Inhibition of the formation of amyloid-like fibrils with spices, especially cloves
Acta Biol Hung. 2018 Dec;69(4):385-394. doi: 10.1556/018.69.2018.4.2.ABSTRACTDuring the study of inhibition of amyloid fibril formation, α-chymotrypsin protein was developed in 55% ethanol at pH 7.0. We investigated the inhibitory effect of different spices on amyloid fibril formation using turbidity measurements and Congo red binding assays. We found that all spices except the black pepper and caraway seed prevented fibril formation. The highest inhibition was measured with the clove, which reduced the amount of aggregates by 90%. We studied the inhibitory effect of the cloves at different concentrations on aggregation, ...
Source: Acta Biologica Hungarica - December 28, 2018 Category: Biology Authors: M árta Kotormán Alexandra Varga Phanindra Babu Kasi J ános Nemcsók Source Type: research
Inhibition of the formation of amyloid-like fibrils with spices, especially cloves
Acta Biol Hung. 2018 Dec;69(4):385-394. doi: 10.1556/018.69.2018.4.2.ABSTRACTDuring the study of inhibition of amyloid fibril formation, α-chymotrypsin protein was developed in 55% ethanol at pH 7.0. We investigated the inhibitory effect of different spices on amyloid fibril formation using turbidity measurements and Congo red binding assays. We found that all spices except the black pepper and caraway seed prevented fibril formation. The highest inhibition was measured with the clove, which reduced the amount of aggregates by 90%. We studied the inhibitory effect of the cloves at different concentrations on aggregation, ...
Source: Acta Biologica Hungarica - December 28, 2018 Category: Biology Authors: M árta Kotormán Alexandra Varga Phanindra Babu Kasi J ános Nemcsók Source Type: research
Inhibition of the formation of amyloid-like fibrils with spices, especially cloves
Acta Biol Hung. 2018 Dec;69(4):385-394. doi: 10.1556/018.69.2018.4.2.ABSTRACTDuring the study of inhibition of amyloid fibril formation, α-chymotrypsin protein was developed in 55% ethanol at pH 7.0. We investigated the inhibitory effect of different spices on amyloid fibril formation using turbidity measurements and Congo red binding assays. We found that all spices except the black pepper and caraway seed prevented fibril formation. The highest inhibition was measured with the clove, which reduced the amount of aggregates by 90%. We studied the inhibitory effect of the cloves at different concentrations on aggregation, ...
Source: Acta Biologica Hungarica - December 28, 2018 Category: Biology Authors: M árta Kotormán Alexandra Varga Phanindra Babu Kasi J ános Nemcsók Source Type: research
Inhibition of the formation of amyloid-like fibrils with spices, especially cloves
Acta Biol Hung. 2018 Dec;69(4):385-394. doi: 10.1556/018.69.2018.4.2.ABSTRACTDuring the study of inhibition of amyloid fibril formation, α-chymotrypsin protein was developed in 55% ethanol at pH 7.0. We investigated the inhibitory effect of different spices on amyloid fibril formation using turbidity measurements and Congo red binding assays. We found that all spices except the black pepper and caraway seed prevented fibril formation. The highest inhibition was measured with the clove, which reduced the amount of aggregates by 90%. We studied the inhibitory effect of the cloves at different concentrations on aggregation, ...
Source: Acta Biologica Hungarica - December 28, 2018 Category: Biology Authors: M árta Kotormán Alexandra Varga Phanindra Babu Kasi J ános Nemcsók Source Type: research
Inhibition of the formation of amyloid-like fibrils with spices, especially cloves
Acta Biol Hung. 2018 Dec;69(4):385-394. doi: 10.1556/018.69.2018.4.2.ABSTRACTDuring the study of inhibition of amyloid fibril formation, α-chymotrypsin protein was developed in 55% ethanol at pH 7.0. We investigated the inhibitory effect of different spices on amyloid fibril formation using turbidity measurements and Congo red binding assays. We found that all spices except the black pepper and caraway seed prevented fibril formation. The highest inhibition was measured with the clove, which reduced the amount of aggregates by 90%. We studied the inhibitory effect of the cloves at different concentrations on aggregation, ...
