Literature DB >> 25561414

Investigating the effects of plasma pretreatment on the formation of ordered aggregates of lysozyme.

Chih-Kai Chang1, Wei-An Chen1, Chao-Yu Sie1, Shen-Chieh Lin1, Lilian Tsai-Wei Lin1, Ta-Hsien Lin2, Cheng-Che Hsu3, Steven S-S Wang4.   

Abstract

We investigated the influence of plasma pretreatment on fibril formation and aggregation properties of lysozyme by using the Congo red binding assay, transmission electron microscopy, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), far-ultraviolet circular dichroism, and 1-anilinonaphthalene-8-sulfonic acid (ANS) fluorescence spectroscopy. Our Congo red binding and transmission electron microscopy findings indicated that plasma pretreatment may suppress the formation of ordered fibrillar lysozyme aggregates. The inhibitory effect triggered by plasma pretreatment was observed to be positively correlated with the duration of plasma pretreatment. Compared to the untreated controls, our ANS fluorescence results suggested that fewer solvent-exposed hydrophobic clusters in lysozymes were formed upon pretreatment with plasma. Moreover, HEWL samples with and without plasma pretreatment showed considerably different molecular profiles. We believe the outcome from this work may not only help develop potential strategies for the attenuation of ordered protein aggregation, which is implicated in amyloid pathology, but also present a nice example of plasma-based medicine.
Copyright © 2014 Elsevier B.V. All rights reserved.

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Keywords:  Aggregation; Amyloid fibrils; Lysozyme; Plasma

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Year:  2014        PMID: 25561414     DOI: 10.1016/j.colsurfb.2014.12.017

Source DB:  PubMed          Journal:  Colloids Surf B Biointerfaces        ISSN: 0927-7765            Impact factor:   5.268


  1 in total

1.  Effect of physical interactions on structure of lysozyme in presence of three kinds of polysaccharides.

Authors:  Wei Xu; Weiping Jin; Yuan Wang; Juan Li; Kunling Huang; Bakht Ramin Shah; Bin Li
Journal:  J Food Sci Technol       Date:  2018-05-23       Impact factor: 2.701

  1 in total

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