Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/81328
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Type: Journal article
Title: Effects of lipids and heparin sulphate on formation of amyloid fibril from alpha(s1)-casein
Author: Yin, J.
Carver, J.
Thorn, D.
Liu, J.
Citation: Chemical Journal of Chinese Universities-chinese, 2013; 34(8):1894-1898
Publisher: Higher Education Press
Issue Date: 2013
ISSN: 0251-0790
Statement of
Responsibility: 
尹建元, John A. Carver, David C. Thorn, 刘继华
Abstract: αs1-Casein is the major protein in milk and has a molecular chaperone action. With the interest in that, whether κ-and αs2-casein can form amyloid fibrils or not, we investigated amyloid fibril formation from αs1-casein by means of ThT assay, transmission electron microscopy and circular dichroism(CD) spectra. The results show that amyloid fibrils formed from αs1-casein at pH=5.0-5.4 and 65℃ under heating for 144 h. The CD spectra show that the structure of αs1-casein has changed from α-helical to β sheet core, which are the special structure characters of fibrils. Lipids of D6PC promoted amyloid fibril formation from αs1-casein in the concentration of 0.3 and 1 mmol/L. Heparin sulphate did not influence the fibril formation from αs1-casein in the test. It is concluded that although αs1-casein has the effects of molecular chaperon, but it could still form fibrils under harsh conditions. Lipids can influence amyloid fibril formation from αs1-casein, depanding on concentration. It suggests that there is relationship between lipid in membrane and amyloid fibril formation. The results are helpful to exploring the mechanism of fibril formation from αs1-casein.
Keywords: αs1-Casein; Amyloid fibril; Lipid; Heparin sulphate; ThT assay
Rights: Copyright status unknown
RMID: 0020131769
DOI: 10.7503/cjcu20121124
Appears in Collections:Chemistry and Physics publications

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