Plant Soup Formulations Show Cholinesterase Inhibition Potential in the Prevention of Alzheimer’s Disease


Cite item

Full Text

Abstract

Background:As the cholinesterase theory is a prominent hypothesis underlying our current understanding of Alzheimer's disease (AD), the goal of this study was to compose functional vegan lunchtime soups with potential health benefits in the prevention of AD (in the context of cholinesterase inhibition).

Materials and Methods::The potential of 36 edible plant raw materials in terms of acetyl- and butyrylcholinesterase inhibition was investigated using a 96-well microplate reader. The most promising ingredients were combined to obtain 18 palatable vegetable soup recipes with 6 dominant flavor, appearance, and aroma variants. To shortlist candidates for in-depth analysis and potential consideration in industrial production, our team performed a sensory analysis of the soups.

Results::The white boletus soup exhibited the highest potential for cholinesterase inhibition, further bolstered by the inclusion of other ingredients known for their elevated capacity to inhibit both AChE and BChE. Ingredients such as blackthorn (Prunus spinosa), garlic, and white potato contributed significantly to this inhibitory effect (nearly 100% of AChE inhibition). Notably, intriguing results were also observed for asparagus soup, despite the fact that the inhibitory potential of asparagus itself is negligible compared to other raw materials. The success of the asparagus soup lies in the meticulous selection of various ingredients, each contributing to its overall effectiveness. It was observed that mushroom soups scored the highest in this respect, while the team members’ response to nettle soup was the least favorable.

Conclusion:The outcomes of our study should serve as a catalyst for further exploration of this important research domain. Our current research focuses on deeper insights into the potential of comprehensive meal options. Furthermore, the synergy/antagonism/non-interaction between respective soup ingredients as well as elements of individual soups’ chemical composition is a very interesting topic currently under our intensive scientific investigation.

