Avocado Juice Prevents the Formation of Trypsin Amyloid-Like Fibrils in Aqueous Ethanol
| Autor: | Márta Kotormán, Phanindra Babu Kasi |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Pharmacology
0303 health sciences Turbidity Measurement food and beverages Plant Science General Medicine Aqueous ethanol Vegetable Juices Trypsin Congo red 03 medical and health sciences chemistry.chemical_compound 0302 clinical medicine Complementary and alternative medicine chemistry Drug Discovery medicine Choline Bitartrate Food science Amyloid like fibrils Inhibitory effect 030217 neurology & neurosurgery 030304 developmental biology medicine.drug |
| Zdroj: | Natural Product Communications. 14:1934578X1985141 |
| ISSN: | 1555-9475 1934-578X |
| DOI: | 10.1177/1934578x19851410 |
| Popis: | In this work fruit and vegetable juices were analyzed for their ability to prevent the aggregation of trypsin using turbidity measurement. Fruit and vegetable juices are capable of inhibiting the aggregation of PMS-trypsin in aqueous ethanol. Among the juices examined, avocado was found to be the most effective. Choline bitartrate was investigated for its ability to inhibit the fibrillation of PMS-trypsin. We have found that avocado juice and choline bitartrate have an inhibitory effect on the formation of trypsin amyloid-like fibrils using Congo red-binding assay. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|