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Otago Medical School staff profiles

Dr Moritz Lasse

PositionResearch Fellow
DepartmentDepartment of Medicine (UOC)
Research summaryCardiovascular disease

Research

Moritz Lass

Publications

Lassé, M., Ulluwishewa, D., Healy, J., Thompson, D., Miller, A., Roy, N., Chitcholtan, K., & Gerrard, J. A. (2016). Evaluation of protease resistance and toxicity of amyloid-like food fibrils from whey, soy, kidney bean, and egg white. Food Chemistry, 192, 491-498. doi: 10.1016/j.foodchem.2015.07.044

Poen, S., Nakatani, Y., Opel-Reading, H. K., Lassé, M., Dobson, R. C. J., & Krause, K. L. (2016). Exploring the structure of glutamate racemase from Mycobacterium tuberculosis as a template for anti-mycobacterial drug discovery. Biochemical Journal, 473, 1267-1280. doi: 10.1042/bcj20160186

Lassé, M., Deb-Choudhury, S., Haines, S., Larsen, N., Gerrard, J. A., & Dyer, J. M. (2015). The impact of pH, salt concentration and heat on digestibility and amino acid modification in egg white protein. Journal of Food Composition & Analysis, 38, 42-48. doi: 10.1016/j.jfca.2014.08.007

Kaur, M., Healy, J., Vasudevamurthy, M., Lassé, M., Puskar, L., Tobin, M. J., … Sasso, L. (2014). Stability and cytotoxicity of crystallin amyloid nanofibrils. Nanoscale, 6(21), 13169-13178. doi: 10.1039/C4NR04624B

Crowther, J. M., Lassé, M., Suzuki, H., Kessans, S. A., Loo, T. S., Norris, G. E., … Dobson, R. C. J. (2014). Ultra-high resolution crystal structure of recombinant caprine β-lactoglobulin. FEBS Letters, 588(21), 3816-3822. doi: 10.1016/j.febslet.2014.09.010

Chapter in Book - Research

Lassé, M., Gerrard, J. A., & Pearce, F. G. (2012). Aggregation and fibrillogenesis of proteins not associated with disease: A few case studies. In J. R. Harris (Ed.), Protein aggregation and fibrillogenesis in cerebral and systemic amyloid disease. (pp. 253-270). Dordrecht, The Netherlands: Springer. doi: 10.1007/978-94-007-5416-4_11

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Journal - Research Article

Lassé, M., Ulluwishewa, D., Healy, J., Thompson, D., Miller, A., Roy, N., Chitcholtan, K., & Gerrard, J. A. (2016). Evaluation of protease resistance and toxicity of amyloid-like food fibrils from whey, soy, kidney bean, and egg white. Food Chemistry, 192, 491-498. doi: 10.1016/j.foodchem.2015.07.044

Poen, S., Nakatani, Y., Opel-Reading, H. K., Lassé, M., Dobson, R. C. J., & Krause, K. L. (2016). Exploring the structure of glutamate racemase from Mycobacterium tuberculosis as a template for anti-mycobacterial drug discovery. Biochemical Journal, 473, 1267-1280. doi: 10.1042/bcj20160186

Lassé, M., Deb-Choudhury, S., Haines, S., Larsen, N., Gerrard, J. A., & Dyer, J. M. (2015). The impact of pH, salt concentration and heat on digestibility and amino acid modification in egg white protein. Journal of Food Composition & Analysis, 38, 42-48. doi: 10.1016/j.jfca.2014.08.007

Kaur, M., Healy, J., Vasudevamurthy, M., Lassé, M., Puskar, L., Tobin, M. J., … Sasso, L. (2014). Stability and cytotoxicity of crystallin amyloid nanofibrils. Nanoscale, 6(21), 13169-13178. doi: 10.1039/C4NR04624B

Crowther, J. M., Lassé, M., Suzuki, H., Kessans, S. A., Loo, T. S., Norris, G. E., … Dobson, R. C. J. (2014). Ultra-high resolution crystal structure of recombinant caprine β-lactoglobulin. FEBS Letters, 588(21), 3816-3822. doi: 10.1016/j.febslet.2014.09.010

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