20 results on '"Ingo Lantz"'
Search Results
2. Daily consumption of a dark-roast coffee for eight weeks improved plasma oxidized LDL and alpha-tocopherol status: A randomized, controlled human intervention study
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Leonie Hüller, Ingo Lantz, Andrea Christina Kurz, Dorothea Schipp, Christina Maria Hochkogler, Thomas Hofmann, Veronika Somoza, Doris Marko, Christina Chmelirsch, Gerhard Bytof, Marc Pignitter, Johanna Rathmayr, Kerstin Schweiger, Sebastian Bayer, Roman Lang, and Petra Rust
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Oxidized LDL ,0301 basic medicine ,Antioxidant ,Lipolysis ,medicine.medical_treatment ,Medicine (miscellaneous) ,Coffee consumption ,law.invention ,03 medical and health sciences ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Animal science ,Coffee antioxidants ,Randomized controlled trial ,law ,medicine ,TX341-641 ,030109 nutrition & dietetics ,Nutrition and Dietetics ,Nutrition. Foods and food supply ,business.industry ,04 agricultural and veterinary sciences ,040401 food science ,Intervention studies ,N-methylpyridinium ,Dark-roast coffee ,chemistry ,Alpha-tocopherol ,lipids (amino acids, peptides, and proteins) ,alpha-Tocopherol ,business ,Oxidized ldl ,Food Science - Abstract
Scope: Coffee consumption is widely recognized to improve the antioxidant status. We hypothesized a dark-roast coffee to reduce plasma oxidized LDL (oxLDL) and to improve alpha-tocopherol concentrations. Methods and results: After a 4 week, coffee-free run-in period, 86 healthy, randomized volunteers completed either a control (CTRL) or coffee (COFF) intervention in which either 750 mL water (CTRL) or coffee (COFF) were consumed daily for 8 weeks. Blood samples were taken at the begin and after the intervention. Mean changes in oxidized LDL concentrations after coffee consumption (−0.47 ± 15.4 U/L) differed from those of the CTRL-G (5.69 ± 18.8 U/L, p
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- 2019
3. Potential antioxidant response to coffee — A matter of genotype?
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Ute Hassmann, Swantje Winkler, Ingo Lantz, Gerhard Bytof, Larisa M. Haupt, Doris Marko, Lyn R. Griffiths, and Robert A. Smith
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Genetics ,Antioxidant ,Genotype ,medicine.medical_treatment ,respiratory system ,Biology ,Coffee ,Chemoprevention ,digestive system ,Article ,Nrf2 ,Transcription (biology) ,Gene expression ,Genetic variation ,medicine ,SNP ,Potency ,Inducer ,Human intervention trial ,Genetics (clinical) - Abstract
In a human intervention study, coffee combining natural green coffee bean constituents and dark roast products was identified as a genotype-dependent inducer of the Nrf2/ARE pathway, significantly affecting Nrf2 gene expression and downstream GST1A1 and UGT1A1 gene transcription. The observed transcriptional changes correlated with the presence of specific Nrf2 genotypes suggesting their influence on both Nrf2 and subsequent ARE-dependent GST1A1 and UGT1A1 transcription. While the presence of the − 653 SNP seems to be advantageous, resulting in higher Nrf2, GST1A1 and UGT1A1 gene transcription following coffee consumption, in contrast, the presence of the − 651 SNP significantly down-regulated the response to the study coffee. Furthermore, the presence of the B/B genotype in GST1A1 along with the frequency of the [TA]6/6 and [TA]7/7 polymorphisms in UGT1A1 appeared to significantly increase sensitivity toward coffee-induced gene transcription. This data suggests that when examining the role of the Nrf2/ARE pathway in the regulation of antioxidative and chemopreventive phase II efficacy, individual genotypes should be included when considering the potency of bioactive food/food constituents and their therapeutic potential.
