Keywords
antiamyloid activity
inhibition
polyphenol
avenanthramide-C
How to Cite
Abstract
Insulin is a small globular protein with an alpha-helical structure that regulates glucose homeostasis in the body. When its function fails in diabetic patients, the protein produced through an industrial chemical process is used. This procedure poses significant challenges for pharmaceutical laboratories due to the formation of insulin amyloid aggregates. Phenolic compounds, such as phenol and m-cresol, are commonly used to stabilize the hexameric form of insulin during its commercial preparation. However, their long-term use can be toxic due to the adverse effects caused by phenols. Therefore, in this study, avenanthramide-C, the main polyphenol in oats, was selected to evaluate its antiamyloid capacity due to its structural similarity to the aforementioned phenolic compounds. The results demonstrate that avenanthramide-C decreases the formation of insulin amyloids in a dose-dependent manner. Spectrophotometric analysis using the ANS probe shows that avenantramide-C binds to hydrophobic regions of partially unfolded insulin intermediates and can therefore be considered as a novel agent to inhibit amyloid formation during biopharmaceutical manufacturing.
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