New hydration characteristics and the mechanism underlying the anti-addregation functions of trehalose

2016 Fiscal Year Final Research Report

• Project/Area Number: 25450188
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Food science
• Research Institution: Kawasaki University of Medical Welfare (2015-2016); Osaka Aoyama University (2013-2014)
• Principal Investigator: OKU Kazuyuki 川崎医療福祉大学, 医療技術学部, 教授 (40549797)
• Project Period (FY): 2013-04-01 – 2017-03-31
• Keywords: トレハロース / 疎水性相互作用 / タンパク質凝集抑制 / βアミロイド / 生体間相互作用解析 / 核磁気共鳴分析ｂ

Outline of Final Research Achievements

We proposed a novel mechanism from the viewpoint of hydration characteristics on the protective and stabilizing effect of trehalose on biological constituents. In this study, experimental and theoretical analysis made it clear that trehalose directly interacts with aromatic amino acids. Next, as an inhibitory action on protein aggregation of trehalose, we examined the agglutination reaction of β-amyloid, and it was found that trehalose directly acts with β-amyloid to suppress aggregation of β-amyloid. These results suggest that the hydrophobic group of β-amyloid acts on the hydrophobic pocket of trehalose and suppresses the interaction between the hydrophobic groups, suggesting a new hydration property of trehalose

Free Research Field

糖質科学