Ramshini Hassan, Ebrahim-Habibi Azadeh, Aryanejad Sima, Rad Abolfazl
Department of Biology, Payam Noor University, Tehran, Iran.
Endocrinology and Metabolism Research Center, Endocrinology & Metabolism Research Institute, Tehran University of Medical Sciences, Tehran, Iran.
Basic Clin Neurosci. 2015 Jan;6(1):29-37.
Diagnosing and treating diseases associated with amyloid fibers remain a great challenge despite of intensive research carried out. One important approach in the development of therapeutics is the use of herbal extracts which are rich in aromatic small molecules. Cinnamomum verum extract (CE) contains proanthocyanidin and cinnamaldehyde, which have been suggested to be capable of directly inhibiting amyloid fibril formation in vitro. This study is aimed at characterizing the inhibitory activity of CE against the fibrillation of hen egg white lysozyme (HEWL).
Acidic pH and high temperatures were used to drive the protein towards amyloid formation. Lysozyme was dissolved at 2 mg/mL in 50mM glycine buffer (pH 2.5), and then incubated at 57 °C for the specified durations while stirred gently by Teflon magnetic bars. Various techniques including thioflavin T, fluorescence, Congo red absorbance assay and AFM micrography were used to characterize the HEWL fibrillation processes.
In the absence of CE typical amyloid fibrils (like amyloids formed in Alzheimer disease) became evident after 48 h of incubation. Upon incubation with various extract concentrations in the range of 0.1-1 mg/ml, formation of fibrillar assemblies were significantly inhibited (P<0.05). AFM analysis and MTT assay also confirmed the role of the extract in amyloid inhibition. Our studies showed that the presence of CE did not have any effect on protein stabilization and thus directly interact with amyloid structure and inhibit formation of these structures. Furthermore, a docking experiment showed that a pi-pi interaction may occur between the aromatic component of cinnamaldehyde and W62. Interestingly, W62 is one of the principal aromatic residues that interact with glycine amide, which is an aggregation suppressor of HEWL.
These observations suggest that aromatic small molecules of CE may directly insert into amyloidogenic core of early aggregates and inhibit amyloid fibril formation by disrupting the pi-pi interactions.
尽管已经开展了深入研究,但诊断和治疗与淀粉样纤维相关的疾病仍然是一项巨大挑战。治疗方法开发中的一种重要途径是使用富含芳香小分子的草药提取物。肉桂提取物(CE)含有原花青素和肉桂醛,体外实验表明它们能够直接抑制淀粉样纤维的形成。本研究旨在表征CE对鸡蛋清溶菌酶(HEWL)纤维化的抑制活性。
利用酸性pH值和高温促使蛋白质形成淀粉样结构。将溶菌酶以2mg/mL的浓度溶解于50mM甘氨酸缓冲液(pH 2.5)中,然后在57°C下孵育特定时间,期间用聚四氟乙烯磁棒轻轻搅拌。采用多种技术,包括硫黄素T、荧光、刚果红吸光度测定和原子力显微镜成像,来表征HEWL的纤维化过程。
在没有CE的情况下,孵育48小时后典型的淀粉样纤维(如阿尔茨海默病中形成的淀粉样蛋白)变得明显。与0.1 - 1mg/ml范围内的不同提取物浓度孵育后,纤维状聚集体的形成受到显著抑制(P<0.05)。原子力显微镜分析和MTT测定也证实了提取物在淀粉样蛋白抑制中的作用。我们的研究表明,CE的存在对蛋白质稳定性没有任何影响,因此它直接与淀粉样结构相互作用并抑制这些结构的形成。此外,对接实验表明肉桂醛的芳香成分与W62之间可能发生π-π相互作用。有趣的是,W62是与甘氨酸酰胺相互作用的主要芳香族残基之一,而甘氨酸酰胺是HEWL的聚集抑制剂。
这些观察结果表明,CE的芳香小分子可能直接插入早期聚集体的淀粉样核心,并通过破坏π-π相互作用来抑制淀粉样纤维的形成。