Source: Acta Biologica Hungarica - December 28, 2018 Category: Biology Authors: M árta Kotormán Alexandra Varga Phanindra Babu Kasi J ános Nemcsók Source Type: research
Inhibition of the formation of amyloid-like fibrils with spices, especially cloves
Acta Biol Hung. 2018 Dec;69(4):385-394. doi: 10.1556/018.69.2018.4.2.ABSTRACTDuring the study of inhibition of amyloid fibril formation, α-chymotrypsin protein was developed in 55% ethanol at pH 7.0. We investigated the inhibitory effect of different spices on amyloid fibril formation using turbidity measurements and Congo red binding assays. We found that all spices except the black pepper and caraway seed prevented fibril formation. The highest inhibition was measured with the clove, which reduced the amount of aggregates by 90%. We studied the inhibitory effect of the cloves at different concentrations on aggregation, ...
Source: Acta Biologica Hungarica - December 28, 2018 Category: Biology Authors: M árta Kotormán Alexandra Varga Phanindra Babu Kasi J ános Nemcsók Source Type: research
Inhibition of the formation of amyloid-like fibrils with spices, especially cloves
Acta Biol Hung. 2018 Dec;69(4):385-394. doi: 10.1556/018.69.2018.4.2.ABSTRACTDuring the study of inhibition of amyloid fibril formation, α-chymotrypsin protein was developed in 55% ethanol at pH 7.0. We investigated the inhibitory effect of different spices on amyloid fibril formation using turbidity measurements and Congo red binding assays. We found that all spices except the black pepper and caraway seed prevented fibril formation. The highest inhibition was measured with the clove, which reduced the amount of aggregates by 90%. We studied the inhibitory effect of the cloves at different concentrations on aggregation, ...
Source: Acta Biologica Hungarica - December 28, 2018 Category: Biology Authors: M árta Kotormán Alexandra Varga Phanindra Babu Kasi J ános Nemcsók Source Type: research
Inhibition of the formation of amyloid-like fibrils with spices, especially cloves
Acta Biol Hung. 2018 Dec;69(4):385-394. doi: 10.1556/018.69.2018.4.2.ABSTRACTDuring the study of inhibition of amyloid fibril formation, α-chymotrypsin protein was developed in 55% ethanol at pH 7.0. We investigated the inhibitory effect of different spices on amyloid fibril formation using turbidity measurements and Congo red binding assays. We found that all spices except the black pepper and caraway seed prevented fibril formation. The highest inhibition was measured with the clove, which reduced the amount of aggregates by 90%. We studied the inhibitory effect of the cloves at different concentrations on aggregation, ...
Source: Acta Biologica Hungarica - December 28, 2018 Category: Biology Authors: M árta Kotormán Alexandra Varga Phanindra Babu Kasi J ános Nemcsók Source Type: research
Inhibition of the formation of amyloid-like fibrils with spices, especially cloves
Acta Biol Hung. 2018 Dec;69(4):385-394. doi: 10.1556/018.69.2018.4.2.ABSTRACTDuring the study of inhibition of amyloid fibril formation, α-chymotrypsin protein was developed in 55% ethanol at pH 7.0. We investigated the inhibitory effect of different spices on amyloid fibril formation using turbidity measurements and Congo red binding assays. We found that all spices except the black pepper and caraway seed prevented fibril formation. The highest inhibition was measured with the clove, which reduced the amount of aggregates by 90%. We studied the inhibitory effect of the cloves at different concentrations on aggregation, ...
Source: Acta Biologica Hungarica - December 28, 2018 Category: Biology Authors: M árta Kotormán Alexandra Varga Phanindra Babu Kasi J ános Nemcsók Source Type: research
Inhibition of the formation of amyloid-like fibrils with spices, especially cloves
Acta Biol Hung. 2018 Dec;69(4):385-394. doi: 10.1556/018.69.2018.4.2.ABSTRACTDuring the study of inhibition of amyloid fibril formation, α-chymotrypsin protein was developed in 55% ethanol at pH 7.0. We investigated the inhibitory effect of different spices on amyloid fibril formation using turbidity measurements and Congo red binding assays. We found that all spices except the black pepper and caraway seed prevented fibril formation. The highest inhibition was measured with the clove, which reduced the amount of aggregates by 90%. We studied the inhibitory effect of the cloves at different concentrations on aggregation, ...
