Published data supports the neuroprotective effects of several phenolic-containing plant foods, including certain fruits, berries, spices, and nuts, but there is limited data on phenolic-containing natural sweeteners such as maple syrup. Our group has previously reported on the chemical characterization and in vitro anti-inflammatory effects (against RAW 264.2 macrophages) of a phenolic-enriched maple syrup extract (MSX). Herein, we sought to investigate the neuroprotective effects of MSX against Alzheimer’s disease using a combination of in vitro and in vivo studies. Based on biophysical data (circular dichroism and zeta sizer), MSX reduced β1-42 amyloid fibrillation similar to the neuroprotective polyphenol, resveratrol (66.7 vs. 69.5%, respectively; both at 200 μg/mL). MSX also showed neuroprotective effects against oxidative and inflammatory stress in BV-2 murine microglial cells. MSX (100 μg/mL) decreased the level of reactive oxygen species in BV-2 cells by 16% compared to control, and downregulated the production of inflammatory markers, nitric oxide and prostaglandin E2, by 24 and 75%, respectively, compared to lipopolysaccharide-stimulated control cells. MSX (10 μg/mL) imparted in vivo protective effects on β1-42 amyloid aggregation induced neurotoxicity and paralysis in Caenorhabditis elegans. The current study adds to the growing body of data supporting the neuroprotective effects of certain phenolic-containing plant foods including maple syrup. Further studies to evaluate the neuroprotective effects of MSX in animal models of Alzheimer’s disease are warranted.

Phenolic-enriched maple syrup extract shows neuroprotective effects in murine microglial cells and delays β-amyloid aggregation induced neurotoxicity and paralysis of Caenorhabditis elegans

251st National Meeting (2016)

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.