A barista is brewing espresso at the 2018 Seoul Cafe Show held at COEX in Gangnam-gu, Seoul in 2018. 2018.11.8/News1 © News1 Reporter Park Se-yeon
An overseas study has found that espresso has the effect of preventing protein aggregation that causes Alzheimer’s.
According to the industry on the 24th, EurekAlert, a science news site affiliated with the American Association for the Advancement of Science (AAAS), disclosed the research results of a research team at the University of Verona, Italy, and reported that espresso can prevent tau protein aggregation that affects Alzheimer’s.
The results were published on the 19th in the Journal of Agricultural and Food Chemistry, an academic journal affiliated with the American Chemical Society (ACS).
Espresso is a highly concentrated coffee that is extracted by adding high-pressure and high-temperature water to finely ground coffee powder for a short period of time. It is drunk in various forms such as espresso itself, Americano, latte, and martini.
The research team investigated the effect of compounds contained in espresso on tau protein aggregation, saying that coffee has a beneficial effect on certain degenerative neurological diseases such as Alzheimer’s disease.
Tau protein plays an important role in brain cytoskeleton emulsion, such as transporting substances within neurons, which are nerve fibers. However, it is also involved in the occurrence of neuronal entanglement and is considered one of the key factors in the development of Alzheimer’s disease along with amyloid beta (Aβ). Tau protein accumulates in the brains of patients decades before Alzheimer’s symptoms appear.
After extracting espresso shots from coffee beans purchased at a store, the research team analyzed components such as alkaloids caffeine and trigonelline, and flavonoids genistein and theobromine using NMR (nuclear magnetic resonance). Each molecule and whole extract of espresso were incubated for up to 40 hours with short-form tau protein.
As a result of subsequent analysis, the research team confirmed that the espresso component was bound to the tau protein aggregate. As the concentrations of espresso extract, caffeine, and genistein increased, the length of fibrils formed by aggregation of tau protein became shorter and no aggregates were formed. Among the ingredients, whole espresso extract was the most effective.
In addition, the shortened fibrils were not toxic to cells and did not serve as ‘seeds’ that cause additional aggregation.
The research team added potential neuroprotective effects to the component and suggested that it could be a candidate for treating tau protein monomers or aggregates. Although much more research is needed, it is believed that preventing tau protein aggregation may relieve Alzheimer’s symptoms.
jjsung@news1.kr
2023-07-23 23:03:00
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