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Wang F, Wang Y, Jiang L, Wang W, Sang J, Wang X, Lu F, Liu F. The food additive fast green FCF inhibits α-synuclein aggregation, disassembles mature fibrils and protects against amyloid-induced neurotoxicity. Food Funct 2021; 12:5465-5477. [PMID: 33997868 DOI: 10.1039/d0fo03301d] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
α-Synuclein (α-syn) aggregates into cytotoxic amyloid fibrils, which are recognized as the defining neuropathological feature of Parkinson's disease (PD). Therefore, inhibiting α-syn fibrillogenesis and disrupting the preformed fibrils are both considered attractive strategies to cure PD. We discovered that a safe food additive, fast green FCF, is capable of inhibiting α-synuclein fibrillogenesis and reducing the related cytotoxicity. Thioflavin T fluorescence assays demonstrated that fast green FCF could inhibit the fibrillogenesis α-synuclein. In the presence of 100 μM fast green FCF, amorphous aggregates were formed and observed by atomic force microscopy. Toxicity assays in cell cultures revealed that fast green FCF significantly reduced the cytotoxicity of α-syn. Molecular dynamics simulations revealed the potential mechanism of the interactions between fast green FCF and α-synuclein. Fast green FCF greatly disrupted the α-synuclein pentamer and reduced the β-sheet content by reducing both nonpolar and polar interactions. Furthermore, two binding sites were identified, named region I (Y39-K45) and region II (H50-Q62). Our data reveal that electrostatic interactions, hydrogen bonds, and π-π interactions synergistically contribute to the binding of fast green FCF to the α-synuclein pentamer. These results indicate that fast green FCF is a candidate prototype for the development of drugs against the aggregation of amyloid fibrils in PD.
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Affiliation(s)
- Fenghua Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology of the Ministry of Education; Tianjin Key Laboratory of Industrial Microbiology; College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, P. R. China.
| | - Ying Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology of the Ministry of Education; Tianjin Key Laboratory of Industrial Microbiology; College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, P. R. China.
| | - Luying Jiang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology of the Ministry of Education; Tianjin Key Laboratory of Industrial Microbiology; College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, P. R. China.
| | - Wenqian Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology of the Ministry of Education; Tianjin Key Laboratory of Industrial Microbiology; College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, P. R. China.
| | - Jingcheng Sang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology of the Ministry of Education; Tianjin Key Laboratory of Industrial Microbiology; College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, P. R. China.
| | - Xinyu Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology of the Ministry of Education; Tianjin Key Laboratory of Industrial Microbiology; College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, P. R. China.
| | - Fuping Lu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology of the Ministry of Education; Tianjin Key Laboratory of Industrial Microbiology; College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, P. R. China.
| | - Fufeng Liu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology of the Ministry of Education; Tianjin Key Laboratory of Industrial Microbiology; College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, P. R. China.
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Khan JM, Malik A, Ahmed A, Rehman MT, AlAjmi MF, Khan RH, Fatima S, Alamery SF, Abdullah EM. Effect of cetyltrimethylammonium bromide (CTAB) on the conformation of a hen egg white lysozyme: A spectroscopic and molecular docking study. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2019; 219:313-318. [PMID: 31054495 DOI: 10.1016/j.saa.2019.04.062] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/29/2019] [Revised: 04/04/2019] [Accepted: 04/22/2019] [Indexed: 06/09/2023]
Abstract
The interactions between cetyltrimethylammonium bromide (CTAB) and hen egg white lysozymes (HEWL) was carried out to investigate protein-surfactant interaction mechanisms while both exist in the overall same charged state. The interactions between CTAB and the HEWL were examined with circular dichroism (CD), dynamic light scattering (DLS), fluorescence spectroscopy, and computational docking at a pH9.0 at room temperature. The far-UV CD and fluorescence results revealed that CTAB at concentrations from 0.15 to 10.0mM influenced the secondary as well as the tertiary structure of HEWL. The secondary structure of the HEWL was retained, while the tertiary structure of the HEWL was disrupted in the CTAB-treated samples at pH9.0. The hydrodynamic radii of the HEWL were also expanded in the presence of CTAB. Molecular docking studies showed that CTAB formed one electrostatic and four hydrophobic interactions, as well as one carbon hydrogen bond with HEWL. The data obtained from spectroscopic and computational studies demonstrated that the positively charged head and 18‑carbon alkyl chain of the CTAB interacted through weak electrostatic and strong hydrophobic interactions.
