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Application of yeast to study the tau and amyloid-β abnormalities of Alzheimer's disease.

Authors
  • Porzoor, Afsaneh
  • Macreadie, Ian G
Type
Published Article
Journal
Journal of Alzheimer s Disease
Publisher
IOS Press
Publication Date
Jan 01, 2013
Volume
35
Issue
2
Pages
217–225
Identifiers
DOI: 10.3233/JAD-122035
PMID: 23396350
Source
Medline
License
Unknown

Abstract

The major molecules associated with Alzheimer's disease, the phosphorylated protein tau and the 42 amino acid peptide, amyloid-β (Aβ), have recently been analyzed in yeast. These yeast studies have provided major new insights into the effects of tau and Aβ and, at the same time, offered new approaches to rapidly search for chemicals that may be involved in prevention of Alzheimer's disease. The following review summarizes the role of yeast and its contribution in Alzheimer's disease research, and highlights important studies that have been conducted in this model organism.

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