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

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.

Keywords: 5-CQA; Alzheimer’s disease; Anti-amyloidogenic compounds; Aβ peptides; Chlorogenic acid or 5-O-Caffeoylquinic acid (PubChem CID: 1794427); Coffee; Cryptochlorogenic acid or 4-O-Caffeoylquinic acid (PubChem CID: 9798666); Melanoidins; NMR spectroscopy; Neochlorogenic acid or 3-O-Caffeoylquinic acid (PubChem CID: 5280633).