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Article Abstract
Unlabelled: The rise in global coffee consumption has increased spent coffee grounds (SCG), a by-product rich in bioactive compounds. This study compared the anti-adipogenic and antioxidant activities of SCG extracts before (SCG) and after fermentation (FSCG) with . SCG showed higher antioxidant activity and total polyphenol content than FSCG. In vitro studies on 3T3-L1 adipocytes revealed that SCG significantly inhibited lipid accumulation and downregulated key adipogenic markers (PPARγ, C/EBPα, adiponectin) in a dose-dependent manner, while FSCG had limited effects. Thin-layer chromatography indicated fermentation decreased chlorogenic acid and increased caffeic acid, suggesting structural changes in bioactive compounds. The superior anti-adipogenic effect of SCG is likely due to chlorogenic acid, which degrades during fermentation. These findings highlight SCG's potential as a functional food ingredient with anti-obesity and antioxidant properties.
Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-025-01886-z.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC12145351 | PMC |
| http://dx.doi.org/10.1007/s10068-025-01886-z | DOI Listing |
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