Polyphenols of Silverskin Coffee and Spent Coffee Produce Cytoprotection in Undifferentiated Neuroblastoma Cell Line.

Polyphenols have strong evidence of their beneficial impact on brain function during aging; in fact, caffeine has protective effects against Alzheimer’s disease and Parkinson’s disease and potential mechanisms to protect against blood-brain barrier leakage. Coffee is an excellent substrate for the growth of mycotoxins and polyphenols exert protective effect as demonstrated in in vitro assays. In this study, determination of polyphenols of coffee samples and effect on a undifferentiated neuroblastoma cell line, SH-SY5Y exposed to two mycotoxins α-zearalenol (α-ZOL) or beauvericin (BEA) were studied and three exposure strategies with two coffee by-product extracts (silverskin coffe and spent coffee) were assayed during 24 and 48h. Direct treatment consisted in exposing cells to pure coffee by-product extract or mycotoxins at 1:2 dilutions. Simultaneous treatment: extract at fixed dilution (1:4) of the coffee by-product extract and α-ZOL (50 μM) or BEA (2.5 μM) at dilutions 1:2. Finally, for pre-treatment procedure, cells were exposed as in direct treatment and after 24h cells were exposed to α-ZOL or BEA at dilutions 1:2. Direct treatment of α-ZOL and BEA increased cytotoxicity in SH-SY5Y cells in a time and dose-dependent manner, but only α-ZOL reached IC50 values of 25μM and 21μM at 48h and 72h, respectively. Pre-treatment with boiling water extract revealed an increase of cell viability for α-ZOL at 24 and 48h from 10 to 16% and from 30% to 25%, respectively with spent coffee; while with silverskin coffee a decrease was observed. Opposite to this happened for BEA where increase was observed for silverskin coffee at 24 and 48h, from 14% to 23% and from 25% to 44%, respectively; and decreased bellow 50% was observed for spent coffee. Comparison of different silverskin coffee extracts in pre-treatment and BEA revealed that boiling water cytoprotects SH-SY5Y cells either at 24h and 48h with viabilities ~100%. Considering the high viability of silverskin coffee extracts obtained these extracts can presents benefits as natural and sustainable food ingredient. Acknowledgments: This work was supported by the Spanish Ministry of Economy and Competitiveness (AGL2016-77610-R) and Fondo di Ateneo per la Ricerca from Italy (FAR2018)