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

• Main Authors: 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
• Other Authors: School of Materials Science and Engineering
• Format: Article
• Language: English
• Published: 2024
• Subjects: Engineering; Amyloid; Food composition
• Online Access: https://hdl.handle.net/10356/173790
• Institution: 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...