Kotormán Márta, Kelemen Zita, Kasi Phanindra Babu, Nemcsók János
1 Department of Biochemistry and Molecular Biology, Faculty of Science and Informatics, University of Szeged , Középfasor 52, H-6726 Szeged , Hungary.
2 Doctoral School in Biology, Faculty of Science and Informatics, University of Szeged , Szeged , Hungary.
Acta Biol Hung. 2018 Jun;69(2):125-134. doi: 10.1556/018.69.2018.2.2.
We tested the amyloid fibril formation inhibitory effect of seven teas diluted in 55% ethanol at pH 7.0 at a protein concentration of 0.15 mg/ml α-chymotrypsin. In the experiments we investigated the formation and inhibition of amyloid fibrils by turbidity measurements, aggregation kinetics experiments and Congo red binding assay. The results suggest that the different teas effectively inhibit the formation of amyloidlike fibrils. The two most potent inhibitors were peppermint and melilot, extracts which almost completely inhibited the formation of aggregates in 5-fold dilution. The inhibitory effect on the aggregation formation of melilot and peppermint extracts was concentration dependant. The extent of inhibition was found to be proportional with the total concentration of phenolic compounds.
我们测试了七种在pH 7.0、55%乙醇中稀释的茶对浓度为0.15 mg/ml的α-胰凝乳蛋白酶淀粉样原纤维形成的抑制作用。在实验中，我们通过浊度测量、聚集动力学实验和刚果红结合试验研究了淀粉样原纤维的形成和抑制情况。结果表明，不同的茶能有效抑制类淀粉样原纤维的形成。两种最有效的抑制剂是薄荷和草木犀，其提取物在5倍稀释时几乎完全抑制了聚集体的形成。草木犀和薄荷提取物对聚集形成的抑制作用呈浓度依赖性。发现抑制程度与酚类化合物的总浓度成正比。
