The Effect of Turkish Coffee on Performance, Biochemical, and Physiological Parameters in Rabbits

Year 2021, Volume: 10 Issue: 1, 36 - 42, 22.06.2021

Mustafa Makav , Mükremin Ölmez , Hüseyin Avni Eroğlu , Tarkan Şahin

https://doi.org/10.31196/huvfd.832486

Cited By: 2

Abstract

Coffee is one of the most widely consumed hot beverages in the world. Melanoidins, which are formed with brown color during coffee roasting, are reported to be a strong antioxidant. Discussions related to the more and less consumption of coffee still continue. This study investigated the effect of a low and high amount of coffee consumption on antioxidant parameters in this context. A total of 15 female New Zealand rabbits weighing 1500-2500 g were used in the study. The control group was fed as ad-libitum control with basal feed. 1% and 5% Turkish coffee were added to the feed of the 1% TC and 5% TC groups, respectively. Blood was collected once a week throughout the study. All animals were euthanized in accordance with ethical rules at the end of the study. Samples (plasma and tissue) were taken for the analyses. Glutathione (GSH) and malondialdehyde (MDA) analyses were performed on all samples. Plasma GSH values were observed to increase in the groups given TC according to the analyses. Plasma MDA values decreased in the TC groups. An increase was observed in liver and heart tissue in the TC group upon the evaluation of tissue GSH parameters. MDA values were found to decrease in lung, heart, and kidney tissues in TC groups. Additional effects were observed in plasma and tissues in the 5% TC group upon the evaluation of 1% TC and 5% TC groups. No statistical differences were found in performance parameters. It has been revealed as a result that TC is a strong antioxidant, and its effect increases in high consumption.

Keywords

GSH, MDA, Turkish coffee

Türk Kahvesinin Tavşanlarda Performans, Biyokimyasal ve Fizyolojik Parametreler Üzerine Etkisi

Abstract

Kahve dünyada en yoğun tüketilen sıcak içeceklerdendir. Kahve kavrulması sırasında başlayan kahverengi rengi ile meydana gelen melanoidin güçlü antioksidan olarak bildirilmektedir. Kahvenin az ve çok kullanımı ile ilgili tartışmalar devam etmektedir. Bu bağlamda bu çalışmada az ve yoğun alınan kahvenin antioksidan parametreler üzerine etkisini araştırıldı. Çalışma kapsamında 1500-2500 g ağırlığında toplamda 15 adet dişi Yeni Zelanda tavşanı kullanıldı. Kontrol grubuna normal yem ile ad-libitum olarak beslendi. %1 TK ve %5 TK grubunda ise rasyonlarına sırasıyla %1 ve %5 Türk kahvesi ilave edildi. Çalışma boyunca haftada bir kan alındı. Çalışma sonunda etik kurallara uygun bir şekilde tüm hayvanların yaşamına son verildi. Analizler için gerekli numuneler (Plazma ve Doku) alındı. Alınan tüm numunelerden glutatyon (GSH) ve malondialdehit (MDA) analizi yapıldı. Yapılan analizlere göre plazma GSH değerleri TK verilen gruplarda artış gözlendi. Plazma MDA değerlerinde ise TK gruplarında azalma belirlendi. Doku GSH parametreleri değerlendirildiğinde ise karaciğer ve kalp dokusunda TK grubunda artış gözlendi. Doku MDA değerlerinde ise akciğer, kalp ve böbrek dokusunda TK gruplarında azalma belirlendi. %1 TK ve %5 TK değerlendirildiğinde plazma ve dokularda %5 TK’de daha fazla etki gözlendi. Performans parametrelerinde ise istatistiksel bir fark belirlenmedi. Sonuç olarak, TK’nın güçlü bir antioksidan olduğu ve yoğun kullanımda etkisinin arttığı ortaya çıkmaktadır.

