Chlorogenic Acid Fractionation in Robusta Green Bean Extract as a Combination Agent of Dental Pulp Stem Cells in Periodontal Tissue Engineering

Abstract

Background: Robusta coffee beans contain very high chlorogenic acid. In the last decade, chlorogenic acid was developed as an adjunct in stem cells to enhance the anti-inflammatory and antioxidant properties of stem cells when used as a therapeutic agent. Chlorogenic acid can increase proliferation and migration and inhibit the production of pro-inflammatory cytokines in stem cells thereby increasing the ability of stem cells to regenerate tissue. Purpose: To analyze the levels of chlorogenic acid in robusta coffee bean extract which can be used as a combination agent for Dental Pulp Stem Cells (DPSC) in periodontal tissue engineering therapy. Materials and Methods: Robusta coffee bean extract was obtained from the Coffee and Cocoa Research Center, Jember Regency which was processed and processed using the fractionation method. This study used DPSC with the extraction of premolar teeth of orthodontic patients. The toxicity test was performed on the coffee extract 0.0625%; 0.125%; 0.25%; 0.5% to determine the biocompatible concentration of DPSC. Results: The highest fractionation and measurement of chlorogenic acid content obtained was 30.49%. Robusta coffee bean extract with a chlorogenic acid content of 30.49% at concentrations of 0.125% and 0.0625% did not cause toxicity to DPSC. Conclusion: Chlorogenic acid in robusta coffee bean extract concentrations of 0.125% and 0.0625% are relatively biocompatible as a combination agent for DPSC in periodontal tissue engineering therapy.