Abstract
The extracts of 7 herbs were screened and compared for their functional ability to inhibit the aggregation of trypsin as an appropriate model protein for in vitro fibrillation in aqueous ethanol at pH 7.0. Turbidity measurements, total phenolic content determination, aggregation kinetics, Congo red binding assay as well as transmission electron microscopy were used to analyse the inhibition of amyloid fibril formation. This correlated with the total phenolic content of the herb extracts. The peppermint extract proved to be the most potent anti-amyloidogenic agent. Results showed that the peppermint extract exerted dose-dependent inhibitory effect on trypsin fibril formation.
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This work was supported by project EFOP-3.6.1–16-2016–00008.
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PBK performed the turbidity measurements, the aggregation kinetics and CR binding assays, KM and LL made the TEM, the manuscript was written by MK.
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Kasi, P.B., Molnár, K., László, L. et al. Peppermint extract inhibits protein aggregation. BIOLOGIA FUTURA 72, 367–372 (2021). https://doi.org/10.1007/s42977-021-00086-0
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DOI: https://doi.org/10.1007/s42977-021-00086-0