淀粉样纤维
纤维
卵清蛋白
化学
淀粉样蛋白(真菌学)
淀粉样疾病
淀粉样变性
淀粉样β
生物物理学
抗原
医学
疾病
生物化学
病理
生物
无机化学
免疫学
作者
Cécile Lara,Simon Gourdin-Bertin,Jozef Adamčík,Sreenath Bolisetty,Raffaele Mezzenga
出处
期刊:Biomacromolecules
[American Chemical Society]
日期:2012-10-25
卷期号:13 (12): 4213-4221
被引量:134
摘要
We study the fibrillation pathway of ovalbumin protein and report the simultaneous formation of several types of fibrils, with clear structural and physical differences. We compare the fibrillation mechanisms at low pH with and without salt, and follow the kinetics of fibrils growth by atomic force microscopy (AFM), static and dynamic light scattering (SLS, DLS), and small-angle X-ray scattering (SAXS). We show that, among the morphologies identified, long semiflexible amyloid fibrils (type I), with persistence length Lp ∼ 3 μm, Young's modulus E ∼ 2.8 GPa, and cross-β structure are formed. We also observe much more flexible fibrils (type III, Lp ∼ 63 nm), that can assemble into multistranded ribbons with time. They show significantly lower intrinsic stiffness (1.1 GPa) and a secondary structure, which is not characteristic of the well-ordered amyloids, as determined by circular dichroism (CD), wide-angle X-ray scattering (WAXS), and attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR). In between these two main classes of fibrils, a third family, with intermediate flexibility (type II, Lp ∼ 300 nm), is also resolved.
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