Roasting Enhances the Anti-Cataract Effect of Coffee Beans: Ameliorating Selenite-Induced Cataracts in Rats

Nana Ishimori, Jun Oguchi, Yosuke Nakazawa, Kenji Kobata, Megumi Tago, Hiroomi Tamura

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

Purpose: Coffee is a widely consumed beverage. While recent studies have linked its intake to a reduced risk of cataracts, caffeine is believed to be the key factor for its effect. To know how roasting beans affects the effect of coffee on cataract formation, we investigated the impact roasting using a selenite-induced cataract rat model. Materials and Methods: Sprague Dawley rats were given a single injection of sodium selenite, which induced formation of nuclear cataracts by day 6, with or without coffee intake (100% coffee, 0.2 mL/day) for following 3 days. Results: The concentrations of glutathione (GSH) and ascorbic acid (AsA) in selenite-induced cataract lenses declined to half that of controls. However, 3 days of coffee intake ameliorated the reduction of GSH and AsA so that concentrations remained at 70–80% that of controls. Roasting enhanced the preventive effect of coffee by further reducing cataract formation and ameliorating selenite-induced reduction of antioxidants. High-performance liquid chromatography analysis revealed degradation of chlorogenic acid and generation of pyrocatechol during the coffee roasting process. We discovered that pyrocatechol, at doses equivalent to that found in dark-roasted coffee, was equally effective as caffeine at reducing cataract formation and ameliorating the reduction of antioxidants. Conclusion: Our results indicate that pyrocatechol, generated during the roasting process, acts as an antioxidant together with caffeine to prevent cataract formation.

Original languageEnglish
Pages (from-to)1-7
Number of pages7
JournalCurrent Eye Research
DOIs
Publication statusAccepted/In press - 2017 Jan 28

Fingerprint

Selenious Acid
Coffee
Cataract
Caffeine
Antioxidants
Ascorbic Acid
Sodium Selenite
Chlorogenic Acid
Beverages
Lenses
Glutathione
Sprague Dawley Rats
High Pressure Liquid Chromatography
Injections

Keywords

  • Caffeine
  • cataract
  • coffee
  • pyrocatechol
  • selenite

ASJC Scopus subject areas

  • Ophthalmology
  • Sensory Systems
  • Cellular and Molecular Neuroscience

Cite this

Roasting Enhances the Anti-Cataract Effect of Coffee Beans : Ameliorating Selenite-Induced Cataracts in Rats. / Ishimori, Nana; Oguchi, Jun; Nakazawa, Yosuke; Kobata, Kenji; Tago, Megumi; Tamura, Hiroomi.

In: Current Eye Research, 28.01.2017, p. 1-7.

Research output: Contribution to journalArticle

@article{42139d5bf7ed424fb1ee317690adf0c3,
title = "Roasting Enhances the Anti-Cataract Effect of Coffee Beans: Ameliorating Selenite-Induced Cataracts in Rats",
abstract = "Purpose: Coffee is a widely consumed beverage. While recent studies have linked its intake to a reduced risk of cataracts, caffeine is believed to be the key factor for its effect. To know how roasting beans affects the effect of coffee on cataract formation, we investigated the impact roasting using a selenite-induced cataract rat model. Materials and Methods: Sprague Dawley rats were given a single injection of sodium selenite, which induced formation of nuclear cataracts by day 6, with or without coffee intake (100{\%} coffee, 0.2 mL/day) for following 3 days. Results: The concentrations of glutathione (GSH) and ascorbic acid (AsA) in selenite-induced cataract lenses declined to half that of controls. However, 3 days of coffee intake ameliorated the reduction of GSH and AsA so that concentrations remained at 70–80{\%} that of controls. Roasting enhanced the preventive effect of coffee by further reducing cataract formation and ameliorating selenite-induced reduction of antioxidants. High-performance liquid chromatography analysis revealed degradation of chlorogenic acid and generation of pyrocatechol during the coffee roasting process. We discovered that pyrocatechol, at doses equivalent to that found in dark-roasted coffee, was equally effective as caffeine at reducing cataract formation and ameliorating the reduction of antioxidants. Conclusion: Our results indicate that pyrocatechol, generated during the roasting process, acts as an antioxidant together with caffeine to prevent cataract formation.",
keywords = "Caffeine, cataract, coffee, pyrocatechol, selenite",
author = "Nana Ishimori and Jun Oguchi and Yosuke Nakazawa and Kenji Kobata and Megumi Tago and Hiroomi Tamura",
year = "2017",
month = "1",
day = "28",
doi = "10.1080/02713683.2016.1262877",
language = "English",
pages = "1--7",
journal = "Current Eye Research",
issn = "0271-3683",
publisher = "Informa Healthcare",

