Issue 9, 2009
From the journal:

Chemical Communications

Formation and dissolution of hen egg white lysozyme amyloid fibrils in protic ionic liquids†

Nolene Byrne*a  and  C. Austen Angella  

* Corresponding authors

a Department of Chemistry and Biochemistry, Arizona State University, Tempe, USA
E-mail: nolene.byrne@asu.edu
Fax: +1 (0)480 965 2747
Tel: +1 (0)480 965 7217

Abstract

The formation of amyloid fibrils from non-disease-related proteins demonstrates that any protein can adopt this “rogue” form; we show that it is possible to use protic ionic liquids to fibrilize hen egg white lysozyme, and then subsequently to dissolve the fibrils with up to 72% restoration of enzymatic activity.

Graphical abstract: Formation and dissolution of hen egg white lysozyme amyloid fibrils in protic ionic liquids

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Article information

DOI
https://doi.org/10.1039/B817590J
Article type
Communication
Submitted
07 Oct 2008
Accepted
11 Dec 2008
First published
02 Feb 2009

Chem. Commun., 2009, 1046-1048

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Formation and dissolution of hen egg white lysozyme amyloid fibrils in protic ionic liquids

N. Byrne and C. A. Angell, Chem. Commun., 2009, 1046 DOI: 10.1039/B817590J

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