Does polysaccharide glycogen behave as a promoter of amyloid fibril formation at physiologically relevant concentrations?

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61389013%3A_____%2F21%3A00539969" target="_blank" >RIV/61389013:_____/21:00539969 - isvavai.cz</a>
Alternative codes found
RIV/00216208:11310/21:10442129
Result on the web
<a href="https://pubs.rsc.org/en/content/articlelanding/2021/SM/D0SM01884H#!divAbstract" target="_blank" >https://pubs.rsc.org/en/content/articlelanding/2021/SM/D0SM01884H#!divAbstract</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1039/D0SM01884H" target="_blank" >10.1039/D0SM01884H</a>

Result language
angličtina
Original language name
Does polysaccharide glycogen behave as a promoter of amyloid fibril formation at physiologically relevant concentrations?
Original language description
We investigated the influence of glycogen (GG), phytoglycogen (PG), mannan (MAN) and cinnamoyl-modified GG (GG-CIN) on amyloid fibril formation. We used hen egg-white lysozyme (HEWL) as a model system and amyloid beta peptide (1–42) (Aβ1–42) as an Alzheimer's disease-relevant system. For brief detection of fibrils was used thioflavin T (ThT) fluorescence assay and the results were confirmed by transmission electron microscopy (TEM). We also deal with the interaction of polysaccharides and HEWL with isothermal titration calorimetry (ITC) and dynamic light scattering (DLS). We found that all polysaccharides accelerated the formation of amyloid fibrils from both HEWL and Aβ1–42. At high but physiologically relevant concentrations of GG, amyloid fibril formation was extremely accelerated for HEWL. Therefore, on the basis of the herein presented in vitro data, we hypothesize, that dietary D-glucose intake may influence amyloid fibril formation not only by influencing regulatory pathways, but also by direct glycogen-amyloid precursor protein molecular interaction, as glycogen levels in tissues are highly dependent on D-glucose intake.nn
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
10404 - Polymer science

Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2021
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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