Modulation of Adenosine Receptors and Antioxidative Effect of Beer Extracts in in Vitro Models.

Patricia Alonso-Andrés,José Luis Albasanz,Mairena Martín

doi:10.3390/nu11061258

Patricia Alonso-Andrés, José Luis Albasanz + Show 1 more

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https://doi.org/10.3390/nu11061258

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Journal: Nutrients	Publication Date: Jun 3, 2019
Citations: 8	License type: CC BY 4.0

Affiliation: University of Castilla-La Mancha

Abstract

The fight against neurodegenerative diseases is promoting the searching of nutrients, preferably of wide consumption, with proven effects on health. Beer is widely consumed and has potential benefits on health. In this work, three different extracts from dark beer (DB), non-alcoholic beer (NAB), and lager beer (LB) were assayed at 30 min and 24 h in rat C6 glioma and human SH-SY5Y neuroblastoma cells in order to study their possible protective effects. Cell viability and adenosine A1, A2A, A2B, and A3 receptor gene expression and protein levels were measured in control cells and in cells challenged with hydrogen peroxide as an oxidant stressor. Among the three extracts analyzed, DB showed a greater protective effect against H2O2-induced oxidative stress and cell death. Moreover, a higher A1 receptor level was also induced by this extract. Interestingly, A1 receptor level was also increased by NAB and LB extracts, but to a lower extent, and the protective effect of these extracts against H2O2 was lower. This possible correlation between protection and A1 receptor level was observed at 24 h in both C6 and SH-SY5Y cells. In summary, different beer extracts modulate, to a different degree, adenosine receptors expression and protect both glioma and neuroblastoma cells from oxidative stress.

Highlights

The development of neurodegenerative diseases that include dementia, as in Alzheimer’s disease (AD), has been partially associated with nutritional factors [1,2]
We have recently described the relation between adenosine receptors and polyphenols in SAMP8 mice, suggesting the role of resveratrol through adenosine receptors and a possible participation in neuroprotective effects in neurodegenerative diseases [43]
The cells were treated for 24 h with three different beer extracts corresponding to dark beer (DB), non-alcoholic beer (NAB), and lager beer (LB)

Summary

Introduction

The development of neurodegenerative diseases that include dementia, as in Alzheimer’s disease (AD), has been partially associated with nutritional factors [1,2]. The beneficial properties of low alcoholic graduation like that of beer could be associated with antioxidant strength [5], due to the presence of natural compounds such as xanthohumol [6] and resveratrol [7]. Beer is one of the most consumed drinks, after water and tea [8]. This beverage has as ingredients water, malt, non-malted cereals, hops, and yeast (which is responsible for the fermentation process) [9]. There are more than 800 organic compounds present in the raw materials or produced by fermentation that act as flavorings [10]. It is very difficult to generalize about beer composition, because each beer contains a wide range of compounds, depending on the raw materials used for its production and the brewing process [11]

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