In this study, Korean Hallabong produced in Jeju Island and coffee were grafted to prepare coffee containing Hallabong extract and the nutritional components were analyzed. As the amount of Hallabong extract increased, the water content and total polyphenol content increased. However, the crude flour, crude protein, and total flavonoid content decreased significantly. The selenium content per 100 g was 91.28 mg in the 1% Hallabong group, and the iron content was 6.84 mg in the 3% Hallabong group. As the content of Hallabong extract in coffee increased, the L-value (brightness) and b-value (yellowness) increased, but the a-value (redness) showed a tendency to decrease. In the case of DPPH(2,2-Diphenyl-1-picrylhydrazyl) radical scavenging activity, the group containing 9% of Hallabong extract showed the highest value at 47.20 μmol/g of TEAC. In particular, the ABTS(2,2’-Azino-bis(3-ethylbenzothiazoline- 6-sulfonate)) and DPPH radical scavenging activity were significantly increased from coffee powder containing 6% or more of Hallabong extract(p<0.05). The caffeine content decreased as the amount of Hallabong extract added to coffee increased. Therefore, when making powder coffee with Hallabong extract added, it is recommended to set the content of Hallabong extract to 6%.

본 연구는 저온, 상압, 긴 시간에 추출되는 더치 coffee grounds에 대하여 상대적으로 고온, 고압, 짧은 시간에 추출되는 에스프레소 coffee grounds와 비교하여 화장품 소재로서 가능성을 확인하는 것이다. 이를 위해서 본 저자들은 더치 coffee grounds의 에탄올 추출물을 사용하여 항산화, 주름개선, 항균효과에 대한 생물학적 활성 평가를 수행하였다. 총 폴리페놀 화합물 함량은 더치 coffee grounds 추출물의 경우 90.39 ± 0.04 mg/g로 64.96 ± 0.38 mg/g의 에스프레소 coffee grounds 추출물보다 더 높은 결과를 나타났으며, 참고로 기준물질인 원두 coffee beans 추출물은 113.63 ± 0.22 mg/g을 나타내었다. DPPH 라디칼 소거능 및 SOD 유사 활성능 결과에서 기준물질인 원두 coffee bean 추출물에 대하여, 더치 coffee grounds 추출물이 에스프레소 coffee grounds 추출물 보다 좋은 소거능이 제시되었 다. Elastase 활성 저해능을 측정 결과에서 원두 coffee bean 추출물을 기준으로, 더치 coffee grounds 추출물이 에스프레소 coffee grounds 추출물 보다 높은 저해능을 나타냈다. 또한 항균 활성 측정 결과에서는 더치 coffee grounds 추출물은 Escherichia coli, Bacillus, Propionibacterium acnes에서 항균 효과가 나타났으며 기준물질인 원두 coffee bean 추출물과 clear zone 크기의 차이가 거의 없었다. 상기 실험 결과로부터 더치 coffee grounds의 우수한 항산화, 주름개선, 항균효능을 확인하였으며 향후 천연 화장품 원료로 사용될 가능성을 확인하였다.

