Food amyloid fibrils are safe nutrition ingredients based on in-vitro and in-vivo assessment

• المؤلفون الرئيسيون: Xu, Dan, Zhou, Jiangtao, Soon, Wei Long, Kutzli, Ines, Molière, Adrian, Diedrich, Sabine, Radiom, Milad, Handschin, Stephan, Li, Bing, Li, Lin, Sturla, Shana J., Ewald, Collin Y., Mezzenga, Raffaele
• مؤلفون آخرون: School of Materials Science and Engineering
• التنسيق: مقال
• اللغة: English
• منشور في: 2024
• الموضوعات: Engineering; Amyloid; Food composition
• الوصول للمادة أونلاين: https://hdl.handle.net/10356/173790
• المؤسسة: Nanyang Technological University

Food protein amyloid fibrils have superior technological, nutritional, sensorial, and physical properties compared to native monomers, but there is as yet insufficient understanding of their digestive fate and safety for wide consumption. By combining SDS-PAGE, ELISA, fluorescence, AFM, MALDI-MS, CD...