Title:Plant Soup Formulations Show Cholinesterase Inhibition Potential in the
Prevention of Alzheimer’s Disease
Volume: 21
Issue: 1
关键词:
AChE抑制剂，BChE抑制剂，阿尔茨海默病，功能性食品，植物汤，胆碱酯酶理论。
摘要:
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.
