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Inhibiting Islet Amyloid Polypeptide Fibril Formation by the Red Wine Compound Resveratrol
Author(s) -
Mishra Rajesh,
Sellin Daniel,
Radovan Diana,
Gohlke Andrea,
Winter Roland
Publication year - 2009
Publication title -
chembiochem
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.05
H-Index - 126
eISSN - 1439-7633
pISSN - 1439-4227
DOI - 10.1002/cbic.200800762
Subject(s) - resveratrol , wine , fibril , chemistry , islet , amyloid (mycology) , in vitro , amyloid fibril , antioxidant , biochemistry , congo red , biophysics , diabetes mellitus , amyloid β , endocrinology , biology , organic chemistry , medicine , food science , inorganic chemistry , disease , adsorption
Grapes for amyloids : The red wine compound resveratrol can effectively inhibit the formation of IAPP amyloid that is found in type II diabetes. Our in vitro inhibition results do not depend on the antioxidant activity of resveratrol. Further, the markedly enhanced cell survival in the presence of resveratrol also indicates that the small oligomeric structures that are observed during β‐sheet formation are not toxic and could be off‐pathway assembly products.