Chemical Profiling and in vitro Testing for PCSK9 Inhibition of Coffee Cascara Extract

Authors

  • Kulvadee Dolsophon Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Srinakharinwirot University
  • Siritron Samosorn Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Srinakharinwirot University
  • Itthipol Sungwienwong Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Srinakharinwirot University
  • Nuttapon Apiratikul Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Srinakharinwirot University
  • Ramida Watanapokasin Department of Biochemistry, Faculty of Medicine, Srinakharinwirot University
  • Watcharaporn Poorahong Department of Biochemistry, Faculty of Medicine, Srinakharinwirot University
  • Sukhumaporn Krajangsang Department of Microbiology, Faculty of Science, Srinakharinwirot University

Keywords:

Cholesterol, Coffee cascara, LDLR, PCSK9, NMR

Abstract

Coffee cascara is a by-product generated from coffee processing. It has been discarded as an agricultural waste.  In order to reduce the environmental problems caused by coffee processing, this study aimed to investigate the effect of fresh coffee cascara extract (CCE) on the inhibition of PCSK9 which is an enzyme that can increase low-density plasma lipoprotein (LDL) cholesterol by destructing LDL receptor.  Moreover, the CCE chemical profile was identified by the thin-layer chromatography (TLC) technique together with diffusion-ordered NMR spectroscopy (DOSY). The chemical profile analysis results showed that trigonelline, caffeine, and chlorogenic acid were present in CCE, and its PCSK9 inhibitory activity screening showed that CCE at concentrations of 0.25 and 0.50 mg/mL reduced the amount of PCSK9 by 72 and 78%, respectively.  These results revealed that coffee cascara provides novel applications in the nutraceutical industry.

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Published

2021-12-28