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한국식품과학회지
→ 한국식품과학회지2020 ; 52(3): 237-243
Anti-inflammatory effects of a mixture of coffee and sword bean extracts
커피와 작두콩 추출물의 혼합에 따른 항염증 효과
Hun Cheon Bae1, Jung Up Park2, and Jae-Hak Moon1,*
1Department of Food Science & Technology, College of Agriculture and Life Sciences, Chonnam National University 2College of Pharmacy and Research Institute of Drug Development, Chonnam National University
배훈천1ㆍ박정업2ㆍ문제학1,*
1전남대학교 농업생명과학대학 식품공학과, 2전남대학교 약학대학
ABSTRACT
Coffee is one of the most widely consumed beverages in the world, and sword bean (Canavalia gladiata, SB) reportedly possesses various biological activities. Therefore, in this study, to reduce caffeine intake and improve coffee function, SB was selected as a supplementary material for blending coffee. The antioxidant and anti-inflammatory activities of coffee with the SB extract at concentrations of 0.1-0.5% (v/v) were evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and RAW 264.7 cells, respectively. The DPPH radical-scavenging activity of SB-treated coffee depended on the concentration of the SB extract. In the cell culture experiment, cytotoxicity was not observed at any SB concentration. In addition, the inducible nitric oxide synthesis protein expression as well as the increases in nitric oxide and interleukin-6 expression were effectively inhibited by SB addition to the coffee. These results indicate that SB might be useful as a supplementary ingredient to enhance the caffeinated drink functions.
KEYWORD
coffee, sword bean, anti-inflammatory, antioxidative activities, blending coffee
한국식품과학회지 2020 Jun; 52(3): 237 - 243
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