@article{oai:repository.lib.tottori-u.ac.jp:00007318,
 author = {本郷, 邦広 and Hongo, Kunihiro and 溝端, 知宏 and Mizobata, Tomohiro and 河田, 康志 and Kawata, Yasushi and Ogawa, Kenjirou and Ishii, Ayumi and Shindo, Aimi and Sogon, Tetsuya},
 issue = {11},
 journal = {NUTRIENTS, NUTRIENTS},
 month = {Nov},
 note = {Neurological dementias such as Alzheimer’s disease and Lewy body dementia are thought to be caused in part by the formation and deposition of characteristic insoluble fibrils of polypeptides such as amyloid beta (Aβ), Tau, and/or α-synuclein (αSyn). In this context, it is critical to suppress and remove such aggregates in order to prevent and/or delay the progression of dementia in these ailments. In this report, we investigated the effects of spearmint extract (SME) and rosmarinic acid (RA; the major component of SME) on the amyloid fibril formation reactions of αSyn, Aβ, and Tau proteins in vitro. SME or RA was added to soluble samples of each protein and the formation of fibrils was monitored by thioflavin T (ThioT) binding assays and transmission electron microscopy (TEM). We also evaluated whether preformed amyloid fibrils could be dissolved by the addition of RA. Our results reveal for the first time that SME and RA both suppress amyloid fibril formation, and that RA could disassemble preformed fibrils of αSyn, Aβ, and Tau into non-toxic species. Our results suggest that SME and RA may potentially suppress amyloid fibrils implicated in the progression of Alzheimer’s disease and Lewy body dementia in vivo, as well.},
 title = {Spearmint Extract Containing Rosmarinic Acid Suppresses Amyloid Fibril Formation of Proteins Associated with Dementia},
 volume = {12},
 year = {2020},
 yomi = {ホンゴウ, クニヒロ and ミゾバタ, トモヒロ and カワタ, ヤスシ}
}