Properties and Anti-Inflammatory Effects of Fermented Product Using Yeast on Roasted Coffee Beans Extracts

Abstract

This study investigated the characteristics and anti-inflammatory effect of roasted coffee beans hot-water extracts fermentation with Saccharomyces cerevisiae SRCM102539. Live cell counts, soluble solids, pH, and total acidity of unfermented roasted coffee beans extracts (UFRCE) were 4.50 log CFU/mL, 21.27°Brix, 4.99, and 0.21%, respectively, and of fermented roasted coffee beans extracts (FRCE) were 6.72 log CFU/mL, 7.60°Brix, 4.56, and 0.30%, respectively. The organic acids present in FRCE were succinic acid (373.00 mg%), acetic acid (190.91 mg%), and citric acid (67.41 mg%). The glucose content of UFRCE was 23.89% (w/v), and the ethanol content of FRCE was 8.41% (w/v). The anti-inflammatory effects of the two extracts were evaluated using lipopolysaccharide (1 μg/mL)-stimulated RAW 264.7 cells. FRCE inhibited nitric oxide and prostaglandin2 levels by 41.82% and 55.71%, respectively. Inhibition percentages of tumor necrosis factor-α and interleukin-1β for FRCE were 40.14% and 71.13%, respectively. Furthermore, FRCE inhibited the mRNA levels of inducible nitric oxide synthase and cyclooxygenase-2 by 58.01% and 41.23%, respectively. The study shows that fermentation with S. cerevisiae SRCM102539 increases the anti-inflammatory effect of roasted coffee beans extracts.