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Coffee and cigarettes: Research sheds new light on nicotine and the morning drink – Neuroscience News

Summary: For smokers, the first cigarette of the day is often accompanied by a cup of coffee. Perhaps more than just a habit, researchers say, finding chemical compounds in roasted coffee beans may help quell the effects of morning nicotine cravings.

source: University of Florida

For some smokers, the first cigarette of the day is not satisfying without a cup of coffee. This may be more than just a morning habit: Researchers from the University of Florida have found that chemical compounds in roasted coffee beans may help mitigate the effects of morning nicotine cravings.

In a cell-based study, researchers identified two compounds in coffee that directly affect some highly sensitive nicotinic receptors in the brain. In smokers, these brain receptors can be hypersensitive after a night of nicotine withdrawal.

Roger L. said. . Caffeine is a good component of coffee for most people but smokers may get another kind of boost.

“Many people like caffeine in the morning, but there are other molecules in coffee that may explain why cigarette smokers crave their coffee,” Babke said.

This indicates a cup of coffee
The researchers applied a solution of dark roasted coffee to cells that express human nicotinic receptors. The image is in the public domain

The researchers applied a solution of dark roasted coffee to cells that express human nicotinic receptors. Researchers conclude that an organic chemical compound in coffee may help restore the impairment of nicotine receptors that leads to nicotine cravings in smokers.

Babke’s findings led to a broader hypothesis: A compound in brewed coffee, known as n-MP, may help calm nicotine cravings in the morning.

Babke said he was fascinated by the idea that nicotine-dependent smokers associate tobacco use with coffee in the morning and alcohol in the evening. While extensive research has been done on the effect of alcohol on the nicotinic receptors in the brain, the interaction of the receptors with coffee has been less studied.

Many people seek coffee in the morning because of the caffeine. But was coffee doing anything else for smokers? We wanted to know if there are other things in coffee that affect nicotine receptors in the brain,” Babke said.

He said the findings provide a good basis for behavioral scientists who can study nicotine withdrawal in animal models.

About this research in Neuroscience News

author: Doug Bennett
source: University of Florida
Contact: Doug Bennett – University of Florida
picture: The image is in the public domain

original search: Access closed.
Coffee and cigarettes: modulation of high and low sensitivity of nicotinic acetylcholine receptors by n-MP, a biomarker of coffee consumption.by Roger L. Papke et al. Neuropharmacology


Summary

Coffee and cigarettes: modulation of high and low sensitivity of nicotinic acetylcholine receptors by n-MP, a biomarker of coffee consumption.

Smokers reported a special appreciation for coffee with their first cigarette of the day.

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We investigated by voltaic clamp experiments, the effects of aqueous (coffee) extracts of unroasted and roasted coffee beans on the activity of human brain nicotinic acetylcholine receptor (nAChR) expressed in Xenopus Oocytes, looking at complex beverages, low molecular weight (LMW) fractions, and specific compounds found in coffee.

When applied in combination with PNU-120596, a positive allosteric modulator (PAM), coffee stimulated currents from cells expressing α7 nAChR that were greater than that of the ACh controls.

PAM-dependent responses of green bean coffee were three times greater than those of dark roast coffee, consistent with activation of the α7 receptor by choline, a component of coffee that is partially degraded in the roasting process.

Coffee has been tested for both high sensitivity (HS) and low sensitivity (LS) forms of the α4β2 nAChR, which are associated with nicotine addiction.

To varying degrees, these receptors were activated and inhibited by coffee and LMW extracts. We also examined the activity of nine small molecules found in coffee. Only two compounds, 1-methylpyridinium and 1-1-dimethylpiperidium, which were produced during the roasting process of coffee beans, showed significant effects on nAChR.

The compounds were competitive antagonists of the HS α4β2 receptor, but were PAMs of the LS receptor α4β2. The HS receptors in smokers are more likely to desensitize gradually within a day of smoking, but may be very sensitive in the morning when brain nicotine levels are low.

Therefore, a smoker’s first cup of coffee may counterbalance the effects of the day’s first cigarette in the brain.

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