Black Tea Theaflavins Inhibit Formation of Toxic Amyloid-beta and alpha-Synuclein Fibrils

作者：Grelle Gerlinde; Otto Albrecht; Lorenz Mario; Frank Ronald F; Wanker Erich E; Bieschke Jan^*

来源：Biochemistry, 2011, 50(49): 10624-10636.

DOI：10.1021/bi2012383

Causal therapeutic approaches for amyloid diseases such as Alzheimer's and Parkinson's disease targeting toxic amyloid oligomers or fibrils are still emerging. Here, we show that theaflavins (TF1, TF2a, TF2b, and TF3), the main polyphenolic components found in fermented black tea, are potent inhibitors of amyloid-beta (A beta) and alpha-synuclein (alpha S) fibrillogenesis. Their mechanism of action was compared to that of two established inhibitors of amyloid formation, (-)-epigallocatechin gaflate (EGCG) and congo red (CR). All three compounds reduce the fluorescence of the amyloid indicator dye thioflavin T. Mapping the binding regions of TF3, EGCG, and CR revealed that all three bind to two regions of the A beta peptide, amino acids 12-23 and 24-36, albeit with different specificities. However, their mechanisms of amyloid inhibition differ. Like EGCG but unlike congo red, theaflavins stimulate the assembly of A beta and alpha S into nontoxic, spherical aggregates that are incompetent in seeding amyloid formation and remodel A beta fibrils into nontoxic aggregates. When compared to EGCG, TF3 was less susceptible to air oxidation and had an increased efficacy under oxidizing conditions. These findings suggest that theaflavins might be used to remove toxic amyloid deposits.

• 出版日期2011-12-13