Fruit juices are effective anti-amyloidogenic agents
| Autor: | Márta Kotormán, Orsolya Papp, Katalin Márton, Bence Alpek, Dóra Romhányi |
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| Rok vydání: | 2021 |
| Předmět: |
Amyloid
Chemistry Ligand binding assay food and beverages Amyloidosis Protein aggregation Amyloid fibril General Biochemistry Genetics and Molecular Biology Congo red Fruit and Vegetable Juices Concentration dependent chemistry.chemical_compound Polyphenol Humans Disease prevention Food science General Agricultural and Biological Sciences |
| Zdroj: | Biologia Futura. 72:257-262 |
| ISSN: | 2676-8607 2676-8615 |
| DOI: | 10.1007/s42977-020-00064-y |
| Popis: | Amyloid fibril formation has been associated with a great variety of human diseases. Fruits contain different important bioactive molecules without causing various undesirable side effects, which are necessary for disease prevention and treatment. Here we report that various fruit juices inhibited the amyloid formation by α-chymotrypsin in aqueous ethanol at pH 7.0. Turbidity measurements, total phenolic content determination, as well as Congo red binding assay were used to analyse the inhibition of amyloid fibril formation. We showed that the black currant juice possessed the strongest inhibitory potential against protein aggregation because it contains the most polyphenolic compounds too and its effect was concentration dependent. Interestingly, white grapes, figs and bananas are relatively effective although they are not high in polyphenols. These fruits are typically sweet. The sugars in them also contribute to their effectiveness. Eating black currant can reduce the likelihood of formation of amyloid fibrils. |
| Databáze: | OpenAIRE |
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