the effect of sub-chronic administration of brewed coffee on long-term potentiation in a rat model of alzheimer's disease

Background: alzheimer's disease (ad) is a neurodegenerative illness that causes memory loss and cognitive impairment. for neurodegenerative illnesses, the therapeutic properties and healthy advantages of brewed coffee (bc) intake have been widely explored. objectives: this research aimed to look into the findings of sub-chronic bc administration on long-term potentiation (ltp) as a model of synaptic plasticity that supports memory function in the hippocampus in rat models of ad. methods: in this study, 32 male wistar rats were utilized as test subjects. the animals were randomly divided into four groups with eight rats in each group as follows: (1) sham (animals that received normal saline (ns)), (2) streptozotocin (stz), (3) bc, and (4) bc-stz. animals were treated for three weeks. results: the amplitude of excitatory postsynaptic potentials (epsps) in the bc + stz (164.23 ± 11.33%; n = 8) group significantly increased compared to the stz group at 0.25 h after hfs (p = 0.0330). also, it significantly increased in the bc + stz group at 0.5, 0.75, 1, 1.25, 1.5, 1.75, and 2 h (p = 0.4481, p = 0.4609, p = 0.1239, p = 0.0017, p = 0.0413, p = 0.0851, p = 0.1323) after hfs. moreover, the slope of epsps in the bc-stz group showed an overall improvement compared to the stz group at 0.25, 0.5, 0.75, 1, 1.25, 1.5, 1.75, and 2 h (p = 0.1511, p = 0.0004, p = 0.0394, p = 0.0038, p = 0.0002, p = 0.0059, p = 0.0245, and p = 0.4126, respectively) after hfs during ltp recording time. conclusions: in conclusion, the present study found that bc consumption improved synaptic plasticity and memory in rat models of ad induced by stz. however, more studies are needed to elucidate bc's neuroprotective mechanisms.