Source: Acta Biologica Hungarica - December 28, 2018 Category: Biology Authors: M árta Kotormán Alexandra Varga Phanindra Babu Kasi J ános Nemcsók Source Type: research
Inhibition of the formation of amyloid-like fibrils with spices, especially cloves
Acta Biol Hung. 2018 Dec;69(4):385-394. doi: 10.1556/018.69.2018.4.2.ABSTRACTDuring the study of inhibition of amyloid fibril formation, α-chymotrypsin protein was developed in 55% ethanol at pH 7.0. We investigated the inhibitory effect of different spices on amyloid fibril formation using turbidity measurements and Congo red binding assays. We found that all spices except the black pepper and caraway seed prevented fibril formation. The highest inhibition was measured with the clove, which reduced the amount of aggregates by 90%. We studied the inhibitory effect of the cloves at different concentrations on aggregation, ...
Source: Acta Biologica Hungarica - December 28, 2018 Category: Biology Authors: M árta Kotormán Alexandra Varga Phanindra Babu Kasi J ános Nemcsók Source Type: research
Inhibition of the formation of amyloid-like fibrils with spices, especially cloves
Acta Biol Hung. 2018 Dec;69(4):385-394. doi: 10.1556/018.69.2018.4.2.ABSTRACTDuring the study of inhibition of amyloid fibril formation, α-chymotrypsin protein was developed in 55% ethanol at pH 7.0. We investigated the inhibitory effect of different spices on amyloid fibril formation using turbidity measurements and Congo red binding assays. We found that all spices except the black pepper and caraway seed prevented fibril formation. The highest inhibition was measured with the clove, which reduced the amount of aggregates by 90%. We studied the inhibitory effect of the cloves at different concentrations on aggregation, ...
Source: Acta Biologica Hungarica - December 28, 2018 Category: Biology Authors: M árta Kotormán Alexandra Varga Phanindra Babu Kasi J ános Nemcsók Source Type: research
Inhibition of the formation of amyloid-like fibrils with spices, especially cloves
Acta Biol Hung. 2018 Dec;69(4):385-394. doi: 10.1556/018.69.2018.4.2.ABSTRACTDuring the study of inhibition of amyloid fibril formation, α-chymotrypsin protein was developed in 55% ethanol at pH 7.0. We investigated the inhibitory effect of different spices on amyloid fibril formation using turbidity measurements and Congo red binding assays. We found that all spices except the black pepper and caraway seed prevented fibril formation. The highest inhibition was measured with the clove, which reduced the amount of aggregates by 90%. We studied the inhibitory effect of the cloves at different concentrations on aggregation, ...
Source: Acta Biologica Hungarica - December 28, 2018 Category: Biology Authors: M árta Kotormán Alexandra Varga Phanindra Babu Kasi J ános Nemcsók Source Type: research
Inhibition of the formation of amyloid-like fibrils with spices, especially cloves
Acta Biol Hung. 2018 Dec;69(4):385-394. doi: 10.1556/018.69.2018.4.2.ABSTRACTDuring the study of inhibition of amyloid fibril formation, α-chymotrypsin protein was developed in 55% ethanol at pH 7.0. We investigated the inhibitory effect of different spices on amyloid fibril formation using turbidity measurements and Congo red binding assays. We found that all spices except the black pepper and caraway seed prevented fibril formation. The highest inhibition was measured with the clove, which reduced the amount of aggregates by 90%. We studied the inhibitory effect of the cloves at different concentrations on aggregation, ...
Source: Acta Biologica Hungarica - December 28, 2018 Category: Biology Authors: M árta Kotormán Alexandra Varga Phanindra Babu Kasi J ános Nemcsók Source Type: research
Inhibition of the formation of amyloid-like fibrils with spices, especially cloves
Acta Biol Hung. 2018 Dec;69(4):385-394. doi: 10.1556/018.69.2018.4.2.ABSTRACTDuring the study of inhibition of amyloid fibril formation, α-chymotrypsin protein was developed in 55% ethanol at pH 7.0. We investigated the inhibitory effect of different spices on amyloid fibril formation using turbidity measurements and Congo red binding assays. We found that all spices except the black pepper and caraway seed prevented fibril formation. The highest inhibition was measured with the clove, which reduced the amount of aggregates by 90%. We studied the inhibitory effect of the cloves at different concentrations on aggregation, ...
Source: Acta Biologica Hungarica - December 28, 2018 Category: Biology Authors: M árta Kotormán Alexandra Varga Phanindra Babu Kasi J ános Nemcsók Source Type: research
