Green/Roasted Coffee and Silverskin Extracts Inhibit Sugar Absorption by Human Intestinal Epithelial (Caco-2) Cells by Decreasing GLUT2 Gene Expression

• Published in: Foods 2022-12, Vol.11 (23), p.3902
• Main Authors: Peixoto, Juliana A Barreto, Andrade, Nelson, Machado, Susana, Costa, Anabela S G, Oliveira, Maria Beatriz P P, Martel, Fátima, Alves, Rita C
• Format: Article
• Language: English
• Subjects: 5-caffeoylquinic acid; Acids; Beans; By products; by-product; Caffeine; Cell culture; Chlorogenic acid; chromatography; Coffee; Diabetes; Diabetes mellitus (non-insulin dependent); Dietary fiber; Epithelial cells; Food science; Fructose; Gene expression; Glucose; Glucose transporter; Glucose transporter type 5; GLUT2 protein; Health aspects; Health risks; High performance liquid chromatography; Ingestion; Intestine; Liquid chromatography; Metabolic syndrome; Nutritional aspects; Penicillin; Photodiodes; Statistical analysis; Sugar; Ultrasonic imaging; ultrasound extraction
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods11233902

Moderate coffee ingestion has been associated with a decrease in type 2 diabetes risk, mainly due to its richness in chlorogenic acids (CGA). To explore this, extracts of green beans, roasted beans, and silverskin were prepared by aqueous ultrasound-assisted extraction and characterized by a reversed-phase high-performance liquid chromatography-photodiode array detector (RP-HPLC-DAD). The effects on the uptake of glucose and fructose by human intestinal epithelial (Caco-2) cells and the influence on the expression of sugar transporter genes (by RT-qPCR) were investigated and compared. The uptake of H-deoxy-D-glucose and C-fructose by Caco-2 cells was significantly reduced by all the extracts, with green coffee (which also contained higher amounts of CGA) achieving the highest efficiency. Although silverskin presented the lowest amounts of CGA and caffeine, it promoted an inhibitory effect similar to the effects of green/roasted beans. In the case of glucose uptake, the effect was even higher than for roasted coffee. This activity is explained by the ability of the extracts to markedly decrease GLUT2, but not GLUT5 gene expression. In addition, a decrease in SGLT1 gene expression was also found for all extracts, although not at a statistically significant rate for silverskin. This study also revealed a synergistic inhibitory effect of caffeine and 5-CQA on the uptake of sugars. Thus, silverskin appears as an interesting alternative to coffee, since the valorization of this by-product also contributes to the sustainability of the coffee chain.