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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Bibliografske podrobnosti
Main Authors: Ghosh, Sudeshna, Pandey, Nitin Kumar, Singha Roy, Atanu, Tripathy, Debi Ranjan, Dinda, Amit Kumar, Dasgupta, Swagata
Format: Artigo
Jezik:Inglês
Izdano: Public Library of Science 2013
Teme:
Research Article
Online dostop: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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