Proteiniseoksia

Proteiniseoksia is a term used in Finnish to describe protein aggregates or clumps. These are formed when protein molecules lose their normal three-dimensional structure and stick together. This process can occur under various conditions, including changes in temperature, pH, or concentration, as well as in the presence of certain chemicals. Proteiniseoksia can be a natural phenomenon, such as during food processing like the coagulation of egg whites when heated, or it can be indicative of cellular dysfunction. In biological systems, the formation of abnormal protein aggregates is associated with a range of diseases, including neurodegenerative conditions like Alzheimer's and Parkinson's diseases, where specific proteins misfold and accumulate in the brain. The study of proteiniseoksia is important for understanding both normal biological processes and the mechanisms underlying various pathologies. Research aims to identify the factors that promote or inhibit aggregate formation and to develop strategies for preventing or reversing it.