alpha-chymotrypsin has been researched along with Protein-Aggregation--Pathological* in 2 studies
2 other study(ies) available for alpha-chymotrypsin and Protein-Aggregation--Pathological
| Article | Year |
|---|---|
Inhibition of the formation of amyloid-like fibrils using herbal extracts.
We tested the amyloid fibril formation inhibitory effect of seven teas diluted in 55% ethanol at pH 7.0 at a protein concentration of 0.15 mg/ml α-chymotrypsin. In the experiments we investigated the formation and inhibition of amyloid fibrils by turbidity measurements, aggregation kinetics experiments and Congo red binding assay. The results suggest that the different teas effectively inhibit the formation of amyloidlike fibrils. The two most potent inhibitors were peppermint and melilot, extracts which almost completely inhibited the formation of aggregates in 5-fold dilution. The inhibitory effect on the aggregation formation of melilot and peppermint extracts was concentration dependant. The extent of inhibition was found to be proportional with the total concentration of phenolic compounds. Topics: Achillea; Amyloid; Chamomile; Chymotrypsin; Datura stramonium; Humans; In Vitro Techniques; Melissa; Mentha piperita; Plant Extracts; Plant Leaves; Protein Aggregation, Pathological; Salvia; Urticaceae | 2018 |
Inhibition of the formation of amyloid-like fibrils with spices, especially cloves.
During the study of inhibition of amyloid fibril formation, α-chymotrypsin protein was developed in 55% ethanol at pH 7.0. We investigated the inhibitory effect of different spices on amyloid fibril formation using turbidity measurements and Congo red binding assays. We found that all spices except the black pepper and caraway seed prevented fibril formation. The highest inhibition was measured with the clove, which reduced the amount of aggregates by 90%. We studied the inhibitory effect of the cloves at different concentrations on aggregation, it was found that the inhibitory activity of clove is dependent on concentration. We have measured the total phenolic content of the spice extracts too. Based on all these findings we have come to the following conclusion: Our results indicate that spices can contain other compounds too - not only phenolic compounds - which influence the formation of amyloid fibrils, and the effectiveness of various phenolic compounds are different. Topics: Amyloid; Chymotrypsin; Ethanol; Hydrogen-Ion Concentration; Nephelometry and Turbidimetry; Phenols; Plant Extracts; Protein Aggregates; Protein Aggregation, Pathological; Spices; Syzygium | 2018 |