Food amyloid fibrils are safe nutrition ingredients based on in-vitro and in-vivo assessment

Food amyloid fibrils are safe nutrition ingredients based on in-vitro and in-vivo assessment

Abstract Food protein amyloid fibrils have superior technological, nutritional, sensorial, and physical properties compared to native monomers, but there is as yet insufficient understanding of their digestive fate and safety for wide consumption. By combining SDS-PAGE, ELISA, fluorescence, AFM, MAL...

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Bibliografski detalji
Glavni autori: Dan Xu, Jiangtao Zhou, Wei Long Soon, Ines Kutzli, Adrian Molière, Sabine Diedrich, Milad Radiom, Stephan Handschin, Bing Li, Lin Li, Shana J. Sturla, Collin Y. Ewald, Raffaele Mezzenga
Format: Članak
Jezik:English
Izdano: Nature Portfolio 2023-10-01
Serija:Nature Communications
Online pristup:https://doi.org/10.1038/s41467-023-42486-x

Internet

https://doi.org/10.1038/s41467-023-42486-x

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