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- 2014
4. Modulation of inflammatory gene transcription after long-term coffee consumption
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Herbert Stiebitz, Thomas Hofmann, Gina A. Montoya, Veronika Somoza, Ute Hassmann, Ingo Lantz, Annett Riedel, Roman Lang, Tamara Bakuradze, Volker Blust, Dorothea Schipp, Elke Richling, Doris Marko, Gerhard Bytof, Natalie Dieminger, Swantje Winkler, and Jochen Raedle
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medicine.medical_specialty ,biology ,Lipid metabolism ,chemistry.chemical_compound ,Endocrinology ,chemistry ,Biochemistry ,Transcription (biology) ,Trigonelline ,Internal medicine ,medicine ,biology.protein ,Receptor ,Interleukin 6 ,Caffeine ,Gene ,Transcription factor ,Food Science - Abstract
Scope Obesity has been found to be associated with low grade inflammation accompanied by chronic oxidative stress. The transcription factor Nrf2 is likely involved in lipid metabolism and inflammation processes, possibly mediated by an antioxidant response element (ARE)-similar region located in the promoter of lipogenic genes like peroxisome-proliferator activated receptor γ (PPARγ) and pro-inflammatory interleukin 6 (IL6). The present study investigates the influence of coffee consumption on the transcription of obesity-associated genes in human peripheral blood lymphocytes (PBL). Two different coffee blends with comparable caffeine concentrations were provided, rich either in chlorogenic acids and trigonelline (market blend, MB) or in N-methylpyridinium (NMP, study blend, SB). Methods and results In a cross-over randomized double blind intervention study 84 volunteers (male and female, 25.6 ± 5.8 years, BMI 22.9 ± 1.9 kg/m2, healthy, nonsmokers, regular coffee drinker) daily consumed 750 mL of the respective coffee over a period of 4 weeks, respectively. Transcription of IL6 in PBL was found to be positively associated with body fat. In the first intervention period consumption of MB decreased significantly the transcription of Nrf2, PPARγ and IL6 while concomitantly an enhanced level of PPARα mRNA was found. Due to carry-over effects for Nrf2 and PPARα, data of both intervention periods could only be pooled for PPARγ and IL6. Pooled data from both intervention periods showed a significant decrease of IL6 transcripts for SB consumption only. The changes in gene transcription appear to correlate with the level of different CGA metabolites in the plasma of the volunteers. Initial results further indicate a potential contribution of genetic polymorphisms in the nrf2 promoter and the pparγ-gene to the influence of coffee consumption on PPARγ transcription. Conclusion Regular coffee consumption affects the transcription of genes associated with obesity and/or inflammation. Metabolites of chlorogenic acids as well as genetic polymorphisms may be relevant influencing factors.
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- 2014
5. Four-week coffee consumption affects energy intake, satiety regulation, body fat, and protects DNA integrity
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Ingo Lantz, Annett Riedel, Elke Richling, Herbert Stiebitz, Ute Hassmann, Veronika Somoza, Gerhard Bytof, Tamara Bakuradze, Dorothea Schipp, Gina Alejandra Montoya Parra, Natalie Dieminger, Swantje Winkler, Jochen Raedle, Thomas Hofmann, Doris Marko, and Roman Lang
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Dna integrity ,Food intake ,Antioxidant ,medicine.medical_treatment ,Healthy subjects ,Coffee consumption ,medicine.disease ,chemistry.chemical_compound ,chemistry ,Diabetes mellitus ,medicine ,Ghrelin ,Food science ,Caffeine ,Food Science - Abstract
Recent epidemiological studies suggest that coffee, one of the most widely consumed beverages worldwide, may reduce risks of degenerative diseases such as diabetes type 2, cardiovascular disease and certain types of cancer. These effects have partly been ascribed to coffee's antioxidant and body weight-reducing capacities. To explore the mechanisms involved, effects of coffee consumption on body weight/composition, food intake, satiety markers (serotonin and ghrelin) and DNA integrity were monitored in a four-week double-blind randomized crossover intervention study with 84 healthy subjects. Subjects consumed two different coffee blends (study blend, SB, and market blend, MB), with similar caffeine contents but substantially differing contents of chlorogenic acids and N-methylpyridinium. The consumption of both coffees (3 × 250 mL per day) was associated with a decrease in body fat over the whole study period (p
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- 2014
6. A 4-week consumption of medium roast and dark roast coffees affects parameters of energy status in healthy subjects
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Ingo Lantz, Natalie Dieminger, Herbert Stiebitz, Veronika Somoza, Jochen Raedle, Gina Alejandra Montoya Parra, Elke Richling, Tamara Bakuradze, Doris Marko, Thomas Hofmann, Dorothea Schipp, Annett Riedel, Christina Maria Hochkogler, Roman Lang, Gerhard Bytof, and Swantje Winkler
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medicine.medical_specialty ,Chemistry ,Healthy subjects ,Blood lipids ,Intervention studies ,chemistry.chemical_compound ,Endocrinology ,Trigonelline ,Internal medicine ,Healthy volunteers ,medicine ,Food science ,Energy charge ,Caffeine ,Food Science ,Plasma free fatty acid - Abstract
Scope This study intended to clarify whether two coffee brews, a market blend (MB) and a study blend (SB), containing equal amounts of caffeine, but differing in their contents of N-methylpyridinium, trigonelline and chlorogenic acids, differentially affect blood lipid profiles and glucose concentrations as well as blood platelet phosphodiesterase and lymphocyte energy charge potential in healthy volunteers. Methods and results In this double-blinded, randomized, controlled cross-over intervention study, 84 healthy normal-weight female and male volunteers consumed 750 mL of medium roast MB and dark roast SB coffee per day for 4 weeks. Following MB and SB coffee intervention, plasma free fatty acid concentrations equally increased (p Conclusion The results of this intervention study indicate that MB and SB coffees, although differing in contents of N-methylpyridinium, trigonelline and chlorogenic acids, largely exert similar biological effects as monitored by the biomarkers tested.
