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

Nolene Byrne; C. Austen Angell

doi:10.1039/B817590J

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Chemical Communications

Issue 9, 2009

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

Nolene Byrne and C. Austen Angell

Chem. Commun., 2009, 1046-1048

DOI: 10.1039/B817590J
Received 07 Oct 2008, Accepted 11 Dec 2008
First published on the web 02 Feb 2009

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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.

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(a) Formation, structure and importance of fibrils; (b)character of ionic liquids employed; (c) additional Th T tests ofsolutions; (d) bioactivity test details
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Chemical Communications

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

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