Hydroxyhydroquinone, a by-product of coffee bean roasting, increases intracellular Ca2+ concentration in rat thymic lymphocytes

作者：Kamae Risa; Nojima Shoko; Akiyoshi Kenji; Setsu Shoki; Honda Sari; Masuda Toshiya; Oyama Yasuo^*

来源：Food and Chemical Toxicology, 2017, 102: 39-45.

DOI：10.1016/j.fct.2017.01.025

• Hydroxyhydroquinone
• By-product
• Coffee
• Cytotoxicity
• Lymphocytes
• Calcium

Hydroxyhydroquinone (HHQ) is generated during coffee bean roasting. A cup of coffee contains 0.1 1.7 mg of HHQ. The actions of HHQ on mammalian DNA were examined because HHQis a Metabolite of benzene, which causes leukemia. Currently, information on the cellular actions of HHQ is limited. We examined the effects of sublethal levels of HHQ on the concentration of intracellular Ca2+ in rat thymic lymphocytes by using a flow cytometric technique with fluorescent probes. HHQ at 10 mu M or more significantly elevated intracellular Ca2+ levels by increasing the membrane permeability of divalent cations, resulting in hyperpolarization via the activation of Ca2+-dependent K+ channels. HHQ-induced changes in the intracellular Ca2+ concentration and membrane potential may affect the cell functions of lymphocytes. HHQ; reduced coffee may be preferable in order to avoid the possible adverse effects of HHQ.

• 出版日期2017-4