Harmful Amyloid Interferes With Trash Pickup for Cells in Alzheimer's Disease

[HysteryDiagnosis]

http://www.sciencedaily.com/releases/2010/09/100908094924.htm

ScienceDaily (Sep. 7, 2010) — Chemists at the University of California, San Diego, have identified how a protein that accumulates in the brains of people with Alzheimer's disease interferes with the ability of cells to get rid of debris. They also found a natural mechanism by which this protein, amyloid beta, itself may be discarded.

"Basically the trash is put out to the curb, but no one is picking it up," said Jerry Yang, an associate professor of chemistry and biochemistry who led the research effort.
Yang and postdoc Xiaobei Zhao showed that amyloid actually doesn't harm the proteasome. Instead it interferes with the processing of other proteins by competing for access, they report in a forthcoming issue of the journal ACS Chemical Neuroscience.

They found that the proteasome breaks long chains of toxic amyloid into smaller, harmless pieces. And because the proteasome has a greater affinity for amyloid, other proteins build up undigested.

"The fact that the proteasome can hack up amyloid fairly efficiently gives us some insight as to how normal clearance mechanisms actually work," Yang said. "We all have amyloid peptides, and we all get rid of them as well. The proteasome is in every cell."

[polly7]

1. Thank you for this. K & R. n/t

[Warpy]

2. They've known for a very long time that beta amyloid plaques were

the main problem. They're just now beginning to refine their knowledge of why these accumulations are the problem and what processes they interfere with.

Thanks for this. Every step they make is one step closer to understanding how this terrible disease starts and what to do to prevent or cure it.

(how terrible is it? Every nurse who has ever taken care of an Alzheimer's patient has a suicide plan in place. The problem is that when we need to activate it, we likely won't remember what it was)

[HysteryDiagnosis]

3. In other posts it has been highlighted that specific naturally

occurring substances can and do affect protein cleavage. Again it has been noted that AD patients have a genetically cause inability to process or create long chain fatty acids in their livers. The tie in seems credible, and again the Inuit Indians consume 17 to 19 grams of fatty acids daily... whilst we get perhaps one and may be dealing with the consequences of that in hospitals and clinics. Don't get me wrong, I understand the role of genetic mutations in disease, however I also understand that various supplements affect protein cleavage, protein folding and gene expression.

[BuddhaGirl]

4. Interesting study with curcumin (turmeric)

This is very exciting imo...


"The curry spice curcumin reduces oxidative damage and amyloid pathology in an Alzheimer transgenic mouse."

abstract
"Inflammation in Alzheimer's disease (AD) patients is characterized by increased cytokines and activated microglia. Epidemiological studies suggest reduced AD risk associates with long-term use of nonsteroidal anti-inflammatory drugs (NSAIDs). Whereas chronic ibuprofen suppressed inflammation and plaque-related pathology in an Alzheimer transgenic APPSw mouse model (Tg2576), excessive use of NSAIDs targeting cyclooxygenase I can cause gastrointestinal, liver, and renal toxicity. One alternative NSAID is curcumin, derived from the curry spice turmeric.

Curcumin has an extensive history as a food additive and herbal medicine in India and is also a potent polyphenolic antioxidant. To evaluate whether it could affect Alzheimer-like pathology in the APPSw mice, we tested a low (160 ppm) and a high dose of dietary curcumin (5000 ppm) on inflammation, oxidative damage, and plaque pathology. Low and high doses of curcumin significantly lowered oxidized proteins and interleukin-1beta, a proinflammatory cytokine elevated in the brains of these mice. With low-dose but not high-dose curcumin treatment, the astrocytic marker GFAP was reduced, and insoluble beta-amyloid (Abeta), soluble Abeta, and plaque burden were significantly decreased by 43-50%. However, levels of amyloid precursor (APP) in the membrane fraction were not reduced. Microgliosis was also suppressed in neuronal layers but not adjacent to plaques. In view of its efficacy and apparent low toxicity, this Indian spice component shows promise for the prevention of Alzheimer's disease."

http://www.ncbi.nlm.nih.gov/pubmed/11606625

[HysteryDiagnosis]

5. Inflammation indeed, but why us and not the animal kingdom??

http://www.amazon.com/Excitotoxins-Taste-Russell-L-Blaylock/dp/0929173252/ref=sr_1_1?ie=UTF8&s=books&qid=1284323093&sr=8-1

http://ecx.images-amazon.com/images/I/51l4p2Tl0TL._BO2,204,203,200_PIsitb-sticker-arrow-click,TopRight,35,-76_AA300_SH20_OU01_.jpg

This review is from: Excitotoxins: The Taste That Kills (Paperback)
It is almost a cliche in this day and age for someone to ask the waiter at a Chinese restaurant 'no MSG, please,' as is the waiter's knowing smirk in response. MonoSodium Glutamate (MSG), or 'The essence of taste' (as coined by the Japanese), is used as a 'taste-enhancer' in nearly every form of processed food on the market today, though 'taste addiction' may be a more correct term. But what exactly does it do? And how is it harmful?

Dr. Russell L. Blaylock answers these questions and poses some startling evidence as to the eventual consequences of a heavy MSG-diet in his book _Excitotoxins: The Taste that Kills_. In basic terms, MSG (and other, similar agents) pierces the blood-brain barrier and over-stimulates the neurons of a brain to a deadly degree. Habitual intake among animal experiments has shown the development of tumors, memory loss, and a whole host of neurodegenerative diseases as the end result of excess excitotoxin intake, including Alzhiemer's, Parkenson's, Lou Gerhig's etc.

Walk into any gas station in the United States (or grocery store, for that matter) and, upon close investigation, you will find that 75%-90% of the available food has been 'enhanced' to some degree by excitotoxins. The chemical agents are often disguised by such ambiguous terms as 'spice' and 'natural flavors' or, my personal favorite, 'hydrolyzed vegetable protein.' A consumer society must have consumer slaves to keep it functioning; MSG is the crack cocaine of the food industry...and it is legally perpetuated by slush-fund advocates and a pork-glutted FDA. As proven again and again, money talks, ... .

Blaylock's thesis is written in a technical style, but the use of repetition throughout each chapter hammer in his myriad points into the reader with precision and power. An important book for anyone concerned with the health of self and family. You are what you eat---but do you know _what_ it is you are eating, below the surface of taste/fulfillment