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

Carlotta Ciaramelli, Alessandro Palmioli, Ada De Luigi, Laura Colombo, Gessica Sala, Chiara Riva, Chiara Paola Zoia, Mario Salmona, Cristina Airoldi

Research output: Contribution to journalArticle

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.

Original languageEnglish
Pages (from-to)171-180
Number of pages10
JournalFood Chemistry
Volume252
DOIs
Publication statusPublished - Jun 30 2018

Fingerprint

melanoidins
Coffee
cell lines
Nuclear magnetic resonance
rotenone
atomic force microscopy
extracts
cell aggregates
Cells
beverages
hydrogen peroxide
cytotoxicity
nuclear magnetic resonance spectroscopy
Food and Beverages
Rotenone
Cell Line
Beverages
Atomic Force Microscopy
Poisons
Cytotoxicity

Keywords

  • Amyloid beta-Peptides/chemistry
  • Cell Line, Tumor
  • Coffee/chemistry
  • Color
  • Food Handling
  • Humans
  • Magnetic Resonance Spectroscopy
  • Plant Extracts/chemistry
  • Protein Multimerization/drug effects

Cite this

NMR-driven identification of anti-amyloidogenic compounds in green and roasted coffee extracts. / Ciaramelli, Carlotta; Palmioli, Alessandro; De Luigi, Ada; Colombo, Laura; Sala, Gessica; Riva, Chiara; Zoia, Chiara Paola; Salmona, Mario; Airoldi, Cristina.

In: Food Chemistry, Vol. 252, 30.06.2018, p. 171-180.

Research output: Contribution to journalArticle

Ciaramelli, Carlotta ; Palmioli, Alessandro ; De Luigi, Ada ; Colombo, Laura ; Sala, Gessica ; Riva, Chiara ; Zoia, Chiara Paola ; Salmona, Mario ; Airoldi, Cristina. / NMR-driven identification of anti-amyloidogenic compounds in green and roasted coffee extracts. In: Food Chemistry. 2018 ; Vol. 252. pp. 171-180.
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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.",
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AU - Ciaramelli, Carlotta

AU - Palmioli, Alessandro

AU - De Luigi, Ada

AU - Colombo, Laura

AU - Sala, Gessica

AU - Riva, Chiara

AU - Zoia, Chiara Paola

AU - Salmona, Mario

AU - Airoldi, Cristina

N1 - Copyright © 2018 Elsevier Ltd. All rights reserved.

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AB - 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.

KW - Amyloid beta-Peptides/chemistry

KW - Cell Line, Tumor

KW - Coffee/chemistry

KW - Color

KW - Food Handling

KW - Humans

KW - Magnetic Resonance Spectroscopy

KW - Plant Extracts/chemistry

KW - Protein Multimerization/drug effects

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