Anxiolytic Effect of Non-degassed Roasted Coffee Bean Extracts in Mouse

Abstract

The functional difference of non-degassed and degassed coffee bean extracts was clarified by examining the anxiolytic effect of the two coffee bean extracts in mouse. We previously reported that degassing greatly decreased the concentration of volatile compounds in coffee extracts and influenced the functional effect of coffee. Anxiolytic-like behavior in mice was found to be significantly reduced (p<0.05) by the administration of non-degassed roasted coffee bean extracts, whereas there was no effect following the administration of degassed roasted coffee bean extracts. Moreover, the concentrations of two sulfur compounds, one pyrrole compound, and four pyrazine compounds were decreased by degassing, and the anxiolytic-like behavior of mice was significantly reduced (p<0.05). To elucidate the underlying mechanism, we examined the influence of a neurotransmitter receptor antagonist on the anxiolytic effect. Our findings show that GABA_A receptor and Dopamin D₁ receptor are involved in the anxiolytic effect of non-degassed coffee.