Apricot Carotenoids Possess Potent Anti-amyloidogenic Activity in Vitro
Apricot Carotenoids Possess Potent Anti-amyloidogenic Activity in Vitro
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DOI：
10.1021/jf203654c
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发表时间：
2011-12-14
影响因子：
6.1
通讯作者：
Nakamura, Soichiro
中科院分区：
文献类型：
--
作者：
Katayama, Shigeru;Ogawa, Hirofumi;Nakamura, Soichiro
阿尔茨海默病(AD)是最常见的痴呆症，其特征是淀粉样β蛋白(Aβ)在大脑区域逐渐积聚。人们对筛选食品中的食品级抗淀粉样变化合物越来越感兴趣。本研究的目的是利用合成的Aβ(1-42)筛选和鉴定杏果中具有抗淀粉样蛋白生成作用的生物活性化合物。用硫代黄素T荧光分析、电子显微镜和斑点印迹分析研究了其抗淀粉样蛋白的活性。杏类胡萝卜素对Aβ寡聚体和原纤维的形成有较强的抑制作用，对原纤维具有不稳定作用。在高效液相色谱峰中，叶黄素对Aβ纤维形成的抑制作用最强。抑制作用与类胡萝卜素两侧羟基的数量和比例有关。这些发现表明，水果中的叶黄素可能有助于预防淀粉样蛋白相关疾病。
Alzheimer's disease (AD) is the most common form of dementia and is characterized by the progressive accumulation of amyloid beta protein (A beta) in areas of the brain. There has been an increased interest in screening for food-grade anti-amyloidogenic compounds in foodstuffs. The purpose of this study was to screen and identify bioactive compounds with anti-amyloidogenicity in apricot fruits using synthetic A beta(1-42). The anti-amyloidogenicity was investigated using thioflavin T fluorescence assay, electron microscopy, and dot blotting analysis. The carotenoid fraction from apricot showed strong inhibitory effects against oligomer and fibril formation of A beta and fibril-destabilizing effects. Among the peaks in the HPLC chromatogram, lutein showed the strongest inhibitory effect on A beta fibril formation. The inhibitory effect was dependent on the number and portion of hydroxyl groups on both sides of carotenoids. These findings suggest that lutein in fruits may be useful as a preventive agent for amyloid-associated diseases.