| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5851266 | Food and Chemical Toxicology | 2013 | 8 Pages |
Abstract
⺠We examine how cinnamon water extract affects the amyloidogenecity of hIAPP. ⺠We identify proanthocyanidins as the major anti-amyloidogenic components of CWE. ⺠Proanthocyanidins inhibit the toxic amyloid formation of hIAPP. ⺠Proanthocyanidins suppress the structural transformation and oligomerization of hIAPP. ⺠Proanthocyanidins protect pancreatic cells against hIAPP-induced cytotoxicity.
Keywords
PBSPICUPRu(bpy)POPGCWEEGCGT2DMRP-HPLChexafluoroisopropanolHFIPhIAPP3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromideMTTphoto-induced cross-linking of unmodified proteinsTemThTThioflavin-TType 2 diabetesType 2 diabetes mellituscircular dichroismPhosphate buffered salineTransmission electron microscopyProanthocyanidinshuman islet amyloid polypeptideIslet amyloid polypeptideReverse phase high performance liquid chromatography
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Authors
Lihua Jiao, Xin Zhang, Lianqi Huang, Hao Gong, Biao Cheng, Yue Sun, Yixuan Li, Qi Liu, Ling Zheng, Kun Huang,