3-Hydroxy-6-Methylpyridine with Preventive Activity on Carbon Tetrachloride-Induced Liver Injury Is Produced During Roasting of Coffee Beans

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Compounds which can be formed over the course of roasting coffee beans were investigated and isolated. One of these compounds was identified as 3-hydroxy-6-methylpyridine (3,6-Py). 3,6-Py and the coffee prepared from light-roasted coffee beans which contain this compound tended to suppress increases in plasma alanine aminotransferase (ALT) and aspartate aminotransferase (AST) activities induced by carbon tetrachloride in mice, indicating that 3,6-Py formed during the roasting of coffee beans may be able to mitigate liver injury. The amounts of 3,6-Py were higher in French-roasted than light-roasted coffee beans of the Brazil Santos and Colombia Excelso varieties, suggesting that this compound might be produced under a more severe roasting condition. However, suppressive activity against liver injury was stronger in coffee from light-roasted than French-roasted beans. As the amounts of chlorogenic acid, which is known to have hepatoprotective activity, were higher in coffee from the light-roasted than French-roasted beans, stronger hepatoprotective activity in the coffee from light-roasted beans might be mainly concerned with its higher content of chlorogenic acid.
2011-01-01