Coffee polyphenols prevent cognitive dysfunction and suppress amyloid β plaques in APP/PS2 transgenic mouse

Abstract

Epidemiological studies have found that habitual coffee consumption may reduce the risk of Alzheimers disease. Coffee contains numerous phenolic compounds (coffee polyphenols) such as chlorogenic acids. However, evidence demonstrating the contribution of chlorogenic acids in preventing cognitive dysfunction induced by Alzheimers disease is limited. In this study, we investigated the effect of chlorogenic acids on prevention of cognitive dysfunction in APP/PS2 transgenic mouse model of Alzheimers disease. Five-week-old APP/PS2 mice were administered a diet supplemented with coffee polyphenols daily for 5 months. The memory and cognitive function of mice was determined using the novel object recognition test, the Morris water maze test, and the step-through passive avoidance test. We found that chronic treatment with coffee polyphenols prevented cognitive dysfunction and significantly reduced hippocampal A{beta} deposition. We then determined the effect of 5-caffeoylquinic acid, one of the primary components of coffee polyphenols, on A{beta} formation. 5-Caffeoylquinic acid did not inhibit A{beta} fibrillation, but degraded A{beta} fibrils in a dose-dependent manner. In conclusion, these results demonstrate that coffee polyphenols prevented cognitive deficits and alleviated A{beta} plaque deposition via disaggregation of A{beta} in APP/PS2 mouse.