Sub-chronic administration of brewed coffee on rat behavior and cognition and oxidative stress Alzheimer's disease model

Sedaghat, Gohar; Mirshekar, Mohammad Ali; Amirpour, Mahsa; Montazerifar, Farzaneh; Miri, Somayeh; Shourestani, Shadi

doi:10.1016/j.yclnex.2019.10.005

Cited by 12 publications

(6 citation statements)

References 37 publications

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“…Accordingly, the investigators observed that the intake of caffeine (1g/L in drinking water two weeks before the STZ challenge) inhibited memory deterioration and neurodegeneration caused by STZ and also A2AR up-regulation (31). Larsson and Orsini showed that there is no association between 1 cup/ day of coffee consumption and the increased risk of overall dementia or AD specifically (32); moderate coffee drinking (3 -5 cups/day) has a protective role in preventing the risk of dementia (14).…”

Section: Discussionmentioning

confidence: 98%

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The Effect of Sub-chronic Administration of Brewed Coffee on Long-term Potentiation in a Rat Model of Alzheimer's Disease

et al. 2022

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Background: Alzheimer's disease (AD) is a neurodegenerative illness that causes memory loss and cognitive impairment. For neurodegenerative illnesses, the therapeutic properties and healthy advantages of brewed coffee (BC) intake have been widely explored. Objectives: This research aimed to look into the findings of sub-chronic BC administration on long-term potentiation (LTP) as a model of synaptic plasticity that supports memory function in the hippocampus in rat models of AD. Methods: In this study, 32 male Wistar rats were utilized as test subjects. The animals were randomly divided into four groups with eight rats in each group as follows: (1) Sham (animals that received normal saline (NS)), (2) streptozotocin (STZ), (3) BC, and (4) BC-STZ. Animals were treated for three weeks. Results: The amplitude of excitatory postsynaptic potentials (EPSPs) in the BC + STZ (164.23 ± 11.33%; n = 8) group significantly increased compared to the STZ group at 0.25 h after HFS (P = 0.0330). Also, it significantly increased in the BC + STZ group at 0.5, 0.75, 1, 1.25, 1.5, 1.75, and 2 h (P = 0.4481, P = 0.4609, P = 0.1239, P = 0.0017, P = 0.0413, P = 0.0851, P = 0.1323) after HFS. Moreover, the slope of EPSPs in the BC-STZ group showed an overall improvement compared to the STZ group at 0.25, 0.5, 0.75, 1, 1.25, 1.5, 1.75, and 2 h (P = 0.1511, P = 0.0004, P = 0.0394, P = 0.0038, P = 0.0002, P = 0.0059, P = 0.0245, and P = 0.4126, respectively) after HFS during LTP recording time. Conclusions: In conclusion, the present study found that BC consumption improved synaptic plasticity and memory in rat models of AD induced by STZ. However, more studies are needed to elucidate BC's neuroprotective mechanisms.

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Section: Discussionmentioning

confidence: 98%

“…LTP recording was conducted 0.25, 0.5, 1, and 3h after HFS. In order to assess any improvements in the synaptic reaction of the DG, the percent of population spike (PS) amplitude (AMP) and field excitatory postsynaptic potential (fEPSP) slope were measured (13,14).…”

Section: Ltp Recordingmentioning

confidence: 99%

The Effect of Sub-chronic Administration of Brewed Coffee on Long-term Potentiation in a Rat Model of Alzheimer's Disease

et al. 2022

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“…No dose-dependent conclusion can be drawn from the changes observed in the 0.29 g/kg BW group, as the highest dose did not exacerbate the parameters measured. Contrarily, the consumption of coffee has been reported to decrease liver enzymes associated with liver damage and has shown protective effects attributed to its polyphenol content [ 38 , 39 , 40 , 41 , 42 , 43 ]. There were favorable significant reductions in liver enzymes (ALP and ALT) and lipid profile indicator (triglyceride) in the low male dose group but no trend was evident in the higher dose groups except in the female triglyceride level when given the high dose.…”

