Roasting intensity of naturally low-caffeine Laurina coffee modulates glucose metabolism and redox balance in humans

Abstract Objective Coffee consumption is negatively associated with risk of type 2 diabetes and cardiovascular mortality. Coffee roasting can greatly modify the quality-quantitative characteristics of bioactive compounds. We compared the effects of two different roasting intensities of the same natu...

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Published in:Nutrition (Burbank, Los Angeles County, Calif.) Los Angeles County, Calif.), 2016-09, Vol.32 (9), p.928-936
Main Authors: Di Girolamo, Filippo Giorgio, Ph.D., Pharma.D, Mazzucco, Sara, Ph.D., Pharma.D, Situlin, Roberta, M.D, Mohorko, Nina, Ph.D, Jenko-Pražnikar, Zala, Ph.D, Petelin, Ana, Ph.D, Tence, Marcello, M.D, Pišot, Rado, Ph.D, Navarini, Luciano, Chem.D, Biolo, Gianni, Ph.D., M.D
Format: Article
Language:English
Subjects:
Adult
Antioxidants
Blood Glucose - metabolism
Caffeine
Coffea - chemistry
Coffea - metabolism
Coffee
Coffee - chemistry
Coffee - metabolism
Cross-Over Studies
Dietitians
Double-Blind Method
Exercise
Food Handling - methods
Gastroenterology and Hepatology
Glucose
Hot Temperature
Humans
Insulin
Insulin resistance
Lipids
Male
Metabolism
NMR
Nuclear magnetic resonance
Omega-3 fatty acids
Oxidation-Reduction
Oxidative stress
Physical fitness
Roasting intensity
Studies
Type-2 diabetes mellitus
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cited_by cdi_FETCH-LOGICAL-c479t-15fb26f107937376c00de70a49e41e27aaf3010273e9e38330d6354ff7a795ba3
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container_title Nutrition (Burbank, Los Angeles County, Calif.)
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creator Di Girolamo, Filippo Giorgio, Ph.D., Pharma.D
Mazzucco, Sara, Ph.D., Pharma.D
Situlin, Roberta, M.D
Mohorko, Nina, Ph.D
Jenko-Pražnikar, Zala, Ph.D
Petelin, Ana, Ph.D
Tence, Marcello, M.D
Pišot, Rado, Ph.D
Navarini, Luciano, Chem.D
Biolo, Gianni, Ph.D., M.D
description Abstract Objective Coffee consumption is negatively associated with risk of type 2 diabetes and cardiovascular mortality. Coffee roasting can greatly modify the quality-quantitative characteristics of bioactive compounds. We compared the effects of two different roasting intensities of the same naturally low-caffeine Arabica coffee variety ( Laurina ) on glucose and lipid metabolism as well as oxidative stress. Methods We performed a double-blind, crossover intervention study. Fourteen healthy male volunteers consumed four cups daily of light roasted coffee (LRC) and dark roasted coffee (DRC), each for 1 wk (intervention period 1 and 2 respectively). One wk washout, with total abstinence from coffee and other possible caffeine sources, preceded each intervention. Data were collected at the end of washout and intervention periods. Results Changes between washout and intervention periods in glucose concentrations at 2 h post–oral glucose tolerance test, were significantly lower after DRC than LRC intake (−0.6 ± 0.3 and 0.4 ± 0.3 mmol/L, P  
doi_str_mv 10.1016/j.nut.2016.02.001
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Coffee roasting can greatly modify the quality-quantitative characteristics of bioactive compounds. We compared the effects of two different roasting intensities of the same naturally low-caffeine Arabica coffee variety ( Laurina ) on glucose and lipid metabolism as well as oxidative stress. Methods We performed a double-blind, crossover intervention study. Fourteen healthy male volunteers consumed four cups daily of light roasted coffee (LRC) and dark roasted coffee (DRC), each for 1 wk (intervention period 1 and 2 respectively). One wk washout, with total abstinence from coffee and other possible caffeine sources, preceded each intervention. Data were collected at the end of washout and intervention periods. Results Changes between washout and intervention periods in glucose concentrations at 2 h post–oral glucose tolerance test, were significantly lower after DRC than LRC intake (−0.6 ± 0.3 and 0.4 ± 0.3 mmol/L, P  &lt; 0.03). Changes in β-cell function, assessed as insulin secretion-sensitivity index-2, were significantly greater after DRC than LRC (34.7 ± 25.0 and −18.8 ± 21.0, P  = 0.03). The initial (30 min) post–oral glucose tolerance test area under the curve of glucagon-like peptide-1 was 24± 9% greater ( P  = 0.03) after DRC than LRC. LRC or DRC did not affect insulin sensitivity. Changes from basal of reduced-to-oxidized glutathione ratio (GSH/GSSG) in erythrocytes were significantly greater after DRC than LRC (+1437 ± 371 and −152 ± 30, P  &lt; 0.05). The omega-3 index in erythrocyte membranes was 16± 4% greater ( P  &lt; 0.001) after DRC than LRC. Conclusions DRC consumption improved postload glucose metabolism by increasing incretin and insulin secretions. DRC compared to LRC improved redox balance and increased omega-3 fatty acids. Thus, we suggest greater metabolic benefits related to DRC.</description><identifier>ISSN: 0899-9007</identifier><identifier>EISSN: 1873-1244</identifier><identifier>DOI: 10.1016/j.nut.2016.02.001</identifier><identifier>PMID: 27158053</identifier><language>eng</language><publisher>United States: Elsevier Inc</publisher><subject>Adult ; Antioxidants ; Blood Glucose - metabolism ; Caffeine ; Coffea - chemistry ; Coffea - metabolism ; Coffee ; Coffee - chemistry ; Coffee - metabolism ; Cross-Over Studies ; Dietitians ; Double-Blind Method ; Exercise ; Food Handling - methods ; Gastroenterology and Hepatology ; Glucose ; Hot Temperature ; Humans ; Insulin ; Insulin resistance ; Lipids ; Male ; Metabolism ; NMR ; Nuclear magnetic resonance ; Omega-3 fatty acids ; Oxidation-Reduction ; Oxidative stress ; Physical fitness ; Roasting intensity ; Studies ; Type-2 diabetes mellitus</subject><ispartof>Nutrition (Burbank, Los Angeles County, Calif.), 2016-09, Vol.32 (9), p.928-936</ispartof><rights>Elsevier Inc.</rights><rights>2016 Elsevier Inc.</rights><rights>Copyright © 2016 Elsevier Inc. All rights reserved.</rights><rights>Copyright Elsevier Limited Sep 01, 2016</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c479t-15fb26f107937376c00de70a49e41e27aaf3010273e9e38330d6354ff7a795ba3</citedby><cites>FETCH-LOGICAL-c479t-15fb26f107937376c00de70a49e41e27aaf3010273e9e38330d6354ff7a795ba3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>315,786,790,27957,27958</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/27158053$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Di Girolamo, Filippo Giorgio, Ph.D., Pharma.D</creatorcontrib><creatorcontrib>Mazzucco, Sara, Ph.D., Pharma.D</creatorcontrib><creatorcontrib>Situlin, Roberta, M.D</creatorcontrib><creatorcontrib>Mohorko, Nina, Ph.D</creatorcontrib><creatorcontrib>Jenko-Pražnikar, Zala, Ph.D</creatorcontrib><creatorcontrib>Petelin, Ana, Ph.D</creatorcontrib><creatorcontrib>Tence, Marcello, M.D</creatorcontrib><creatorcontrib>Pišot, Rado, Ph.D</creatorcontrib><creatorcontrib>Navarini, Luciano, Chem.D</creatorcontrib><creatorcontrib>Biolo, Gianni, Ph.D., M.D</creatorcontrib><title>Roasting intensity of naturally low-caffeine Laurina coffee modulates glucose metabolism and redox balance in humans</title><title>Nutrition (Burbank, Los Angeles County, Calif.)</title><addtitle>Nutrition</addtitle><description>Abstract Objective Coffee consumption is negatively associated with risk of type 2 diabetes and cardiovascular mortality. Coffee roasting can greatly modify the quality-quantitative characteristics of bioactive compounds. We compared the effects of two different roasting intensities of the same naturally low-caffeine Arabica coffee variety ( Laurina ) on glucose and lipid metabolism as well as oxidative stress. Methods We performed a double-blind, crossover intervention study. Fourteen healthy male volunteers consumed four cups daily of light roasted coffee (LRC) and dark roasted coffee (DRC), each for 1 wk (intervention period 1 and 2 respectively). One wk washout, with total abstinence from coffee and other possible caffeine sources, preceded each intervention. Data were collected at the end of washout and intervention periods. Results