Projects funded by the NCN

Information on the principal investigator and host institution

Information of the project and the call

Keywords

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Bioavailability and pro-health properties of hydroxycinnamic acids of coffee beans modified in the roasting process

2018/29/N/NZ9/01160

Keywords:

coffee polyphenols Maillard reaction products bioavailability antidiabetic properties anti-neurodegenerative properties anticancer properties

Descriptors:

  • NZ9_7: Nutrition and food sciences

Panel:

NZ9 - Fundamentals of applied life sciences and biotechnology: agricultural, forestry, horticulture, animal production and fishery, food and nutrition sciences, industrial biosciences, environmental biotechnology and remediation

Host institution :

Politechnika Łódzka, Wydział Biotechnologii i Nauk o Żywności

woj. łódzkie

Other projects carried out by the institution 

Principal investigator (from the host institution):

Joanna Grzelczyk 

Number of co-investigators in the project: 3

Call: PRELUDIUM 15 - announced on 2018-03-15

Amount awarded: 210 000 PLN

Project start date (Y-m-d): 2019-01-15

Project end date (Y-m-d): 2022-01-14

Project duration:: 36 months (the same as in the proposal)

Project status: Project settled

Project description

Download the project description in a pdf file

Note - project descriptions were prepared by the authors of the applications themselves and placed in the system in an unchanged form.

Equipment purchased [PL]

  1. Moduł filtracyjny (63 000 PLN)

Information in the final report

  • Publication in academic press/journals (3)
  1. Evaluation of affinity of bioactive isolates from various coffee extracts through binding with PPAR-γ with the use of isothermal titration calorimetry and docking simulation to prevent antidiabetic effects
    Authors:
    Joanna Grzelczyk, Grażyna Budryn, Horacio Pérez-Sánchez
    Academic press:
    Journal of Thermal Analysis and Calorimetry (rok: 2020, tom: 142, strony: 877-887), Wydawca: Springer
    Status:
    Published
    DOI:
    10.1007/s10973-020-09801-w - link to the publication
  2. Bioaccessibility of coffee bean hydroxycinnamic acids during in vitro digestion influenced by the degree of roasting and activity of intestinal probiotic bacteria, and their activity in Caco-2 and HT29 cells has been received by Food Chemistry.
    Authors:
    Joanna Grzelczyk, Dominik Szwajgier, Ewa Baranowska-Wójcik, Grażyna Budryn, Małgorzata Zakłos-Szyda and Bożena Sosnowska
    Academic press:
    Food Chemistry (rok: 2022, tom: 392, strony: 133328), Wydawca: ELSEVIER
    Status:
    Published
    DOI:
    10.1016/j.foodchem.2022.133328 - link to the publication
  3. Evaluation of the inhibition of monoamine oxidase A by bioactive coffee compounds protecting serotonin degradation
    Authors:
    Joanna Grzelczyk , Grażyna Budryn, Jorge Peña-García, Dominik Szwajgier, Ilona Gałązka-Czarnecka, Joanna Oracz, Horacio Pérez-Sánchez
    Academic press:
    Food Chemistry (rok: 2021, tom: 348, strony: 129108), Wydawca: ELSEVIER
    Status:
    Published
    DOI:
    10.1016/j.foodchem.2021.129108 - link to the publication

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