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Volume 7, Issue 3 (Suppl)
J Nutr Disorders Ther, an open access journal
ISSN: 2161-0509
Page 70
JOINT EVENT
&
July 27-29, 2017 Rome, Italy
Advances in Natural Medicines Nutraceuticals & Neurocognition
14
th
International Conference on Clinical Nutrition
13
th
International Congress on
The inhibitory effect of spice extracts on the formation of amyloid fibrils using trypsin in aqueous
ethanol
Phanindra Babu Kasi
1
, Márta Kotormán
1
, Attila Borics
2
, Kinga Molnár
3
and
Lajos László3
1
University of Szeged, Hungary
2
Biological Research Centre, Hungary
3
Eötvös Loránd University of Sciences, Hungary
T
he formation of amyloid fibrils has been associated with several human diseases. Spices contain important bioactive
compounds without undesirable side effects, which are necessary for the prevention and cure of various diseases. 52
phenolic compounds were identified in culinary herbs and spices. The aromatic rings of polyphenols may competitively interact
with aromatic residues in amyloidogenic proteins, prevent the π-π interaction and block the self-assembly process. The phenolic
hydroxyls of polyphenols may inhibit amyloid fibril formation via binding the hydrophobic residues in amyloidogenic proteins.
Here we report the inhibitory effect of some spice extracts on the formation of amyloid fibrils using trypsin as a model protein
in aqueous ethanol. Inhibition of aggregation and fibrillation of trypsin was determined based on turbidity measurement,
aggregation kinetics assay, amyloid specific dye Congo red (CR), electronic circular dicroism (ECD) and transmission electron
microscopy (TEM). The experiments revealed that the greatest anti-fibrillation activity was exerted by chili extract from all the
spice extracts investigated. It was found that the amount of fibril formation was greatly reduced with increasing concentration
of chili extract. We demonstrated that chili extract significantly inhibits fibril formation as well as the inhibitory effect is dose
dependent.
Biography
Phanindra Babu Kasi is pursuing his PhD in Biology under the supervision of Dr. Márta Kotormán at the Department of Biochemistry and Molecular Biology, Faculty
of Science and Informatics, University of Szeged, Hungary. His studies are mostly focused on "Inhibitory effect of coffee, ginseng, herbs, red wines, grape seed
extract, teas, vegetables, fruits and spices on amyloid-like fibril formation by trypsin in aqueous organic solvents". His PhD research mainly focuses on the effect
of natural plant and food extracts or bioactive compounds on the amyloid related disorders.
phansi93@gmail.comPhanindra Babu Kasi et al., J Nutr Disorders Ther 2017, 7:3(Suppl)
DOI: 10.4172/2161-0509-C1-007