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Affiliation(s)
- Javed Masood Khan
- King Saud University, Department of Food Science and Nutrition, Faculty of Food and Agricultural Sciences, 2460 Riyadh, Saudi Arabia-11451.
| | - Ajamaluddin Malik
- King Saud University, Protein Research Chair, Department of Biochemistry, College of Science, Riyadh 11451, Saudi Arabia
| | - Anwar Ahmed
- King Saud University, Protein Research Chair, Department of Biochemistry, College of Science, Riyadh 11451, Saudi Arabia; King Saud University, Center for Excellence in Biotechnology Research, Department of Biochemistry, College of Science, Riyadh, Saudi Arabia
| | - Md Tabish Rehman
- King Saud University, Department of Pharmacognosy, College of Pharmacy, Riyadh 11451, Saudi Arabia
| | - Mohamed F AlAjmi
- King Saud University, Department of Pharmacognosy, College of Pharmacy, Riyadh 11451, Saudi Arabia
| | - Rizwan Hasan Khan
- Molecular Biophysics and Biophysical Chemistry Group, Interdisciplinary Biotechnology Unit, Aligarh Muslim University, Aligarh 202002, India.
| | - Sadaf Fatima
- Department of Biotechnology, Jamia Millia Islamia, New Delhi 110025, India
| | - Salman Freeh Alamery
- King Saud University, Protein Research Chair, Department of Biochemistry, College of Science, Riyadh 11451, Saudi Arabia
| | - Ejlal Mohamed Abdullah
- King Saud University, Protein Research Chair, Department of Biochemistry, College of Science, Riyadh 11451, Saudi Arabia
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Exploring the effects of methylene blue on amyloid fibrillogenesis of lysozyme. Int J Biol Macromol 2018; 119:1059-1067. [DOI: 10.1016/j.ijbiomac.2018.08.038] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2018] [Revised: 08/07/2018] [Accepted: 08/08/2018] [Indexed: 12/28/2022]
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Xu W, Jin W, Wang Y, Li J, Huang K, Shah BR, Li B. Effect of physical interactions on structure of lysozyme in presence of three kinds of polysaccharides. Journal of Food Science and Technology 2018; 55:3056-3064. [PMID: 30065415 DOI: 10.1007/s13197-018-3228-5] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/19/2018] [Accepted: 05/10/2018] [Indexed: 11/29/2022]
Abstract
In this work the influences of κ-carrageenan (CRG), konjac glucomannan (KGM) and inulin on lysozyme (Ly)'s structure, activity, and their complex phase behavior were investigated through spectroscopy and activity measurement in heated and unheated conditions. It was found that the impact on the structure and activity of Ly was determined by the interactions with polysaccharides. After heat treatment, KGM and CRG improved the stability of complex systems. However, inulin did not have significant impact. Heating process promoted to change the structure of Ly, and the intervention retard following the sequence of CRG > KGM > inulin. The worthwhile work indicated protein's structure and activity could be regulated by the interaction with polysaccharide, which might provide theoretical basis for food preservation and processing in different temperature treatments. Besides, the bidirectional effects of polysaccharide on protein would be beneficial to rational selection of functional properties of polysaccharide/protein systems.
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Affiliation(s)
- Wei Xu
- 1Colleg of Life Science, Xinyang Normal University, Xinyang, 464000 China.,Institute for Conservation and Utilization of Agro-bioresources in Dabie Mountains, Xinyang, 464000 China
| | - Weiping Jin
- 2College of Food Science and Technology, Huazhong Agriculture University, Wuhan, 430070 China.,4Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, China
| | - Yuan Wang
- 1Colleg of Life Science, Xinyang Normal University, Xinyang, 464000 China
| | - Juan Li
- 1Colleg of Life Science, Xinyang Normal University, Xinyang, 464000 China
| | - Kunling Huang
- 1Colleg of Life Science, Xinyang Normal University, Xinyang, 464000 China
| | - Bakht Ramin Shah
- 5Department of Nutrition and Food Hygiene, School of Public Health, Wuhan University, Wuhan, 430071 Hubei China
| | - Bin Li
- 2College of Food Science and Technology, Huazhong Agriculture University, Wuhan, 430070 China.,4Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, China
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Nadlacki B, Suuronen EJ. Biomaterial strategies to improve the efficacy of bone marrow cell therapy for myocardial infarction. Expert Opin Biol Ther 2016; 16:1501-1516. [DOI: 10.1080/14712598.2016.1235149] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Chen YH, Tseng CP, How SC, Lo CH, Chou WL, Wang SSS. Amyloid fibrillogenesis of lysozyme is suppressed by a food additive brilliant blue FCF. Colloids Surf B Biointerfaces 2016; 142:351-359. [DOI: 10.1016/j.colsurfb.2016.02.064] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2015] [Revised: 02/26/2016] [Accepted: 02/29/2016] [Indexed: 12/30/2022]
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