How oxidation regulates cancer-causing gene

Washington, Mar 27 (ANI): A researchers duo at the University of Rhode Island has revealed how reactive oxygen species (ROS), a type of stress signal, regulate a cancer causing protein, called Src.

The findings may help understand how this protein normally behaves in human cells, and eventually help in designing drugs to target specific cancers.

Doctoral student David J. Kemble and Professor Gongqin Sun in the URI Department of Cell and Molecular Biology are the first to provide a biochemical mechanism describing how tyrosine kinases sense and respond to oxidation.

It was found that the sensing system was uniquely applicable to two families of proteins implicated in numerous cancers-the Src and Fibroblast Growth Factor Receptor families of tyrosine kinases.

Src was the first enzyme identified as a cancer-causing gene in the early 1900′s.

The researchers said that Src is a master regulator of cell function, controlling cell metabolism, division, and death.

In normal cells, the function of Src is turned off, and it is turned on only when certain stimulatory signals activate it.

In case the regulatory mechanisms that control Src activity are disrupted, Src may be turned on all the time, which turns the host cell into a cancer cell. Thus, it is crucial to understand how Src function is controlled.

It is known that ROSs are produced when the cells are under growth stimulation, and regulate other cellular events.

Evidence has suggested that ROS can directly regulate the function of Src function, and thus indirectly control many cellular processes.

To understand how Src responds to this regulation, the scientists examined all the potential mechanisms, and identified the sensor that enables Src to respond to ROS regulation.

They found that the sensor was also present in several other similar enzymes, mostly in the FGFR family.

“Our results were surprising at first, given that the results contradict some reports in the literature. But there was always a very clear answer to each question we asked. It was both unusual and exciting to see things progress as smoothly as it did,” said Kemble.

Sun said that the mechanism of regulation represented just a small piece of the large puzzle of how Src is controlled in the cells.

“Src function is under the control of several different mechanisms; each one needs to fit in with the others to form a seamless regulatory system.” said Sun.

The results have been published online in the Proceedings of the National Academy of Sciences. (ANI)

How the body clock controls metabolism and ageing

Washington, Mar 20 (ANI): In a study on mice, a team of scientists have found how the biological circadian clock mechanism in animals corresponds with processes that control aging and metabolism.

The findings by researchers at Washington University School of Medicine in St. Louis and Northwestern University can explain why the weakening of the circadian rhythm with age could contribute to age-related disorders, such as insulin resistance and type 2 diabetes.

“Our study establishes a detailed scheme linking metabolism and aging to the circadian rhythm. This opens the door to new avenues for treating age-related disorders and ways to restore a healthy daily circadian rhythm. It could also yield new interventions to alleviate metabolic disorders such as obesity and diabetes,” said one of the lead authors, Dr. Shin-ichiro Imai.

In an earlier study, Imai demonstrated that a gene called SIRT1 was at the centre of a network that regulates aging.

SIRT1 coordinates metabolic reactions throughout the body and manages the body’s response to nutrition. The gene is activated when calories are restricted below normal, which has been shown to extend the life spans of some laboratory animals.

“Under nutritional scarcity, SIRT1 may delay aging and extend life span to assure survival until food becomes more readily available,” explained Imai.

The researcher had earlier shown that interfering with the circadian clock of mice led to metabolic complications, including obesity and type 2 diabetes.

The new research has linked the circadian clock to SIRT1 through a key metabolite that serves as the energy currency of the body.

Thus, the researchers have defined a biochemical mechanism by which the body’s metabolic and nutritional status can directly drive the oscillation of the body’s daily clock as well as influence aging and longevity.

The new finding points potentially to innovative ways to correct metabolic disorders and improve health as people age.

In the study on laboratory mice, the researchers found a daily oscillation of the metabolite NAD (nicotinamide adenine dinucleotide), an important compound that is the body’s way of exchanging energy and moving it where it’s needed.

“Seeing this striking abnormality in the NAD levels was like discovering the cause of a disease in a patient after running a blood test,” said one of the co-authors of the study.

The researchers found that the NAD rhythm was linked to the daily rise and fall of the activity of “clock” genes, the genes that serve as the gears that run the body’s internal clock.

Also, they discovered that the clock genes directly interact with a biochemical process that produces NAD.

NAD is required for SIRT1 to function, suggesting that SIRT1 activity increased and decreased along with NAD oscillation in the mice.

Studying the mice under controlled conditions of light and dark, the researchers established the details of the NAD-SIRT1-clock gene loop and showed that it functions in liver and fat cells.

“We showed that this feedback cycle is driven by NAD. Because NAD levels reflect nutrition and energy levels, NAD’s link to the circadian and aging mechanisms makes them sensitive to the nutritional status of the organism,” said Imai.

The study has been published in the online edition of the journal Science. (ANI)

Foie gras may up Alzheimer’s risk, warns researcher

Washington, Feb 11 (ANI): There is a chance that humans are increasing their risk of developing Alzheimer’s disease (AD) and Type II diabetes by eating certain meats, an American researcher has warned.

Harmful proteins fragments known as amyloid fibrils linked to damage to brain cells in Alzheimer’s disease and to pancreatic cells in Type II diabetes can be present in the meat of poultry and mammals.

These amyloids are not destroyed even with high-temperature cooking process.

Michael Greger of The Humane Society of the United States, Washington DC, is concerned with this discovery and the transmissibility of amyloid fibrils.

Researchers have recently shown in the laboratory that these compounds, when ingested, can enter the organs of laboratory rats fed affected meat.

Greger said that a biochemical mechanism akin to the replication of similar protein fragments in the brain diseases Creutzfeldt-Jakob Disease (CJD), scrapie, and Bovine Spongiform Encephalopathy (BSE), also known as mad cow disease, might occur when amyloid fibrils enter brain tissue or the pancreas.

He points out that high levels of these materials can be found in pâté de foie gras, fatty liver pate, produced by force-feeding poultry.

Stressed poultry birds are known to undergo spontaneous amyloidosis due to a chronic inflammatory response that causes amyloid fibrils to form non-functioning deposits of this protein-like material in their organs.

In laboratory tests, amyloidosis is found to be accelerated by injection of tiny quantities of amyloid fibrils, which induce production of the malformed proteins strands.

Greger said that pâté de foie gras is the only food stuff currently known to contain high levels of amyloid fibrils and no demonstration of it affecting people has been seen.

However, the suggestion from laboratory research is that amyloid fibrils may be transmitted in a similar way to prion diseases like BSE/CJD is cause for concern.

Mice fed amyloid-affected beef, for instance, succumb to amyloidosis within weeks.

Given that amyloidosis can occur in a wide variety of wild as well as domesticated animals, including chickens, cattle, dogs, goats, horses, sheep and, rarely, cats and pigs, Greger suggests that urgent research is now needed to ensure we are not eating food that might one day lead to amyloidosis in people.

The study is published in a forthcoming issue of the International Journal of Food Safety, Nutrition and Public Health. (ANI)