Prolonged glycation of hen egg white lysozyme generates non amyloidal structures.

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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Bibliographic Details
Main Authors: Sudeshna Ghosh, Nitin Kumar Pandey, Atanu Singha Roy, Debi Ranjan Tripathy, Amit Kumar Dinda, Swagata Dasgupta
Format: Article
Language:English
Published: Public Library of Science (PLoS) 2013-01-01
Series:PLoS ONE
Online Access:http://europepmc.org/articles/PMC3774808?pdf=render

Internet

http://europepmc.org/articles/PMC3774808?pdf=render

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