Object Neuroprotective Properties of Vigna unguiculata extracts in yeast models of neurodegeneration. Materials We prepared aqueous extracts from seeds of different species originating from the Arusha area in Tanzania: Vigna unguiculata and Cajanus cajan, two NUS (neglected and underutilized species), and Phaseolus vulgaris, the staple reference species. We also purified 7S globulins from V. unguiculate seeds, the most abundant class of proteins, proved to exert various health favorable effects, including blood cholesterol reduction in animal models. We employed a simple model of neurodegeneration, represented by heterologous expression of -Syn in yeast cells. -Syn is a protein linked to a group of age-related neurodegenerative diseases called synucleinopathies, and its expression in Saccharomyces cerevisiae is accompanied by shortening of lifespan. Methods The yeast CLS (chronological life span) assay is widely used to model aging of non-dividing cells of higher organisms. CLS is the length of time that a non-dividing yeast cell survives and is typically measured by growing a culture of yeast cells until stationary phase and monitoring the fraction of dead/live cells over time. CLS experiments were performed to evaluate the effects of these natural extracts on wild type yeast cells and on cells expressing heterologous human -Syn. Results Although all extracts significantly increased longevity of yeast cells, the highest effect was visible with the two NUS, especially with Vigna unguiculata extracts, which increased both mean and maximal lifespan of yeast cells. To observe maximal anti-aging effects, the Snf1/AMPK pathway and the autophagy pathway were required. Treatment with the Vigna unguiculata extract strongly extended lifespan in the -Synuclein expressing strain, much more than in the empty vector bearing strain. Part of the observed effects was associated to the presence of 7S globulins, which alone, in a purified preparation, extended yeast lifespan too. Discussion Legumes extracts are characterized by a high complexity; they contain starch, proteins, amino acids and micronutrients and their anti-age effect is probably the result of several different components. Given these positive effects on longevity on both wild type and -Syn expressing cells, Vigna unguiculata consume should be encouraged, both in the tropical and subtropical zones of the world -where it is primarily cultivated and used- and in the rest of the world. Conclusions Recent findings indicate that gut microbiome might be involved in neurodegeneration, supporting the role of diet and supplemental probiotics to prevent brain-related disfunctions.

Neuroprotective properties of vigna unguiculata extracts in yeast models of neurodegeneration / F. Tripodi, R. Milanesi, L. Guzzetti, D. Panzeri, E. Falletta, A. Sacarafoni, G. Tedeschi, M. Labra, P. Coccetti. ((Intervento presentato al 5. convegno Food for brain : promoting health and preventing diseases-NeuroMI : International meeting tenutosi a Milano nel 2019.

Neuroprotective properties of vigna unguiculata extracts in yeast models of neurodegeneration

Falletta E.;
2019-11

Abstract

Object Neuroprotective Properties of Vigna unguiculata extracts in yeast models of neurodegeneration. Materials We prepared aqueous extracts from seeds of different species originating from the Arusha area in Tanzania: Vigna unguiculata and Cajanus cajan, two NUS (neglected and underutilized species), and Phaseolus vulgaris, the staple reference species. We also purified 7S globulins from V. unguiculate seeds, the most abundant class of proteins, proved to exert various health favorable effects, including blood cholesterol reduction in animal models. We employed a simple model of neurodegeneration, represented by heterologous expression of -Syn in yeast cells. -Syn is a protein linked to a group of age-related neurodegenerative diseases called synucleinopathies, and its expression in Saccharomyces cerevisiae is accompanied by shortening of lifespan. Methods The yeast CLS (chronological life span) assay is widely used to model aging of non-dividing cells of higher organisms. CLS is the length of time that a non-dividing yeast cell survives and is typically measured by growing a culture of yeast cells until stationary phase and monitoring the fraction of dead/live cells over time. CLS experiments were performed to evaluate the effects of these natural extracts on wild type yeast cells and on cells expressing heterologous human -Syn. Results Although all extracts significantly increased longevity of yeast cells, the highest effect was visible with the two NUS, especially with Vigna unguiculata extracts, which increased both mean and maximal lifespan of yeast cells. To observe maximal anti-aging effects, the Snf1/AMPK pathway and the autophagy pathway were required. Treatment with the Vigna unguiculata extract strongly extended lifespan in the -Synuclein expressing strain, much more than in the empty vector bearing strain. Part of the observed effects was associated to the presence of 7S globulins, which alone, in a purified preparation, extended yeast lifespan too. Discussion Legumes extracts are characterized by a high complexity; they contain starch, proteins, amino acids and micronutrients and their anti-age effect is probably the result of several different components. Given these positive effects on longevity on both wild type and -Syn expressing cells, Vigna unguiculata consume should be encouraged, both in the tropical and subtropical zones of the world -where it is primarily cultivated and used- and in the rest of the world. Conclusions Recent findings indicate that gut microbiome might be involved in neurodegeneration, supporting the role of diet and supplemental probiotics to prevent brain-related disfunctions.
Settore CHIM/01 - Chimica Analitica
Milan Center for Neuroscience
Università di Milano-Bicocca
Neuroprotective properties of vigna unguiculata extracts in yeast models of neurodegeneration / F. Tripodi, R. Milanesi, L. Guzzetti, D. Panzeri, E. Falletta, A. Sacarafoni, G. Tedeschi, M. Labra, P. Coccetti. ((Intervento presentato al 5. convegno Food for brain : promoting health and preventing diseases-NeuroMI : International meeting tenutosi a Milano nel 2019.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/858413
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