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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Detalles Bibliográficos
Autores principales: Ghosh, Sudeshna, Pandey, Nitin Kumar, Singha Roy, Atanu, Tripathy, Debi Ranjan, Dinda, Amit Kumar, Dasgupta, Swagata
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2013
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3774808/
https://www.ncbi.nlm.nih.gov/pubmed/24066139
http://dx.doi.org/10.1371/journal.pone.0074336

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3774808/
https://www.ncbi.nlm.nih.gov/pubmed/24066139
http://dx.doi.org/10.1371/journal.pone.0074336

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