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ESPRESSO CAN PREVENT ALZHEIMER’S PROTEIN CLUMPING IN LAB TESTS

PressPacs July 19, 2023
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FOR IMMEDIATE RELEASE

“Espresso coffee mitigates the aggregation and condensation of Alzheimer’s
associated tau protein”
Journal of Agricultural and Food Chemistry

In an in vitro study, espresso and certain compounds found within it could
prevent tau aggregation, which is associated with Alzheimer’s disease.
Alessio Orru/Shutterstock.com


Whether enjoyed on its own or mixed into a latte, Americano or even a martini,
espresso provides an ultra-concentrated jolt of caffeine to coffee lovers. But
it might do more than just wake you up. Research now published in ACS’ Journal
of Agricultural and Food Chemistry shows that, in preliminary in vitro
laboratory tests, espresso compounds can inhibit tau protein aggregation — a
process that is believed to be involved in the onset of Alzheimer’s disease.

Roughly half of all Americans drink coffee every day, and espresso is a popular
way to consume it. To “pull” an espresso shot, hot water is forced through
finely ground coffee beans, creating a concentrated extract. This is often used
as a base for other drinks, including the trendy espresso martini. Recent
research has suggested that coffee could also have beneficial effects against
certain neurodegenerative diseases, including Alzheimer’s disease. Although the
exact mechanisms that cause these conditions are still unclear, it’s thought
that a protein called tau plays a significant role. In healthy people, tau
proteins help stabilize structures in the brain, but when certain diseases
develop, the proteins can clump together into fibrils. Some researchers propose
that preventing this aggregation could alleviate symptoms. So, Mariapina
D’Onofrio and colleagues wanted to see if compounds in espresso could prevent
tau aggregation in vitro.

The researchers pulled espresso shots from store-bought beans, then
characterized their chemical makeup using nuclear magnetic resonance
spectroscopy. They chose caffeine and trigonelline, both alkaloids, the
flavonoid genistein and theobromine, a compound also found in chocolate, to
focus on in further experiments. These molecules, along with the complete
espresso extract, were incubated alongside a shortened form of the tau protein
for up to 40 hours. As the concentration of espresso extract, caffeine or
genistein increased, fibrils were shorter and didn’t form larger sheets, with
the complete extract showing the most dramatic results. Shortened fibrils were
found to be non-toxic to cells, and they did not act as “seeds” for further
aggregation. In other experiments, the researchers observed that caffeine and
the espresso extract could both bind pre-formed tau fibrils. Although much more
research is needed, the team says that their preliminary in vitro findings could
pave the way toward finding or designing other bioactive compounds against
neurodegenerative diseases, including Alzheimer’s.

The authors acknowledge funding from the Italian Ministry of University and
Research.

###

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