Phosphorylated resveratrol as a protein aggregation suppressor in vitro and in vivo

The stability of proteins in solution poses a great challenge for both technical applications and molecular biology, including neurodegenerative diseases. In this work, a phosphorylated resveratrol material was examined for its anti-aggregation properties in vitro and in vivo. Here, an anti-fibrillation effect could be measured for amyloid beta and human insulin in vitro and general anti-aggregation properties for crude chicken egg white in solution. Using a drosophila fly model for the overexpression of amyloid beta protein, changes in physiological protein aggregation and improved locomotor abilities could be observed in the presence of dietary phosphorylated resveratrol.

Phosphorylated resveratrol can prevent the aggregation of globular and intrinsically disordered proteins in vitro and in vivo.

Revisiting the Roles of Salinity, Temperature and Water Activity in Phase Selection during Calcium Sulfate Precipitation

Calcium sulfate is an important mineral present in a wide variety of natural and engineered environments. Three phases (gypsum, bassanite, and anhydrite), differing in their degree of hydration, can occur...

Carl Neuberg's hydrotropic appearances (1916)

In his 1916 land-mark paper "Hydrotropic appearances", Carl Neuberg coined the term "hydrotropy", referring to the solubilisation effect of hydrophobic molecules by small, amphiphilic compounds. In this voluminous work he examines 43 different compounds for their hydrotropic effect and touches on many aspects that later became relevant to hydrotrope science (e.g. applications in pharma, green chemistry, pre-ouzo effect, etc.). Given the significance of his work, it is still widely cited today. However, poor availability and a potential language barrier will severely limit the accessibility for international researchers. Therefore, this translation into the English language seeks to provide access to both, his original thoughts as well as his prolific experimental work on this topic.

Salting-in and salting-out effects of short amphiphilic molecules: a balance between specific ion effects and hydrophobicity

Salting-in or salting-out tendencies depend on a balance between headgroup-specific ion effects and the hydrophobicity of the tail.