Inhibition of the formation of the neurotoxin 5-S-cysteinyl-dopamine by polyphenols

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• 作者：David Vauzour ; Katerina Vafeiadou ; Jeremy P.E. Spencer
• 关键词：5-S-Cysteinyl-dopamine ; Tyrosinase ; Neurodegeneration ; Parkinson disease ; Catechin ; Hesperetin ; Caffeic acid ; Resveratrol
• 刊名：Biochemical and Biophysical Research Communications
• 出版年：2007
• 出版时间：19 October 2007
• 年：2007
• 卷：362
• 期：2
• 页码：340-346
• 全文大小：233 K

文摘

The death of nigral neurons in Parkinson’s disease is thought to involve the formation of the endogenous neurotoxin, 5-S-cysteinyl-dopamine. In the present study, we show that the polyphenols, (+)-catechin and caffeic acid, which contain a catechol moiety, inhibit tyrosinase-induced formation of 5-S-cysteinyl-dopamine via their capacity to undergo tyrosinase-induced oxidation to yield cysteinyl-polyphenol adducts. In contrast, the inhibition afforded by the flavanone, hesperetin, was not accompanied by the formation of cysteinyl-hesperetin adducts, indicating that it may inhibit via direct interaction with tyrosinase. Whilst the stilbene resveratrol also inhibited 5-S-cysteinyl-dopamine formation, this was accompanied by the formation of dihydrobenzothiazine, a strong neurotoxin. Our data indicate that the inhibitory effects of polyphenols against 5-S-cysteinyl-dopamine formation are structure-dependent and shed further light on the mechanisms by which polyphenols exert protection against neuronal injury relevant to neurodegenerative diseases.