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Functions of Coffee Fermented by Rhizopus oligosporus.

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Fermenting coffee beans with Rhizopus oligosporus (R. oligosporus) altered their composition, increasing dietary fiber and chlorogenic acid. This fermentation enhanced the coffee's potential to prevent obesity and diabetes by inhibiting key enzymes.

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Area of Science:

  • Food Science
  • Microbiology
  • Biotechnology

Background:

  • Rhizopus oligosporus (R. oligosporus) is a fungus traditionally used for fermenting soybeans into tempeh.
  • Recent studies indicate R. oligosporus can ferment various beans beyond soybeans.
  • This research explores the fermentation of raw coffee beans using R. oligosporus.

Purpose of the Study:

  • To investigate the effects of R. oligosporus fermentation on raw coffee beans.
  • To analyze the biochemical changes in fermented coffee beans and their impact on coffee properties.
  • To evaluate the potential health benefits of coffee prepared from R. oligosporus-fermented beans, particularly for metabolic health.

Main Methods:

  • Raw coffee beans were fermented using R. oligosporus.
  • Compositional analysis of fermented and unfermented coffee beans (fats, saccharides, dietary fiber).
  • Quantification of polyphenols, including chlorogenic acid, and assessment of antioxidant activity.
  • In vitro assays to measure inhibition of α-amylase, α-glucosidase, cancer cell growth, and reactive oxygen species production.

Main Results:

  • R. oligosporus fermentation reduced fats and saccharides but increased dietary fiber in coffee beans.
  • Total polyphenol levels and antioxidant activity decreased, while chlorogenic acid concentration increased.
  • Fermented coffee showed stronger inhibition of α-amylase and α-glucosidase compared to unfermented coffee.
  • Inhibition of cancer growth and reactive oxygen species production was weaker or similar in fermented coffee.

Conclusions:

  • Fermentation of coffee beans with R. oligosporus modifies their nutritional profile.
  • The enhanced inhibition of α-amylase and α-glucosidase suggests a potential role in preventing obesity and diabetes.
  • R. oligosporus fermentation may offer a novel approach to improve specific health-related properties of coffee.