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Licensed Unlicensed Requires Authentication Published by De Gruyter June 27, 2009

Effect of curcumin on amyloidogenic property of molten globule-like intermediate state of 2,5-diketo-d-gluconate reductase A

Nandini Sarkar, Abhay Narain Singh and Vikash Kumar Dubey
From the journal

Abstract

We identified a molten globule-like intermediate of 2,5-diketo-d-gluconate reductase A (DKGR) at pH 2.5, which has a prominent β-sheet structure. The molten globule state of the protein shows amyloidogenic property >50 μm protein concentration. Interestingly, a 1:1 molar ratio of curcumin prevents amyloid formation as shown by the Thioflavin-T assay and atomic force microscopy. To the best of our knowledge, this is the first report on amyloid formation by an (α/β)8-barrel protein. The results presented here indicate that the molten globule state has an important role in amyloid formation and potential application of curcumin in protein biotechnology as well as therapeutics against amyloid diseases.


Corresponding author

Received: 2009-4-16
Accepted: 2009-5-19
Published Online: 2009-06-27
Published in Print: 2009-10-01

©2009 by Walter de Gruyter Berlin New York