Molecular Interaction of Protein-Pigment C-Phycocyanin with Bovine Serum Albumin in a Gomphosis Structure Inhibiting Amyloid Formation

Luo, Yi-Cong; Jing, Pu

doi:10.3390/ijms21218207

Cited by 8 publications

(5 citation statements)

References 42 publications

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“…Scientific evidence has shown the positive effects of Spirulina in AD ( Figure 2 ). In a recent work, Luo and Jing demonstrated that C-PC is able to hinder the amyloid formation process of bovine serum albumin (BSA), inhibiting conformational conversion (α-helices and β-sheets) of BSA [ 136 ].…”

Section: Beneficial Effects Of Spirulina In Neurodegenerative Diseasesmentioning

confidence: 99%

Beneficial Effects of Spirulina Consumption on Brain Health

et al. 2022

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Spirulina is a microscopic, filamentous cyanobacterium that grows in alkaline water bodies. It is extensively utilized as a nutraceutical food supplement all over the world due to its high levels of functional compounds, such as phycocyanins, phenols and polysaccharides, with anti-inflammatory, antioxidant, immunomodulating properties both in vivo and in vitro. Several scientific publications have suggested its positive effects in various pathologies such as cardiovascular diseases, hypercholesterolemia, hyperglycemia, obesity, hypertension, tumors and inflammatory diseases. Lately, different studies have demonstrated the neuroprotective role of Spirulina on the development of the neural system, senility and a number of pathological conditions, including neurological and neurodegenerative diseases. This review focuses on the role of Spirulina in the brain, highlighting how it exerts its beneficial anti-inflammatory and antioxidant effects, acting on glial cell activation, and in the prevention and/or progression of neurodegenerative diseases, in particular Parkinson’s disease, Alzheimer’s disease and Multiple Sclerosis; due to these properties, Spirulina could be considered a potential natural drug.

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Section: Beneficial Effects Of Spirulina In Neurodegenerative Diseasesmentioning

confidence: 99%

Beneficial Effects of Spirulina Consumption on Brain Health

et al. 2022

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“…C-PC was shown to interact with and inhibit the activity of α-synuclein and β-secretase, which are involved in fibril formation associated with Alzheimer’s and Parkinson’s disease [ 35 , 36 ]. By forming interactions with BSA, C-PC can also inhibit the formation of BSA fibrils [ 37 ]. This study provides insights into the types of molecules that can bind to this bioactive protein and stabilise its tertiary structure at higher temperatures.…”

Section: Discussionmentioning

confidence: 99%

Investigation of the Potential of Selected Food-Derived Antioxidants to Bind and Stabilise the Bioactive Blue Protein C-Phycocyanin from Cyanobacteria Spirulina

Gligorijević,

Jovanović,

Cvijetić

et al. 2023

IJMS

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Blue C-phycocyanin (C-PC), the major Spirulina protein with innumerable health-promoting benefits, is an attractive colourant and food supplement. A crucial obstacle to its more extensive use is its relatively low stability. This study aimed to screen various food-derived ligands for their ability to bind and stabilise C-PC, utilising spectroscopic techniques and molecular docking. Among twelve examined ligands, the protein fluorescence quenching revealed that only quercetin, coenzyme Q10 and resveratrol had a moderate affinity to C-PC (Ka of 2.2 to 3.7 × 105 M–1). Docking revealed these three ligands bind more strongly to the C-PC hexamer than the trimer, with the binding sites located at the interface of two (αβ)3 trimers. UV/VIS absorption spectroscopy demonstrated the changes in the C-PC absorption spectra in a complex with quercetin and resveratrol compared to the spectra of free protein and ligands. Selected ligands did not affect the secondary structure content, but they induced changes in the tertiary protein structure in the CD study. A fluorescence-based thermal stability assay demonstrated quercetin and coenzyme Q10 increased the C-PC melting point by nearly 5 °C. Our study identified food-derived ligands that interact with C-PC and improve its thermal stability, indicating their potential as stabilising agents for C-PC in the food industry.

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“…Other possible therapeutic targets include lowering the Aβ load, which can be accomplished by hindering Aβ formation [64]. Luo and Jing (2020) [65] showed that phycocyanin (0.5-50 µg/mL) from Spirulina sp. spontaneously inhibits the Aβ formation process of bovine serum albumin (BSA) by interacting in a gomphosis structure.…”

Section: Cyanobacteria Against Alzheimer's Diseasementioning

confidence: 99%

Stalling the Course of Neurodegenerative Diseases: Could Cyanobacteria Constitute a New Approach toward Therapy?

Ramos,

Reis,

Ferreira

et al. 2023

Biomolecules

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Neurodegenerative diseases (NDs) are characterized by progressive and irreversible neuronal loss, accompanied by a range of pathological pathways, including aberrant protein aggregation, altered energy metabolism, excitotoxicity, inflammation, and oxidative stress. Some of the most common NDs include Alzheimer’s Disease (AD), Parkinson’s Disease (PD), Multiple Sclerosis (MS), Amyotrophic Lateral Sclerosis (ALS), and Huntington’s Disease (HD). There are currently no available cures; there are only therapeutic approaches that ameliorate the progression of symptoms, which makes the search for new drugs and therapeutic targets a constant battle. Cyanobacteria are ancient prokaryotic oxygenic phototrophs whose long evolutionary history has resulted in the production of a plethora of biomedically relevant compounds with anti-inflammatory, antioxidant, immunomodulatory, and neuroprotective properties, that can be valuable in this field. This review summarizes the major NDs and their pathophysiology, with a focus on the anti-neurodegenerative properties of cyanobacterial compounds and their main effects.

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Molecular Interaction of Protein-Pigment C-Phycocyanin with Bovine Serum Albumin in a Gomphosis Structure Inhibiting Amyloid Formation

Cited by 8 publications

References 42 publications

Beneficial Effects of Spirulina Consumption on Brain Health

Beneficial Effects of Spirulina Consumption on Brain Health

Investigation of the Potential of Selected Food-Derived Antioxidants to Bind and Stabilise the Bioactive Blue Protein C-Phycocyanin from Cyanobacteria Spirulina

Stalling the Course of Neurodegenerative Diseases: Could Cyanobacteria Constitute a New Approach toward Therapy?

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