دورية أكاديمية

Curcumin Inhibits α-Synuclein Aggregation by Acting on Liquid–Liquid Phase Transition

التفاصيل البيبلوغرافية
العنوان: Curcumin Inhibits α-Synuclein Aggregation by Acting on Liquid–Liquid Phase Transition
المؤلفون: Jian-Feng Li, Zi-Qun Jiang, Sen Cao, Meng-Xin Zhang, Li-Hui Wang, Jun Liu, Yan-Hua Lu, Hong-Yan Wang, Xiao-Jing Hong, Zhi-Guo Wang, Jun-Ping Liu
المصدر: Foods, Vol 13, Iss 9, p 1287 (2024)
بيانات النشر: MDPI AG, 2024.
سنة النشر: 2024
المجموعة: LCC:Chemical technology
مصطلحات موضوعية: Parkinson’s disease, α-synuclein, curcumin, anti-aggregation, molecular dynamics, Chemical technology, TP1-1185
الوصف: Parkinson’s disease (PD), the second most common neurodegenerative disorder, is linked to α-synuclein (α-Syn) aggregation. Despite no specific drug being available for its treatment, curcumin, from the spice turmeric, shows promise. However, its application in PD is limited by a lack of understanding of its anti-amyloidogenic mechanisms. In this study, we first reconstructed the liquid–liquid phase separation (LLPS) of α-Syn in vitro under different conditions, which may be an initial step in entraining the pathogenic aggregation. Subsequently, we evaluated the effects of curcumin on the formation of droplets, oligomers, and aggregated fibers during the LLPS of α-synuclein, as well as its impact on the toxicity of aggregated α-synuclein to cultured cells. Importantly, we found that curcumin can inhibit amyloid formation by inhibiting the occurrence of LLPS and the subsequent formation of oligomers of α-Syn in the early stages of aggregation. Finally, the molecular dynamic simulations of interactions between α-Syn decamer fibrils and curcumin showed that van der Waal’s interactions make the largest contribution to the anti-aggregation effect of curcumin. These results may help to clarify the mechanism by which curcumin inhibits the formation of α-Syn aggregates during the development of PD.
نوع الوثيقة: article
وصف الملف: electronic resource
اللغة: English
تدمد: 2304-8158
Relation: https://www.mdpi.com/2304-8158/13/9/1287; https://doaj.org/toc/2304-8158
DOI: 10.3390/foods13091287
URL الوصول: https://doaj.org/article/9dd72514c45241a5aa8ca7739097352c
رقم الأكسشن: edsdoj.9dd72514c45241a5aa8ca7739097352c
قاعدة البيانات: Directory of Open Access Journals
الوصف
تدمد:23048158
DOI:10.3390/foods13091287