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

Journal of Alzheimer's disease : JAD

PubMedID: 23396350

Porzoor A, Macreadie IG. Application of yeast to study the tau and amyloid-ß abnormalities of Alzheimer's disease. J Alzheimers Dis. 2013;35(2):217-25.
The major molecules associated with Alzheimer's disease, the phosphorylated protein tau and the 42 amino acid peptide, amyloid-ß (Aß), have recently been analyzed in yeast. These yeast studies have provided major new insights into the effects of tau and Aß 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.