Amyloid .BETA. Induces Adhesion of Erythrocytes to Endothelial Cells and Affects Endothelial Viability and Functionality

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  • NAKAGAWA Kiyotaka
    Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University
  • KIKO Takehiro
    Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University
  • KURIWADA Satoko
    Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University
  • MIYAZAWA Taiki
    Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University
  • KIMURA Fumiko
    Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University
  • MIYAZAWA Teruo
    Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University

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  • Amyloid β induces adhesion of erythrocytes to endothelial cells and affects endothelial viability and functionality
  • Amyloid ベータ induces adhesion of erythrocytes to endothelial cells and affects endothelial viability and functionality

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Abstract

It has been suggested that amyloid β-peptide (Aβ) might mediate the adhesion of erythrocytes to the endothelium which could disrupt the properties of endothelial cells. We provide evidence here that Aβ actually induced the binding of erythrocytes to endothelial cells and decreased endothelial viability, perhaps by the generation of oxidative and inflammatory stress. These changes are likely to contribute to the pathogenesis of Alzheimer’s disease.

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