Regular coffee consumption has been associated with reduced risk factors for Parkinson’s disease (PD) development, a neurodegenerative disorder that affects millions of people worldwide. However, the effects of coffee produced through different fermentation processes remain unknown. This study evaluated, in vitro , the biological activities of roasted Coffea arabica (variety “Catuaí Amarelo and Catuaí Vermelho”) extracts obtained from natural and wet fermentation using hot aqueous and hydroethanolic extractions. Antibacterial assays against seven PD-associated pathogens showed MBCs ranging from 125 to 500 mg/mL, indicating activity at concentrations that are high and likely not physiologically relevant in its crude form. The extracts also exhibited antioxidant capacity and cytoprotective effects in STC-1 enteroendocrine cells, in which pretreatment with 500 or 1000 μg/mL reduced cytotoxicity induced by rotenone or 6-Hydroxydopamine. Metabolomic analysis identified 31 metabolites, highlighting caffeine, trigonelline, and chlorogenic acid as some of the discriminant compounds associated with protective effects. Overall, the findings indicate that fermented roasted coffee extracts display bactericidal activity, antioxidant capacity, and cellular protection against neurotoxins, in vitro , suggesting potential relevance for studies targeting gut-brain axis mechanisms in Parkinson’s disease.
Amorim‐Neto et al. (Fri,) studied this question.