Al-Shabib 2019: Allura Red Rapidly Induces Amyloid-Like Fibril Formation in Hen Egg White Lysozyme at Physiological pH

International Journal of Biological Macromolecules. 127: 297-305

Red 40, with hen egg white lysozyme (HEWL), forms amyloid-like aggregates. (A lysozyme is an enzyme in human tears and egg white.)

The amyloid fibril formation can be observed by an electron microscope, is very quickly formed, and needs very little Red 40.

NOTE:  Amyloid fibrils are involved with most neurodegenerative disorders such as Alzheimer’s and Parkinson’s.

MedLine || Full Text

 

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2 Responses to Al-Shabib 2019: Allura Red Rapidly Induces Amyloid-Like Fibril Formation in Hen Egg White Lysozyme at Physiological pH

  1. Susan says:

    I gave up food colors in the eighties when my children were young. I haven’t missed them. I do pass up a few items that I might have tried but don’t consume anything artificial.

    • Shula says:

      Me too. Funny thing happened the other day …. I ordered an ice cream cone at Baskin Robbins and it was presented in a RED waffle cone. I could not eat it. Just couldn’t do it. I need my waffle cones to be the “color of cardboard,” I guess, to be considered the “real thing.”

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