Your browser doesn't support javascript.
loading
Effect of explosion-puffed coffee on locomotor activity and behavioral patterns in Drosophila melanogaster.
Ko, Bong Soo; Ahn, So Hyun; Noh, Dong Ouk; Hong, Ki-Bae; Han, Sung Hee; Suh, Hyung Joo.
Afiliação
  • Ko BS; Research and Development Center, Namyang Dairy Products Corporation, Sejong 30055, Republic of Korea. Electronic address: femto3@naver.com.
  • Ahn SH; Department of Integrated Biomedical and Life Science, Graduate School, Korea University, Seoul 02841, Republic of Korea. Electronic address: sohyun0318@naver.com.
  • Noh DO; Department of Hotel Culinary Arts and Nutrition, Kaya University, Gyeongnam 40193, Republic of Korea. Electronic address: donoh@kaya.ac.kr.
  • Hong KB; Department of Biological Sciences and Environmental Science Program, Southern Illinois University-Edwardsville, Edwardsville, IL 62026, United States. Electronic address: hong1874@hanmail.net.
  • Han SH; BK21Plus, College of Health Science, Korea University, Seoul 02841, Republic of Korea. Electronic address: sungheeh3@gmail.com.
  • Suh HJ; Department of Public Health Sciences, Graduate School, Korea University, Seoul 02841, Republic of Korea. Electronic address: suh1960@korea.ac.kr.
Food Res Int ; 100(Pt 2): 252-260, 2017 10.
Article em En | MEDLINE | ID: mdl-28888448
We hypothesized that the administration of explosion-puffed coffee, containing γ-aminobutyric acid (GABA) and 5-hydroxytryptophan (5-HTP), would be associated with a reduction of the caffeine effect on sleep behavior and behavioral patterns, which was investigated in a Drosophila model. The effects of feeding roasted coffee beans (RB), explosion-puffed coffee beans puffed at 0.75MPa and 0.9MPa (PB 7.5 and PB 9.0, respectively), or decaffeinated coffee beans (DeRB) on locomotor activity and behavioral patterns of Drosophila was analyzed. In the decreasing order, the total chlorogenic acid (caffeoylquinic acids, CQA) content was PB 7.5>PB 9.0>RB. PB content analysis showed high levels of GABA and 5-HTP, compared with that of RB, which corresponded with the sleep-wake behavior of Drosophila. The RB and PB (PB 7.5 and PB 9.0) groups were not significantly different with respect to an activity count during the subjective night and day period compared with the normal controls. Sleep bout numbers of the normal, PB, and DeRB groups showed significant differences as compared with the caffeine and RB groups (p<0.05). The PB and DePB groups showed a significantly increased transcript levels for the GABA receptors compared to the caffeine group. The caffeine and RB groups displayed better climbing ability than the other groups, covering an average distance 6cm in the related test; the average distance covered by the normal, PB 7.5, and DeRB groups was <4cm. The normal and DeRB groups showed similar behavior patterns with respect to total distance, velocity, moving, not moving, and meander. However, the PB 7.5 group significantly regulated not moving and meander of flies compared to flies receiving only caffeine and RB. Suppression of the stimulating effect of caffeine by explosion-puffed coffee administration was indicated in the above results, which can be attributed to the increased content of GABA and 5-HTP with explosive puffing process carried out at 0.75MPa. Results of the underlying mechanism of the behavioral change patterns of explosive puffed with or without caffeine in Drosophila models, transcript level for the Dop1-R1 receptor in caffeine group was significantly higher than normal, PB, and DePB groups. Flies exposed to the caffeine had significantly decreased transcript levels for the GABA receptors. PB 7.5 and DePB showed higher level of GABA content than RB.
Assuntos
Palavras-chave

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Comportamento Animal / Café / Drosophila melanogaster / Locomoção Idioma: En Revista: Food Res Int Ano de publicação: 2017 Tipo de documento: Article

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Comportamento Animal / Café / Drosophila melanogaster / Locomoção Idioma: En Revista: Food Res Int Ano de publicação: 2017 Tipo de documento: Article