The aim of the present study was to examine the potential role and applicability of dietary
supplements in reducing the risk of development of amyloid diseases associated with the gastrointestinal
tract, such as type II diabetes. Trypsin, a well-known serine protease was used as a model protein
in our experiments. The effect of various red wines on the formation of amyloid-like fibrils of
trypsin was studied in vitro, in aqueous ethanol, at pH 7.0. Turbidity measurements, aggregation
kinetics experiments, Congo red binding assays and electronic circular dichroism spectroscopic
measurements were used to follow the aggregation process in the presence or absence of various red
wines. The results suggest that red wines effectively inhibit the formation of amyloid-like fibrils of
trypsin and the inhibitory effect is dose-dependent. The extent of inhibition was found to be proportional
to the total concentration of phenolic compounds.
Keywords: Amyloid-like fibrils, electronic circular dichroism, congo red, natural polyphenols, red wine, trypsin.
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