Consumption of Roasted Coffee Leads to Conjugated Metabolites of Atractyligenin in Human Plasma

Roman Lang, Coline Czech, Melanie Haas, Thomas Skurk

Research output: Contribution to journalArticlepeer-review

Abstract

Roasted coffee contains atractyligenin-2-O-β-d-glucoside and 3′-O-β-d-glucosyl-2′-O-isovaleryl-2-O-β-d-glucosylatractyligenin, which are ingested with the brew. Known metabolites are atractyligenin, atractyligenin-19-O-β-d-glucuronide (M1), 2β-hydroxy-15-oxoatractylan-4α-carboxy-19-O-β-d-glucuronide (M2), and 2β-hydroxy-15-oxoatractylan-4α-carboxylic acid-2-O-β-d-glucuronide (M3), but the appearance and pharmacokinetic properties are unknown. Therefore, first time-resolved quantitative data of atractyligenin glycosides and their metabolites in plasma samples from a pilot human intervention study (n = 10) were acquired. None of the compounds were found in the control samples and before coffee consumption (t = 0 h). After coffee, neither of the atractyligenin glycosides appeared in the plasma, but the aglycone atractyligenin and the conjugated metabolite M1 reached an estimated cmax of 41.9 ± 12.5 and 25.1 ± 4.9 nM, respectively, after 1 h. M2 and M3 were not quantifiable until their concentration enormously increased ≥4 h after coffee consumption, reaching an estimated cmax of 2.5 ± 1.9 and 55.0 ± 57.7 nM at t = 10 h. The data suggest that metabolites of atractyligenin could be exploited to indicate coffee consumption.

Original languageEnglish
Pages (from-to)19516-19522
Number of pages7
JournalJournal of agricultural and food chemistry
Volume71
Issue number49
DOIs
StatePublished - 13 Dec 2023

Keywords

  • atractyligenin
  • human intervention
  • metabolites
  • plasma
  • quantitative analysis
  • roasted coffee

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