| Abstract [eng] |
Effect of Flavonoids on Insulin Amyloid Aggregation Protein amyloid-like fibril formation is responsible for a number of widespread diseases, such as Alzheimer's disease and Parkinson's disease. In order to cure these conditions, it is important to find amyloidogenic aggregation inhibitors or compounds, which could remodel amyloid fibrils. Polyphenols flavonoids, commonly found in fruits and vegetables, could be potential therapeutic agents for curing amyloidosis. Flavonoids are best known for their antioxidant, antimicrobial and anticancer effect. The purpose of this work was to test the effect of different flavonoids on insulin amyloid - like fibril formation. Methods. Using Thioflavin T assay we examined the influence of three different types of teas and 168 flavonoids. Moreover, the effect of flavonoids on insulin fibrils structure was investigated by atomic microscopy and Fourier transform infrared spectroscopy. Results and conclusions. It was found out that green, grey and black teas inhibit insulin amyloidogenic aggregation. The inhibiting effect of green tea was due to its common flavonoid epigallocatechin-3-gallate, while other substances were the major compounds accountable for the influence of grey and black teas. Furthermore, from a total of 168 flavonoids we were able to determine that most of the tested flavonoids had no significant effect on insulin aggregation. Finally, it has been found that structural changes in insulin fibrils are mostly induced by pH variation rather than flavonoids. |
