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

Food Chemistry
Carlotta CiaramelliCristina Airoldi

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.

Citations

Apr 17, 2018·Chemical Communications : Chem Comm·Rashik Ahmed, Giuseppe Melacini
Oct 1, 2019·Physical Chemistry Chemical Physics : PCCP·Shivani Gupta, Ashok Kumar Dasmahapatra
Jun 27, 2020·Food & Function·Davide PanzeriMaria Elena Regonesi
Mar 3, 2020·Frontiers in Pharmacology·Felicia PattiRaffaele Pezzani
Jan 21, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Ryuuta FukutomiMamoru Isemura
Apr 28, 2020·Bioorganic Chemistry·Alessandro PalmioliCristina Airoldi
Apr 13, 2021·Bioorganic Chemistry·Alessandro PalmioliCristina Airoldi
Jun 12, 2021·Oxidative Medicine and Cellular Longevity·Ayelén D NigraGermán A Gil
Nov 10, 2020·Toxicon : Official Journal of the International Society on Toxinology·Cristina JuanAna Juan-García

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