Fig. 3.
Ultrastructural and chemical characterization of amyloid extracted from foie gras. (a) Fibrillar nature of proteins contained in the pellet (electron micrograph, negative uranyl acetate stain). (Scale bar, 200 nm.) (b) SDS/PAGE of congophilic components extracted from duck foie gras and the spleen of a mouse with AA amyloidosis (Coomassie blue stain). The Mr values of the standard proteins are given; arrows show the location of AA-containing protein bands. (c) Comparison of the amino acid sequence of duck foie gras AA amyloid with that of duck SAA (9). Homologous residues are indicated by dashes.