- The consumption of the coffee preparation resulting from water co-extraction of green and roasted coffee beans produce an increase in the metabolic activity and/or numbers of the Bifidobacterium spp. population, a bacterial group of reputed beneficial effects, without major impact on the dominant microbiota. (1)
-The coffee with the highest levels of CGA (relative to the other coffees) induced a significant increase in the growth of Bifidobacterium spp. relative to the control vessel at 10 h after exposure . Similarly, an equivalent quantity of CGA (80·8 mg, matched with that in high-CGA coffee) induced a significant increase in the growth of Bifidobacterium spp. (2)
-Experts theorize that the dietary fiber and polyphenols in coffee support the growth of healthy gut bacteria.
The alpha diversity was the greatest in high caffeine consumers.
The beta diversity differed significantly between high vs. low caffeine drinkers.
The composition of microbiomes did not differ at the phylum level based on caffeine consumption. At the genus level, high caffeine consumption was associated with increased relative abundance of Faecalibacterium and Roseburia but decreased levels of Erysipelatoclostridium and an OTU belonging to the Lachnospiraceae family. The observed association was seen regardless of age and dietary quality. Other bacteria commonly detected in gut microbiomes, including Odoribacter, Dialister, Fusicatenibactor, Alistipes, Blautia, and multiple members of Lachnospiraceae, were significantly more abundant in participants with higher caffeine consumption. (3)
Shared Reference Notes
- Higher caffeine and coffee intake was related to higher alpha diversity higher relative abundance of #Faecalibacterium and #Alistipes, and lower relative abundance of #Erysipelatoclostridium. - After adjustment of vitamin B2 in multivariate analysis, the significant inverse association between #Erysipelatoclostridium count and caffeine intake remained statistically significant.
- [1.2] [#Chlorogenic acid]
- Roasted green coffee beans contain a high level of #Hydroxycinnamates, which are partially bioavailable yet extensively metabolized, mainly by the colonic microbiota. - In subjects who drank a roasted coffee blend containing 269.5 mg of chlorogenic acids, the majority of metabolites in the urine (75.7%), composed of #Dihydrohydroxycinnamic acids and #Feruloylglycine, were of colonic origin.