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Amyloid Fibrils03:03

Amyloid Fibrils

Amyloid fibrils are aggregates of misfolded proteins.  Under most circumstances, misfolded proteins are either refolded by chaperone proteins or degraded by the proteasome. However, in the case of a mutation or a disease, these proteins can accumulate to form large clusters and often further assemble to form elongated fibers, called fibrils. 
Amyloid deposits were observed as early as 1639 in the liver and the spleen.   In 1854, Rudolph Virchow performed iodine staining, normally used to...
Amyloid Fibrils03:03

Amyloid Fibrils

Amyloid fibrils are aggregates of misfolded proteins.  Under most circumstances, misfolded proteins are either refolded by chaperone proteins or degraded by the proteasome. However, in the case of a mutation or a disease, these proteins can accumulate to form large clusters and often further assemble to form elongated fibers, called fibrils. 
Amyloid deposits were observed as early as 1639 in the liver and the spleen.   In 1854, Rudolph Virchow performed iodine staining, normally used to...
Protein Folding01:22

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Protein Folding01:25

Protein Folding

Proteins are chains of amino acids linked together by peptide bonds. Upon synthesis, a protein folds into a three-dimensional conformation, critical to its biological function. Interactions between its constituent amino acids guide protein folding, and hence the protein structure is primarily dependent on its amino acid sequence.
Protein Structure Is Critical to Its Biological Function
Proteins perform a wide range of biological functions such as catalyzing chemical reactions, providing...
Protein Folding01:22

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Proteins are one of the most abundant organic molecules in living systems and have the most diverse range of functions of all macromolecules. Proteins may be structural, regulatory, contractile, or protective. They may serve in transport, storage, or membranes; or they may be toxins or enzymes. Their structures, like their functions, vary greatly. They are all, however, amino acid polymers arranged in a linear sequence.
A protein's shape is critical to its function. For example, an enzyme can...

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Updated: May 14, 2026

Evaluation of the Impact of Protein Aggregation on Cellular Oxidative Stress in Yeast
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Consequential secondary structure alterations and aggregation during prolonged casein glycation.

Supriya Jindal1, Aabgeena Naeem

  • 1Department of Biochemistry, Faculty of Life Science, AMU, Aligarh, India.

Journal of Fluorescence
|February 15, 2013
PubMed
Summary

Non-enzymatic glycosylation (glycation) of casein protein can lead to structural changes, forming aggregates and potentially harmful advanced glycation end products (AGEs). Controlling this Maillard reaction is crucial for food safety, especially in products like baby milk supplements.

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Area of Science:

  • Food Chemistry
  • Protein Chemistry
  • Biochemistry

Background:

  • Non-enzymatic glycosylation (glycation) of casein is vital for dairy product quality and food preservation.
  • This process, involving reactions between proteins and sugars, can impact food safety and nutritional value.

Purpose of the Study:

  • To investigate the structural changes in kappa-casein during non-enzymatic glycosylation with fructose and glucose.
  • To characterize the formation of intermediate states and aggregates under physiological conditions.

Main Methods:

  • Incubation of kappa-casein with fructose and glucose at physiological temperature for 15 days.
  • Analysis of protein structure using far-UV Circular Dichroism (CD) and Fourier-transform infrared spectroscopy (FTIR).
  • Monitoring of protein aggregation and advanced glycation end product (AGE) formation.

Main Results:

  • A molten globule state was observed during glycation, preceding aggregate formation.
  • Aggregates with significant beta-sheet structure formed, showing altered tryptophan fluorescence and increased Thioflavin T binding.
  • Fructose induced earlier and more pronounced structural changes and AGE accumulation compared to glucose.

Conclusions:

  • Non-enzymatic glycosylation of casein leads to structural damage and the formation of potentially harmful AGEs.
  • Fructose is more reactive than glucose in this glycation process.
  • Controlling the Maillard reaction is essential for ensuring food safety and quality in processed foods.