}

TY - JOUR

T1 - Roasting Enhances the Anti-Cataract Effect of Coffee Beans

T2 - Ameliorating Selenite-Induced Cataracts in Rats

AU - Ishimori, Nana

AU - Oguchi, Jun

AU - Nakazawa, Yosuke

AU - Kobata, Kenji

AU - Tago, Megumi

AU - Tamura, Hiroomi

PY - 2017/1/28

Y1 - 2017/1/28

N2 - Purpose: Coffee is a widely consumed beverage. While recent studies have linked its intake to a reduced risk of cataracts, caffeine is believed to be the key factor for its effect. To know how roasting beans affects the effect of coffee on cataract formation, we investigated the impact roasting using a selenite-induced cataract rat model. Materials and Methods: Sprague Dawley rats were given a single injection of sodium selenite, which induced formation of nuclear cataracts by day 6, with or without coffee intake (100% coffee, 0.2 mL/day) for following 3 days. Results: The concentrations of glutathione (GSH) and ascorbic acid (AsA) in selenite-induced cataract lenses declined to half that of controls. However, 3 days of coffee intake ameliorated the reduction of GSH and AsA so that concentrations remained at 70–80% that of controls. Roasting enhanced the preventive effect of coffee by further reducing cataract formation and ameliorating selenite-induced reduction of antioxidants. High-performance liquid chromatography analysis revealed degradation of chlorogenic acid and generation of pyrocatechol during the coffee roasting process. We discovered that pyrocatechol, at doses equivalent to that found in dark-roasted coffee, was equally effective as caffeine at reducing cataract formation and ameliorating the reduction of antioxidants. Conclusion: Our results indicate that pyrocatechol, generated during the roasting process, acts as an antioxidant together with caffeine to prevent cataract formation.

AB - Purpose: Coffee is a widely consumed beverage. While recent studies have linked its intake to a reduced risk of cataracts, caffeine is believed to be the key factor for its effect. To know how roasting beans affects the effect of coffee on cataract formation, we investigated the impact roasting using a selenite-induced cataract rat model. Materials and Methods: Sprague Dawley rats were given a single injection of sodium selenite, which induced formation of nuclear cataracts by day 6, with or without coffee intake (100% coffee, 0.2 mL/day) for following 3 days. Results: The concentrations of glutathione (GSH) and ascorbic acid (AsA) in selenite-induced cataract lenses declined to half that of controls. However, 3 days of coffee intake ameliorated the reduction of GSH and AsA so that concentrations remained at 70–80% that of controls. Roasting enhanced the preventive effect of coffee by further reducing cataract formation and ameliorating selenite-induced reduction of antioxidants. High-performance liquid chromatography analysis revealed degradation of chlorogenic acid and generation of pyrocatechol during the coffee roasting process. We discovered that pyrocatechol, at doses equivalent to that found in dark-roasted coffee, was equally effective as caffeine at reducing cataract formation and ameliorating the reduction of antioxidants. Conclusion: Our results indicate that pyrocatechol, generated during the roasting process, acts as an antioxidant together with caffeine to prevent cataract formation.

KW - Caffeine

KW - cataract

KW - coffee

KW - pyrocatechol

KW - selenite

UR - http://www.scopus.com/inward/record.url?scp=85010635552&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85010635552&partnerID=8YFLogxK

U2 - 10.1080/02713683.2016.1262877

DO - 10.1080/02713683.2016.1262877

M3 - Article

C2 - 28128997

AN - SCOPUS:85010635552

SP - 1

EP - 7

JO - Current Eye Research

JF - Current Eye Research

SN - 0271-3683

ER -