Foods (Apr 2024)

Curcumin Inhibits α-Synuclein Aggregation by Acting on Liquid–Liquid Phase Transition

  • Jian-Feng Li,
  • Zi-Qun Jiang,
  • Sen Cao,
  • Meng-Xin Zhang,
  • Li-Hui Wang,
  • Jun Liu,
  • Yan-Hua Lu,
  • Hong-Yan Wang,
  • Xiao-Jing Hong,
  • Zhi-Guo Wang,
  • Jun-Ping Liu

DOI
https://doi.org/10.3390/foods13091287
Journal volume & issue
Vol. 13, no. 9
p. 1287

Abstract

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Parkinson’s disease (PD), the second most common neurodegenerative disorder, is linked to α-synuclein (α-Syn) aggregation. Despite no specific drug being available for its treatment, curcumin, from the spice turmeric, shows promise. However, its application in PD is limited by a lack of understanding of its anti-amyloidogenic mechanisms. In this study, we first reconstructed the liquid–liquid phase separation (LLPS) of α-Syn in vitro under different conditions, which may be an initial step in entraining the pathogenic aggregation. Subsequently, we evaluated the effects of curcumin on the formation of droplets, oligomers, and aggregated fibers during the LLPS of α-synuclein, as well as its impact on the toxicity of aggregated α-synuclein to cultured cells. Importantly, we found that curcumin can inhibit amyloid formation by inhibiting the occurrence of LLPS and the subsequent formation of oligomers of α-Syn in the early stages of aggregation. Finally, the molecular dynamic simulations of interactions between α-Syn decamer fibrils and curcumin showed that van der Waal’s interactions make the largest contribution to the anti-aggregation effect of curcumin. These results may help to clarify the mechanism by which curcumin inhibits the formation of α-Syn aggregates during the development of PD.

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