Publication details

Central Neuropathic Pain Development Modulation Using Coffee Extract Major Polyphenolic Compounds in Spinal‐Cord‐Injured Female Mice

Title in English Central Neuropathic Pain Development Modulation Using Coffee Extract Major Polyphenolic Compounds in Spinal-Cord-Injured Female Mice
Authors

SOLER-MARTÍNEZ Roger DEULOFEU FIGUERAS Meritxell BAGÓ MAS Anna DUBOVÝ Petr VERDÚ Enrique FIOL Núria BOADAS-VAELLO Pere

Year of publication 2022
Type Article in Periodical
Magazine / Source Biology
MU Faculty or unit

Faculty of Medicine

Citation
Web https://www.mdpi.com/2079-7737/11/11/1617
Doi http://dx.doi.org/10.3390/biology11111617
Keywords neuropathic pain; spinal cord injury; polyphenols; coffee extract; chlorogenic acid; neochlorogenic acid; 4-O-caffeoylquinic acid; gliosis
Description It was recently shown that coffee polyphenolic extract exerts preventive effects on central neuropathic pain development, but it is unknown whether its beneficial effects are associated with only one of its major polyphenolic compounds or if the whole extract is needed to exert such effects. The main objective of this study was to determine whether the separate administration of major polyphenols from coffee extract exerts preventive effects on the development of central neuropathic pain in mice compared with the effects of the whole coffee extract. Thus, spinal-cord-injured female ICR-CD1 mice were daily treated with either coffee extract or its major polyphenolic compounds during the first week, and reflexive and nonreflexive pain responses were evaluated within the acute phase of spinal cord injury. In addition, the injury-induced gliosis and dorsal horn sprouting were evaluated with immunohistochemistry. The results showed that the coffee extract prevented spinal cord injury-induced neuropathic pain, whereas its major polyphenolic compounds resulted in reflexive pain response attenuation. Both preventive and attenuation effects were associated with gliosis and afferent fiber sprouting modulation. Overall, the results suggested that coffee extract effects may be associated with potential synergistic mechanisms exerted by its major polyphenolic compounds and not by the sole effect of only one of them.

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