Examining the inhibitory potency of food additive fast green FCF against amyloid fibrillogenesis under acidic conditions-Reference-Cited by-同舟云学术

Examining the inhibitory potency of food additive fast green FCF against amyloid fibrillogenesis under acidic conditions

Published:2016 Issue:12 Volume:7 Page:4898-4907
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

How Su-Chun¹²³⁴,Yang Szu-Ming¹²³⁴,Hsin Ai¹²³⁴,Tseng Chia-Ping¹²³⁴,Hsueh Shu-Shun¹²³⁴,Lin Ming-Shen⁵⁴,Chen Rita P.-Y.⁶²³⁴⁷,Chou Wei-Lung⁸⁹¹⁰¹¹⁴,Wang Steven S.-S.¹²³⁴

Affiliation:

1. Department of Chemical Engineering

2. National Taiwan University

3. Taipei 10617

4. Taiwan

5. TA Instruments-Waters LLC Taipei

6. Institute of Biochemical Sciences

7. Institute of Biological Chemistry

8. Department of Safety

9. Health and Environmental Engineering

10. Hungkuang University

11. Taichung City 433

Abstract

Amyloid fibril formation of hen lysozyme (HEWL) can be attenuated by fast green FCF.

Funder

Ministry of Science and Technology, Taiwan

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2016/FO/C6FO00792A

Reference79 articles.

1. Protein Misfolding, Functional Amyloid, and Human Disease

2. Pathogenesis, diagnosis and treatment of systemic amyloidosis

3. Toxic Proteins in Neurodegenerative Disease

4. Ultrastructural Organization of Amyloid Fibrils byAtomic Force Microscopy

5. General structural motifs of amyloid protofilaments

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