To identify food and beverages that provide the regular intake of natural compounds capable of interfering with toxic amyloidogenic aggregates, we developed an experimental protocol that combines NMR spectroscopy and atomic force microscopy, in vitro biochemical and cell assays to detect anti-Aβ molecules in natural edible matrices. We applied this approach to investigate the potential anti-amyloidogenic properties of coffee and its molecular constituents. Our data showed that green and roasted coffee extracts and their main components, 5-O-caffeoylquinic acid and melanoidins, can hinder Aβ on-pathway aggregation and toxicity in a human neuroblastoma SH-SY5Y cell line. Coffee extracts and melanoidins also counteract hydrogen peroxide- and rotenone-induced cytotoxicity and modulate some autophagic pathways in the same cell line

Ciaramelli, C., Palmioli, A., De Luigi, A., Colombo, L., Sala, G., Riva, C., et al. (2018). NMR-driven identification of anti-amyloidogenic compounds in green and roasted coffee extracts. FOOD CHEMISTRY, 252, 171-180 [10.1016/j.foodchem.2018.01.075].

NMR-driven identification of anti-amyloidogenic compounds in green and roasted coffee extracts

Ciaramelli, C
Primo
;
Palmioli, A
Secondo
;
Sala, G;Riva, C;Zoia, C;Airoldi, C
Ultimo
2018

Abstract

To identify food and beverages that provide the regular intake of natural compounds capable of interfering with toxic amyloidogenic aggregates, we developed an experimental protocol that combines NMR spectroscopy and atomic force microscopy, in vitro biochemical and cell assays to detect anti-Aβ molecules in natural edible matrices. We applied this approach to investigate the potential anti-amyloidogenic properties of coffee and its molecular constituents. Our data showed that green and roasted coffee extracts and their main components, 5-O-caffeoylquinic acid and melanoidins, can hinder Aβ on-pathway aggregation and toxicity in a human neuroblastoma SH-SY5Y cell line. Coffee extracts and melanoidins also counteract hydrogen peroxide- and rotenone-induced cytotoxicity and modulate some autophagic pathways in the same cell line
Articolo in rivista - Articolo scientifico
Coffee, 5-CQA; Melanoidins; NMR spectroscopy; Anti-amyloidogenic compounds; Aβ peptides; Alzheimer’s disease
English
171
180
10
Ciaramelli, C., Palmioli, A., De Luigi, A., Colombo, L., Sala, G., Riva, C., et al. (2018). NMR-driven identification of anti-amyloidogenic compounds in green and roasted coffee extracts. FOOD CHEMISTRY, 252, 171-180 [10.1016/j.foodchem.2018.01.075].
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10281/180397
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