Hydroxytyrosol Inhibits Protein Oligomerization and Amyloid Aggregation in Human Insulin

Hydroxytyrosol (HT), one of the main phenolic components of olive oil, has attracted considerable interest for its biological properties, including a remarkable antioxidant and anti-inflammatory power and, recently, for its ability to interfere with the amyloid aggregation underlying several human d...

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Bibliographic Details
Published in:International journal of molecular sciences 2020-06, Vol.21 (13), p.4636
Main Authors: Sirangelo, Ivana, Borriello, Margherita, Vilasi, Silvia, Iannuzzi, Clara
Format: Article
Language:English
Subjects:
Amyloid
amyloid aggregation
amyloid toxicity
Amyloidogenic Proteins - metabolism
Amyloidosis
Antioxidants
Antioxidants - pharmacology
Biological properties
Cell Line, Tumor
Cell lines
Cytotoxicity
Diabetes
human insulin
Humans
hydroxytyrosol
Inflammation
Insulin
Insulin - metabolism
Insulin - pharmacology
Insulin - physiology
Molecular modelling
Oligomerization
Olive oil
Olive Oil - pharmacology
Oxidative Stress - drug effects
Phenolic compounds
Phenylethyl Alcohol - analogs & derivatives
Phenylethyl Alcohol - metabolism
Phenylethyl Alcohol - pharmacology
Physiology
Polyphenols
Polyphenols - pharmacology
Protein Aggregation, Pathological - metabolism
Proteins
Spectrum analysis
Studies
Toxicity
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Summary:Hydroxytyrosol (HT), one of the main phenolic components of olive oil, has attracted considerable interest for its biological properties, including a remarkable antioxidant and anti-inflammatory power and, recently, for its ability to interfere with the amyloid aggregation underlying several human diseases. We report here a broad biophysical approach and cell biology techniques that allowed us to characterize the molecular mechanisms by which HT affects insulin amyloid aggregation and the related cytotoxicity. Our data show that HT is able to fully inhibit insulin amyloid aggregation and this property seems to be ascribed to the stabilization of the insulin monomeric state. Moreover, HT completely reverses the toxic effect produced by amyloid insulin aggregates in neuroblastoma cell lines by fully inhibiting the production of toxic amyloid species. These findings suggest that the beneficial effects of olive oil polyphenols, including HT, may arise from multifunctional activities and suggest possible a application of this natural compound in the prevention or treatment of amyloid-associated diseases.
ISSN:1422-0067
1661-6596
1422-0067
DOI:10.3390/ijms21134636