Joana Simões

Immunostimulatory properties of coffee mannans.

Coffee infusion mannans are acetylated polysaccharides containing single Galp and Araf residues as side chains of a beta-(1 --> 4)-Manp backbone. These mannans are structurally similar to the bioactive acetylated mannans from Aloe vera (AV). In this study, acetylated mannans were obtained from two coffee infusions prepared from light and dark roasted beans. These samples were tested for their immunostimulatory activity and compared with an extract of AV mannan and with locust bean gum (LBG) galactomannans. The coffee samples, as well as the AV extract, stimulated murine B- and T-lymphocytes, as evaluated by the in vitro expression of the surface lymphocyte activation marker CD69, more marked on B- than on T-lymphocytes. In coffee samples, contrarily to the AV, no proliferative effect was noticed. LBG sample did not show any immunostimulatory activity. Because the material that remains in the residue of the hot water extraction was still very rich in mannans, a sequential extraction was performed and a main fraction was recovered with a 4 M NaOH solution. Because this material was insoluble in water, a partial acetylation was performed. These polysaccharides also showed immunostimulatory activity, opening the possibility of exploitation of coffee infusion and coffee residue as sources of bioactive polysaccharides.

Evaluation of the effect of roasting on the structure of coffee galactomannans using model oligosaccharides.

The roasting process induces structural changes in coffee galactomannans. To know more about the reaction pathways that occur during the roasting of coffee, mannosyl and galactomannosyl oligosaccharides, having a degree of polymerization (DP) between 3 and 4, were used as models for galactomannans. These compounds were dry-heated under air atmosphere from room temperature to 200 °C, being maintained at 200 °C for different periods of time. The roasted materials were analyzed by mass spectrometry (ESI-MS, MALDI-MS, and ESI-MSn) and methylation analysis. In the MS spectra were identified several [M+Na]+ ions belonging to a series from a single hexose to 10 hexose residues ([Hex1-10+Na]+). The ions corresponding to their respective mono- and tridehydrated derivatives ([Hex2-10-H2O+Na]+ and [Hex2-10-3H2O+Na]+, respectively) were also identified. ESI-MSn as well as deuterium-labeling and alditol derivatization experiments showed that the tridehydrations occur at the reducing end of the oligosaccharides. The identification of (1→2)- and (1→6)-linked mannose residues and (1→4)-linked glucose residues by methylation analysis allowed the conclusion that transglycosylation and isomerization reactions occur during dry thermal processing.

Mass spectrometry characterization of an Aloe vera mannan presenting immunostimulatory activity

Aloe vera acemannan is a polysaccharide composed by a backbone of β-(1→4)-linked D-mannose residues interspersed by few glucose residues, acetylated in O-2, O-3, and O-6 containing side chains constituted by O-6-linked single α-D-galactose and α-L-arabinose residues. This structural features are rather similar to mannans from other sources, namely coffee and locust bean gum. However, Aloe vera acemannan and coffee mannans present immunostimulatory activity but locust bean gum does not. In order to know more about the structural features of a commercial preparation of Aloe vera presenting comparable immunostimulatory activity to that observed for coffee mannans, this preparation was submitted to sugar and methylation analysis. To gain further insight to the structural details of the mannans, focusing in the study of acetylation pattern, a specific hydrolysis with an endo-β-(1→4)-D-mannanase was performed and the resulting oligosaccharides (OS) were fractionated by size exclusion chromatography and characterized by ESI-MS, ESI-MS/MS and MALDI-MS. The majority of the OS obtained for acemannan had a ratio of two acetyl groups per sugar residue. The observation of OS highly acetylated as well as non-acetylated OS, allowed to infer a non-homogeneous distribution of the acetyl groups. Also, it was observed OS presenting fully acetylated arabinose residues. The occurrence of a high abundance of acetylated residues shows that this polysaccharide contains odd acetylation content. These unusual features are reinforced by the presence of acetylated side chains, only previously observed in chemically acetylated mannans with immunostimulatory activity prepared from coffee residue. The comparison with other galactomannans allowed to infer that lower branching, shorter chains, and higher acetylation seems to promote the immunostimulatory activity attributed to these polysaccharides.

