%0 Journal Article
%T Avocado Juice Prevents the Formation of Trypsin Amyloid
%A M¨˘rta Kotorm¨˘n
%A Phanindra Babu Kasi
%J Natural Product Communications
%@ 1555-9475
%D 2019
%R 10.1177/1934578X19851410
%X In this work fruit and vegetable juices were analyzed for their ability to prevent the aggregation of trypsin using turbidity measurement. Fruit and vegetable juices are capable of inhibiting the aggregation of PMS-trypsin in aqueous ethanol. Among the juices examined, avocado was found to be the most effective. Choline bitartrate was investigated for its ability to inhibit the fibrillation of PMS-trypsin. We have found that avocado juice and choline bitartrate have an inhibitory effect on the formation of trypsin amyloid-like fibrils using Congo red-binding assay
%K amyloid-like fibrils
%K avocado
%K choline bitartrate
%K Congo red
%K inhibitory effect
%K trypsin
%U https://journals.sagepub.com/doi/full/10.1177/1934578X19851410