Cholesterol facilitates interactions between α-synuclein oligomers and charge-neutral membranes.

Andreas van Maarschalkerweerd, Valeria Vetri, Bente Vestergaard

Journal: FEBS letters 2015;589(19 Pt B):2661-7

PMID: 26297828

Abstract

Oligomeric species formed during α-synuclein fibrillation are suggested to be membrane-disrupting agents, and have been associated with cytotoxicity in Parkinson's disease. The majority of studies, however, have revealed that the effect of α-synuclein oligomers is only noticeable on systems composed of anionic lipids, while the more physiologically relevant zwitterionic lipids remain intact. We present experimental evidence for significant morphological changes in zwitterionic membranes containing cholesterol, induced by α-synuclein oligomers. Depending on the lipid composition, model membranes are either unperturbed, disrupt, or undergo dramatic morphological changes and segregate into structurally different components, which we visualize by 2-photon fluorescence microscopy and generalized polarization analysis using the fluorescent probe Laurdan. Our results highlight the crucial role of cholesterol for mediating interactions between physiologically relevant membranes and α-synuclein.

Copyright © 2015 Federation of European Biochemical Societies. Published by Elsevier B.V. All rights reserved.

Address: Department of Drug Design and Pharmacology, University of Copenhagen, Universitetsparken 2, DK-2100 Copenhagen, Denmark.; Dipartimento di Fisica e Chimica, Universitá di Palermo, Viale delle Scienze Ed. 18, 90128 Palermo, Italy. Electronic address: [email protected].; Department of Drug Design and Pharmacology, University of Copenhagen, Universitetsparken 2, DK-2100 Copenhagen, Denmark. Electronic address: [email protected].

Link outs

Bant logo

© Copyright 2026, Nutrition Evidence

NED wishes to thank the following organisations for their support:

We use cookies to improve your experience and analyze site traffic with Google Analytics. By continuing to use our site, you agree to our use of cookies. Learn more.