Anti-amyloidogenic property of leaf aqueous extract of Caesalpinia crista

Ramesh, B. N. and Indi, S. S. and Rao, K. S. J. (2010) Anti-amyloidogenic property of leaf aqueous extract of Caesalpinia crista. Neuroscience Letters, 475 (2). pp. 110-114.

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Abstract

Amyloid beta (Aβ) is the major etiological factor implicated in Alzheimer's disease (AD). Aβ(42) self-assembles to form oligomers and fibrils via multiple aggregation process. The recent studies aimed to decrease Aβ levels or prevention of Aβ aggregation which are the major targets for therapeutic intervention. Natural products as alternatives for AD drug discovery are a current trend. We evidenced that Caesalpinia crista leaf aqueous extract has anti-amyloidogenic potential. The studies on pharmacological properties of C. crista are very limited. Our study focused on ability of C. crista leaf aqueous extract on the prevention of (i) the formation of oligomers and aggregates from monomers (Phase I: Aβ(42) + extract co-incubation); (ii) the formation of fibrils from oligomers (Phase II: extract added after oligomers formation); and (iii) dis-aggregation of pre-formed fibrils (Phase III: aqueous extract added to matured fibrils and incubated for 9 days). The aggregation kinetics was monitored using thioflavin-T assay and transmission electron microscopy (TEM). The results showed that C. crista aqueous extract could able to inhibit the Aβ(42) aggregation from monomers and oligomers and also able to dis-aggregate the pre-formed fibrils. The study provides an insight on finding new natural products for AD therapeutics.

Item Type:	Article
Uncontrolled Keywords:	Aβ(42); C. crista; Thioflavin T; Transmission electron microscopy; Aggregation inhibition
Subjects:	500 Natural Sciences and Mathematics > 10 Plants 600 Technology > 01 Medical sciences > 09 Human Physiology
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	22 Feb 2018 10:57
Last Modified:	22 Feb 2018 10:57
URI:	http://ir.cftri.res.in/id/eprint/10803

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