Santos López, Arturo Rojo-Domínguez, Roxana López-Simeon, Alejandro Sosa-Peinado, Hugo Nájera
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引用次数: 0
Abstract
Amyloid fibers are implicated in numerous diseases, making their study crucial for identifying effective therapeutic compounds. This research highlights the ability of L-tyrosine to inhibit the formation of amyloid fibers in human lysozyme. At a 1:1 molar ratio under physiological conditions (pH 7.4, 37 °C), L-tyrosine significantly reduces amyloid fiber formation, as evidenced by a decrease in thioflavin T fluorescence. Differential scanning calorimetry (DSC) shows a major energy requirement for temperature denaturation when the lysozyme is in the presence of L-tyrosine. Additionally, chemical denaturation experiments reveal a shift in the intrinsic fluorescence spectrum of lysozyme in the presence of L-tyrosine, indicating a direct interaction. Computational docking studies with Molecular Operating Environment (MOE) further confirm that L-tyrosine binds effectively, exhibiting similar binding energies to those of the natural substrate. This study underscores L-tyrosine’s potential as a strong inhibitor of amyloid fiber formation, demonstrating its stabilizing effect on lysozyme and its promise in therapeutic applications.
期刊介绍:
Amino Acids publishes contributions from all fields of amino acid and protein research: analysis, separation, synthesis, biosynthesis, cross linking amino acids, racemization/enantiomers, modification of amino acids as phosphorylation, methylation, acetylation, glycosylation and nonenzymatic glycosylation, new roles for amino acids in physiology and pathophysiology, biology, amino acid analogues and derivatives, polyamines, radiated amino acids, peptides, stable isotopes and isotopes of amino acids. Applications in medicine, food chemistry, nutrition, gastroenterology, nephrology, neurochemistry, pharmacology, excitatory amino acids are just some of the topics covered. Fields of interest include: Biochemistry, food chemistry, nutrition, neurology, psychiatry, pharmacology, nephrology, gastroenterology, microbiology