Suppressive effects of non-degassed roasted coffee bean extracts on plasma and hepatic triglyceride elevation in mice fed a high fat diet

Abstract

　Non-degassed roasted coffee bean extracts contain large quantity of volatile compounds, compared with degassed roasted coffee bean extracts. In this study, we investigated the effect of non-degassed roasted coffee bean extracts or degassed roasted coffee bean extracts, on lipid metabolism in mice. Male C57BL/6J mice, fed a high fat diet, were administered with non-degassed, or degassed roasted coffee bean extracts for 8 weeks. At the end of the administration period, in non-degassed roasted coffee bean extracts group, plasma triglyceride elevation was suppressed. On the other hand, in degassed roasted coffee bean extracts group, the effect was not observed. On hepatic triglyceride level, non-degassed roasted coffee bean extracts showed a significant suppressive effect. Moreover, the 33 volatile compounds mixture which were decreased by degassing, suppressed plasma triglyceride elevation. These results suggested that volatile compounds, decreased by degassing, might involve the suppressive effects on plasma and hepatic triglyceride elevation in mice.