34th Annual Student Research Conference
The Effects of Rosmarinic Acid on the Aggregation of the Amyloid Beta Peptide
Laura E. Smith
Dr. Brittany Hagenhoff , Faculty Mentor
The amyloid beta peptide is formed when the amyloid beta precursor protein is cleaved incorrectly by the enzyme β-secretase instead of α-secretase. The peptide then aggregates and forms plaques in the brain that are associated with Alzheimer's disease. Several naturally occurring polyphenols are known to decrease the aggregation of these plaques. In this research, the effects of the polyphenol rosmarinic acid, which is found in rosemary, on the aggregation of amyloid beta plaques was investigated. A sample of amyloid beta peptide is spiked with rosmarinic acid and the aggregation of the peptide is monitored over the course of two weeks through the use of the Thioflavin T (ThT) assay. This study found that the addition of rosmarinic acid to the peptide solution noticeably decreases the aggregation of amyloid beta peptide fragments 1-40 and 1-42 when compared to untreated fragments. This opens possibilities of diet altering therapeutic treatments for Alzheimer’s disease.
Keywords: Chemistry, Alzheimer's, Amyloid Beta
Topic(s):Chemistry
Presentation Type: Asynchronous Virtual Oral Presentation
Session: 6-8
Location: https://flipgrid.com/ebc10430
Time: 0:00