Effect of Hydrogenated Vegetable Oil on Protein Fibrillation

Abstract

The molecular basis of fibrillation is still poorly understood. In recent years it has been noticed that various disease may occur due to fibrillation and its therapeutic aspects are emerging. Fibrillation is promoted by the factors that destabilize the classical self-association pathway from monomer to high order native assemblies, presumably by increasing the availability of the susceptible monomer. Fibrillation is also enhanced by partial unfolding of the monomer by a variety of perturbations, including urea, guanidine, co-solvents (such as ethanol), hydrophobic surfaces, stirring and high temperature (2, 3). Such interaction is also seen in BSA and HSA by using Hydrogenated Vegetable Oil. The interaction of Hydrogenated Vegetable Oil on BSA and HSA in physiological buffer solution at pH 7.42 was studied by UV/Vis Absorption, FT-IR Spectroscopy, Atomic Force Microscopy & Scanning Electron Microscopy. The study indicated that both the protein model used was fibrillated when Hydrogenated Vegetable Oil is used. From UV/Vis Absorption Spectroscopy it can be said that with increase in temperature the OD (taken at 280nm) of the solution increase. Increase in temperature increase turbidity which confirms aggregation. From FT-IR band studies it can be said that native β sheet conformation induced when Hydrogenated Vegetable Oil was used. Morphologic studies by Atomic Force Microscopy and Scanning Electron Microscope confirms morphologic changes in structure of protein sample used. Morphologic studies indicate that protein conformations changes and they get fibrillated with time.