Evaluation of Amyloid β42 Aggregation Inhibitory Activity of Commercial Dressings by A Microliter-Scale High-Throughput Screening System Using Quantum-Dot Nanoprobes
Evaluation of Amyloid β42 Aggregation Inhibitory Activity of Commercial Dressings by A Microliter-Scale High-Throughput Screening System Using Quantum-Dot Nanoprobes
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DOI：
10.3390/foods9060825
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发表时间：
2020-06-01
期刊：
影响因子：
5.2
通讯作者：
Tokuraku, Kiyotaka
中科院分区：
文献类型：
--
作者：
Kuragano, Masahiro;Yoshinari, Wataru;Tokuraku, Kiyotaka
大脑中β淀粉样蛋白（Aβ）的聚集和积累是阿尔茨海默病发病机制的触发因素。此前，我们使用量子点纳米探针开发了 A beta(42) 聚集抑制剂的微升级高通量筛选 (MSHTS) 系统。 MSHTS系统很少受样品中污染物的影响，能够直接评价含有各种化合物的样品的Aβ(42)聚集抑制活性。在本研究中，为了阐明 MSHTS 系统是否可以应用于加工食品的评估，我们检测了沙拉酱（包括酱油）的 A beta(42) 聚集抑制活性。我们估计了系列稀释敷料的 50% 有效浓度 (EC50)。有趣的是，所有 19 种测试的商业敷料均显示出 A beta(42) 聚集抑制活性。研究表明，抑制活性最大 (0.065 +/- 0.020v/v%) 和最小 (6.737 +/- 5.054v/v%) 的敷料之间的 EC(50) 差异高达 100 倍。活性最高的样品是日本传统调味品——酱油。已知酱油大致分为热处理品种和非热处理品种。我们证明，未经热处理的生酱油比热处理的酱油表现出更高的 A beta(42) 聚集抑制活性。在此，我们建议MSHTS系统可以应用于加工食品。
The aggregation and accumulation of amyloid beta (A beta) in the brain is a trigger of pathogenesis for Alzheimer's disease. Previously, we developed a microliter-scale high-throughput screening (MSHTS) system for A beta(42)aggregation inhibitors using quantum-dot nanoprobes. The MSHTS system is seldom influenced by contaminants in samples and is able to directly evaluate A beta(42)aggregation inhibitory activity of samples containing various compounds. In this study, to elucidate whether the MSHTS system could be applied to the evaluation of processed foods, we examined A beta(42)aggregation inhibitory activity of salad dressings, including soy sauces. We estimated the 50% effective concentration (EC50) from serial diluted dressings. Interestingly, all 19 commercial dressings tested showed A beta(42)aggregation inhibitory activity. It was suggested that EC(50)differed by as much as 100 times between the dressings with the most (0.065 +/- 0.020v/v%) and least (6.737 +/- 5.054v/v%) inhibitory activity. The highest activity sample is traditional Japanese dressing, soy sauce. It is known that soy sauce is roughly classified into a heat-treated variety and a non-heat-treated variety. We demonstrated that non-heat-treated raw soy sauce exhibited higher A beta(42)aggregation inhibitory activity than heat-treated soy sauce. Herein, we propose that MSHTS system can be applied to processed foods.