Kotorman Marta, Kasi Phanindra B, Halasz Laszlo, Borics Attila
Department of Biochemistry and Molecular Biology, Faculty of Science and Informatics, University of Szeged, H-6726 Szeged, Középfasor 52. Hungary.
Department of Biochemistry and Molecular Biology, Faculty of Science and Informatics, University of Szeged, Közép fasor 52, H-6726 Szeged. Hungary.
Protein Pept Lett. 2017;24(5):466-470. doi: 10.2174/0929866524666170214125847.
The aim of the present study was to examine the potential role and applicability of dietary supplements in reducing the risk of development of amyloid diseases associated with the gastrointestinal tract, such as type II diabetes. Trypsin, a well-known serine protease was used as a model protein in our experiments. The effect of various red wines on the formation of amyloid-like fibrils of trypsin was studied in vitro, in aqueous ethanol, at pH 7.0. Turbidity measurements, aggregation kinetics experiments, Congo red binding assays and electronic circular dichroism spectroscopic measurements were used to follow the aggregation process in the presence or absence of various red wines. The results suggest that red wines effectively inhibit the formation of amyloid-like fibrils of trypsin and the inhibitory effect is dose-dependent. The extent of inhibition was found to be proportional to the total concentration of phenolic compounds.
本研究的目的是探讨膳食补充剂在降低与胃肠道相关的淀粉样疾病（如II型糖尿病）发生风险方面的潜在作用和适用性。在我们的实验中，将一种著名的丝氨酸蛋白酶——胰蛋白酶用作模型蛋白。在pH 7.0的乙醇水溶液中，体外研究了各种红酒对胰蛋白酶淀粉样纤维形成的影响。通过浊度测量、聚集动力学实验、刚果红结合测定和电子圆二色光谱测量来跟踪在有无各种红酒存在下的聚集过程。结果表明，红酒能有效抑制胰蛋白酶淀粉样纤维的形成，且抑制作用呈剂量依赖性。发现抑制程度与酚类化合物的总浓度成正比。
