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http://hdl.handle.net/2445/175909
Title: | Azobioisosteres of Curcumin with Pronounced Activity against Amyloid Aggregation, Intracellular Oxidative Stress, and Neuroinflammation |
Author: | Hofmann, Julian Ginex, Tiziana Espargaró Colomé, Alba Scheiner, Matthias Gunesch, Sandra Aragó, Marc Stigloher, Christian Sabaté Lagunas, Raimon Luque Garriga, F. Xavier Decker, Michael |
Keywords: | Polifenols Curcumina Estrès oxidatiu Inflamació Polyphenols Curcumin Oxidative stress Inflammation |
Issue Date: | 5-Mar-2021 |
Publisher: | Wiley-VCH |
Abstract: | Many (poly‐)phenolic natural products, for example, curcumin and taxifolin, have been studied for their activity against specific hallmarks of neurodegeneration, such as amyloid‐β 42 (Aβ42) aggregation and neuroinflammation. Due to their drawbacks, arising from poor pharmacokinetics, rapid metabolism, and even instability in aqueous medium, the biological activity of azobenzene compounds carrying a pharmacophoric catechol group, which have been designed as bioisoteres of curcumin has been examined. Molecular simulations reveal the ability of these compounds to form a hydrophobic cluster with Aβ42, which adopts different folds, affecting the propensity to populate fibril‐like conformations. Furthermore, the curcumin bioisosteres exceeded the parent compound in activity against Aβ42 aggregation inhibition, glutamate‐induced intracellular oxidative stress in HT22 cells, and neuroinflammation in microglial BV‐2 cells. The most active compound prevented apoptosis of HT22 cells at a concentration of 2.5 μm (83 % cell survival), whereas curcumin only showed very low protection at 10 μm (21 % cell survival). |
Note: | Versió postprint del document publicat a: https://doi.org/10.1002/chem.202005263 |
It is part of: | Chemistry-A European Journal, 2021, vol. 27 |
URI: | http://hdl.handle.net/2445/175909 |
Related resource: | https://doi.org/10.1002/chem.202005263 |
ISSN: | 0947-6539 |
Appears in Collections: | Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia) |
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