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

        Author
        Vauzour, David
        Vafeiadou, Katerina
        Spencer, Jeremy P. E.
        Attention
        2299/11613
        Abstract
        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.
        Publication date
        2007-10-19
        Published in
        Biochemical and Biophysical Research Communications
        Published version
        https://doi.org/10.1016/j.bbrc.2007.07.153
        Other links
        http://hdl.handle.net/2299/11613
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