鱼类体内最常见的过敏原是β-小清蛋白，这种蛋白质在鱼体内含量丰富，能够形成淀粉样结构以避免胃肠道降解并进入血液。在人类中，相同的淀粉样蛋白结构主要与神经退行性疾病如阿尔茨海默症、帕金森症有关。近日Scientific Reports发表的研究Abundant fish protein inhibits α-synuclein amyloid formation对这些淀粉样蛋白之间的可能联系进行了探究。
摘要：The most common allergen in fish, the highly-abundant protein β-parvalbumin, forms amyloid structures as a way to avoid gastrointestinal degradation and transit to the blood. In humans, the same amyloid structures are mostly associated with neurodegenerative disorders such as Alzheimer’s and Parkinson’s. We here assessed a putative connection between these amyloids using recombinant Atlantic cod β-parvalbumin and the key amyloidogenic protein in Parkinson’s disease, α-synuclein. Using a set of in vitro biophysical methods, we discovered that β-parvalbumin readily inhibits amyloid formation of α-synuclein. The underlying mechanism was found to involve α-synuclein binding to the surface of β-parvalbumin amyloid fibers. In addition to being a new amyloid inhibition mechanism, the data suggest that health benefits of fish may be explained in part by cross-reaction of β-parvalbumin with human amyloidogenic proteins.
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期刊介绍：Scientific Reports (https://www.nature.com/srep/) is an online, open access journal from the publishers of Nature. We publish scientifically valid primary research from all areas of the natural and clinical sciences.
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