Keywords

Türk Kahvesi, GSH, MDA

References

• Amer MG, Mazen NF, Mohamed AM, 2017: Caffeine intake decreases oxidative stress and inflammatory biomarkers in experimental liver diseases induced by thioacetamide: Biochemical and histological study. Int J Immunopathol Pharmacol 30(1): 13–24.
• Beutler E, Duron O, Kelly B, 1963: Improved method for the determination of blood glutathione. J Lab Clin Med 61: 882–888.
• Borrelli RC, Visconti A, Mennella C, Anese M, Fogliano V, 2002: Chemical Characterization and Antioxidant Properties of Coffee Melanoidins. J Agric Food Chem 50(22): 6527–6533.
• Cammerer B, Chodakowski K, Gienapp C, Wohak L, Hartwig A, Kroh LW, 2012: Pro-oxidative effects of melanoidin–copper complexes on isolated and cellular DNA. Eur Food Res Technol 234(4): 663–670.
• Cheng Y-C, Sheen J-M, Hu WL, Hung Y-C, 2017: Polyphenols and Oxidative Stress in Atherosclerosis-Related Ischemic Heart Disease and Stroke. Oxid. Med. Cell. Longev. 1-17
• Delgado-Andrade C, Rufián-Henares JA, Morales FJ, 2005: Assessing the antioxidant activity of melanoidins from coffee brews by different antioxidant methods. J Agric Food Chem 53(20): 7832–7836.
• Dolanbay T, Makav M, Gul HF, Karakurt E, 2020: The effect of diclofenac sodium intoxication on the cardiovascular system in rats. Am J Emerg Med (article inpress).
• Güvendi GF, Eroğlu HA, Mustafa Makav, Güvendi B, Adalı Y, 2020: Selenium or ozone: Effects on liver injury caused by experimental iron overload. Life Sci 262: 118558.
• Kleemola P, Jousilahti P, Pietinen P, Vartiainen E, Tuomilehto J, 2000: Coffee Consumption and the Risk of Coronary Heart Disease and Death. Arch Intern Med 160(22): 3393.
• Kono S, Shinchi K, Todoroki I, Hatsuse K, 1994: Coffee and Serum Gamma-glutamyltransferase: A Study of Self-Defense Officials in Japan. Am J Epidemiol 139(7): 723–727.
• LaCroix AZ, Mead LA, Liang K-Y, Thomas CB, Pearson TA, 1986: Coffee Consumption and the Incidence of Coronary Heart Disease. N Engl J Med 315(16): 977–982.
• Langner E, Rzeski W, 2014: Biological Properties of Melanoidins: A Review. Int J Food Prop 17(2): 344–353.
• Lv X, Chen Z, Li J, Zhang L, Liu H, Huang C, Zhu P, 2010: Caffeine protects against alcoholic liver injury by attenuating inflammatory response and oxidative stress. Inflamm Res 59(8): 635–645.
• Martinez-Gomez A, Caballero I, Blanco CA, 2020: Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity. Biomolecules 10(3): 400.
• Muriel P, Arauz J, 2010: Coffee and liver diseases. Fitoterapia 81(5): 297–305.
• Nogaim QA, Sai Pratyusha Bugata L, Pv P, Reddy UA, P MG, S IK, M M, 2020: Protective effect of Yemeni green coffee powder against the oxidative stress induced by Ochratoxin A. Toxicol. Rep. 7: 142–148.
• Pastoriza S, Rufián-Henares JA, 2014: Contribution of melanoidins to the antioxidant capacity of the Spanish diet. Food Chem 164: 438–445.
• Poprac P, Jomova K, Simunkova M, Kollar V, Rhodes R Christopher J, Valko M, 2017: Targeting Free Radicals in Oxidative Stress-Related Human Diseases. Trends Pharmacol. Sci 16.
• Rufian-Henares JA, Morales FJ, 2007: Functional properties of melanoidins: In vitro antioxidant, antimicrobial and antihypertensive activities. Food Res Int 40(8): 995–1002.
• Rufián-Henares JA, Pastoriza S, 2016: Maillard Reaction. In: Encyclopedia of Food and Health (Caballero B, Finglas PM, Toldrá F, Eds.). Academic Press, Oxford, p. 593–600.
• Ruhl CE, Everhart JE, 2005: Coffee and caffeine consumption reduce the risk of elevated serum alanine aminotransferase activity in the United States. Gastroenterology 128(1): 24–32.
• Sepidarkish M, Akbari-Fakhrabadi M, Daneshzad E, Yavari M, Rezaeinejad M, Morvaridzadeh M, Heshmati J, 2020: Effect of omega-3 fatty acid plus vitamin E Co-Supplementation on oxidative stress parameters: A systematic review and meta-analysis. Clin Nutr 39(4): 1019–1025.
• Shaposhnikov S, Hatzold T, Yamani NE, Stavro PM, Lorenzo Y, Dusinska M, Reus A, Pasman W, Collins A, 2018: Coffee and oxidative stress: a human intervention study. Eur J Nutr 57(2): 533–544.
• Smith AM, Zeve DR, Grisel JJ, Chen W-JA , 2005: Neonatal alcohol exposure increases malondialdehyde (MDA) and glutathione (GSH) levels in the developing cerebellum. Dev Brain Res 160(2): 231–238.
• Torres N, Guevara-Cruz M, Velázquez-Villegas LA, Tovar AR, 2015: Nutrition and Atherosclerosis. Arch Med Res 46(5): 408–426.
• Valko M, Leibfritz D, Moncol J, Cronin MTD, Mazur M, Telser J, 2007: Free radicals and antioxidants in normal physiological functions and human disease. Int J Biochem Cell Biol 39(1): 44–84.
• Vitaglione P, Morisco F, Mazzone G, Amoruso DC, Ribecco MT, Romano A, Fogliano V, Caporaso N, D’Argenio G, 2010: Coffee reduces liver damage in a rat model of steatohepatitis: the underlying mechanisms and the role of polyphenols and melanoidins. Hepatol Baltim Md 52(5): 1652–1661.
• West IC, 2000: Radicals and oxidative stress in diabetes. Diabet Med 17(3): 171–180.
• Wijarnpreecha K, Thongprayoon C, Thamcharoen N, Panjawatanan P, Cheungpasitporn W, 2017: Association of coffee consumption and chronic kidney disease: A meta-analysis. Int J Clin Pract 71(1): e12919.
• Wu J, Ho SC, Zhou C, Ling W, Chen W, Wang C, Chen Y, 2009: Coffee consumption and risk of coronary heart diseases: A meta-analysis of 21 prospective cohort studies. Int J Cardiol 137(3): 216–225.
• Yoshioka T, Kawada K, Shimada T, Mori M, 1979: Lipid peroxidation in maternal and cord blood and protective mechanisms. Am J Obstet Gynecol 135: 972–976.