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- 2014
7. A dark brown roast coffee blend is less effective at stimulating gastric acid secretion in healthy volunteers compared to a medium roast market blend
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Ingo Lantz, Herbert Stiebitz, Malte Rubach, Veronika Somoza, Roman Lang, Thomas Hofmann, and Gerhard Bytof
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Adult ,Male ,Niacinamide ,Future studies ,Bicarbonate ,Pyridinium Compounds ,Coffee ,Gastric Acid ,Young Adult ,chemistry.chemical_compound ,Alkaloids ,Double-Blind Method ,Tandem Mass Spectrometry ,Trigonelline ,Caffeine ,Healthy volunteers ,medicine ,Humans ,Secretion ,Food science ,Chromatography, High Pressure Liquid ,Chemistry ,Stomach ,Hydrogen-Ion Concentration ,Healthy Volunteers ,Tryptamines ,medicine.anatomical_structure ,Gastric acid ,Female ,Chlorogenic Acid ,Food Science ,Biotechnology - Abstract
Coffee consumption sometimes is associated with symptoms of stomach discomfort. This work aimed to elucidate whether two coffee beverages, containing similar amounts of caffeine, but differing in their concentrations of (β) N-alkanoyl-5-hydroxytryptamides (C5HTs), chlorogenic acids (CGAs), trigonelline, and N-methylpyridinium (N-MP) have different effects on gastric acid secretion in healthy volunteers. The intragastric pH after administration of bicarbonate with/without 200 mL of a coffee beverage prepared from a market blend or dark roast blend was analyzed in nine healthy volunteers. Coffee beverages were analyzed for their contents of C5HT, N-MP, trigonelline, CGAs, and caffeine using HPLC-DAD and HPLC-MS/MS. Chemical analysis revealed higher concentrations of N-MP for the dark brown blend (87 mg/L) compared to the market blend coffee (29 mg/L), whereas concentrations of C5HT (0.012 versus 0.343 mg/L), CGAs (323 versus 1126 mg/L), and trigonelline (119 versus 343 mg/L) were lower, and caffeine concentrations were similar (607 versus 674 mg/mL). Gastric acid secretion was less effectively stimulated after administration of the dark roast blend coffee compared to the market blend. Future studies are warranted to verify whether a high ratio of N-MP to C5HT and CGAs is beneficial for reducing coffee-associated gastric acid secretion.
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- 2014
8. Quantitative Studies on Roast Kinetics for Bioactives in Coffee
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Natalie Dieminger, Ingo Lantz, Anika Wahl, Gerhard Bytof, Anja Beusch, Herbert Stiebitz, Roman Lang, Erkan Firat Yagar, Rudolf Eggers, Thomas Hofmann, and Andreas Dunkel
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Caffeine chemistry ,Chemistry ,Kinetics ,Quinic Acid ,Coffea ,Pyridinium Compounds ,General Chemistry ,chemistry.chemical_compound ,Alkaloids ,Trigonelline ,Caffeine ,Seeds ,N-methylpyridinium ,Cooking ,Food science ,Water volume ,General Agricultural and Biological Sciences ,Quantitative analysis (chemistry) ,Roasting - Abstract
Quantitative analysis of the bioactives trigonelline (1), N-methylpyridinium (2), caffeine (3), and caffeoylquinic acids (4) in a large set of roasted Arabica (total sample size n = 113) and Robusta coffees (total sample size n = 38) revealed that the concentrations of 1 and 4 significantly correlated with the roasting color (P0.001, two tailed), whereas that of 2 significantly correlated inversely with the color (P0.001, two tailed). As dark-roasted coffees were rich in N-methylpyridinium whereas light-roasted coffees were rich in trigonelline and caffeoylquinic acids, manufacturing of roast coffees rich in all four bioactives would therefore necessitate blending of two or even more coffees of different roasting colors. Additional experiments on the migration rates during coffee brewing showed that all four bioactives were nearly quantitatively extracted in the brew (90%) when a water volume/coffee powder ratio of16 was used.