Coffee (Coffea spp.) is one of the most important agricultural commodities, being widely consumed in the world. Various beneficial health effects of coffee have been extensively investigated, but data on habitual coffee consumption and its bio-physiological effect have not been clearly explained as well as it is not proved the cause and effect between drinking coffee and its bio-physiological reactions. We made the dialyzed coffee extract (DCE), which is absorbable through gastrointestinal tract, in order to elucidate the cellular effect of whole small coffee molecules. RAW 264.7 cells, a murine macrophage lineage, were directly treated with DCE, i.e., DCE-2.5 (equivalent to 2.5 cups of coffee a day), DCE-5, and DCE-10, for 12 hours, and their protein extracts were examined by immunoprecipitation high performance liquid chromatography (IP-HPLC). RAW 264.7 cells differently expressed the inflammation-related proteins depending on the doses of DCE. RAW 264.7 cells treated with DCE showed marked increase of cathepsin C, cathepsin G, CD20, CD28, CD31, CD68, indicating the activation of innate immunity. Particularly, the macrophage biomarkers, cathepsin G, cathepsin C, CD31, and CD68 were markedly increased after DCE-5 and DCE-10 treatments, and the lymphocyte biomarkers, CD20 and CD28 were consistently increased and became marked after DCE-10 treatment. On the other hand, RAW 264.7 cells treated with DCE showed consistent increase of IL-10, an anti-inflammatory factor, but gradual decreases of different pro-inflammatory proteins including TNFα, COX-2, lysozyme, MMP-2, and MMP-3. In particular, the cellular signaling of inflammation was gradually mitigated by the reduction of TNFα, COX-2, IL-12, and M-CSF, and also the matrix inflammatory reaction was reduced by marked deceases of MMP-2, MMP-3, and lysozyme. These anti-inflammatory expressions were consistently found until DCE-10 treatment. Therefore, it is presumed that DCE may have dynamic effects of innate immunity activation and pro-inflammation suppression on RAW264.7 cells simultaneously. These effects were consistently found in the highest dose of coffee, DCE-10 (equivalent to 10 cups of coffee a day in man), that might imply the small coffee molecules were accumulated in RAW 264.7 cells after DCE-10 treatment and produce synergistic cytokine effects for innate immunity activation and anti-inflammatory reaction concurrently.

In this study, we optimized the coffee extraction conditions for instant coffee production in two stage percolators, which is the most common coffee extractor for instant coffee production. A central composite design was used to build mathematical model equations for response surface methodology (RSM). In these equations, the yield and overall acceptability of the coffee extracts were expressed as second-order functions of three factors, the feed water temperature, draw-off factor (DOF), and extraction time (cycle time). Based on the result of RSM, the optimum conditions were obtained with the use of desirability function approach (DFA) which find the best compromise area among multiple options. The optimum extraction conditions to maximize the yield and overall acceptability over 40% of yield were found with 163℃ of feed water temperature, 4.3 of DOF and 27 minutes of extraction time (cycle time). These results provide a basic data for the coffee extraction conditions for the competitive instant coffee in the industry.

Coffee is one of the most familiar beverages to modern human adults, but its bio-physiological effect has not been clearly elucidated. It was known that more than one thousand chemicals were included in the ordinary coffee extract. Among them, the caffein and chlorogenic acid (caffeoylquinic acids) are most abundant and have been investigated by many authors so far. In order to know the real cellular effect of whole coffee extract elements, the dialyzed coffee extract (DCE)1) was made to get coffee elements less than 1000 Da molecular weight, which are freely absorable through gastrointestinal tract. It was directly treated in the culture of RAW 264.7 cells, a murine macrophage lineage. RAW 264.7 cells were treated with DCE equivalent to 2.5 cups of coffee (DCE-2.5), DCE-5, and DCE-10 for 12 hours, and their protein extracts were examined by histological observation and immunoprecipitation high performance liquid chromatography (IP-HPLC). RAW 264.7 cells differently expressed the proliferation-related proteins depending on the dose of DCE. DCE-2.5 and DCE-5 enhanced the cellular growth of RAW 264.7 cells by increasing the expression of β-actin, PCNA, Ki-67, MPM2, MAX, cMyc, E2F-1, and Rb-1, and by decreasing the expression of MAD and p21. These proliferation-related proteins were rarely affected by DCE-10. DCE-2.5 and DCE-5 induced the cellular proliferation of RAW 264.7 cells by the signaling of E2F-1 and cMyc, respectively, but these cellular effects almost disappeared in DCE-10. Therefore, it was presumed that the low dose of coffee, DCE-2.5 and DCE-5 might be effective for the proliferation of murine macrophages, RAW264.7 cells, contrast to the high dose of coffee, DCE-10. It was also suggested that the low dose of DCE-2.5 and DCE-5 be helpful to increase the innate immunity in vivo by increasing the cell number of macrophages in contrast to the high dose of DCE-10.