Extractability and structure of spent coffee ground polysaccharides by roasting pre-treatments.

The coffee residue left after the preparation of the brew (spent coffee grounds - SCG) is very rich in polysaccharides, namely galactomannans and arabinogalactans, which are polymers that can be used as dietary fibre and present immunostimulatory activity. Considering the huge amount of SCG produced all over the world, the reutilisation of this by-product by its application as food ingredients is very promising. However, the yields of extraction of these polysaccharides tend to be very low, namely the galactomannans. Based on the observation that the yield of galactomannans extracted from the ground coffee to the brew increase when the coffee is roasted, in this study, with the aim of increasing the yield of these polysaccharides, the SCG was roasted and then extracted with hot water and alkali solutions. The roasting at 160°C promoted an increment of 15% in the yield of galactomannan extractions and further improvement of the yield of extraction until 56% of all galactomannans was achieved by alkali extractions at 60 and 120°C. In these samples the galactomannans still kept their characteristic structure, including the acetylation and branching, determined by sugar linkage analysis and mass spectrometry. The yield of extraction of arabinogalactans under these conditions was 54%.

Thermal stability of spent coffee ground polysaccharides: galactomannans and arabinogalactans.

In order to better understand the thermal stability of spent coffee grounds (SCG) galactomannans and arabinogalactans and the reactions that can occur upon roasting, long term isothermal exposures, up to 3h, were performed at 160, 180, 200, 220, and 240 °C. The resultant products were analysed according to the sugars and linkage composition and also by electrospray mass spectrometry. Galactomannans did not loss mass at T ≤ 200 °C during exposures up to 3h whereas the arabinogalactans showed that thermal stability only for T ≤ 180 °C. This was in accordance with the estimated activation energies of their thermal decomposition of 138 kJ/mol and 94 kJ/mol, respectively. The roasting of galactomannans promoted the formation of new glycosidic linkages, with occurrence of 2-, 6-, 2,3-, 2,6-, 3,6-, 2,3,6-, 3,4,6-linked mannose residues, 3,4,6-linked galactose residues, and terminally-linked glucose residues, observed by methylation analysis. Depolymerisation and formation of anhydrohexose residues at the reducing end and mannose-glucose isomerisation were also observed. The roasting of galactomannans at 200 °C promoted their solubility in water upon alkali extraction and neutralisation.

Oxidation of amylose and amylopectin by hydroxyl radicals assessed by electrospray ionisation mass spectrometry.

The hydroxyl radicals (HO) are one of the most reactive oxygen species (ROS) involved in the oxidative damage of biological molecules, including carbohydrates. During the industrial processing of food, ROS can be formed. In order to identify the structural changes induced in starch by oxidation, amylose, amylopectin, and maltotriose, an oligosaccharide structurally related to these polysaccharides, were subjected to oxidation with HO generated under Fenton reaction conditions (Fe(2+)/H2O2). The oxidised polysaccharides were hydrolysed by α-amylase and the obtained oligosaccharides were fractionated by ligand-exchange/size-exclusion chromatography. Both acidic and neutral α-amylase resistant oligosaccharides were characterized by mass spectrometry. In oxidised neutral products, new keto, hydroxyl, and hydroperoxy moieties, and oxidative ring scission were observed at the reducing end of the oligosaccharides. The acid sugar residues occurred at the reducing end and included gluconic and glucuronic acid derivatives, and acids formed by oxidative ring scission, namely, arabinonic, erythronic, glyceric and glycolic acids.

Formation of type 4 resistant starch and maltodextrins from amylose and amylopectin upon dry heating: A model study.

Starch is one of the main components of human diet. During food processing, starch is submitted to high temperatures in the presence or absence of water. Thus, the main goal of this work was to identify structural modifications caused by dry heating in starch polysaccharides (amylose and amylopectin) and structurally related oligosaccharides, maltotetraose (M4) and glucosyl-maltotriose (GM3), simulating processing conditions. The structural modifications were evaluated by methylation analysis, electrospray mass spectrometry (ESI-MS), tandem mass spectrometry (ESI-MS/MS) and anionic chromatography after in vitro enzymatic digestion. Dry heating promoted dehydration, depolymerization, as well as changes in Glc glycosidic linkage positions and anomeric configuration. In oligosaccharides, polymerization was also observed. All these changes resulted in a lower in vitro digestibility, suggesting that dry heating of starch polysaccharides and related oligosaccharides may be associated with the formation of type 4 resistant starch and maltodextrins, non-digestible carbohydrates that are responsible for beneficial effects in human intestinal tract.