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- 2013
9. Dark roast coffee is more effective than light roast coffee in reducing body weight, and in restoring red blood cell vitamin E and glutathione concentrations in healthy volunteers
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Gerhard Bytof, Christine Kotyczka, Roman Lang, Ute Boettler, Thomas Hofmann, Ingo Lantz, Doris Marko, Herbert Stiebitz, and Veronika Somoza
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Erythrocytes ,Antioxidant ,medicine.medical_treatment ,Pyridinium Compounds ,Coffee ,Antioxidants ,Pathogenesis ,Superoxide dismutase ,chemistry.chemical_compound ,medicine ,Humans ,Vitamin E ,Cooking ,Tocopherol ,Food science ,chemistry.chemical_classification ,Glutathione Peroxidase ,Reactive oxygen species ,biology ,Superoxide Dismutase ,Chemistry ,Body Weight ,Glutathione ,Red blood cell ,medicine.anatomical_structure ,Biochemistry ,biology.protein ,Chlorogenic Acid ,Food Science ,Biotechnology - Abstract
Recent results from prospective cohort studies have shown that moderate coffee consumption is associated with a reduced risk for diabetes mellitus type II or Alzheimer's disease. Since reactive oxygen species (ROS) are believed to be involved in the pathogenesis of these diseases, antioxidants in coffee might contribute to this risk reduction. We aimed at elucidating whether a dark roast coffee beverage (CB) rich in N-methylpyridinium ions (NMP: 785 μmol/L) and low in chlorogenic acids (CGA: 523 μmol/L) has stronger antioxidant effects on human erythrocytes than a CB prepared from a light roast with opposite proportions (CGA: 4538 μmol/L; NMP: 56 μmol/L). Following a 2-wk wash out period, 500 mL of the respective CB was administered to 30 subjects daily for 4-wk. Blood and spot urine samples were collected at the beginning and at the end of each intervention. Intake of the dark roast CB most effectively improved the antioxidant status of erythrocytes: superoxide dismutase and glutathione peroxidase activity decreased by 5.8 and 15%, respectively, whereas tocopherol and total glutathione concentrations increased by 41 and 14%, respectively. Furthermore, administration of the NMP-rich CB led to a significant body weight reduction in pre-obese subjects, whereas the CGA-rich CB did not.
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- 2011
10. Antioxidant-rich coffee reduces DNA damage, elevates glutathione status and contributes to weight control: Results from an intervention study
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Herbert Stiebitz, Ingo Lantz, Matthias Baum, Thomas Hofmann, Jean-Pierre Stockis, Christine Janzowski, Roman Lang, Nadine Boehm, Franz Werner Albert, Gerhard Bytof, Gerhard Eisenbrand, and Tamara Bakuradze
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Adult ,Male ,Antioxidant ,medicine.medical_treatment ,Oxidative phosphorylation ,medicine.disease_cause ,Coffee ,Antioxidants ,chemistry.chemical_compound ,Nutrient ,Weight loss ,medicine ,Humans ,Ingestion ,Food science ,Chemistry ,Body Weight ,Glutathione ,Comet assay ,Glutathione Reductase ,Biochemistry ,Body Composition ,medicine.symptom ,Oxidative stress ,DNA Damage ,Food Science ,Biotechnology - Abstract
Epidemiological and experimental evidence increasingly suggests coffee consumption to be correlated to prevention or delay of degenerative diseases connected with oxidative cellular stress. In an intervention study comprising 33 healthy volunteers, we examined DNA-protective and antioxidative effects exerted in vivo by daily ingestion of 750 mL of freshly brewed coffee rich in both green coffee bean constituents as well as roast products. The study design encompassed an initial 4 wk of wash-out, followed by 4 wk of coffee intake and 4 wk of second wash-out. At the start and after each study phase blood samples were taken to monitor biomarkers of oxidative stress response. In addition, body weight/composition and intake of energy/nutrients were recorded. In the coffee ingestion period, the primary endpoint, oxidative DNA damage as measured by the Comet assay (± FPG), was markedly reduced (p
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- 2011
11. Antioxidant effectiveness of coffee extracts and selected constituents in cell-free systems and human colon cell lines
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Roman Lang, Christine Janzowski, Tamara Bakuradze, Herbert Stiebitz, Gerhard Eisenbrand, Ingo Lantz, Matthias Baum, Thomas Hofmann, and Gerhard Bytof
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Antioxidant ,Colon ,Glutamate-Cysteine Ligase ,medicine.medical_treatment ,Quinic Acid ,Trolox equivalent antioxidant capacity ,Pyridinium Compounds ,Coffee ,Antioxidants ,chemistry.chemical_compound ,Caffeic Acids ,tert-Butylhydroperoxide ,Chlorogenic acid ,Trigonelline ,NAD(P)H Dehydrogenase (Quinone) ,Caffeic acid ,medicine ,Humans ,Cell-Free System ,Plant Extracts ,Chemistry ,food and beverages ,Quinic acid ,Glutathione Reductase ,Biochemistry ,Trolox ,Caco-2 Cells ,Reactive Oxygen Species ,HT29 Cells ,DNA Damage ,Food Science ,Biotechnology - Abstract
SCOPE: Epidemiological studies suggest that coffee can reduce the risk of degenerative diseases such as diabetes type 2, cardiovascular disease and cancer. These beneficial effects have partly been attributed to the antioxidant activity of coffee. We determined composition and antioxidant potential of differentially roasted coffee extracts and investigated the impact of selected original constituents and roast products. METHODS AND RESULTS: Parameters studied were direct antioxidant activity (trolox equivalent antioxidant capacity/oxygen radical absorbing capacity), cellular reactive oxygen species (ROS) level, DNA damage and protein expression of NAD(P)H: quinone oxidoreductase, gamma-glutamylcysteine ligase and glutathione reductase in HT-29/Caco-2 cells at 24-h incubation. All extracts showed distinct direct antioxidant activity: medium roasts{\textgreater}light roast AB1 (caffeoylquinic acid (CQA)-rich Arabica Brazil extract); dark roast AB2 (N-methylpyridinium (NMP)-rich Arabica Brazil extract), and diminished t-butylhydroperoxide-induced ROS level in HT-29 cells (AB2{\textgreater}medium roasts{\textgreater}AB1). NAD(P)H:quinone oxidoreductase 1 expression and gamma-glutamylcysteine ligase expression were distinctly induced by AB1 and 5-CQA, but not by AB2 and NMP. 5-CQA and caffeic acid exhibited highest trolox equivalent antioxidant capacity/oxygen radical absorbing capacity values (5-CQA: 1.3/3.5 mM and caffeic acid: 1.3/3.9 mM trolox); ROS level was distinctly diminished by 5-CQA ({\textgreater}/=3 muM), catechol (30 muM) and trigonelline ({\textgreater}/=30 muM), whereas menadione-induced DNA damage in Caco-2 cells was reduced by NMP compounds (1-30 muM). CONCLUSION: The results emphasize that both original constituents and roast products contribute to the cellular antioxidant effectiveness of coffee.
