The effects of Quercus brantii acorn extract on hen egg‐white lysozyme amyloid formation and disassemble amyloid aggregates
2020
Faramarzian, Masoumeh | Bahramikia, Seifollah
A range of destabilizing illnesses involves a change in the form of functional soluble proteins to rich‐beta‐sheet structures and the accumulation of them in the body. We examined the potential of Quercus brantii acorn against amyloidogenesis of hen egg‐white lysozyme and disruption of the aggregation. Fluorescent assays, Congo red binding, Circular dichroism spectroscopy, and field‐emission scanning electron microscopy were used to examine the effects of Q. brantii acorn extract on the extension and disruption of lysozyme amyloids. Q. brantii extract had a strong inhibitory effect on lysozyme fibrillation, as well as the positive impact on fibril reversibility. Acorn had the highest inhibitory effect on amyloidogenesis at the 0.5:1 extract to protein ratio. It had a significant effect on pre‐formed fibrils elimination at the 1:1 extract to protein ratio. Results demonstrated Q. brantii acorn may have the potential to be used as a food medicine for the treatment of amyloid‐deposit diseases. PRACTICAL APPLICATIONS: Acorn is used in many areas of the world as a staple food. In this research, we examined the potential of Quercus brantii acorn against hen egg‐white lysozyme amyloidosis and the disrupting of its aggregation to find that if it could be used as food medicine. The results showed that Q. brantii acorn is effective in both fibrillation and defibrillation. Future studies, including in vivo studies, are required to determine whether the whole herb or some mixtures compound of it have amyloid disorders efficacy.
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