Inhibitory Effect of a Hot Water Extract of Coffee “Silverskin” on Hyaluronidase

descriptionPublicationkeyboard_double_arrow_right Article 23 Jun 2011 English Publisher:Oxford University Press (OUP)Journal:Bioscience, Biotechnology, and Biochemistry, volume 75, pages 1,205-1,207 (issn: 0916-8451, eissn: 1347-6947,

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Authors: Mina, Furusawa; Yusaku, Narita; Kazuya, Iwai; Taiji, Fukunaga; Osamu, Nakagiri;

doi: 10.1271/bbb.110106

pmid: 21670509

Inhibitory Effect of a Hot Water Extract of Coffee “Silverskin” on Hyaluronidase

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Abstract

Coffee "silverskin" (CS) is a by-product of the roasting procedure for coffee beans. A CS extract (CS-ext) was found to have a high inhibitory effect against hyaluronidase. It seems that the higher-molecular-weight substances in CS-ext contributed most to the hyaluronidase inhibition, while acidic polysaccharides mainly composed of uronic acid played a major role in this hyaluronidase inhibition by CS-ext.

Keywords

Hot Temperature, Plant Extracts, Monosaccharides, Hyaluronoglucosaminidase, Water, Coffee, Enzyme Activation, Molecular Weight, Inhibitory Concentration 50, Uronic Acids, Polysaccharides, Anti-Allergic Agents, Hypersensitivity, Animals, Cattle, Enzyme Inhibitors, Acids, Chromatography, High Pressure Liquid

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