Complexation of Hen Egg White Lysozyme With Bioactive Phenolic Acids: Molecular Insights Into the Binding Mechanisms and Inhibitory Effects Against Protein Aggregation. (PubMed, Chemphyschem) - Jul 27, 2026 - "This study investigated fructose-induced aggregation of hen egg-white lysozyme (HEWL) and its modulation by the phenolic acids ferulic acid (FA), caffeic acid (CA) and chlorogenic acid (CGA) at 100 and 200 μM...+ΔS and +ΔH indicated hydrophobic interactions as the main stabilising force for all complexes, while computational studies revealed additional H-bonding interactions within aggregation-prone regions (K-peptide) of HEWL. Together, experimental and computational findings demonstrate that these phenolic acids effectively modulate HEWL aggregation by stabilising native-like conformations and disrupting aggregate formation."
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Anupam Nath Jha; Atanu Singha Roy; Kalpana Kumari; Roohi Choudhury; Sadia Nudrat; Sibasree Hojaisa; Sona Lyndem
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