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- 2010
12. Furan in coffee: pilot studies on formation during roasting and losses during production steps and consumer handling
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Helmut Guenther, Steven Biesterveld, Elke Gerhard-Rieben, Ingo Lantz, and Katrin Hoenicke
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Food Handling ,Health, Toxicology and Mutagenesis ,Flavour ,Coffea ,Food Contamination ,Pilot Projects ,Toxicology ,Coffee ,chemistry.chemical_compound ,Furan ,Production (economics) ,Food science ,Furans ,Roasting ,biology ,Chemistry ,business.industry ,Public Health, Environmental and Occupational Health ,General Chemistry ,General Medicine ,Pulp and paper industry ,biology.organism_classification ,Seeds ,Food processing ,business ,Exposure data ,Food Science ,Food contaminant - Abstract
The occurrence of furan in some food products has already been known for a few decades, and it has been reconfirmed in more recent investigations that furan is present in a variety of foodstuffs. This list of products includes roasted coffee, which has been shown to generate furan as a result of the heat treatment at roasting which is applied to achieve the desired aroma and flavour profile of a roasted coffee. The objective of this study is to provide data to allow a better understanding of the available data of furan in coffee, the kinetics of furan generated during roasting, and to estimate the reduction of furan levels afterwards due to subsequent processing steps and consumer handling. Finally, the study is meant as a contribution to establish exposure data on the basis of scientific data at the stage of coffee consumption. This paper shows that the formation of furan during roasting is dependent on roasting conditions and is, therefore, directly linked to achieving targeted flavour profiles. Furthermore, it is demonstrated that modifications in process conditions potentially to reduce furan levels may have the opposite effect on other undesired reaction products of the roasting chemistry such as, for example, acrylamide. Due to the high volatility of furan, any subsequent processing step or consumer handling has an impact on the level of furan. As a guidance from this study and in consideration of the identified losses of each process and handling step on the basis of the trial conditions, it is estimated that only approximately 10% of the initially generated furan during roasting gets into the cup of coffee for consumption.
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- 2010
13. Cardiometabolic effects of two coffee blends differing in content for major constituents in overweight adults: a randomized controlled trial
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Stephan Martin, Ingo Lantz, Hubert Kolb, Roman Lang, Thomas Hofmann, Gerhard Bytof, Babette Gärtner, Herbert Stiebitz, and Kerstin Kempf
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Adult ,Blood Glucose ,Male ,Waist ,Adolescent ,medicine.medical_treatment ,Quinic Acid ,Medicine (miscellaneous) ,Blood Pressure ,Pyridinium Compounds ,Overweight ,Cardiovascular System ,Coffee ,Body Mass Index ,chemistry.chemical_compound ,Young Adult ,Alkaloids ,Trigonelline ,Weight Loss ,medicine ,Humans ,Insulin ,Food science ,Prospective Studies ,Aged ,Glycated Hemoglobin ,Nutrition and Dietetics ,Triglyceride ,Adiponectin ,business.industry ,Cholesterol ,Body Weight ,Cholesterol, HDL ,food and beverages ,Cholesterol, LDL ,Fasting ,Middle Aged ,C-Reactive Protein ,chemistry ,Linear Models ,Female ,Osteopontin ,medicine.symptom ,Waist Circumference ,business ,Body mass index - Abstract
The hypothesis was tested that coffee types differing in content of major constituents also differ with regard to cardiometabolic effects. Overweight persons (n = 118) were randomized to consume a dark roast [rich in N-methylpyridinium (NMP)] or medium roast (rich in caffeoylquinic acids, trigonelline) coffee blend for 3 months, after a washout period of 4 weeks. Before and after the intervention period, body weight and 15 further general and biochemical parameters were determined. Participants consumed an average of 4–5 cups per day. Mean body weight, body mass index and waist circumference did not change during the coffee consumption phase in either of the study groups. Systolic blood pressure decreased in the dark roast coffee group only (p
- Published
- 2013
14. Effect of coffee combining green coffee bean constituents with typical roasting products on the Nrf2/ARE pathway in vitro and in vivo
