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没食子酸酯部分对 Aβ 淀粉样蛋白聚集的抑制机制的分子见解:分子动力学模拟研究。

Molecular insights into the inhibitory mechanisms of gallate moiety on the Aβ amyloid aggregation: A molecular dynamics simulation study.

机构信息

School of Food Science and Technology, School of Chemical Engineering, Hubei University of Arts and Science, Xiangyang 441053, China; Food Ingredients Engineering Technology Research Center of Hubei, China.

School of Food Science and Technology, School of Chemical Engineering, Hubei University of Arts and Science, Xiangyang 441053, China; Food Ingredients Engineering Technology Research Center of Hubei, China.

出版信息

Int J Biol Macromol. 2020 Aug 1;156:40-50. doi: 10.1016/j.ijbiomac.2020.04.007. Epub 2020 Apr 8.

Abstract

Alzheimer's disease is the most common form of neurodegenerative disease and the formation of Aβ amyloid aggregates has been widely demonstrated to be the principal cause of Alzheimer's disease. Our previous study and other studies suggested that the gallate moiety played an obligatory role in the inhibition process of naturally occurring polyphenols on Aβ amyloid fibrils formation. However, the detailed mechanisms were still unknown. Thus, in the present study, the gallic acid (GA) was specially selected and the molecular recognition mechanisms between GA molecules and Aβ monomer were examined and analyzed by molecular dynamics simulation. The in silico experiments revealed that GA significantly prevented the conformational changes of Aβ monomer with no β-sheet structure during the whole 100 ns. By analyzing the binding sites of GA molecules to Aβ monomer, we found that both hydrophilic and hydrophobic amino acid residues were participated in the binding of GA molecules to Aβ monomer. Moreover, results from the binding free energy analysis further demonstrated that the strength of polar interactions was significantly stronger than that of nonpolar interactions. We believed that our results could help to elucidate the underlying mechanisms of gallate moiety on the anti-amyloidogenic effects of polyphenols at the atomic level.

摘要

阿尔茨海默病是最常见的神经退行性疾病,广泛证明 Aβ 淀粉样蛋白聚集的形成是阿尔茨海默病的主要原因。我们之前的研究和其他研究表明,没食子酸部分在天然多酚抑制 Aβ 淀粉样纤维形成的过程中起着必需的作用。然而,其详细的机制仍不清楚。因此,在本研究中,特别选择了没食子酸(GA),并通过分子动力学模拟研究和分析了 GA 分子与 Aβ 单体之间的分子识别机制。计算机实验表明,GA 能在 100ns 内显著防止 Aβ 单体发生无β-折叠结构的构象变化。通过分析 GA 分子与 Aβ 单体的结合部位,我们发现亲水性和疏水性氨基酸残基都参与了 GA 分子与 Aβ 单体的结合。此外,结合自由能分析的结果进一步表明,极性相互作用的强度明显强于非极性相互作用。我们相信,我们的研究结果可以帮助在原子水平上阐明没食子酸部分在多酚类物质抗淀粉样蛋白形成作用的潜在机制。

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