Aloe Vera Inhibits Protein Fibrillation: Mechanistic Biophysical Evaluation

The aggregation of proteins and the formation of amyloid fibrils as a result of protein misfolding are thought to be strongly linked to neurodegenerative disorders, including those driven by infectious prions, Alzheimer's disease, and Parkinson's disease, to name only a few. The rapid discovery of inhibitors that prevent protein aggregation has aided in the development of therapeutic approaches for these conditions. Plant-based extracts and chemical substances have become intriguing sources of potential inhibitors since they can be used as particular pharmaceuticals at greater doses or as nutraceuticals as part of a healthy diet. Succulent plants like aloe vera have long been valued for their medicinal and healing qualities. This research focuses on the inhibition of hen egg white lysozyme fibrillation using aloe vera extract. To verify fibril formation and assess the inhibitory potential of aloe vera, an integrated approach involving calorimetric, spectroscopic, and microscopic techniques was employed. Employing a variety of methods, it was found that aloe vera promotes the thermal and structural stability of proteins while inhibiting the formation of fibrils. Furthermore, aloin, a significant bioactive component of aloe vera, was also studied for its anti-fibrillogenic properties and proven to efficiently prevent the formation of fibrils. Aloin demonstrated effective inhibition of protein fibrillation, likely through hydrophobic and electrostatic interactions. With the growing preference for natural products due to their reduced side effects, this study highlights the potential of plant-derived therapeutics as promising inhibitors of protein aggregation.