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Herbert Stiebitz, Ingo Lantz, Veronika Somoza, Nadine Volz, Lyn R. Griffiths, Roman Lang, Ute Boettler, Nicole Teller, Christoph Schwarz, Doris Marko, Gerhard Bytof, Tamara Bakuradze, Thomas Hofmann, Gerhard Eisenbrand, Larisa M. Haupt, and Swantje Winkler
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NF-E2-Related Factor 2 ,Quinic Acid ,Pyridinium Compounds ,Response Elements ,Coffee ,Polymorphism, Single Nucleotide ,chemistry.chemical_compound ,Chlorogenic acid ,NAD(P)H Dehydrogenase (Quinone) ,Humans ,Food science ,Lymphocytes ,Coffee bean ,Gene ,Roasting ,Glutathione Transferase ,biology ,General Chemistry ,Quinic acid ,respiratory system ,Enzyme assay ,Protein Transport ,chemistry ,Biochemistry ,Gene Expression Regulation ,biology.protein ,NAD+ kinase ,Chlorogenic Acid ,General Agricultural and Biological Sciences ,HT29 Cells - Abstract
This study investigated Nrf2-activating properties of a coffee blend combining raw coffee bean constituents with 5-O-caffeoylquinic acid (CGA) as a lead component with typical roasting products such as N-methylpyridinium (NMP). In cell culture (HT29) the respective coffee extract (CN-CE) increased nuclear Nrf2 translocation and enhanced the transcription of ARE-dependent genes as exemplified for NAD(P)H:quinone oxidoreductase and glutathione-S-transferase (GST)A1, reflected in the protein level by an increase in GST enzyme activity. In a pilot human intervention study (29 healthy volunteers), daily consumption of 750 mL of CN-coffee for 4 weeks increased Nrf2 transcription in peripheral blood lymphocytes on average. However, the transcriptional response pattern of Nrf2/ARE-dependent genes showed substantial interindividual variations. The presence of SNPs in the Nrf2-promoter, reported recently, as well as the detection of GSTT1*0 (null) genotypes in the study collective strengthens the hypothesis that coffee acts as a modulator of Nrf2-dependent gene response in humans, but genetic polymorphisms play an important role in the individual response pattern.
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- 2012
15. Induction of antioxidative Nrf2 gene transcription by coffee in humans: depending on genotype?
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Tamara Bakuradze, Larisa M. Haupt, Ingo Lantz, Ute Boettler, Gerhard Eisenbrand, Nadine Volz, Gerhard Bytof, Nicole Teller, Lyn R. Griffiths, and Doris Marko
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Male ,Transcriptional Activation ,Normal diet ,Genotype ,Transcription, Genetic ,NF-E2-Related Factor 2 ,Single-nucleotide polymorphism ,Biology ,digestive system ,environment and public health ,Coffee ,Polymorphism, Single Nucleotide ,Antioxidants ,Nrf genotype ,Gene Frequency ,Caffeine ,Gene expression ,Genetics ,Leukocytes ,Humans ,Molecular Biology ,Gene ,060100 BIOCHEMISTRY AND CELL BIOLOGY ,Genetic Association Studies ,060400 GENETICS ,Base Sequence ,Promoter ,General Medicine ,Sequence Analysis, DNA ,respiratory system ,Glutathione ,NFE2L2 ,Antioxidant ,Reactive oxygen species ,TCF7L2 ,DNA Damage - Abstract
The Nrf2/ARE pathway is a major cellular defense mechanism that prevents damage by reactive oxygen species through induction of antioxidative phase II enzymes. However, the activity of the Nrf2/ARE system is not uniform with variability in response presumed to be dependent on the Nrf2 genotype. We recently completed a pilot human coffee intervention trial with healthy humans, where large interindividual differences in the antioxidative response to the study coffee were examined. Here, we address the question whether differences in the modulation of Nrf2 gene transcription, assessed as an induction of Nrf2 gene transcription by Q-PCR, might be correlated with specific Nrf2 genotypes. To date, nine single nucleotide polymorphisms (SNPs) have been identified in the Nrf2 (NFE2L2) gene. Two of these, the -617C/A and -651G/A SNPs are located within the promoter region and have previously been reported to influence the activity of the Nrf2/ARE pathway by reducing Nrf2 transcriptional activity. Sequencing of the critical Nrf2 gene promoter region not only confirmed the existence of these SNPs within the participants of the trial at the expected frequency (33% carrying the -617C/A, 17% the -651G/A and 56% the -653A/G SNP) but also indicated reduced Nrf2 gene transcription associated with a normal diet if the SNPs at position -617, -651 or -653 were present. Of note, the data also indicated the study coffee increased Nrf2 gene transcription even in SNP carriers. This further highlights the relevance of genotype-dependent induction of Nrf2 gene transcription that appears to be largely influenced by dietary factors.
