Extracts of green tea and red wine may help slow the progression of Alzheimer’s disease, new research indicates.
Alzheimer’s disease affects about 800,000 people in the UK, and currently has no cure. It involves a build-up in the brain of amyloid protein, which clumps together to form balls that latch on to neurons. They do so by attaching to proteins on the cell surface called prions, after which the neurons malfunction and die.
Professor Nigel Hooper of Leeds University, UK, and his team investigated whether the shape of the amyloid balls determines how well they can attach to the prion receptors.
The researchers also hoped they could find a way to alter the shape of the amyloid balls and prevent them from binding to prion receptors and causing harm.
In their study, the team made amyloid balls in a test tube, adding extracts of epigallocatechin-3-gallate (EGCG) from red wine and green tea, as this has been shown to re-shape amyloid proteins. When exposed to human and animal brain cells, the amyloid balls no longer harmed nerve cells because their shape was distorted.
"We also showed, for the first time, that when amyloid balls stick to prion, it triggers the production of even more amyloid, in a deadly vicious cycle," said Professor Hooper.
"This is an important step in increasing our understanding of the cause and progression of Alzheimer’s disease. It’s a misconception that Alzheimer’s is a natural part of ageing; it’s a disease that we believe can ultimately be cured through finding new opportunities for drug targets like this."
Findings appear in yesterday’s (February 5) Journal of Biological Chemistry.
Professor Hooper added: "I’m certain that this will increase our understanding of Alzheimer’s disease even further, with the potential to reveal yet more drug targets," he said.
* A second study yesterday highlighted vitamin D and omega-3 oils in the diet as possibly helping to slow the rate of Alzheimer’s disease.
The research in the Journal of Alzheimer’s Disease came from laboratory studies.
Researcher Dr Milan Fiala, of the David Geffen School of Medicine at the University of California Los Angeles, USA, said: "Our new study sheds further light on a possible role for nutritional substances such as vitamin D3 and omega-3 in boosting immunity to help fight Alzheimer’s."
Rushworth, J. V. et al. Prion protein-mediated neurotoxity of amyloid-beta oligomers requires lipid rafts and the transmembrane LRP1. Journal of Biological Chemistry 5 February 2013 doi:10.1074/jbc.M112.400358
Journal of Alzheimer’s Disease, Volume 34, Issue 1
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