scholarly journals Effect of Green Coffee Bean Extract on P. gingivalis and A. actinomycetemcomitans in comparision to Chlorhexidine: An in-vitro study

2019 ◽  
pp. 14-19
Author(s):  
Rutuja Pandya ◽  
Monali Shah ◽  
Yesha Raval
Keyword(s):  
Antibacterial Activity ◽  
Periodontal Diseases ◽  
Dilution Method ◽  
Coffee Bean ◽  
Green Coffee ◽  
Periodontal Pathogens ◽  
Zone Of Inhibition ◽  
Green Coffee Bean Extract ◽  
Green Coffee Bean ◽  
Mic Value

Brief Background: Periodontal pathogens like Aggregatibactoractinomycetemcomitans, Porphyromonasgingivalis etc., are considered to be the primary aetiologic factors for the periodontal diseases. Chlorhexidine is a gold standard antimicrobial agent with a broad antibacterial activity and has been used for chemical plaque control. But chlorhexidine is known to cause staining when used for a longer time. Hence, other agents with herbal contents are being researched that can be used on a regular basis. Materials and Methods: Minimum Inhibitory Concentration (MIC), Minimum Bactericidal Concentrations (MBC) and Zone of Inhibition (ZOI) were used to assess the antibacterial effect of Green Coffee Bean Extract against periodontal pathogens by micro dilution method and culture method, and it was compared with chlorhexidine. Results: For Green Coffee extract, MIC value of P.g and A.a was 50 ug/ml and 100 ug/ml respectively, MBC value of P.g and A.a was 50 ug/ml and 100 ug/ml respectively and Zone of Inhibition of P.g was 15 mm at 50 ug/ml and of A.a was 12 mm at 100 ug/ml. For Chlorhexidine, MIC value of P.g and A.a was 0.2 ug/ml and 12.5 ug/ml respectively, MBC value of P.g and A.a was 1.6 ug/ml and 12.5 ug/ml respectively and Zone of Inhibition of P.g was 13 mm at 1.6 ug/ml and of A.a was 12 mm at 12.5 ug/ml. Summary and Conclusions: Antibacterial activity of Green Coffee Bean Extract against P.g and A.a shows that it could used as a herbal adjunct to chlorhexidine for chemical plaque. Key Words: Green Coffee Bean Extract, Chlorhexidine, Minimum Inhibitory Concentrations, Minimum Bactericidal Concentrations, Zone of Inhibition.

scholarly journals Acute and sub-chronic toxicity evaluation of a standardized green coffee bean extract (CGA-7™) in Wistar albino rats

2021 ◽  
Vol 9 ◽  
pp. 205031212098488
Author(s):  
Venkatakrishna K ◽  
Sudeep HV ◽  
Shyamprasad K
Keyword(s):  
Oral Dose ◽  
Chronic Toxicity ◽  
Clinical Signs ◽  
Albino Rats ◽  
Coffee Bean ◽  
Green Coffee ◽  
Toxicological Assessment ◽  
Limit Test ◽  
Green Coffee Bean Extract ◽  
Green Coffee Bean

Objective: Despite having numerous physiological benefits, toxicological assessment of green coffee beans is sparce. Here, we document the oral acute and sub-chronic toxicity of a standardized decaffeinated green coffee bean extract containing 50% chlorogenic acids (CGA-7™) in rats. Methods: We have performed a limit test at single oral dose of 2000 mg/kg to evaluate the acute toxicity in female Wistar rats. Furthermore, repeated dose 90-day toxicity study was conducted to assess the risk of long-term use of CGA-7. Result: A 14-day observation revealed no clinical signs of toxicity or mortality in animals at 2000 mg/kg acute oral dose of CGA-7. The administration of 250, 500, and 1000 mg/kg CGA-7 showed significant alterations in some parameters such as food consumption, relative organ weights of brain and spleen, haematological and biochemical parameters compared to control. These changes were not consistent and dose-dependent throughout the study. Furthermore, the changes were within the physiological range and toxicologically insignificant. CGA-7 did not affect the normal metabolism and physiology of the animals up to 1000 mg/kg dose. Macroscopic and histological examination of organs did not reveal any organ toxicity. Conclusion: Finally, the findings from this study suggest the safety of green coffee bean extract.

scholarly journals Decaffeinated Green Coffee Bean Extract Attenuates Diet-Induced Obesity and Insulin Resistance in Mice

2014 ◽  
Vol 2014 ◽  
pp. 1-14 ◽  
Author(s):  
Su Jin Song ◽  
Sena Choi ◽  
Taesun Park
Keyword(s):  
Insulin Resistance ◽  
Adipose Tissue ◽  
Plasma Lipids ◽  
Body Weight Gain ◽  
Chow Diet ◽  
Coffee Bean ◽  
Green Coffee ◽  
Visceral Adipose ◽  
Green Coffee Bean Extract ◽  
Green Coffee Bean

This study investigated whether decaffeinated green coffee bean extract prevents obesity and improves insulin resistance and elucidated its mechanism of action. Male C57BL/6N mice(N=48)were divided into six dietary groups: chow diet, HFD, HFD-supplemented with 0.1%, 0.3%, and 0.9% decaffeinated green coffee bean extract, and 0.15% 5-caffeoylquinic acid. Based on the reduction in HFD-induced body weight gain and increments in plasma lipids, glucose, and insulin levels, the minimum effective dose of green coffee bean extract appears to be 0.3%. Green coffee bean extract resulted in downregulation of genes involved in WNT10b- and galanin-mediated adipogenesis and TLR4-mediated proinflammatory pathway and stimulation of GLUT4 translocation to the plasma membrane in white adipose tissue. Taken together, decaffeinated green coffee bean extract appeared to reverse HFD-induced fat accumulation and insulin resistance by downregulating the genes involved in adipogenesis and inflammation in visceral adipose tissue.

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