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Protocatechuic Acid: Inhibition of Fibril Formation, Destabilization of Preformed Fibrils of Amyloid-β and α-Synuclein, and Neuroprotection.

dc.rights.licenseopenen_US
dc.contributor.authorHORNEDO ORTEGA, Ruth
dc.contributor.authorALVAREZ-FERNANDEZ, Maria Antonia
dc.contributor.authorCEREZO, Ana Belen
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorRICHARD, Tristan
dc.contributor.authorTRONCOSO, Ana Marı A
dc.contributor.authorGARCIA-PARRILLA, Marı A Carmen
dc.date.accessioned2021-04-19T13:24:50Z
dc.date.available2021-04-19T13:24:50Z
dc.date.issued2016-10-19
dc.identifier.issn1520-5118en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/26974
dc.description.abstractEnProtocatechuic acid (PCA) is the major metabolite of the anthocyanin known as cyanidin 3-glucoside. It is found in plasma and tissues, such as the brain, heart, liver, and kidneys, following consumption of a rich source of this flavonoid. The abnormal pathological assembly of amyloid-β (Aβ) and α-synuclein (αS) is an underlying mechanism involved in the formation of amyloid plaques and Lewy bodies in the brain, which are responsible for neuropathology symptoms in Alzheimer's (AD) and Parkinson's diseases (PD), respectively. This research was performed to evaluate the protective effects of PCA, by establishing its potential role in inhibiting aggregation and fibril destabilization of Aβ and αS proteins. It has been found that PCA inhibits the aggregation of Aβ and αS and destabilizes their preformed fibrils. These results were confirmed by TEM images, electrophoresis, and immunoblotting experiments. Furthermore, PCA prevents the death of PC12 cells triggered by Aβ- and αS-induced toxicity.
dc.language.isoENen_US
dc.title.enProtocatechuic Acid: Inhibition of Fibril Formation, Destabilization of Preformed Fibrils of Amyloid-β and α-Synuclein, and Neuroprotection.
dc.title.alternativeJ Agric Food Chemen_US
dc.typeArticle de revueen_US
dc.identifier.doi10.1021/acs.jafc.6b03217en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
dc.identifier.pubmed27686873en_US
bordeaux.journalJournal of Agricultural and Food Chemistryen_US
bordeaux.page7722-7732en_US
bordeaux.volume64en_US
bordeaux.hal.laboratoriesUnité de Recherche Oenologie - EA 4577en_US
bordeaux.issue41en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.import.sourcepubmed
hal.identifierhal-03202116
hal.version1
hal.date.transferred2021-04-19T13:24:53Z
hal.exporttrue
workflow.import.sourcepubmed
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