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Related Concept Videos

Amyloid Fibrils03:03

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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. 
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Fibrous proteins are either long and narrow proteins or assemble to form long and thin structures. They contain repetitive units and usually consist of either alpha helices or beta sheets and, in rare cases, a mix of both. The amino acids in the primary structure often consist of repeating amino acid sequences. The role of fibrous proteins is primarily structural. Many are located in the extracellular matrix and are present in connective tissues to impart strength and joint mobility. They are...
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Fibrillar aggregates in powdered milk.

Jarosław Wawer1, Martyna Andrukajtis1, Jakub Karczewski2

  • 1Department of Physical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Narutowicza Str. 11/12, 80-233 Gdańsk, Poland.

The Journal of Dairy Research
|January 25, 2023
PubMed
Summary

Powdered milk may contain amyloid fibrils, which are protein aggregates. Research indicates these fibrils in milk could be a health hazard or evidence that food amyloids are safe.

Keywords:
Amyloidsfood safetypowdered milkprotein aggregation

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Area of Science:

  • Food science
  • Biochemistry
  • Materials science

Background:

  • Amyloids are protein aggregates implicated in diseases.
  • Research on amyloids in food products is limited.
  • The presence of amyloids in food raises health concerns.

Purpose of the Study:

  • To investigate the hypothesis that powdered milk contains amyloid fibrils.
  • To analyze the structural characteristics of fibrils found in milk.

Main Methods:

  • Thioflavin T fluorescence assay.
  • X-ray powder diffraction.
  • Atomic force microscopy.
  • Fluorescence microscopy imaging.

Main Results:

  • Preliminary results indicate the presence of amyloid-like fibrils in commercially available milk.
  • Fibrils exhibit characteristics consistent with amyloids.

Conclusions:

  • The findings present two interpretations: potential health hazard or evidence of food amyloid safety.
  • Further research is needed to clarify the implications of food-derived amyloids.