In order to perform the biological investigation of coffee extract containing different molecules, it would be necessary to develop in vitro experimental system rather than animal experiment. Although the animal experiment treated via oral intake or intravenous injection may disclose the whole systemic effect, the in vitro cell culture experiment would be more convenient to analyze direct cellular effect of coffee extract than animal experiment. Therefore, this study was aimed to develop a dialysis method for the crude coffee extract to perform the biological investigation using murine macrophage cell line, RAW 264.7. First of all, the RAW 264.7 cells treated with dialyzed coffee extract were observed, and subsequently their protein extracts were analyzed by gel filtration chromatography, thin layer chromatography, and immunoprecipitation high performance liquid chromatography (IP-HPLC). Resultantly, it was found that the low dose (20μg/mL) of dialyzed coffee extract, about 5 cups of ordinary coffee drinking for human adult, enhanced the growth of RAW 264.7 cells by increased expression of β-actin and Ki-67, and also induced the anti-inflammatory effect by decreased expression of NFkB, TNFα, and LC3 contrast to the high dose (40μg/mL) of dialyzed coffee extract. The low dose of dialyzed coffee extract produced almost no harmful effect on RAW cell culture for 12 hours, rather than it produced stimulatory effect on RAW cells by increasing the cell number and enhancing the protein expression of β-actin, Ki-67. Therefore, it was thought that the low dose of dialyzed coffee extract is applicable to cell culture experiment without difficult purification procedures of coffee elements. In addition, as the contrast cellular effect between the low and high dose of coffee extract was found in this study, it was also presumed that the low dose of coffee extract may play an important role in the inflammatory reaction of murine macrophages.

The effect of roasting intensity and extraction time of coffee bean on the antioxidant activity of roasted ground coffee extract was investigated. Coffee was roasted at 185oC using a rotating fluidized bed roaster for 5.17 (medium roasting) and 6.00 (dark roasting) min, respectively. Both roasted coffees were extracted in 90oC hot water according to the increased extraction time. Until 20 min, an increase in extraction time significantly increased soluble solute, caffeine, brown color, and phenolic compound. The soluble solid and caffeine contents showed no significant difference among medium- and dark-roasted coffee extracts. The brown color intensity and free radical scavenging activity of dark-roasted coffee extract were higher than those of medium-roasted coffee. On the contrary, the total phenolic content of dark-roasted coffee extract was lower than that of medium-roasted coffee. The free radical scavenging activity of coffee extracts showed a positive correlation with brown color intensity, as well as total phenolic content.

In previous studies, we performed joint animal studies and clinical trials between Yonsei University and Oryza Oil & Fat Chemical Co. Ltd. We have shown that coffee bean extract has potent anti-obesity and hypotriglyceridemic activities as well as beneficial effects on body fat reduction.In this study, the effects of coffee bean extract (100 mg/capsule) on body fat reduction were evaluated in overweight/obese women (body mass index of 25~30 kg/m2 or body fat 〉 30%) not diagnosed with any type of disease. Subjects were randomly assigned to a coffee bean extract group (n=10) or placebo group (n=10). We measured anthropometric parameters, abdominal fat distribution by computed tomography and blood components before and after the 8week intervention period. After supplementation, the coffee bean extract group showed body weight (p=0.08), body mass index (p=0.06), hip circumference (p〈0.05), and upper waist circumference (p〈 0.01). In addition, after 8 weeks, the coffee bean extract group showed a significant decrease in abdominal internal fat area compared to 0 weeks (0 weeks : 155.8cm2; 8 weeks : 145.9cm2, δ change : -9.9cm2, respectively). However, there were no significant differences in lipid profiles or serological measurements between the coffee bean extract group and placebo group. The results of our human study demonstrated that coffee bean extract supplementation for 8 weeks has beneficial effects on reducing abdominal internal fat area as well as hip and waist circumferences.