An analysis of the anticancer effects of fermented green coffee bean extract and its high levels of chlorogenic acid and surfactin

A study published in the Journal of Medicinal Food analyzed the effects of fermented green coffee bean extract containing chlorogenic acid and surfactin on the individual compounds on HepG2 cells, a human liver cancer cell line. This study was conducted by researchers at Dankook University, Korea University, Jungwon University, Hyejeon College, and Kangwon National University School of Medicine in South Korea.

• Chlorogenic acid is a bioactive compound in green coffee beans.
• Surfactin, a cyclic lipopeptide, is produced and secreted by Bacillus subtilis.
• The researchers found that fermented green coffee bean extract contained about 20 percent more chlorogenic acid and 26 percent more surfactin than the non-fermented version.
• Individually, chlorogenic acid and surfactin exhibited low levels of cytotoxicity against HepG2 cells.
• Fermented green coffee bean extract containing high levels of chlorogenic acid and surfactin effectively prevented cell death by oxidative stress and strongly activated the proliferation of cells.
• The researchers also found various bioactive compounds in the fermented green coffee bean extract that also played a role in cell proliferation and cytotoxicity.
• These results suggested that, as single compounds, chlorogenic acid and surfactin have low cytotoxic effects. However, when contained in fermented green coffee bean extract, they acted as strong antioxidants, activators of cell proliferation, and inhibitors of cell apoptosis.

Overall, the researchers concluded that the cytotoxic effects of chlorogenic acid and surfactin against HepG2 cells are greater when they are obtained from fermented green coffee bean extract.

Journal Reference:

Kim B et al. BIOACTIVITY OF FERMENTED GREEN COFFEE BEAN EXTRACT CONTAINING HIGH CHLOROGENIC ACID AND SURFACTIN. Journal of Medicinal Food. 15 March 2019; 22(3): 305-313. 10.1089/jmf.2018.4262