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

Kazuya Fukuyama, Shota Kakio, Yosuke Nakazawa, Kenji Kobata, Megumi Funakoshi-Tago, Toshiharu Suzuki, Hiroomi Tamura

Research output: Contribution to journalArticle

5 Citations (Scopus)

Abstract

Scope: 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. Methods and results: 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. Conclusion: The data suggest that the roasting process may be crucial for the protective effects of coffee consumption in AD.

Original languageEnglish
Article number1800238
JournalMolecular Nutrition and Food Research
Volume62
Issue number21
DOIs
Publication statusPublished - 2018 Nov

Keywords

  • Alzheimer's disease
  • SH-SY5Y
  • coffee
  • β-secretase

ASJC Scopus subject areas

  • Biotechnology
  • Food Science

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