Evaluation of protease resistance and toxicity of amyloid-like food fibrils from whey, soy, kidney bean, and egg white
© 2015 Elsevier Ltd. Abstract The structural properties of amyloid fibrils combined with their highly functional surface chemistry make them an attractive new food ingredient, for example as highly effective gelling agents. However, the toxic role of amyloid fibrils in disease may cause some concern...
| Main Authors: | , , , , , , , |
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| Format: | Journal Article |
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Elsevier Ltd
2016
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| Online Access: | http://hdl.handle.net/20.500.11937/12049 |
| _version_ | 1848747970138210304 |
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| author | Lassé, M. Ulluwishewa, Dulantha Healy, J. Thompson, D. Miller, A. Roy, N. Chitcholtan, K. Gerrard, J. |
| author_facet | Lassé, M. Ulluwishewa, Dulantha Healy, J. Thompson, D. Miller, A. Roy, N. Chitcholtan, K. Gerrard, J. |
| author_sort | Lassé, M. |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | © 2015 Elsevier Ltd. Abstract The structural properties of amyloid fibrils combined with their highly functional surface chemistry make them an attractive new food ingredient, for example as highly effective gelling agents. However, the toxic role of amyloid fibrils in disease may cause some concern about their food safety because it has not been established unequivocally if consumption of food fibrils poses a health risk to consumers. Here we present a study of amyloid-like fibrils from whey, kidney bean, soy bean, and egg white to partially address this concern. Fibrils showed varied resistance to proteolytic digestion in vitro by either Proteinase K, pepsin or pancreatin. The toxicity of mature fibrils was measured in vitro and compared to native protein, early-stage-fibrillar protein, and sonicated fibrils in two immortalised human cancer cell lines, Caco-2 and Hec-1a. There was no reduction in the viability of either Caco-2 or Hec-1a cells after treatment with a fibril concentration of up to 0.25 mg/mL. |
| first_indexed | 2025-11-14T06:57:36Z |
| format | Journal Article |
| id | curtin-20.500.11937-12049 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T06:57:36Z |
| publishDate | 2016 |
| publisher | Elsevier Ltd |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-120492018-12-14T00:59:38Z Evaluation of protease resistance and toxicity of amyloid-like food fibrils from whey, soy, kidney bean, and egg white Lassé, M. Ulluwishewa, Dulantha Healy, J. Thompson, D. Miller, A. Roy, N. Chitcholtan, K. Gerrard, J. © 2015 Elsevier Ltd. Abstract The structural properties of amyloid fibrils combined with their highly functional surface chemistry make them an attractive new food ingredient, for example as highly effective gelling agents. However, the toxic role of amyloid fibrils in disease may cause some concern about their food safety because it has not been established unequivocally if consumption of food fibrils poses a health risk to consumers. Here we present a study of amyloid-like fibrils from whey, kidney bean, soy bean, and egg white to partially address this concern. Fibrils showed varied resistance to proteolytic digestion in vitro by either Proteinase K, pepsin or pancreatin. The toxicity of mature fibrils was measured in vitro and compared to native protein, early-stage-fibrillar protein, and sonicated fibrils in two immortalised human cancer cell lines, Caco-2 and Hec-1a. There was no reduction in the viability of either Caco-2 or Hec-1a cells after treatment with a fibril concentration of up to 0.25 mg/mL. 2016 Journal Article http://hdl.handle.net/20.500.11937/12049 10.1016/j.foodchem.2015.07.044 Elsevier Ltd restricted |
| spellingShingle | Lassé, M. Ulluwishewa, Dulantha Healy, J. Thompson, D. Miller, A. Roy, N. Chitcholtan, K. Gerrard, J. Evaluation of protease resistance and toxicity of amyloid-like food fibrils from whey, soy, kidney bean, and egg white |
| title | Evaluation of protease resistance and toxicity of amyloid-like food fibrils from whey, soy, kidney bean, and egg white |
| title_full | Evaluation of protease resistance and toxicity of amyloid-like food fibrils from whey, soy, kidney bean, and egg white |
| title_fullStr | Evaluation of protease resistance and toxicity of amyloid-like food fibrils from whey, soy, kidney bean, and egg white |
| title_full_unstemmed | Evaluation of protease resistance and toxicity of amyloid-like food fibrils from whey, soy, kidney bean, and egg white |
| title_short | Evaluation of protease resistance and toxicity of amyloid-like food fibrils from whey, soy, kidney bean, and egg white |
| title_sort | evaluation of protease resistance and toxicity of amyloid-like food fibrils from whey, soy, kidney bean, and egg white |
| url | http://hdl.handle.net/20.500.11937/12049 |