Enhancement of serum immunoglobulins G and A production by non-degassedroastedcoffee bean extract

Abstract

We found that many volatile compounds were decreased from coffee extracts through a degassing process performedin commercial roastedcoffee beans. Extracts of non-degassed roastedcoffee beans enhancedserum IgG and IgA production in mice. Moreover, we foundthat 2,5-dimethylpyrazine and 2,6-dimethylpyrazine, which were decreased by degassing, were mainly involved in the effect. In addition, 2-methylpyrazine enhanced serum IgG production. These results indicate that non-degassed roasted coffee bean extract include sufficient volatile compounds to enhance serum IgG and IgA production in mice.