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

Dorota      Gajowniczek-Ałasa; Dominik      Szwajgier; Ewa      Baranowska-Wójcik

doi:10.2174/0115672050306101240321050146

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.

« Previous

[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.
 [http://dx.doi.org/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.
 [http://dx.doi.org/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.
 [http://dx.doi.org/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.
 [http://dx.doi.org/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.
 [http://dx.doi.org/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.
 [http://dx.doi.org/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.
 [http://dx.doi.org/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.
 [http://dx.doi.org/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.
 [http://dx.doi.org/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.
 [http://dx.doi.org/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.
 [http://dx.doi.org/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.
 [http://dx.doi.org/10.1002/pca.675] [PMID: 12793457]

[14]
Lawlewss, H.T.; Heymann, H. Sensory Evaluation of Food; Springer: New York, 2010. 
 [http://dx.doi.org/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.
 [http://dx.doi.org/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.
 [http://dx.doi.org/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.
 [http://dx.doi.org/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.
 [http://dx.doi.org/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.
 [http://dx.doi.org/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.
 [http://dx.doi.org/10.3390/nu12030872]

[22]
Shaban, A.; Sahu, R.P. Pumpkin seed oil: An alternative medicine. Int. J. Pharmacogn. Phytochem. Res.,  2017, 9(2), 11.
 [http://dx.doi.org/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.
 [http://dx.doi.org/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.
 [http://dx.doi.org/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.
 [http://dx.doi.org/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.
 [http://dx.doi.org/10.1155/2019/9874159] [PMID: 31565158]

Rights & Permissions Print Cite

Journal Information

For Authors

For Editors

For Reviewers

Explore Articles

Open Access

Open Access Articles

For Visitors

DOI https://dx.doi.org/10.2174/0115672050306101240321050146	Print ISSN 1567-2050
Publisher Name Bentham Science Publisher	Online ISSN 1875-5828

Current Alzheimer Research

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

Abstract Play Pause

Related Journals

Related Books

Abstract