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Assessing the inhibitory effect of lyophilised tomato extract on lysozyme fibrillation: Spectrochemical and
Arindam Das1, Shukdeb Sing2, Gouranga Jana2
1Department of Chemistry and Chemical Technology, Vidyasagar University, Midnapore 721 102, India; Department of Chemistry, Debra Thana Sahid Kshudiram Smriti Mahavidyalaya, Debra 721126, India.
Abstract:
Anti-amyloidogenic potential of tomato extract was explored using hen egg white lysozyme as model protein. Total polyphenolic content was determined to ensure the reported bio-activeness of tomato extract. Various spectroscopic and microscopic methods were employed to assess its anti-amyloidogenic property. Thioflavin T and congo red assays revealed dose dependent inhibition of lysozyme amyloid fibrillation. Furthermore, nile red and 8-anilino-1-naphthalenesulfonic acid assays confirmed less alteration in protein surface hydrophobicity during fibrillation in presence of tomato extract. Intrinsic fluorescence measurement also supported a steady reduction in fibril formation in presence of the tomato extract. Atomic force microscopic imaging clearly demonstrated that tomato extract significantly mitigated lysozyme fibrillation.
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