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Interaction of Coffee Compounds With Serum Albumins. Part II: Diterpenes

Interaction of Coffee Compounds With Serum Albumins. Part II: Diterpenes

Elena Guercia, Cristina Forzato, Luciano Navarini, Federico Berti

Food Chem. 2016 May 15;199:502-8.

PMID: 26776001

Abstract:

Cafestol and 16-O-methylcafestol are diterpenes present in coffee, but whilst cafestol is found in both Coffea canephora and Coffea arabica, 16-O-methylcafestol (16-OMC) was reported to be specific of only C. canephora. The interactions of such compounds, with serum albumins, have been studied. Three albumins have been considered, namely human serum albumin (HSA), fatty acid free HSA (ffHSA) and bovine serum albumin (BSA). The proteins interact with the diterpenes at the interface between Sudlow site I and the fatty acid binding site 6 in a very peculiar way, leading to a significant change in the secondary structure. The diterpenes do not displace reference binding drugs of site 2, but rather they enhance the affinity of the site for the drugs. They, therefore, may alter the pharmacokinetic profile of albumin - bound drugs.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP108214284	16-O-Methylcafestol		108214-28-4	Price

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