AMYLOIDOSIS: Part 1: Definition, Historical aspects & Properties of Amyloid

In this part 1 of "amyloidosis" i have described the definition, historical aspects and properties of Amyloid. Visit http://ilovepathology.com / for more topics in Pathology!
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AMYLOIDOSIS 1
Is a condition associated with number of inherited and inflammatory disorders
In which There is deposition of Predominantly Extracellular fibrillar proteins RESULTING IN Tissue damage & functional compromise
These are Aggregates of MISFOLDED proteins and are insoluble.
historical aspects:
“amylim” a latin word means “starch”
Matthias Schleiden a German Botanist was the first to use the term “amyloid” in botany, for starch, referring to“starch-like”.
German pathologist Rudolf Virchow (1804 - 1881) applied it in the medical literature in 1854.
used the word “Amyloid” to describe some deposits in nervous system which showed the same color reaction with iodine and sulfuric acid, i.e. a change from brown to blue, typical to starch
In the later years it was found that the chemical nature was unrelated to starch but proteins!
Yet.. The name “amyloid” still remains

Probably because of Virchow was considered as one of the most valued scientists of his time
In the later years it was found that the chemical nature was unrelated to starch but proteins!
Amyloid proteins: Properties
Amyloid is not a single entity
More than 20 different proteins can aggregate to form fibrils.
The mechanisms of formation are different.
Therefore amyloidosis should not be considered as a single disease… rather, a group of diseases with deposition of similar appearing proteins

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