커피와 작두콩 추출물의 혼합에 따른 항염증 효과

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 52; no. 3; pp. 237 - 243
• Main Authors: 배훈천(Hun Cheon Bae), 박정업(Jung Up Park), 문제학(Jae-Hak Moon)
• Format: Journal Article
• Language: Korean
• Published: Seoul 한국식품과학회 01.06.2020; Korean Society of Food Science & Technology
• Subjects: Antioxidants; Beans; Beverages; Caffeine; Cell culture; Coffee; Cytotoxicity; Inflammation; Interleukin 6; Interleukins; Nitric oxide; Protein biosynthesis; Scavenging; Toxicity; 식품과학; sword bean; anti-inflammatory; antioxidative activities; blending coffee; coffee
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2020.52.3.237

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.