thermal aggregation of hen egg white lysozyme: effect of polyamines
نویسندگان
چکیده
protein aggregation is a serious problem for both biotechnology and cell biology. diseases such as prion misfolding, alzheimer’s, and other amyloidosis are phenomena for which protein aggregation in our living cells is of considerable relevance. human lysozyme has been shown to form amyloid fibrils in individuals suffering from nonneuropathic systemic amyloidosis, all of which have point mutations in the lysozyme gene. in this study, we investigated effect of small additives on the thermal aggregation of lysozyme. the main finding of this work is that multiple amine groups, spermine and spermidine, play pivotal roles in preventing the thermal aggregation of lysozyme. our results showed that effect of spermine is more than spermidine.
منابع مشابه
effect of polyamines on thermal inactivation of hen egg white lysozyme
lysozyme is considered as part of the innate immune system. it has stimulated considerable interest as a natural food preservative. lysozyme has been shown to be effective in preserving a variety of foods such as fresh fruits and vegetables, meats, seafood and wine, for which many japanese patents have been granted. the relatively high thermal stability of lysozyme also makes it attractive for ...
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عنوان ژورنال:
journal of paramedical sciencesجلد ۴، شماره ۲، صفحات ۰-۰
کلمات کلیدی
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