Oleuropein and derivatives from olives as Tau aggregation inhibitors.


:Tau isoforms constitute a family of microtubule-associated proteins that are mainly expressed in neurons of the central nervous system. They promote the assembly of tubulin monomers into microtubules and modulate their stability, thus playing a key structural role in the distal portion of axons. In Alzheimer's disease and related tauopathies, Tau aggregation into fibrillary tangles contributes to intraneuronal and glial lesions. We report herein the ability of three natural phenolic derivatives obtained from olives and derived food products to prevent such Tau fibrillization in vitro, namely hydroxytyrosol, oleuropein, and oleuropein aglycone. The latter was found to be more active than the reference Tau aggregation inhibitor methylene blue on both wild-type and P301L Tau proteins, inhibiting fibrillization at low micromolar concentrations. These findings might provide further experimental support for the beneficial nutritional properties of olives and olive oil as well as a chemical scaffold for the development of new drugs aiming at neurodegenerative tauopathies.


Neurochem Int


Daccache A,Lion C,Sibille N,Gerard M,Slomianny C,Lippens G,Cotelle P




Has Abstract


2011-05-01 00:00:00














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    authors: Itoh K,Satoh Y,Kadota Y,Oheda Y,Kuwahara J,Shimmoto M,Sakuraba H

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    authors: Gaffaney JD,Shetty M,Felts B,Pramod AB,Foster JD,Henry LK,Vaughan RA

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    journal_title:Neurochemistry international

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    journal_title:Neurochemistry international

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    journal_title:Neurochemistry international

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    journal_title:Neurochemistry international

    pub_type: 杂志文章


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    pub_type: 杂志文章


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    pub_type: 杂志文章


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    journal_title:Neurochemistry international

    pub_type: 杂志文章


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    更新日期:2019-06-01 00:00:00

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    journal_title:Neurochemistry international

    pub_type: 杂志文章


    authors: Chakraborty S,Tripathi SJ,Srikumar BN,Raju TR,Shankaranarayana Rao BS

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    journal_title:Neurochemistry international

    pub_type: 杂志文章


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