Valorization of Apple Peels through the Study of the Effects on the Amyloid Aggregation Process of κ-Casein
Abstract
:1. Introduction
2. Results
2.1. Total Phenolic Content (TPC), Antioxidant Properties, and Phenolic Characterization of Extracts from Apples Peels
2.2. Ability of the APP Extract to Influence κ-Casein Fibrillogenesis and Disaggregate κ-casein Preformed Fibrils
2.3. β-Sheet-Amyloid Formation Assessed by the Congo Red Binding Assay
2.4. Apple Peel Polyphenols Influence on κ-Casein Secondary Structure
2.5. Apple Peel Polyphenols Influence on κ-Casein Aggregation Monitored by Light Scattering
2.6. Morphology of κ-Casein Aggregates Incubated with Apple Peel Polyphenols
2.7. Apple Peel Polyphenols Effect on Aβ1–42 Peptide Aggregation Monitored by Light Scattering
3. Discussion
4. Materials and Methods
4.1. Materials
4.2. Plant Materials
4.3. APP Extraction, Phenolic Content Determination and Antioxidant Properties Evaluation
4.3.1. Polyphenol Extraction
4.3.2. Total Polyphenol Content (TPC) by Folin–Ciocalteu
4.3.3. Identification of Polyphenols by UHPLC–HESI-MS
4.3.4. Oxygen Radical Absorbance Capacity (ORAC) Assay
4.4. Cell Culture and Cytotoxicity Assay
4.5. κ-Casein Amyloid Formation
4.6. Atomic Force Microscopy (AFM) Measurements
4.7. Thioflavin T (ThT) Spectrofluorometric Measurements
4.8. Congo Red Binding Assay
4.9. Aβ1–42 Peptide Amyloid Formation
4.10. Static and Dynamic Light Scattering
4.11. Circular Dichroism
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
Sample Availability
Abbreviations
APP | Apple Peel Polyphenols |
CD | Circular Dichroism |
LS | Light Scattering |
ThT | Thioflavin T |
TE | Trolox Equivalents |
CTE | Catechin Equivalents |
FW | Fresh Weight |
AFM | Atomic Force Microscopy |
FAR-UV | Far-UltraViolet |
ORAC | Oxygen Radical Antioxidant Capacity |
TPC | Total Polyphenol Content |
CR | Congo Red |
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Tissue | ORAC Value (µmol TE/g FW) | TPC (mg CTE/100 g of FW) |
---|---|---|
Peel | 118 ± 5 | 315 ± 20 |
Flesh | 13 ± 5 | 42 ± 5 |
Whole fruit | 22 ± 7 | 54 ± 8 |
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Guarrasi, V.; Rappa, G.C.; Costa, M.A.; Librizzi, F.; Raimondo, M.; Di Stefano, V.; Germanà, M.A.; Vilasi, S. Valorization of Apple Peels through the Study of the Effects on the Amyloid Aggregation Process of κ-Casein. Molecules 2021, 26, 2371. https://doi.org/10.3390/molecules26082371
Guarrasi V, Rappa GC, Costa MA, Librizzi F, Raimondo M, Di Stefano V, Germanà MA, Vilasi S. Valorization of Apple Peels through the Study of the Effects on the Amyloid Aggregation Process of κ-Casein. Molecules. 2021; 26(8):2371. https://doi.org/10.3390/molecules26082371
Chicago/Turabian StyleGuarrasi, Valeria, Giacoma Cinzia Rappa, Maria Assunta Costa, Fabio Librizzi, Marco Raimondo, Vita Di Stefano, Maria Antonietta Germanà, and Silvia Vilasi. 2021. "Valorization of Apple Peels through the Study of the Effects on the Amyloid Aggregation Process of κ-Casein" Molecules 26, no. 8: 2371. https://doi.org/10.3390/molecules26082371