Section: Discussionmentioning

confidence: 99%

Eurycoma longifolia—Infused Coffee—An Oral Toxicity Study

et al. 2020

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Coffee infused with the additive Eurycomalongifolia, also known as Tongkat ali (TA), has become widely available in the Malaysian market. Safety evaluations for consumption of the products have been called for due to the herbal addition. This study investigates the acute, subacute and chronic effects of a commercial TA coffee in Sprague Dawley rats when given in a single, repeated and prolonged dosage. The dosages of 0.005, 0.05, 0.30 and 2 g/kg body weight (BW) were used in the acute study and 0.14, 0.29 and 1 g/kg BW were used in the repeated dose studies. The in-life parameters measured were food and water intake, body weight and clinical observations. Blood were collected for hematology and clinical biochemistry analyses. All animals were subjected to full necropsies. Non-toxicity-related changes were observed in the food and water consumption parameters. Body weight showed normal increments and none of the animals had any clinical signs of toxicity. Microscopically assessed organ tissues did not reveal any abnormalities. There was significant decrease of platelet count in all the chronic study male treated groups. Significant elevation of renal profile parameters in both gender groups given 0.29 g/kg BW, along with liver and lipid profile elevation in some female groups of the chronic study were noted. No dose-dependent relationship was apparent in the dosage range tested, though these changes may suggest an initial safety indication to the TA coffee. The study concludes that the no observed adverse effect level (NOAEL) for this commercial TA coffee was 1 g/kg BW.

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“…The fermented coffee extracts are dissolved in Milli-Q water and administered at dose 600 mg / kg I.P for 45 days [22,23]. The twenty-four rats were divided into four groups.…”

Section: Drug and Treatment Schedulementioning

confidence: 99%

Effects of Fermented Coffee Extracts on Spatial Cognition and Memory of Alzheimer’s Disease Induced Rats

Shree¹,

Praveen²,

Sukumaran³

2021

JPRI

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Aim: The current study hypothesizes that ingestion of polyphenols-enriched preparation such as yeast fermented extracts of green and roasted coffee beans will demonstrate neuroprotective and stimulatory function. Study Design: Optimizing yeast (Saccharomyces cerevisiae) mediated fermentation conditions of C.Arabica beans →Extraction by the sonication-agitation method before and after roasting to obtain Fermented Green Coffee Extracts (FGCE) and Fermented Roasted Coffee Extracts (FRCE) →Phytochemical profiling of the fermented extracts was performed → Animal Study (in vivo evaluation). Place and Duration: The research work was conducted during December, 2019 to May, 2020 at the Department of Biotechnology, Sri Venkateswara College of Engineering, Post Bag No.1, Pennalur, Sriperumbudur Tk, Kancheepuram Dt TN-602117, India. Methodology: The FGCE and FRCE extracts were prepared and subjected to comparative phytochemical profiling for in vitro analysis. Further, the in vivo analysis was performed on 24 Albino Wistar rats, which were divided into four groups (Group I (Control group) received normal diet; Group II (AD induced group) received AlCl3; Group III received FGCE and AlCl3, Group IV received FRCE and AlCl3). In order to represent the most exact model that mimics AD the rats were injected with AlCl3 .6H2O at dose 70 mg / kg I.P for 6 weeks. During induction the rats were subjected to spatial memory tests (T-maze) and motor co-ordination tests (burrowing assay). Results: The FGCE had a higher amount of polyphenols (1.20 ± 0.02 GAE mg / ml) compared to FRCE (0.99 ± 0.047 GAE mg / ml). Also, the ferric reducing anti-oxidant potential was higher in FGCE (5.14 ± 0.17 mmol Fe2+ / g) than in FRCE (3.7 ± 0.2 mmol Fe2+ / g). As a result of behavioural analysis, the fermented green coffee extract consumption in Alzheimer induced rats had a prominent positive effect on memory retention and motor co-ordination. Conclusion: This study elucidates the potential nature of FGCE in decelerating the progression of AD at a higher rate than FRCE.

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Sub-chronic administration of brewed coffee on rat behavior and cognition and oxidative stress Alzheimer's disease model

Abstract: neuro-inflammatory response in the hippocampus. Thus, our study further provides evidence for the therapeutic supplementation of BC for various neurodegenerative disorders including AD.

Cited by 12 publications

References 37 publications

The Effect of Sub-chronic Administration of Brewed Coffee on Long-term Potentiation in a Rat Model of Alzheimer's Disease

The Effect of Sub-chronic Administration of Brewed Coffee on Long-term Potentiation in a Rat Model of Alzheimer's Disease

Eurycoma longifolia—Infused Coffee—An Oral Toxicity Study

Effects of Fermented Coffee Extracts on Spatial Cognition and Memory of Alzheimer’s Disease Induced Rats

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