%0 Journal Article %A Ramshini, Hassan %A Ebrahim-Habibi, Azadeh %A Aryanejad, Sima %A Rad, Abolfazl %T Effect of Cinnamomum Verum Extract on the Amyloid Formation of Hen Egg-white Lysozyme and Study of its Possible Role in Alzheimer’s Disease %J Basic and Clinical Neuroscience Journal %V 6 %N 1 %U http://bcn.iums.ac.ir/article-1-453-en.html %R %D 2015 %K Hen egg white lysozyme, Cinnamomum verum, Amyloid disaggregation, Docking, Cinnamaldehyde, %X Introduction: Diagnosing and treating diseases associated with amyloid fibers remain a great challenge despite of intensive research carried out. One important approach in the development of therapeutics is the use of herbal extracts which are rich in aromatic small molecules. Cinnamomum verum extract (CE) contains proanthocyanidin and cinnamaldehyde, which have been suggested to be capable of directly inhibiting amyloid fibril formation in vitro. This study is aimed at characterizing the inhibitory activity of CE against the fibrillation of hen egg white lysozyme (HEWL). Methods: Acidic pH and high temperatures were used to drive the protein towards amyloid formation. Lysozyme was dissolved at 2 mg/mL in 50mM glycine buffer (pH 2.5), and then incubated at 57 °C for the specified durations while stirred gently by Teflon magnetic bars. Various techniques including thioflavin T, fluorescence, Congo red absorbance assay and AFM micrography were used to characterize the HEWL fibrillation processes. Results: In the absence of CE typical amyloid fibrils (like amyloids formed in Alzheimer disease) became evident after 48 h of incubation. Upon incubation with various extract concentrations in the range of 0.1-1 mg/ml, formation of fibrillar assemblies were significantly inhibited (p %> http://bcn.iums.ac.ir/article-1-453-en.pdf %P 29-37 %& 29 %! %9 Original %L A-10-557-1 %+ Biology Department, Payam Noor University, 19395-4697 Tehran, I.R. of Iran %G eng %@ 2008-126X %[ 2015