Rosmarinic acid suppresses Alzheimer's disease development by reducing amyloid β aggregation by increasing monoamine secretion.


Journal

Scientific reports
ISSN: 2045-2322
Titre abrégé: Sci Rep
Pays: England
ID NLM: 101563288

Informations de publication

Date de publication:
18 06 2019
Historique:
received: 18 12 2018
accepted: 03 06 2019
entrez: 20 6 2019
pubmed: 20 6 2019
medline: 27 10 2020
Statut: epublish

Résumé

A new mechanism is revealed by which a polyphenol, rosmarinic acid (RA), suppresses amyloid β (Aβ) accumulation in mice. Here we examined the brains of mice (Alzheimer's disease model) using DNA microarray analysis and revealed that the dopamine (DA)-signaling pathway was enhanced in the group fed RA versus controls. In the cerebral cortex, the levels of monoamines, such as norepinephrine, 3,4-dihydroxyphenylacetic acid, DA, and levodopa, increased after RA feeding. The expression of DA-degrading enzymes, such as monoamine oxidase B (Maob), was significantly downregulated in the substantia nigra and ventral tegmental area, both DA synthesis regions. Following in vitro studies showing that monoamines inhibited Aβ aggregation, this in vivo study, in which RA intake increased concentration of monoamine by reducing Maob gene expression, builds on that knowledge by demonstrating that monoamines suppress Aβ aggregation. In conclusion, RA-initiated monoamine increase in the brain may beneficially act against AD.

Identifiants

pubmed: 31213631
doi: 10.1038/s41598-019-45168-1
pii: 10.1038/s41598-019-45168-1
pmc: PMC6581955
doi:

Substances chimiques

Amyloid beta-Peptides 0
Antioxidants 0
Biogenic Monoamines 0
Cinnamates 0
Depsides 0
Monoamine Oxidase EC 1.4.3.4
Norepinephrine X4W3ENH1CV

Types de publication

Journal Article Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Pagination

8711

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Auteurs

Tomoki Hase (T)

Research Center for Food Safety, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Yayoi, Bunkyo-ku, Tokyo, 113-8657, Japan.

Syun Shishido (S)

Research Center for Food Safety, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Yayoi, Bunkyo-ku, Tokyo, 113-8657, Japan.

So Yamamoto (S)

Research Center for Food Safety, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Yayoi, Bunkyo-ku, Tokyo, 113-8657, Japan.

Rei Yamashita (R)

Research Center for Food Safety, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Yayoi, Bunkyo-ku, Tokyo, 113-8657, Japan.

Haruka Nukima (H)

Research Center for Food Safety, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Yayoi, Bunkyo-ku, Tokyo, 113-8657, Japan.

Shu Taira (S)

Faculty of Food and Agricultural Sciences, Fukushima University, Kanayagawa, Fukushima, 960-1248, Japan.

Tsudoi Toyoda (T)

Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Yayoi, Bunkyo-ku, Tokyo, 113-8657, Japan.

Keiko Abe (K)

Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Yayoi, Bunkyo-ku, Tokyo, 113-8657, Japan.
Group of Food Functionality Assessment, Kanagawa Institute of Industrial Science and Technology, Life Science Environment Research Center, Tonomachi, Kawasaki, Kanagawa, 210-0821, Japan.

Tsuyoshi Hamaguchi (T)

Department of Neurology and Neurobiology of Aging, Kanazawa University Graduate School of Medical Sciences, Takara-machi, Kanazawa, 920-8640, Japan.

Kenjiro Ono (K)

Division of Neurology, Department of Medicine, Showa University School of Medicine, Hatano-dai, Shinagawa-ku, Tokyo, 142-8666, Japan.

Moeko Noguchi-Shinohara (M)

Department of Neurology and Neurobiology of Aging, Kanazawa University Graduate School of Medical Sciences, Takara-machi, Kanazawa, 920-8640, Japan.

Masahito Yamada (M)

Department of Neurology and Neurobiology of Aging, Kanazawa University Graduate School of Medical Sciences, Takara-machi, Kanazawa, 920-8640, Japan.

Shoko Kobayashi (S)

Research Center for Food Safety, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Yayoi, Bunkyo-ku, Tokyo, 113-8657, Japan. ashoko@mail.ecc.u-tokyo.ac.jp.

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Classifications MeSH