Conditions governing food protein amyloid fibril formation—Part I: Egg and cereal proteins

KJA Jansens, MA Lambrecht… - … reviews in food …, 2019 - Wiley Online Library
Conditions including heating mode, time, temperature, pH, moisture and protein
concentration, shear, and the presence of alcohols, chaotropic/reducing agents, enzymes …

Elevated temperatures accelerate the formation of toxic amyloid fibrils of hen egg‐white lysozyme

Z Feng, Y Li, Y Bai - Veterinary Medicine and Science, 2021 - Wiley Online Library
The formation of amyloid fibrils is critical for neurodegenerative diseases. Some
physiochemical conditions can promote the conversion of proteins from soluble globular …

Inhibition of lysozyme aggregation and cellular toxicity by organic acids at acidic and physiological pH conditions

K Al Adem, S Lukman, TY Kim, S Lee - International journal of biological …, 2020 - Elsevier
The misfolding of proteins can lead to fibrillar and non-fibrillar deposits that are the hallmark
of numerous human diseases. Inhibition of protein aggregation is considered as a promising …

Evidence of two oxidation states of copper during aggregation of hen egg white lysozyme (HEWL)

S Ghosh, NK Pandey, S Bhattacharya, A Roy… - International journal of …, 2015 - Elsevier
In vitro fibrillation of hen egg white lysozyme (HEWL) causes complete reduction of Cu (II) to
Cu (I) at pH 7. Here in the present article, we have shown the presence of both Cu (II) and …

In situ Raman spectral observation of succinimide intermediates in amyloid fibrillation kinetics

N Chen, Y Ren, L Xing, Z Liu, L Chen, S Liu… - Spectrochimica Acta Part …, 2024 - Elsevier
Succinimide intermediates play the crucial role in the nucleation process for protein amyloid
fibril formation, as they can usually induce a non-native conformation in a fraction of soluble …

Comparability of higher order structure in proteins: chemometric analysis of second-derivative amide I fourier transform infrared spectra

G Stockdale, BM Murphy, J D'Antonio… - Journal of …, 2015 - Elsevier
Comparing higher order structure (HOS) in therapeutic proteins is a significant challenge.
Previously, we showed that changes in solution conditions produced detectable changes in …

Concentration-dependent influence of silver nanoparticles on amyloid fibrillation kinetics of hen egg-white lysozyme

W Fan, X Chen, L Liu, N Chen, X Zhou… - Chinese Journal of …, 2021 - pubs.aip.org
Understanding the influence of nanoparticles on the formation of protein amyloid fibrillation
is crucial to extend their application in related biological diagnosis and nanomedicines. In …

Dynamics of amyloid-like aggregation and gel formation of hen egg-white lysozyme in highly concentrated ethanol solution

I Dueramae, S Fukuzawa, N Shinyashiki… - Journal of …, 2017 - jstage.jst.go.jp
We investigated the mechanisms of amyloidlike aggregation and gel formation in hen egg-
white lysozyme (HEWL) in a mixed solvent comprising 90% v/v ethanol in water using …

Evaluation of techno-functional properties of hen egg white and wheat gluten amyloid-like fibrils formed under food-relevant conditions

A Huyst - 2022 - biblio.ugent.be
Amyloid-like fibrils are ordered protein aggregates formed by moderate heating under acidic
conditions. In order to implement them in the food industry, more knowledge has been …

[PDF][PDF] Linking Type 2 Diabetes and Alzheimer's Disease: The Inhibition of the Cytotoxic IAPP and Aβ Proteins Self-and Co-Aggregation by Small Molecules

K Al Adem - 2021 - khalifauniversity.elsevierpure.com
Abstract Kenana Al Adem,“Linking Type 2 Diabetes and Alzheimer's Disease: The Inhibition
of the Cytotoxic IAPP and Aβ Proteins Self-and Co-Aggregation by Small Molecules”, PhD …