Suppression Effect on the Formation of Insulin Amyloid by the Use of Ionic Liquids

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• 作者：Takahiro Takekiyo ; Erika Yamaguchi ; Hiroshi Abe ; Yukihiro Yoshimura
• 刊名：ACS Sustainable Chemistry & Engineering
• 出版年：2016
• 出版时间：February 1, 2016
• 年：2016
• 卷：4
• 期：2
• 页码：422-428
• 全文大小：468K
• ISSN：2168-0485

文摘

Using the congo red assay and Fourier transform infrared spectroscopy, we have investigated the suppression of bovine insulin amyloid formation by the addition of 1-butyl-3-methylimidazolium thiocyanate ([bmim][SCN]), ethylammonium nitrate ([EAN][NO₃]), and propylammonium nitrate ([PAN][NO₃]) ionic liquids (ILs). The results of our investigations showed that the three studied ILs strongly inhibit the formation of insulin amyloid. Furthermore, the condensed solutions containing [EAN][NO₃] and [PAN][NO₃] demonstrated a higher protectant ability for the structure of monomeric insulin rather than that of [bmim][SCN]. To investigate the mechanism underlying the suppression ability of ILs, the interaction site of ILs and amino acid residues in insulin was determined. The affinity between ILs and specific amino acid residues in insulin was found to be the main cause for the suppression of insulin amyloid formation. The present finding is that ILs can be potentially used as the suppression agent of insulin amyloid aggregates.