Improved method for preparation and purification of recombinant α-synuclein: high-mannose-type free N-glycan prepared from an edible bean (Vigna angulari, Azuki bean) inhibits α-synuclein aggregation

Shota Kosaka; Makoto Katsube; Megumi Maeda; Yoshinobu Kimura

doi:10.1093/bbb/zbac040

Improved method for preparation and purification of recombinant α-synuclein: high-mannose-type free N-glycan prepared from an edible bean (Vigna angulari, Azuki bean) inhibits α-synuclein aggregation

Shota Kosaka, Makoto Katsube, Megumi Maeda, Yoshinobu Kimura

Research output: Contribution to journal › Article › peer-review

Abstract

Parkinson's disease is characterized by the accumulation of amyloid, which consists of α-synuclein (α-Syn). To screen compounds with amyloid aggregation inhibitory activity, an effective method for the preparation of α-Syn is a prerequisite. We established a simpler method for α-Syn preparation using freeze-thaw treatment of transformed Escherichia coli. Furthermore, we found that the high-mannose type free N-glycans could prevent α-Syn aggregation.

Original language	English
Pages (from-to)	770-774
Number of pages	5
Journal	Bioscience, Biotechnology and Biochemistry
Volume	86
Issue number	6
DOIs	https://doi.org/10.1093/bbb/zbac040
Publication status	Published - Jun 1 2022

Keywords

free N-glycans
inhibition of amyloid aggregation
rapid purification
α-synuclein

ASJC Scopus subject areas

Biotechnology
Analytical Chemistry
Biochemistry
Applied Microbiology and Biotechnology
Molecular Biology
Organic Chemistry

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10.1093/bbb/zbac040

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Improved method for preparation and purification of recombinant α-synuclein : high-mannose-type free N-glycan prepared from an edible bean (Vigna angulari, Azuki bean) inhibits α-synuclein aggregation. / Kosaka, Shota; Katsube, Makoto; Maeda, Megumi et al.

In: Bioscience, Biotechnology and Biochemistry, Vol. 86, No. 6, 01.06.2022, p. 770-774.

Research output: Contribution to journal › Article › peer-review

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Improved method for preparation and purification of recombinant α-synuclein: high-mannose-type free N-glycan prepared from an edible bean (Vigna angulari, Azuki bean) inhibits α-synuclein aggregation

Abstract

Keywords

ASJC Scopus subject areas

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