Chili extract inhibits the formation of trypsin amyloid-like fibrils in aqueous ethanol in vitro
Description
Fig. 1. Turbidity changes of PMS-trypsin at pH 7.0 in 60% ethanol, monitored by the absorption at 350 nm in the presence of various spice extracts or without them. In the incubation samples the spice extracts were diluted 500 times. PMS-trypsin concentration was 0.13 mg/ml. Each bar represents the average of at least three independent measurements. Fig. 2. (A) Time course of PMS-trypsin aggregation in the absence (●) and presence of the chili extract diluted 50 times (□), 500 times (∆) and 1000 times (x). (B) Aggregation of PMS-trypsin in the absence (solid line) or presence of the chili extract diluted 250 times (dotted line) and 1000 times (dashed line) followed by CR differential spectra. (C) FTIR spectra of a typical PMS-trypsin in 10 mmol/l phosphate-buffered 60% ethanol illustrating the Amide I regions, respectively without the chili extract (grey line) and in the presence of the chili extract diluted 500 times (black line). Fig. 3. ECD spectra of PMS-trypsin in 10 mmol/l phosphate-buffered 60% ethanol without the chili extract (solid line, dashed line) and in the presence of the chili extract (dotted-dashed line, dotted line) diluted 500 times. The sample was set in the middle of the sample holder (solid line, dotted line), or next to the detector (dashed line, dashed-dotted line). PMS-trypsin concentration was 0.15 mg/ml.