2023-07-22 15:34:04
Coffee, one of the most consumed beverages in the world, has recently been explored in neurobiology for its neuroprotective properties. recent experiences in vitro
reveal that espresso in particular (a very strong coffee with a strong aroma) is a potent inhibitor of tau protein aggregation — a key hallmark of Alzheimer’s disease. While coffee contains a large number of active molecules, the best results have been observed with particularly concentrated whole espresso extracts.
For many years, coffee has been associated with different health risks, such as cardiovascular disease. However, recent studies have suggested it has neuroprotective effects once morest neurodegenerative conditions such as Parkinson’s and Alzheimer’s, despite the high-dose adverse effects reported by other research. These benefits are said to be conferred by a wide range of bioactive molecules, the best known of which is caffeine. Of the analyses Epidemiological studies have reported improvements in cognitive function and memory, but the effects at the molecular level are still largely unknown.
Current research is moving toward exploring the benefits of coffee on biomolecular hallmarks of neurodegeneration, such as amyloid and tau aggregation. Those linked to the tau protein are called tauopathies and include Alzheimer’s, which has a worldwide prevalence of 50 million people. Although the mechanisms of the disease are still misunderstood, neuroscientists believe that the abnormal accumulation of tau proteins is a key feature and thus constitutes a promising therapeutic target, despite studies disputing this fact.
:: THE T-SHIRT THAT SUPPORTS SCIENCE! ::
In a new study published in the journal Journal of
Agricultural and Food Chemistry, scientists from the University of Verona (in Italy) evaluated the potential of espresso to prevent the aggregation of the tau protein. The results seem to confirm the hypotheses previously put forward, suggesting in particular the neuroprotective properties of strong coffee and other derivative drinks.
Better results with the full extract
Illustration summarizing the results of the study. © Tira et al.
In healthy people, tau protein binds to microtubules to support the growth and structural integrity of axons. It is expressed in the form of six isoforms, the most abundant of which comprises 441 amino acids. These are normally disordered proteins that are highly soluble and have very little tendency to clump together. In the case of tauopathy, however, the tau proteins dissociate from the microtubules and begin to take the form of fibrils and then to aggregate together. The resulting aggregates are neurotoxic and induce symptoms of dementia.
It should be remembered that these diseases are currently incurable. Therefore, nutraceuticals (or functional foods) might constitute interesting means of therapeutic prevention. With this in mind, the Italian researchers opted for espresso, whose preparation technique makes it possible to obtain a high concentration of high-purity active molecules.
As part of their experiment, the researchers first carried out an NMR molecular characterization of the coffee extract in order to identify potentially promising bioactive molecules. This is a technique aimed at characterizing the content of a sample at the sub-molecular scale. To do this, the espressos were prepared from blends of 15 grams of ground and roasted arabica and robusta coffee, for a final volume of 80 milliliters per cup. Each preparation lasted 30 seconds with a water temperature of 80°C.
The active molecules isolated included caffeine, genistein and theobromine (also found in cocoa), all 99% pure. The researchers then evaluated their ability, as well as that of the whole extract, to prevent the aggregation of tau proteins.
Want to remove ads from the site while continuing to support us?
It’s simple, just subscribe!
Right now, 20% discount on the annual subscription!
After an exhibition in vitro of 40 hours of isolated cells expressing tau, it was found that the active molecules might bind to the preformed fibrils and prevent them from becoming toxic. As the concentrations of the extracts increased, the fibrils shortened and did not form larger structures. The most dramatic effects were observed with the full espresso extract.
« These results provide valuable insights into the neuroprotective potential of espresso coffee and suggest candidate molecular scaffolds for the design of therapies targeting monomeric or fibrillated forms of tau protein.
», conclude researchers in their study.
These results complement those of a study study revealing the ability of green and roasted coffee extracts to target Aβ oligomers, also implicated in Alzheimer’s disease. Furthermore, trials live showed a gain in neuroepigenetic flexibility with caffeine. In animals regularly consuming caffeine, transcriptional activity reflecting learning in the hippocampus would have been greatly increased.
Source : The Journal of Agricultural and Food
Chemistry
1690052225
#espresso #powerful #neuroprotective #effects #targeting #tau #protein
