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

  • Food Chem Toxicol. 2017 Apr;102:39-45. doi: 10.1016/j.fct.2017.01.025.
Risa Kamae  1 ,  Shoko Nojima  2 ,  Kenji Akiyoshi  3 ,  Shoki Setsu  3 ,  Sari Honda  2 ,  Toshiya Masuda  2 ,  Yasuo Oyama  4
Affiliations
  • 1. Faculty of Integrated Arts and Sciences, Tokushima University, Tokushima 770-8502, Japan.
  • 2. Graduate School of Human Life Science, Osaka City University, Osaka 558-8585, Japan.
  • 3. Graduate School of Integrated Arts and Sciences, Tokushima University, Tokushima 770-8502, Japan.
  • 4. Faculty of Integrated Arts and Sciences, Tokushima University, Tokushima 770-8502, Japan; Graduate School of Integrated Arts and Sciences, Tokushima University, Tokushima 770-8502, Japan; Faculty of Bioscience and Bioindustry, Tokushima University, Tokushima 770-8513, Japan. Electronic address: [email protected].
PMID: 28153638 DOI: 10.1016/j.fct.2017.01.025
Abstract

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 HHQ is 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 μM 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.

Keywords
By-product; Calcium; Coffee; Cytotoxicity; Hydroxyhydroquinone; Lymphocytes.
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