Resveratrol Induces the Conversion from Amyloid to Amorphous Aggregation of ß-lactoglobulin>.

Ma, Baoliang; Zhang, Fan; Liu, Yujie; Xie, Jinbing; Wang, Xiaofei

Ma, Baoliang; Zhang, Fan; Liu, Yujie; Xie, Jinbing; Wang, Xiaofei.

Afiliación

Ma B; Department of Physics, Science of College, Nanjing Agricultural University, Nanjing 210095, China.
Zhang F; Department of Physics, Science of College, Nanjing Agricultural University, Nanjing 210095, China.
Liu Y; Department of Physics, Science of College, Nanjing Agricultural University, Nanjing 210095, China.
Xie J; College of Engineering and Applied Sciences, Nanjing University, Nanjing 210093, China.
Wang X; Department of Physics, Science of College, Nanjing Agricultural University, Nanjing 210095, China.

Protein Pept Lett ; 24(12): 1113-1119, 2018 Feb 08.

Article en En | MEDLINE | ID: mdl-28925863

Asunto(s)

Amiloide/química; Lactoglobulinas/química; Resveratrol/química; Amiloide/metabolismo; Sitios de Unión; Colorantes Fluorescentes/química; Interacciones Hidrofóbicas e Hidrofílicas; Agregado de Proteínas; Unión Proteica; Conformación Proteica

Palabras clave

Amorphous aggregation; amyloid aggregation; hydrophobic interactions; resveratrol; transmission electron microscopy (TEM),; ß-lactoglobulin (ß-LG)

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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Resveratrol / Amiloide / Lactoglobulinas Idioma: En Revista: Protein Pept Lett Asunto de la revista: BIOQUIMICA Año: 2018 Tipo del documento: Article País de afiliación: China

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