Roasted Coffee Reduces β-Amyloid Production by Increasing Proteasomal β-Secretase Degradation in Human Neuroblastoma SH-SY5Y Cells

Molecular Nutrition & Food Research
Kazuya FukuyamaHiroomi Tamura

Abstract

Epidemiological studies have shown that coffee consumption may be associated with a lower risk of developing several neurological disorders, including Alzheimer's disease (AD). Caffeine is a prominent candidate component underlying the preventive effects of coffee; however, the contribution of other constituents is unclear. To clarify this issue, the effect of roasting coffee beans on β-secretase (BACE1) expression in human neuroblastoma SH-SY5Y cells is investigated. Coffee (2%) reduces Aβ accumulation in culture medium to 80% of control levels after 24 h. Accordingly, BACE1 expression is decreased to 70% of control levels at 12 h. Experiments using cycloheximide and MG132, a proteasome inhibitor, reveal that coffee enhanced BACE1 degradation through activation of proteasomal activity. Furthermore, coffee activates cAMP-dependent protein kinase, and consequently, phosphorylation of a serine residue of proteasome 26S subunit, non-ATPase 11 (PSMD11). Pyrocatechol, a strong antioxidant known as catechol or 1,2-dihydroxybenzene, produced from chlorogenic acid during roasting, also reduces BACE1 expression by activation of proteasomal activity. Furthermore, pyrocatechol reduces Aβ production in SH-SY5Y cells. The data suggest that ...Continue Reading

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Citations

Nov 7, 2019·Biomolecules·Daniel JanitschkeMarcus Otto Walter Grimm
Oct 24, 2019·Translational Psychiatry·Jee Wook KimUNKNOWN KBASE Research Group
Nov 3, 2020·Yakugaku zasshi : Journal of the Pharmaceutical Society of Japan·Hiroomi Tamura
Sep 24, 2020·Archives of Medical Research·Iván Fernández-Cruz, Enrique Reynaud
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Jan 21, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Ryuuta FukutomiMamoru Isemura
Mar 7, 2021·Nutrients·Daniel JanitschkeMarcus O W Grimm

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