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Márta Kotormán
Márta Kotormán
Department of Biochemistry and Molecular Biology, Faculty of Science and Informatics, University of Szeged, Középfasor 52, H-6726 Szeged, Hungary
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Alexandra Varga
Alexandra Varga
Department of Biochemistry and Molecular Biology, Faculty of Science and Informatics, University of Szeged, Középfasor 52, H-6726 Szeged, Hungary
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Phanindra Babu Kasi
Phanindra Babu Kasi
Department of Biochemistry and Molecular Biology, Faculty of Science and Informatics, University of Szeged, Középfasor 52, H-6726 Szeged, Hungary
Doctoral School in Biology, Faculty of Science and Informatics, University of Szeged, Szeged, Hungary
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Doctoral School in Biology, Faculty of Science and Informatics, University of Szeged, Szeged, Hungary
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János Nemcsók
János Nemcsók
Department of Biology, Pedagogical Faculty, Selye János University, Bratislavská cesta 3322, SK-94501 Komarno, Slovak Republic
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During the study of inhibition of amyloid fibril formation, α-chymotrypsin protein was developed in 55% ethanol at pH 7.0. We investigated the inhibitory effect of different spices on amyloid fibril formation using turbidity measurements and Congo red binding assays. We found that all spices except the black pepper and caraway seed prevented fibril formation. The highest inhibition was measured with the clove, which reduced the amount of aggregates by 90%. We studied the inhibitory effect of the cloves at different concentrations on aggregation, it was found that the inhibitory activity of clove is dependent on concentration. We have measured the total phenolic content of the spice extracts too. Based on all these findings we have come to the following conclusion: Our results indicate that spices can contain other compounds too – not only phenolic compounds – which influence the formation of amyloid fibrils, and the effectiveness of various phenolic compounds are different.
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