About the authors

Dorota Gajowniczek-Ałasa

Departament of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences

Author for correspondence.
Email: info@benthamscience.net

Dominik Szwajgier

Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences

Email: info@benthamscience.net

Ewa Baranowska-Wójcik

Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences

Email: info@benthamscience.net

References

  1. Afsar, A.; Chacon, C.M.C.; Soladogun, A.S.; Zhang, L. Recent development in the understanding of molecular and cellular mechanisms underlying the etiopathogenesis of alzheimer’s disease. Int. J. Mol. Sci., 2023, 24(8), 7258. doi: 10.3390/ijms24087258 PMID: 37108421
  2. Tam, K.Y.; Ju, Y. Pathological mechanisms and therapeutic strategies for Alzheimer’s disease. Neural Regen. Res., 2022, 17(3), 543-549. doi: 10.4103/1673-5374.320970 PMID: 34380884
  3. Chen, Z.R.; Huang, J.B.; Yang, S.L.; Hong, F.F. Role of cholinergic signaling in Alzheimer’s disease. Molecules, 2022, 27(6), 1816. doi: 10.3390/molecules27061816 PMID: 35335180
  4. Majdi, A.; Sadigh-Eteghad, S.; Rahigh Aghsan, S.; Farajdokht, F.; Vatandoust, S.M.; Namvaran, A.; Mahmoudi, J. Amyloid-β, tau, and the cholinergic system in Alzheimer’s disease: Seeking direction in a tangle of clues. Rev. Neurosci., 2020, 31(4), 391-413. doi: 10.1515/revneuro-2019-0089 PMID: 32017704
  5. Tamfu, A.N.; Kucukaydin, S.; Yeskaliyeva, B.; Ozturk, M.; Dinica, R.M. Non-alkaloid cholinesterase inhibitory compounds from natural sources. Molecules, 2021, 26(18), 5582. doi: 10.3390/molecules26185582 PMID: 34577053
  6. Lange, K.W.; Guo, J.; Kanaya, S.; Lange, K.M.; Nakamura, Y.; Li, S. Medical foods in Alzheimer’s disease. Food Sci. Hum. Wellness, 2019, 8(1), 1-7. doi: 10.1016/j.fshw.2019.02.002
  7. Setiawan, B.; Aulia, S.S.; Sinaga, T.; Sulaeman, A. Nutritional content and characteristics of pumpkin cream soup with tempeh addition as supplementary food for elderly. Int. J. Food Sci., 2021, 2021, 1-8. doi: 10.1155/2021/6976357 PMID: 34447849
  8. Zhang, L.; Hao, Z.; Zhao, C.; Zhang, Y.; Li, J.; Sun, B.; Tang, Y.; Yao, M. Taste compounds, affecting factors, and methods used to evaluate chicken soup: A review. Food Sci. Nutr., 2021, 9(10), 5833-5853. doi: 10.1002/fsn3.2501 PMID: 34646550
  9. Hou, Y.; Wang, Y.; Zhao, J.; Li, X.; Cui, J.; Ding, J.; Wang, Y.; Zeng, X.; Ling, Y.; Shen, X.; Chen, S.; Huang, C.; Pei, G. Smart Soup, a traditional Chinese medicine formula, ameliorates amyloid pathology and related cognitive deficits. PLoS One, 2014, 9(11), e111215. doi: 10.1371/journal.pone.0111215 PMID: 25386946
  10. Câmara, J.S.; Albuquerque, B.R.; Aguiar, J.; Corrêa, R.C.G.; Gonçalves, J.L.; Granato, D.; Pereira, J.A.M.; Barros, L.; Ferreira, I.C.F.R. Food bioactive compounds and emerging techniques for their extraction: Polyphenols as a case study. Foods, 2020, 10(1), 37. doi: 10.3390/foods10010037
  11. Ellman, G.L.; Courtney, K.D.; Andres, V., Jr; Featherstone, R.M. A new and rapid colorimetric determination of acetylcholinesterase activity. Biochem. Pharmacol., 1961, 7(2), 88-95. doi: 10.1016/0006-2952(61)90145-9 PMID: 13726518
  12. Szwajgier, D.E.; Baranowska-Wójcik, E. Terpenes and phenylpropanoids as Acetyl-and Byturylocholinoesterase Inhibitors: A comparative study. Curr. Alzheimer Res., 2019, 6(10), 963-973.
  13. Rhee, I.K.; van Rijn, R.M.; Verpoorte, R. Qualitative determination of false-positive effects in the acetylcholinesterase assay using thin layer chromatography. Phytochem. Anal., 2003, 14(3), 127-131. doi: 10.1002/pca.675 PMID: 12793457
  14. Lawlewss, H.T.; Heymann, H. Sensory Evaluation of Food; Springer: New York, 2010. doi: 10.1007/978-1-4419-6488-5
  15. Szymańska, H. Kanon tradycyjnej kuchni Polskiej – Zupy"; Multico Łódź. 2010. Available From: https://allegro.pl/listing?string=kanon%20tradycyjnej%20kuchni%20polskiej%20zupy
  16. Veurink, G.; Perry, G.; Singh, S.K. Role of antioxidants and a nutrient rich diet in Alzheimer’s disease. Open Biol., 2020, 10(6), 200084. doi: 10.1098/rsob.200084 PMID: 32543351
  17. Altaf, U.; Hashmi, S.; Sharma, Y.P. Therapeutic potential of mushroom bioactive nutraceuticals. Biology, Cultivation and Applications of Mushrooms; Springer Link: New York, 2022, pp. 357-386. doi: 10.1007/978-981-16-6257-7_12
  18. Ak, G.; Zengin, G.; Sinan, K.I.; Mahomoodally, M.F.; Picot-Allain, M.C.N.; Cakır, O.; Bensari, S.; Yılmaz, M.A.; Gallo, M.; Montesano, D. A comparative bio-evaluation and chemical profiles of Calendula officinalis L. extracts prepared via different extraction techniques. Appl. Sci. (Basel), 2020, 10(17), 5920. doi: 10.3390/app10175920
  19. Jamal, Q.M.S.; Khan, M.I.; Alharbi, A.H.; Ahmad, V.; Yadav, B.S. Identification of natural compounds of the apple as inhibitors against cholinesterase for the treatment of Alzheimer’s Disease: An in silico molecular docking simulation and ADMET study. Nutrients, 2023, 15(7), 1579. doi: 10.3390/nu15071579 PMID: 37049419
  20. Sidor, A; Gramza-Michałowska, A Advanced research on the antioxidant and health benefit of elderberry (Sambucus nigra) in food – a review. J. Func. Foods, 2015, 18(Part B), 941-958. doi: 10.1016/j.jff.2014.07.012
  21. Batiha, G.E.S.; Beshbishy, A.M.; Elewa, Y.H. Chemical constituents and pharmacological activities of garlic ( Allium sativum L.): A review. Nutrients, 2020, 12(3), 872. doi: 10.3390/nu12030872
  22. Shaban, A.; Sahu, R.P. Pumpkin seed oil: An alternative medicine. Int. J. Pharmacogn. Phytochem. Res., 2017, 9(2), 11. doi: 10.25258/phyto.v9i2.8066 PMID: 34924730
  23. Sabatini, L.; Fraternale, D.; Di Giacomo, B.; Mari, M.; Albertini, M.C.; Gordillo, B.; Rocchi, M.B.L.; Sisti, D.; Coppari, S.; Semprucci, F.; Guidi, L.; Colomba, M. Chemical composition, antioxidant, antimicrobial and anti-inflammatory activity of Prunus spinosa L. fruit ethanol extract. J. Funct. Foods, 2020, 67, 103885. doi: 10.1016/j.jff.2020.103885
  24. Ellouze, I.; Sheffler, J.; Nagpal, R.; Arjmandi, B. Dietary patterns and alzheimer’s disease: An updated review linking nutrition to neuroscience. Nutrients, 2023, 15(14), 3204. doi: 10.3390/nu15143204 PMID: 37513622
  25. Katanova, A; Sheardova, K; Amlerova, J; Angelucci, F Effect of a vegan diet on Alzheimer's Disease. Int. J. Mol. Sci., 2022, 23(23), 14924. doi: 10.3390/ijms232314924
  26. Cremonini, A.L.; Caffa, I.; Cea, M.; Nencioni, A.; Odetti, P.; Monacelli, F. Nutrients in the prevention of alzheimer’s disease. Oxid. Med. Cell. Longev., 2019, 2019, 1-20. doi: 10.1155/2019/9874159 PMID: 31565158

Supplementary files

Supplementary Files
Action
1. JATS XML
Download

Copyright (c) 2024 Bentham Science Publishers