Eduscho coffee extract effectively inhibits the formation of amyloid-like fibrils by trypsin in aqueous ethanol

Phanindra Babu Kasi, Attila Borics, Kinga Molnár, L. László, M. Kotormán

Research output: Article

2 Citations (Scopus)

Abstract

In this work we used an in vitro trypsin aggregation model to show that certain commercial coffee extracts can inhibit protein aggregation. Aggregation experiments were performed using several spectroscopic methods and a dye binding assay, such as turbidity, Congo red (CR) and electronic circular dichroism (ECD), that was further supported by transmission electron microscopy (TEM). A correlation was found between the anti-aggregation properties and the total phenolic content of the coffee extracts. The results revealed that the greatest effect was exerted by the Eduscho coffee extract. It was found that the inhibitory effect of this extract was concentration dependent. Using size exclusion chromatography, we demonstrated that the inhibitory effect of the Eduscho coffee extract on the formation of amyloid-like fibrils was due to its capacity to stabilize the oligomeric form of the protein.

Original languageEnglish
Pages (from-to)1695-1698
Number of pages4
JournalNatural Product Communications
Volume13
Issue number12
Publication statusPublished - jan. 1 2018

ASJC Scopus subject areas

  • Pharmacology
  • Drug Discovery
  • Plant Science
  • Complementary and alternative medicine

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