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...
| 主要な著者: | , , , , , |
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| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
Public Library of Science (PLoS)
2013-01-01
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| シリーズ: | PLoS ONE |
| オンライン･アクセス: | http://europepmc.org/articles/PMC3774808?pdf=render |