Transglycosylation reactions between galactomannans and arabinogalactans during dry thermal treatment

Aiming to investigate the possible occurrence of transglycosylation reactions between galactomannans and side chains of arabinogalactans during coffee roasting, mixtures of β-(1 → 4)-D-mannotriose and α-(1 → 5)-L-arabinotriose were subjected to dry thermal treatments at 200 °C. Matrix-assisted laser desorption/ionization mass spectrometry (MALDI-MS) analysis allowed identifying polysaccharides composed by pentose and hexose residues with a degree of polymerization up to 18 residues. Methylation analysis showed the occurrence of new types of glycosidic linkages in all thermally treated mixtures, as well as the occurrence of terminally and 5-linked ribose, possibly formed from arabinose isomerization. Also, xylose and lyxose were identified and proposed to be formed from mannose. These results support the occurrence of transglycosylation reactions promoted by roasting involving both oligosaccharides in the starting mixtures, resulting in arabinan and mannan chimeric polysaccharides. These structural features were also found in roasted coffee polysaccharide samples.

Nonenzymatic Transglycosylation Reactions Induced by Roasting: New Insights from Models Mimicking Coffee Bean Regions with Distinct Polysaccharide Composition.

Three mixtures containing different molar proportions of (β1→4)-D-mannotriose and (α1→5)-L-arabinotriose, oligosaccharides structurally related to coffee polysaccharides (galactomannans and arabinogalactans), were roasted at 200 °C for different periods. Electrospray ionization mass spectrometry (ESI-MS) and tandem mass spectrometry (ESI-MS(n)) analyses of labeled ((18)O) and unlabeled samples allowed identification of not only nonhybrid oligosaccharides but also hybrid oligosaccharides composed of both hexose and pentose units. The identification of hybrid oligosaccharides allowed us to infer the occurrence of nonenzymatic transglycosylation reactions involving both oligosaccharides in the starting mixtures. Also, it was observed that using different proportions of the oligosaccharides in the starting mixtures and extents of thermal treatment led to a variation in the composition of the compounds formed. These results have led to the conclusion that, depending on the distribution of the polysaccharides in the bean cell walls and the roasting conditions, different nonhybrid and hybrid structures can be formed during coffee roasting.

The histone H2A isoform Hist2h2ac is a novel regulator of proliferation and epithelial–mesenchymal transition in mammary epithelial and in breast cancer cells

Proliferation and differentiation are controlled through chromatin remodelling. Therefore, there is an enormous biological significance and clinical value in understanding how specific signalling pathways are affected by histone replacement in the nucleosome. In this work, mass spectrometry was used to screen HC11 mammary epithelial cells for changes in histone levels throughout cell differentiation. The canonical histone isoform Histone H2A type 2-C (Hist2h2ac) was found only in undifferentiated/proliferating cells. Hist2h2ac mRNA was induced by EGF, specifically in the CD24+/CD29hi/DC44hi cell subpopulation. Hist2h2ac mRNA was increased by MEK1/2 or PI3-K activation in HC11 and EpH4 mammary epithelial cells, and in MC4-L2 and T47-D breast cancer cells. Hist2h2ac silencing inhibited EGF-induced Zeb-1 expression and E-cadherin down-regulation, and this effect was reverted by Hist2h2ac re-expression. Notably, silencing of Hist2h2ac increased EGFR, ERBB2, and ERK1/2 activation but did not allow EGF-induced proliferation. HIST2H2AC was expressed in all breast cancer molecular subtypes and found altered in 17% breast cancers, being 16.8% of the cases related to HIST2H2AC gene amplification and/or mRNA upregulation. In summary, this is the first study that identifies a canonical histone isoform -Hist2h2ac-downstream of the EGFR pathway, regulating oncogenic signalling and thereby contributing to deregulation of target genes.