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- 2011
16. Coffees rich in chlorogenic acid or N-methylpyridinium induce chemopreventive phase II-enzymes via the Nrf2/ARE pathway in vitro and in vivo
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Ingo Lantz, Nadine Volz, Herbert Stiebitz, Veronika Somoza, Ute Boettler, Gerhard Bytof, Roman Lang, Christine Kotyczka, Gudrun Pahlke, Doris Marko, Nicole Teller, and Thomas Hofmann
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endocrine system ,Antioxidant ,NF-E2-Related Factor 2 ,medicine.medical_treatment ,Glutamate-Cysteine Ligase ,Pyridinium Compounds ,Response Elements ,Chemoprevention ,Coffee ,Antioxidants ,chemistry.chemical_compound ,Chlorogenic acid ,In vivo ,medicine ,Humans ,Roasting ,chemistry.chemical_classification ,Reactive oxygen species ,food and beverages ,Phenolic acid ,In vitro ,Enzyme ,chemistry ,Biochemistry ,Enzyme Induction ,Chlorogenic Acid ,Reactive Oxygen Species ,HT29 Cells ,Heme Oxygenase-1 ,Food Science ,Biotechnology - Abstract
Recently, the coffee constituents 5-O-caffeoylquinic acid (CGA) and N-methylpyridinium (NMP) were identified as inducers of the Nrf2/antioxidant-response element (ARE) detoxifying pathway under cell-culture condition. To study the impact of CGA and NMP on the Nrf2-activating properties of a complex coffee beverage, two different model coffees were generated by variation of the roasting conditions: a low-roast coffee rich in CGA and a heavy-roast low in CGA but containing high levels of NMP. Activation of the Nrf2/antioxidant-response element pathway was monitored in vitro and in vivo.
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- 2011
17. Fate of 14C-acrylamide in roasted and ground coffee during storage
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Ingo Lantz, Nadine Böhm, Jessica Görlitz, Karl Heinz Merz, Matthias Baum, Rüdiger Ternité, and Gerhard Eisenbrand
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Residue (complex analysis) ,Acrylamide ,Chloroform ,biology ,Chemistry ,Food Handling ,Methanol ,Extraction (chemistry) ,Ethyl acetate ,Food preservation ,biology.organism_classification ,Coffee ,chemistry.chemical_compound ,Maillard reaction ,symbols.namesake ,Food Preservation ,Isotope Labeling ,symbols ,Food science ,Carbon Radioisotopes ,Cooking ,Aroma ,Food Science ,Biotechnology - Abstract
Acrylamide (AA) is formed during heating of carbohydrate rich foods in the course of the Maillard reaction. AA has been classified as probably carcinogenic to humans. Storage experiments with roasted coffee have shown that AA levels decrease depending on storage time and temperature. In the present study the fate of AA lost during storage of roasted and ground (R&G) coffee was studied, using 14 C-labeled AA as radiotracer. Radiolabel was measured in coffee brew, filter residue, and volatiles. In the brew, total 14 C-label decreased during storage of R&G coffee, while activity in the filter residue built up concomitantly. [2,3- 14 C]-AA ( 14 C-AA) was the only 14 C-related water extractable low molecular compound in the brew detected by radio-HPLC. No formation of volatile 14 C-AA-related compounds was detected during storage and coffee brewing. Close to 90% of the radiolabel in the filter residue (spent R&G coffee, spent grounds) remained firmly bound to the matrix, largely resisting extraction by aqueous ammonia, ethyl acetate, chloroform, hexane, and sequential polyenzymatic digest. Furanthiols, which are abundant as aroma components in roasted coffee, have not been found to be involved in the formation of covalent AA adducts and thus do not contribute substantially to the decrease of AA during storage.
- Published
- 2008
18. Studies on acrylamide levels in roasting, storage and brewing of coffee
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Ingo Lantz, Ruediger Ternite, Katrin Hoenicke, Helmut Guenther, Gerrit H. D. van der Stegen, and Jochen Wilkens
- Subjects
Acrylamide ,Hot Temperature ,Moisture ,business.industry ,Food Handling ,Food preservation ,Water ,Fraction (chemistry) ,Coffea ,Coffee ,Warehouse ,chemistry.chemical_compound ,Kinetics ,chemistry ,Food Preservation ,Brewing ,Thermodynamics ,Asparagine ,Food science ,business ,Food Science ,Biotechnology ,Roasting - Abstract
The content of acrylamide in coffee reaches a peak early in the roasting process, reflecting occurrence of both formation and destruction of acrylamide during roasting. Levels of acrylamide in the fully roasted product are a small fraction of the peak reached earlier. Glucose and moisture in green coffee do not show a significant correlation with acrylamide in roasted coffee. Pre-roasting levels of asparagine show a correlation only in Arabica coffee. The main factors affecting the level of acrylamide in roasted coffee appear to be the Arabica/Robusta ratio, with Robusta giving higher levels; time and degree of roast, with both shorter and lighter roasting at the edges of the normal roasting range giving higher levels; storage condition and time, with clear reduction at ambient storage. This storage reduction of acrylamide followed second order reaction kinetics with an activation energy of 73 KJ/mole. The acrylamide in roasted coffee is largely extracted into the brew and stable within usual time of consumption. As these four main factors also substantially affect the sensorial characteristics of the brew, and as modifications of the process have to comply with the consumer-accepted boundaries of taste profiles, only small effects on the acrylamide level are expected to be achievable.
