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

Epidemiological studies have found that habitual coffee consumption may reduce the risk of Alzheimer’s
disease. Coffee
contains numerous phenolic compounds (coffee polyphenols) such as chlorogenic
acids. However, evidence demonstrating the contribution of chlorogenic acids to
the prevention of cognitive dysfunction induced by Alzheimer’s disease is
limited. The present study investigated the effect of chlorogenic acids on the prevention
of cognitive dysfunction in APP/PS2 transgenic mouse model of Alzheimer’s
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. Immunohistochemical analysis revealed that chronic treatment
with coffee polyphenols prevented cognitive dysfunction and significantly reduced the amount of Aβ plaques in the hippocampus. We then
determined that 5-caffeoylquinic
acid, one of the primary components of coffee polyphenols, did not inhibit Aβ fibrillation but degraded
Aβ fibrils. In conclusion, our
results demonstrate that coffee polyphenols prevent cognitive deficits and reduce Aβ plaque
deposition via disaggregation of Aβ in the APP/PS2 mouse.