The Ability of Insulin To Inhibit the Formation of Amyloid by Pro-Islet Amyloid Polypeptide Processing Intermediates Is Significantly Reduced in the Presence of Sulfated Glycosaminoglycans-Reference-Cited by-同舟云学术

The Ability of Insulin To Inhibit the Formation of Amyloid by Pro-Islet Amyloid Polypeptide Processing Intermediates Is Significantly Reduced in the Presence of Sulfated Glycosaminoglycans

Published:2014-04-18 Issue:16 Volume:53 Page:2605-2614
ISSN:0006-2960
Container-title:Biochemistry
language:en
Short-container-title:Biochemistry

Author:

Wang Hui¹,Raleigh Daniel P.¹²

Affiliation:

1. Department of Chemistry, State University of New York at Stony Brook, Stony Brook, New York 11794-3400, United States

2. Graduate Program in Biochemistry and Structural Biology and Graduate Program in Biophysics, State University of New York at Stony Brook, Stony Brook, New York 11794, United States

Publisher

American Chemical Society (ACS)

Subject

Biochemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/bi4015488

Reference57 articles.

1. Amyloidosis

2. Protein folding and misfolding: a paradigm of self–assembly and regulation in complex biological systems

3. Purification and characterization of a peptide from amyloid-rich pancreases of type 2 diabetic patients.

4. The Interplay of Catalysis and Toxicity by Amyloid Intermediates on Lipid Bilayers: Insights from Type II Diabetes

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