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

Mina FURUSAWA; Yusaku NARITA; Kazuya IWAI; Taiji FUKUNAGA; Osamu NAKAGIRI

doi:10.1271/bbb.110106

Food & Nutrition Science Notes

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

Mina FURUSAWA, Yusaku NARITA, Kazuya IWAI, Taiji FUKUNAGA, Osamu NAKAGIRI

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Keywords: coffee silverskin, hyaluronidase inhibitor, acidic polysaccharide, by-product, antiallergic activity

JOURNAL FREE ACCESS

2011 Volume 75 Issue 6 Pages 1205-1207

DOI https://doi.org/10.1271/bbb.110106

View "Advance Publication" version (June 13, 2011).

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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.

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