Influence of molecular weight on in vitro immunostimulatory properties of instant coffee

[Display omitted] •Instant coffee compounds were fractionated by ultrafiltration.•Sugar linkage composition and amino acids were determined in all fractions.•The molecular weight was directly proportional to the amount of brown compounds.•Only the fraction of 1–5kDa presented a B-lymphocyte stimulat...

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Veröffentlicht in:	Food chemistry 2014-10, Vol.161, p.60-66
Hauptverfasser:	Passos, Cláudia P., Cepeda, Márcio R., Ferreira, Sónia S., Nunes, Fernando M., Evtuguin, Dmitry V., Madureira, Pedro, Vilanova, Manuel, Coimbra, Manuel A.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Biological and medical sciences Caffeine Chlorogenic acids Coffee - chemistry Food toxicology Immunostimulatory activity In Vitro Techniques Medical sciences Melanoidins Mice Mice, Inbred BALB C Molecular Weight Neuropharmacology Pharmacology. Drug treatments Polysaccharides Psychoanaleptics: cns stimulant, antidepressant agent, nootropic agent, mood stabilizer Psychoanaleptics: cns stimulant, antidepressant agent, nootropic agent, mood stabilizer..., (alzheimer disease) Psychology. Psychoanalysis. Psychiatry Psychopharmacology Toxicology Ultrafiltration
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Zusammenfassung:	[Display omitted] •Instant coffee compounds were fractionated by ultrafiltration.•Sugar linkage composition and amino acids were determined in all fractions.•The molecular weight was directly proportional to the amount of brown compounds.•Only the fraction of 1–5kDa presented a B-lymphocyte stimulatory activity. Instant coffee was prepared and fractionated into higher (>100kDa), medium (5–10, 10–30, 30–100kDa) and lower (1–5,
ISSN:	0308-8146 1873-7072
DOI:	10.1016/j.foodchem.2014.03.119