多酚化合物对蛋白质构象疾病的抑制作用研究进展  

Advances of polyphenolic compounds inhibiting protein conformational disorders

作　　者：白瑜 王武 陈启蓉 BAI Yu;WANG Wu;CHEN Qi-Rong(QinLing-Bashan Mountains Bioresources Comprehensive Development C.I.C.,College of Biological Science and Engineering,Shaanxi University of Technology,Hanzhong 723000,China)

机构地区：[1]陕西理工大学生物科学与工程学院,陕南秦巴山区生物资源综合开发协同创新中心,汉中723000

出　　处：《生命科学》2023年第2期140-147,共8页Chinese Bulletin of Life Sciences

基　　金：国家自然科学基金项目(31702206);陕西省科技厅项目(2022JM-115)。

摘　　要：多酚化合物是广泛存在于中草药或植物性食物中的生物活性分子。大量研究表明多酚化合物对蛋白质构象疾病具有防治作用,如可通过疏水作用抑制蛋白质或多肽形成淀粉样纤维或解聚淀粉样纤维,或者通过其抗氧化性降低淀粉样纤维对细胞的氧化损伤。本文综述了近年来中草药或食物来源的天然多酚化合物体外抑制蛋白质或多肽错误折叠和淀粉样纤维形成,以及在动物疾病模型体内的抑制效果及作用机理的研究进展,以期为该类化合物预防和减轻蛋白质构象疾病的应用提供基础参考。Polyphenolic compounds are bioactive molecules widely found in Chinese herb or food.Many studies showed that polyphenolic compounds could prevent and control protein conformational disorders through inhibiting proteins or peptides forming into fibrils and disrupting preformed aggregates by hydrophobic interactions,or through reducing cellular damage by their antioxidant potential.Here we systematically review the recent advances of natural polyphenolic compounds from Chinese herb or food in vitro inhibiting misfolding and fibrils formation of proteins or peptides,and their inhibiting effects and mechanisms in animal disease models,which would provide basis for potential use of these compounds in prevention and attenuating the progression of protein conformational disorders.

关 键 词：多酚化合物 蛋白质构象疾病 淀粉样纤维 错误折叠 

分 类 号：Q518.4[生物学—生物化学] R915[医药卫生—微生物与生化药学]