Our previous study reported that different tea processing methods along with the age of coffee leaves affected antioxidant and anti-inflammatory bioactivities; however, identification of phytochemical components or associated mixtures that contribute to the anti-/pro-inflammatory activities was not determined. Herein, we report results of additional experiments designed to characterize the phytochemical composition of fractionated coffee leaf extract, derived from Japanese-style-green-tea-process-young (JGTP-Y) and black-tea-process-mature (BTP-M) leaves and related these data to anti-/pro-inflammatory activities. The aqueous fraction of BTP-M coffee leaves induced nitric oxide (NO), iNOS, COX-2, IL-6 and IL-10 production in Raw 264.7 cells. A 40% methanol fraction possessed greatest anti-inflammatory activities in IFN-γ and LPS treated Raw 264.7 cells (P < 0.05). The anti-inflammatory activities of coffee leaf fractions could not only be attributed to chlorogenic acids, mangiferin, rutin, and caffeine content, but possibly subtle interactions of mixtures of bioactive molecules.
Keywords: 3,4-Dicaffeoylquinic acid (3,4-diCQA), PubChem CID: 6474309; 3,5-Dicaffeoylquinic acid (3,5-diCQA), PubChem CID: 6474310; 3-Caffeoylquinic acid (3-CQA), PubChem CID: 1794427; 4-Caffeoylquinic acid (3-CQA), PubChem CID: 9798666; 5-Caffeoylquinic acid (5-CQA), PubChem CID: 5280633; COX-2; Caffeine, PubChem CID: 2519; Chlorogenic acid; Coffee leaf; Cytokine; Inflammation; Isomangiferin, PubChem CID: 5318597; Mangiferin; Mangiferin, PubChem CID: 5281647; Nitric oxide; Rutin, PubChem CID: 5280805; Trigonelline, PubChem CID: 5570; iNOS.
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