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Article

Iso-α-Acids, the Bitter Components of Beer, Suppress Microglial Inflammation in rTg4510 Tauopathy

1
Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo 113-8657, Japan
2
Research Laboratories for Health Science & Food Technologies, Kirin Company Ltd., Kanagawa 236-0004, Japan
3
Department of Aging Neurobiology, National Center for Geriatrics and Gerontology, Obu 474-8511, Japan
4
Faculty of Science, Gakushuin University, Tokyo 171-8588, Japan
*
Author to whom correspondence should be addressed.
Academic Editor: Francesco Maione
Molecules 2018, 23(12), 3133; https://doi.org/10.3390/molecules23123133
Received: 15 November 2018 / Revised: 27 November 2018 / Accepted: 27 November 2018 / Published: 29 November 2018
Due to the growth in aging populations, prevention for cognitive decline and dementia are in great demand. We previously demonstrated that the consumption of iso-α-acids (IAA), the hop-derived bitter compounds in beer, prevents inflammation and Alzheimer’s disease pathology in model mice. However, the effects of iso-α-acids on inflammation induced by other agents aside from amyloid β have not been investigated. In this study, we demonstrated that the consumption of iso-α-acids suppressed microglial inflammation in the frontal cortex of rTg4510 tauopathy mice. In addition, the levels of inflammatory cytokines and chemokines, including IL-1β and MIP-1β, in the frontal cortex of rTg4510 mice were greater than those of wild-type mice, and were reduced in rTg4510 mice fed with iso-α-acids. Flow cytometry analysis demonstrated that the expression of cells producing CD86, CD68, TSPO, MIP-1α, TNF-α, and IL-1β in microglia was increased in rTg4510 mice compared with wild-type mice. Furthermore, the expression of CD86- and MIP-1α-producing cells was reduced in rTg4510 mice administered with iso-α-acids. Moreover, the consumption of iso-α-acids reduced the levels of phosphorylated tau in the frontal cortex. Collectively, these results suggest that the consumption of iso-α-acids prevents the inflammation induced in tauopathy mice. Thus, iso-α-acids may help in preventing inflammation-related brain disorders. View Full-Text
Keywords: inflammation; iso-α-acids; microglia; tau; tauopathy inflammation; iso-α-acids; microglia; tau; tauopathy
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MDPI and ACS Style

Ano, Y.; Takaichi, Y.; Uchida, K.; Kondo, K.; Nakayama, H.; Takashima, A. Iso-α-Acids, the Bitter Components of Beer, Suppress Microglial Inflammation in rTg4510 Tauopathy. Molecules 2018, 23, 3133. https://doi.org/10.3390/molecules23123133

AMA Style

Ano Y, Takaichi Y, Uchida K, Kondo K, Nakayama H, Takashima A. Iso-α-Acids, the Bitter Components of Beer, Suppress Microglial Inflammation in rTg4510 Tauopathy. Molecules. 2018; 23(12):3133. https://doi.org/10.3390/molecules23123133

Chicago/Turabian Style

Ano, Yasuhisa, Yuta Takaichi, Kazuyuki Uchida, Keiji Kondo, Hiroyuki Nakayama, and Akihiko Takashima. 2018. "Iso-α-Acids, the Bitter Components of Beer, Suppress Microglial Inflammation in rTg4510 Tauopathy" Molecules 23, no. 12: 3133. https://doi.org/10.3390/molecules23123133

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