Prolonged Glycation of Hen Egg White Lysozyme Generates Non Amyloidal Structures

Glycation causes severe damage to protein structure that could lead to amyloid formation in special cases. Here in this report, we have shown for the first time that hen egg white lysozyme (HEWL) does not undergo amyloid formation even after prolonged glycation in the presence of D-glucose, D-fructo...

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Dettagli Bibliografici
Autori principali: Ghosh, Sudeshna, Pandey, Nitin Kumar, Singha Roy, Atanu, Tripathy, Debi Ranjan, Dinda, Amit Kumar, Dasgupta, Swagata
Natura: Artigo
Lingua:Inglês
Pubblicazione: Public Library of Science 2013
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Research Article
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC3774808/
https://ncbi.nlm.nih.gov/pubmed/24066139
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0074336
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