Please use this identifier to cite or link to this item:
doi:10.22028/D291-32387
Title: | The impact of capsaicinoids on APP processing in Alzheimer's disease in SH-SY5Y cells |
Author(s): | Grimm, Marcus O.W. Blümel, Tamara Lauer, Anna A. Janitschke, Daniel Stahlmann, Christoph Mett, Janine Haupenthal, Viola J. Miederer, Anna-Maria Niemeyer, Barbara A. Grimm, Heike S. Hartmann, Tobias |
Language: | English |
Title: | Scientific Reports |
Volume: | 10 |
Issue: | 1 |
Publisher/Platform: | Springer Nature |
Year of Publication: | 2020 |
Free key words: | Biochemistry Diseases Medical research Molecular biology Molecular medicine Neurology Neuroscience |
DDC notations: | 610 Medicine and health |
Publikation type: | Journal Article |
Abstract: | The vanilloid capsaicin is a widely consumed spice, known for its burning and "hot" sensation through activation of TRPV1 ion-channels, but also known to decrease oxidative stress, inflammation and influence tau-pathology. Beside these positive effects, little is known about its effects on amyloid-precursor-protein (APP) processing leading to amyloid-β (Aβ), the major component of senile plaques. Treatment of neuroblastoma cells with capsaicinoids (24 hours, 10 µM) resulted in enhanced Aβ-production and reduced Aβ-degradation, leading to increased Aβ-levels. In detailed analysis of the amyloidogenic-pathway, both BACE1 gene-expression as well as protein-levels were found to be elevated, leading to increased β-secretase-activity. Additionally, γ-secretase gene-expression as well as activity was enhanced, accompanied by a shift of presenilin from non-raft to raft membrane-domains where amyloidogenic processing takes place. Furthermore, impaired Aβ-degradation in presence of capsaicinoids is dependent on the insulin-degrading-enzyme, one of the major Aβ-degrading-enzymes. Regarding Aβ-homeostasis, no differences were found between the major capsaicinoids, capsaicin and dihydrocapsaicin, and a mixture of naturally derived capsaicinoids; effects on Ca2+-homeostasis were ruled out. Our results show that in respect to Alzheimer's disease, besides the known positive effects of capsaicinoids, pro-amyloidogenic properties also exist, enhancing Aβ-levels, likely restricting the potential use of capsaicinoids as therapeutic substances in Alzheimer's disease. |
DOI of the first publication: | 10.1038/s41598-020-66009-6 |
Link to this record: | urn:nbn:de:bsz:291--ds-323877 hdl:20.500.11880/29753 http://dx.doi.org/10.22028/D291-32387 |
ISSN: | 2045-2322 |
Date of registration: | 28-Sep-2020 |
Description of the related object: | Supplementary information |
Related object: | https://static-content.springer.com/esm/art%3A10.1038%2Fs41598-020-66009-6/MediaObjects/41598_2020_66009_MOESM1_ESM.docx |
Faculty: | M - Medizinische Fakultät |
Department: | M - Neurologie und Psychiatrie |
Professorship: | M - Prof. Dr. Tobias Hartmann |
Collections: | SciDok - Der Wissenschaftsserver der Universität des Saarlandes |
Files for this record:
File | Description | Size | Format | |
---|---|---|---|---|
s41598-020-66009-6.pdf | The impact of capsaicinoids on APP processing in Alzheimer’s disease in SH-SY5Y cells | 2,16 MB | Adobe PDF | View/Open |
This item is licensed under a Creative Commons License