首页|Effect of Bacillus clausii-fermented spent coffee ground extract on Salmonella-infected macrophages
Effect of Bacillus clausii-fermented spent coffee ground extract on Salmonella-infected macrophages
扫码查看
点击上方二维码区域，可以放大扫码查看
原文链接
NSTL
Elsevier
The coffee beverage market produces large amounts of waste as spent coffee grounds (SCGs). This by-product contains a high concentration of bioactive compounds that could be more accessible after bioprocessing. In this study, we identified the compounds present in Bacillus clausii-fermented SCG extract and determined the phenolic content and antioxidant activity of the extract. Additionally, in a macrophage model, we measured nitric oxide (NO) production and bactericidal activity against Salmonella enterica Typhimurium. The fermented SCG extract exhibited increased phenolic and flavonoid contents and antioxidant activity as compared to nonfermented SCG extract. The main compounds detected in fermented SCG extracts were cryptochlorogenic, caffeic, and chlorogenic acids. Macrophages RAW264.7 treated with 10, 50, or 100 mu g/mL of fermented SCG exhibited significantly (P < 0.001) reduced NO production and showed no cytotoxic effects. Salmonella-infected macrophages treated with 50, 100, or 300 mu g/mL of fermented SCG extracts exhibited 100% bactericidal efficacy after the first hour of infection up to 24 h. These results suggest that B. clausii-fermented SCG extract has a high antioxidant activity and may favor and enhance activation of macrophages against bacterial infections such as Salmonella enterica Typhimurium.
NSTL
Elsevier
