Wydanie 349(50)2 2019

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https://oa.zut.edu.pl/handle/20.500.12539/693

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Przeglądaj Wydanie 349(50)2 2019 wg Autor "Budryn, Grażyna"

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    Analysis of the Activity of Hydroxycinnamic Acids from Green and Roasted Coffee Extracts as Acetylocholinesterase Inhibitors Using an Isothermal Method of Titration Calorimetry
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2019) Grzelczyk, Joanna; Budryn, Grażyna; Institute of Food Technology and Analysis, Łódź University of Technology, Poland; Institute of Food Technology and Analysis, Łódź University of Technology, Poland
    Acetylcholinesterase (EC 3.1.1.7) is a major enzyme responsible for the pathogenesis of Alzheimer's disease (AD). This enzyme regulates the nerve impulse conduction by hydrolyzing the excess of acetylcholine in the synaptic cleft, decreasing its level in the brain. A low level of acetylcholine observed in neurodegenerative diseases contributes to the formation of amyloid plaques and neurofibrillary degeneration, which together with the development of AD spread in the cerebral cortex. That is why natural, non-toxic AChE inhibitors are sought for. The aim of the study was to assess the degree of inhibition of AChE activity by single hydroxycinnamic acids and coffee extracts depending on the type of coffee and its roasting. The study was carried out by means of isothermal titration calorimetry (ITC), determining thermodynamic interactions and parameters. ITC analysis showed that the most stable bonds and strong interactions were characterized by 3-caffeoylquinic acid with AChE, and also was the most effective AChE inhibitor. Analysis of coffee extracts showed that the highest activity to AChE was characterized by Robusta green coffee.