By scaling to a “standard” condition of T = 60 °C, 4 mg ml−1, pH 1.75, 25 mM NaCl and assuming a complete conversion into spherulites selleck inhibitor and fibrils, we can write a general expression for the radius as a function of concentration and the number as. equation(4) R(C,N)=CNNT=60CT=601/3RT=60 The top right inset in Fig. 7 shows that below ∼5 mg ml−1 the size experimental data (○) are well described by Eq. (4) (▵) indicating that below this concentration it is indeed the finite amount of protein that controls the final spherulite radius. Above 5 mg ml−1, although spherulite radii continue to increase, the number (see bottom left inset

in Fig. 7) and consequently the volume fraction of spherulites decreases significantly with increasing protein concentration. The precise reason for this reduction is unclear but fits well with our previous observations Ribociclib performed under similar conditions and high concentrations [34] and [45]. Importantly, this suggests that the shift in the balance between

fibrils and spherulites is related to a change in the number of spherulite precursors that are present in solution. This is influenced strongly by protein concentration. At protein concentrations greater than 5 mg ml−1, the volume fraction of spherulites present in solution decreases with a corresponding rise in free fibrils. Entanglement of a sufficient numbers of polymers may lead to gelation. In a solution of large numbers of free fibrils (>5 mg ml−1Fig. 7), entanglement of the fibrils would be expected to result in the formation of a percolating network and hence gel formation. Conversely, at lower protein concentrations the predominance of spherulites results in large amounts of protein being localised in small volumes

of the solution with less possibility of entanglement. The onset of gelation observed is therefore likely to be a consequence of the shift in the balance between spherulites and fibrils with concentration. In this work a comprehensive investigation Arachidonate 15-lipoxygenase of amyloid spherulite formation in bovine insulin samples as a function of pH, salt, protein concentration and temperature has been presented. A new semi-quantitative methodology was developed to provide a statistically significant analysis of the final abundance of amyloid aggregates and the balance of aggregate morphologies. Such approach allowed us to extend the range of parameters studied (i.e. the number and volume fraction of spherulites) in comparison with earlier studies mainly focused on the growth rates and appearance times of isolated number of spherulites [23] and [27]. Moreover, the effect of the pH on the spherulite radius is here reported for the first time.