- Published
- 2006
19. N-Methylpyridinium, a degradation product of trigonelline upon coffee roasting, stimulates respiratory activity and promotes glucose utilization in HepG2 cells
- Author
-
Ingo Lantz, Christina Maria Hochkogler, Roman Lang, Annett Riedel, Veronika Somoza, Thomas Hofmann, and Gerhard Bytof
- Subjects
Chemistry ,Glucose uptake ,Coffea ,Pyridinium Compounds ,Coffee roasting ,Hep G2 Cells ,General Medicine ,Metabolism ,Carbohydrate metabolism ,Adenosine ,Mitochondria ,chemistry.chemical_compound ,Alkaloids ,Glucose ,Liver ,Biochemistry ,Trigonelline ,medicine ,Humans ,Cooking ,Energy Metabolism ,Thermogenesis ,Anaerobic exercise ,Food Science ,medicine.drug - Abstract
N-Methylpyridinium (NMP) is a thermal degradation product of trigonelline formed upon coffee roasting and hypothesized to exert several health benefits in humans. Since for trigonelline evidence for hypoglycemic effects exists, we examined whether NMP also affects mechanisms of glucose utilization and cellular energy formation. For this purpose, the impact of trigonelline and NMP on respiratory activity, extracellular acidification, cellular adenosine nucleotides, energy supply from fatty acids and glucose as well as thermogenesis in HepG2 cells was analyzed. A 24 hour incubation with nanomolar concentrations of NMP enhanced oxygen consumption rates, resulting in increased ATP levels. Glucose was identified as the prevalent energy substrate as its uptake was augmented up to 18.1% ± 7.44% by NMP at 0.09 μM, whereas the uptake of fatty acids decreased upon NMP treatment. Cellular glucose uptake was also stimulated by trigonelline administration; however, a shift to the anaerobic energy production pathway was monitored. Both pyridine derivatives induced thermogenesis, although trigonelline presumably promoted proton leaks, while NMP increased the concentration of the uncoupling protein-2. We provide evidence that both compounds appear to stimulate cellular energy metabolism in HepG2 cells. Human intervention studies are warranted to ensure these effects in vivo.
- Published
- 2014
20. Caffeine dose-dependently induces thermogenesis but restores ATP in HepG2 cells in culture
- Author
-
Jessica Walker, Marc Pignitter, Ingo Lantz, Christina Maria Hochkogler, Annett Riedel, Gerhard Bytof, Veronika Somoza, and Barbara Rohm
- Subjects
medicine.medical_specialty ,Cell Survival ,Blotting, Western ,Oxidative phosphorylation ,Biology ,Ion Channels ,Mitochondrial Proteins ,Mice ,chemistry.chemical_compound ,Adenosine Triphosphate ,3T3-L1 Cells ,Caffeine ,Internal medicine ,Adipocytes ,medicine ,Animals ,Humans ,Uncoupling Protein 2 ,Lactic Acid ,Energy charge ,Inner mitochondrial membrane ,Beta oxidation ,chemistry.chemical_classification ,Dose-Response Relationship, Drug ,Fatty Acids ,Fatty acid ,Lipid metabolism ,Hep G2 Cells ,General Medicine ,Lipid Metabolism ,Mitochondria ,Endocrinology ,chemistry ,Energy Metabolism ,Oxidation-Reduction ,Thermogenesis ,Food Science - Abstract
Caffeine has been hypothesised as a thermogenic agent that might help to maintain a healthy body weight. Since very little is known about its actions on cellular energy metabolism, we investigated the effect of caffeine on mitochondrial oxidative phosphorylation, cellular energy supply and thermogenesis in HepG2 cells, and studied its action on fatty acid uptake and lipid accumulation in 3T3-L1 adipocytes at concentrations ranging from 30-1500 μM. In HepG2 cells, caffeine induced a depolarisation of the inner mitochondrial membrane, a feature of mitochondrial thermogenesis, both directly and after 24 h incubation. Increased concentrations of uncoupling protein-2 (UCP-2) also indicated a thermogenic activity of caffeine. Energy generating pathways, such as mitochondrial respiration, fatty acid oxidation and anaerobic lactate production, were attenuated by caffeine treatment. Nevertheless, HepG2 cells demonstrated a higher energy charge potential after exposure to caffeine that might result from energy restoration through attenuation of energy consuming pathways, as typically found in hibernating animals. In 3T3-L1 cells, in contrast, caffeine increased fatty acid uptake, but did not affect lipid accumulation. We provide evidence that caffeine stimulates thermogenesis but concomitantly causes energy restoration that may compensate enhanced energy expenditure.
- Published
- 2012
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