, China.

Xiuqing ZhengFaculty of Food Science and Engineering, Kunming University of Science and Technology, Yunnan Engineering Research Center for Fruit & Vegetable Products, Yunnan Key Laboratory of Plateau Food Advanced Manufacturing, Kunming 650500, China.

Ou WangNHC Key Laboratory of Public Nutrition and Health, National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China.

Shengbao CaiFaculty of Food Science and Engineering, Kunming University of Science and Technology, Yunnan Engineering Research Center for Fruit & Vegetable Products, Yunnan Key Laboratory of Plateau Food Advanced Manufacturing, Kunming 650500, China.ORCID 0000-0002-2492-5062

Funding

Major Science and Technology Projects in Yunnan Province 202202AE090007 and 202202AG050009NIA NIH HHS R21 AG050009

6 · The paper itself

Abstract

Seeking food-derived antioxidants and inhibitors of α-glucosidase and α-amylase has been recognized as an effective way for managing diabetes. Coffee silver skin (CSS) is rich in phenolic compounds, which may be potential agents as antioxidants and for α-glucosidase and α-amylase inhibition. But whether phenolics in different forms show similar bioactivity remains unknown. In this study, phenolic compounds in CSS were extracted as free phenolics (FPs), esterified phenolics (EPs), and bound phenolics (BPs). The phenolic profiles and antioxidant activities of them were investigated. Their inhibitory effects on α-glucosidase and α-amylase were analyzed, and the inhibitory mechanisms were elucidated by molecular docking and molecular dynamic simulation. Results showed that FPs exhibited the best antioxidant ability and inhibitory effects on α-glucosidase and α-amylase. A total of 17 compounds were identified in FPs with 3-caffeoylquinic acid, 4-feruloylquinic acid, and dicaffeoylquinic acids as the dominant ones. Typical phenolics in FPs could bind to α-glucosidase and α-amylase through hydrogen bonds and form hydrophobic interaction with several key amino acid residues. In addition, 3,4-dicaffeoylquinic acid and 3-caffeoylquinic acid might be the principal components that account for the inhibitory effect of FPs on α-glucosidase. The results of this study may provide some scientific support for CSS utilization as a health-beneficial component in functional food development for type 2 diabetes mellitus management.

Indexed as

antioxidantcoffee silver skinphenolic compoundsα-amylaseα-glucosidase

Identifiers

PMID39410118

DOI10.3390/foods13193083

PMCPMC11475555

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LicenceCC BY

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.