01853nas a2200217 4500008004100000022001400041245006600055210006400121260000900185300001600194490000600210520113100216100002101347700002101368700002201389700002501411700003501436700002701471700003601498856010101534 2021 eng d a2470-134300aAmyloid-beta-derived peptidomimetics inhibits tau aggregation0 aAmyloidbetaderived peptidomimetics inhibits tau aggregation cMAY  a11131-111380 v63 a

The aggregation of tau protein is one of the hallmarks for Alzheimer's disease, resulting in neurodegeneration. The peptidomimetics strategy to prevent tau aggregation is more specific over other small molecules. In the present study, we analyzed the effect of amyloid-beta-derived peptidomimetics for inhibiting heparin-induced tau aggregation in vitro. These peptides and their derivatives were known to prevent aggregation of amyloid-beta. KLVFF is a hydrophobic sequence of the pentapeptide that prevented tau aggregation as observed by thioflavin S fluorescence, transmission electron microscopy, and circular dichroism spectroscopy. P4 and P5 also prevented assembly of tau into aggregates and formed short fibrils. The beta-sheet breaker LPFFD was however ineffective in preventing tau aggregation. The peptides further demonstrated reversal of tau-induced cytotoxicity in a dose-dependent manner. Our results suggested that these peptides can also be used to inhibit tau aggregation and also, toxicity induced by tau could be considered as potential molecules that have an effect on tau as well as amyloid-beta.

1 aGorantla, Nalini1 aSunny, Lisni, P.1 aRajasekhar, Kolla1 aNagaraju, Pramod, G.1 aPriyadarshini, Poornima, C. G.1 aGovindaraju, Thimmaiah1 aChinnathambi, Subashchandrabose uhttps://library.ncl.res.in/content/amyloid-beta-derived-peptidomimetics-inhibits-tau-aggregation02537nas a2200193 4500008004100000245019700041210006900238260000800307300001200315490000800327520173600335100002502071700001502096700001802111700003602129700002802165700001902193856013102212 2021 eng d00aInfluence of sodium caseinate, maltodextrin, pectin and their Maillard conjugate on the stability, in vitro release, anti-oxidant property and cell viability of eugenol-olive oil nanoemulsions0 aInfluence of sodium caseinate maltodextrin pectin and their Mail cJUL a158-1700 v1833 a

The influence of protein (sodium caseinate-SC), polysaccharide (maltodextrin-MD; pectin-PC) and their Maillard conjugates (sodium caseinate maltodextrin conjugate-SCMDC; sodium caseinate pectin conjugate-SCPCC) were studied on the physico-chemical and biological properties of eugenol nanoemulsions/powder. The chemical composition was optimized using Taguchi design. The particles size of eugenol nanoemulsions with SC, MD, PC, SCMDC and SCPCC were 104.6, 323.5, 1872, 181.7, and 454.4 nm, respectively while their zeta potentials were -31.2, -28.5, -21.4, -40.1 and -25.1 mV, respectively. Turbidity studies revealed higher stability of nanoemulsion prepared with Maillard conjugate (SCMDC) compared to protein or polysaccharides alone. The dispersion of SCMDC eugenol nanoparticles in buffer was prepared to study its stability at different pH (3.0, 5.0, and 7.0) and temperature (4°, 37°, 60 °C) range. In-vitro enzymatic release study showed 31 and 74% release of eugenol after 6 h at pH 2.4 and 7.4, respectively. In vitro antioxidant capacity of SCMDC encapsulated eugenol was higher than native eugenol, as demonstrated by free radical scavenging assays. In comparison to native eugenol, E:SCMDC eugenol showed reduced toxicity. These findings suggested that nanoencapsulated eugenol (E:SCMDC) have a huge potential in nutraceutical and therapeutic applications.

1 aNagaraju, Pramod, G.1 aSindhu, P.1 aDubey, Tushar1 aChinnathambi, Subashchandrabose1 aPriyadarshini, Poornima1 aRao, Pooja, J. uhttps://library.ncl.res.in/content/influence-sodium-caseinate-maltodextrin-pectin-and-their-maillard-conjugate-stability-vitro