Potential Properties of Plant Sprout Extracts on Amyloidβ

Abstract

The aim of this study is to examine the amyloidβ(Aβ) inhibition mechanism of plant sprouts’ aqueous extracts (PSAE). In this study, we screened the effects of five plant sprouts’ extracts on Aβ(1–42) structure modification using gel electrophoresis. In PSAE, no band of Aβmonomer was recognized in Japanese butterbur. Similarly, the Aβmonomer band became light in buckwheat, red cabbage, broccoli, and brussels. The neuroprotective effects of PSAE were evaluated by measuring levels of Aβin mixtures (Aβ  and PSAE) with AβELISA assay. The treatment with PSAE decreased Aβlevels. The results indicated that the levels of red cabbage, Japanese butterbur, and broccoli were 9.6, 28.0, and 44.0%, respectively. The lowest value was observed with buckwheat. Furthermore, we carried out a Congo Red (CR) and Aβbinding experiment of PSAE to confirm the modification mechanism of PSAE. The correlation coefficient for the absorption spectrum peak of CR was found to be bigger than 0.8 (r=0.882) which proved that the Aβlevels could be attributed to the peak of CR. In conclusion, we demonstrated that treatment with PSAE effectively decreases Aβconcentration. Thus, the mechanism that decreased the Aβlevels may be modification by PSAE.