Caffeine, caffeic acid, chlorogenic acid inhibit toxic hIAPP amyloids; affect secondary structure
TUESDAY, Jan. 17 (HealthDay News) -- The major components of coffee are able to inhibit the toxic aggregation of human islet amyloid polypeptide (hIAPP), according to a study published in the Dec. 28 issue of the Journal of Agricultural and Food Chemistry.
Biao Cheng, from Huazhong University of Science and Technology in Wuhan, China, and colleagues investigated the effects of the major components of coffee (caffeine, caffeic acid, and chlorogenic acid) and dihydrocaffeic acid on the amyloidogenicity of hIAPP.
The researchers found that all coffee components exhibited inhibitory effects on toxic hIAPP amyloid formation, with caffeic acid showing the highest potency in delaying conformational transition with the most prolonged lag time, and caffeine exhibiting the lowest potency. All components affected the secondary structure of incubated hIAPP at a five-fold excess molar ratio of compound to hIAPP. Caffeic acid and chlorogenic acid, but not caffeine, significantly inhibited the formation of hIAPP oligomers. All three coffee components showed cell protection effects, with caffeic acid the most, and chlorogenic acid the least, potent.
"These findings suggest that the beneficial effects of coffee consumption on type 2 diabetes mellitus may be partly due to the ability of the major coffee components and metabolites to inhibit the toxic aggregation of hIAPP," the authors write.
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