Changes between washout and intervention periods in glucose concentrations at 2 h post–oral glucose tolerance test, were significantly lower after DRC than LRC intake (−0.6 ± 0.3 and 0.4 ± 0.3 mmol/L, P  &lt; 0.03). Changes in β-cell function, assessed as insulin secretion-sensitivity index-2, were significantly greater after DRC than LRC (34.7 ± 25.0 and −18.8 ± 21.0, P  = 0.03). The initial (30 min) post–oral glucose tolerance test area under the curve of glucagon-like peptide-1 was 24± 9% greater ( P  = 0.03) after DRC than LRC. LRC or DRC did not affect insulin sensitivity. Changes from basal of reduced-to-oxidized glutathione ratio (GSH/GSSG) in erythrocytes were significantly greater after DRC than LRC (+1437 ± 371 and −152 ± 30, P  &lt; 0.05). The omega-3 index in erythrocyte membranes was 16± 4% greater ( P  &lt; 0.001) after DRC than LRC. Conclusions DRC consumption improved postload glucose metabolism by increasing incretin and insulin secretions. DRC compared to LRC improved redox balance and increased omega-3 fatty acids. 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Coffee roasting can greatly modify the quality-quantitative characteristics of bioactive compounds. We compared the effects of two different roasting intensities of the same naturally low-caffeine Arabica coffee variety ( Laurina ) on glucose and lipid metabolism as well as oxidative stress. Methods We performed a double-blind, crossover intervention study. Fourteen healthy male volunteers consumed four cups daily of light roasted coffee (LRC) and dark roasted coffee (DRC), each for 1 wk (intervention period 1 and 2 respectively). One wk washout, with total abstinence from coffee and other possible caffeine sources, preceded each intervention. Data were collected at the end of washout and intervention periods. Results Changes between washout and intervention periods in glucose concentrations at 2 h post–oral glucose tolerance test, were significantly lower after DRC than LRC intake (−0.6 ± 0.3 and 0.4 ± 0.3 mmol/L, P  &lt; 0.03). Changes in β-cell function, assessed as insulin secretion-sensitivity index-2, were significantly greater after DRC than LRC (34.7 ± 25.0 and −18.8 ± 21.0, P  = 0.03). The initial (30 min) post–oral glucose tolerance test area under the curve of glucagon-like peptide-1 was 24± 9% greater ( P  = 0.03) after DRC than LRC. LRC or DRC did not affect insulin sensitivity. Changes from basal of reduced-to-oxidized glutathione ratio (GSH/GSSG) in erythrocytes were significantly greater after DRC than LRC (+1437 ± 371 and −152 ± 30, P  &lt; 0.05). The omega-3 index in erythrocyte membranes was 16± 4% greater ( P  &lt; 0.001) after DRC than LRC. Conclusions DRC consumption improved postload glucose metabolism by increasing incretin and insulin secretions. DRC compared to LRC improved redox balance and increased omega-3 fatty acids. Thus, we suggest greater metabolic benefits related to DRC.</abstract><cop>United States</cop><pub>Elsevier Inc</pub><pmid>27158053</pmid><doi>10.1016/j.nut.2016.02.001</doi><tpages>9</tpages><oa>free_for_read</oa></addata></record>
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identifier ISSN: 0899-9007
ispartof Nutrition (Burbank, Los Angeles County, Calif.), 2016-09, Vol.32 (9), p.928-936
issn 0899-9007
1873-1244
language eng
recordid cdi_proquest_miscellaneous_1807875650
source ScienceDirect Freedom Collection
subjects Adult
Antioxidants
Blood Glucose - metabolism
Caffeine
Coffea - chemistry
Coffea - metabolism
Coffee
Coffee - chemistry
Coffee - metabolism
Cross-Over Studies
Dietitians
Double-Blind Method
Exercise
Food Handling - methods
Gastroenterology and Hepatology
Glucose
Hot Temperature
Humans
Insulin
Insulin resistance
Lipids
Male
Metabolism
NMR
Nuclear magnetic resonance
Omega-3 fatty acids
Oxidation-Reduction
Oxidative stress
Physical fitness
Roasting intensity
Studies
Type-2 diabetes mellitus
title Roasting intensity of naturally low-caffeine Laurina coffee modulates glucose metabolism and redox balance in humans
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