Structural and functional characteristics of various forms of red pigment of yeast Saccharomyces cerevisiae and its synthetic analog
Structural and functional characteristics of various forms of red pigment of yeast Saccharomyces cerevisiae and its synthetic analog
Structural and functional characteristics of the yeast red pigment (product of polymerization of N1-(β-D-ribofuranosyl)-5-aminoimidazole), isolated from ade1 mutant cells of Saccharomyces cerevisiae and its deribosylated derivatives (obtained by acid hydrolysis) and its synthetic pigment analogue (product of polymerization of N1-methyl-5-aminoimidazole in vitro) were obtained. Products of in vitro polymerization were identified using mass spectrometry. The ability of these pigments to inhibit amyloid formation using insulin fibrils was compared. All the studied compounds are able to interact with amyloids and inhibit their growth. Electron and atomic force microscopy revealed a common feature inherent in the insulin fibrils formed in the presence of these compounds—they are merged into conglomerates more stable and resistant to the effects of ultrasound than are insulin aggregates grown without pigments. We suggest that all these compounds can cause coalescence of fibrils partially blocking the loose ends and, thereby, inhibit attachment of monomers and formation of new fibrils
86–94
Amen, T.R.
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Mikhailova, E.V.
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Alenin, V.V.
69b22420-ca5e-407a-b116-739be623f308
Artyomov, A.V.
3595dcc0-d8cb-4f3d-b4fe-b0567ce45ca4
Dementyev, P.A.
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Khodorkovskii, M.A.
4516fc92-4f1e-429b-8ade-7e63ac2a7282
Artamonova, T.O.
b0c4f3ab-2b3d-47e6-b418-e11274da1577
Kuznetsova, I.M.
21a22559-5e2c-4d9a-b71b-39073b82a9c6
Soidla, T.R.
f1e62c68-69c4-4cad-9e59-fed6174c10a9
Nevzglyadova, O.V.
4ee3b82c-180c-4311-9642-84e5a69b2cfc
1 February 2013
Amen, T.R.
388dc540-e819-4d07-8f1e-ee0f3949a54b
Mikhailova, E.V.
da3e85dc-4ea4-4be7-b0d4-998d595609bf
Alenin, V.V.
69b22420-ca5e-407a-b116-739be623f308
Artyomov, A.V.
3595dcc0-d8cb-4f3d-b4fe-b0567ce45ca4
Dementyev, P.A.
0cf66d17-19f8-4e23-b636-a68642c181c2
Khodorkovskii, M.A.
4516fc92-4f1e-429b-8ade-7e63ac2a7282
Artamonova, T.O.
b0c4f3ab-2b3d-47e6-b418-e11274da1577
Kuznetsova, I.M.
21a22559-5e2c-4d9a-b71b-39073b82a9c6
Soidla, T.R.
f1e62c68-69c4-4cad-9e59-fed6174c10a9
Nevzglyadova, O.V.
4ee3b82c-180c-4311-9642-84e5a69b2cfc
Amen, T.R., Mikhailova, E.V. and Alenin, V.V.
,
et al.
(2013)
Structural and functional characteristics of various forms of red pigment of yeast Saccharomyces cerevisiae and its synthetic analog.
Cell and Tissue Biology, 7 (1), .
(doi:10.1134/S1990519X13010021).
Abstract
Structural and functional characteristics of the yeast red pigment (product of polymerization of N1-(β-D-ribofuranosyl)-5-aminoimidazole), isolated from ade1 mutant cells of Saccharomyces cerevisiae and its deribosylated derivatives (obtained by acid hydrolysis) and its synthetic pigment analogue (product of polymerization of N1-methyl-5-aminoimidazole in vitro) were obtained. Products of in vitro polymerization were identified using mass spectrometry. The ability of these pigments to inhibit amyloid formation using insulin fibrils was compared. All the studied compounds are able to interact with amyloids and inhibit their growth. Electron and atomic force microscopy revealed a common feature inherent in the insulin fibrils formed in the presence of these compounds—they are merged into conglomerates more stable and resistant to the effects of ultrasound than are insulin aggregates grown without pigments. We suggest that all these compounds can cause coalescence of fibrils partially blocking the loose ends and, thereby, inhibit attachment of monomers and formation of new fibrils
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Published date: 1 February 2013
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Local EPrints ID: 488165
URI: http://eprints.soton.ac.uk/id/eprint/488165
PURE UUID: 0040f3ce-dfad-4ce3-a3d6-d4b965172d41
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Date deposited: 17 Mar 2024 05:15
Last modified: 18 Mar 2024 04:16
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Author:
T.R. Amen
Author:
E.V. Mikhailova
Author:
V.V. Alenin
Author:
A.V. Artyomov
Author:
P.A. Dementyev
Author:
M.A. Khodorkovskii
Author:
T.O. Artamonova
Author:
I.M. Kuznetsova
Author:
T.R. Soidla
Author:
O.V. Nevzglyadova
Corporate Author: et al.
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