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. 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
  2. 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
  3. 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

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