The discovery by UCLA biochemists of a new method for preventing oxidation in the essential fatty acids of cell membranes could lead to a new class of more effective nutritional supplements and potentially help combat neuro-degenerative disorders such as Parkinson's disease and perhaps Alzheimer's.
While polyunsaturated fatty acids are essential nutrients for everything from brain function to cell function, they are the most vulnerable components in human cells because of their high sensitivity to oxidative modifications caused by highly reactive oxygen molecules in the body.
The biochemists, led by UCLA chemistry and biochemistry professor Catherine Clarke, have developed a new method for increasing the stability of polyunsaturated fatty acids. They have discovered a way to make these molecules harder to break apart so that oxidation is less likely to occur, rather than relying on antioxidants to repair damage after it occurs.
"These compounds (polyunsaturated fatty acids) are so important, yet so fragile," Clarke said. "In many diseases, cell membrane function deteriorates, and it's exciting to think an enhanced class of supplements may be able to correct neuro-degenerative diseases, and perhaps even oxidative stress-related aging. It would be a new strategy to treat and reinforce the molecule at the place where it is most prone to damage, instead of taking more antioxidants. This could be a new approach to battling diseases resulting from oxidative stress.
"Our research highlights how vulnerable these essential polyunsaturated fatty acids are," she said. "They are so readily damaged. Many neurodegenerative diseases, such as Parkinson's disease and perhaps Alzheimer's disease, are tied to oxidative stress."
Polyunsaturated fatty acids are also used to produce a huge array of fatty acid-derived hormones that mediate pain, inflammation and blood clotting.
The research, federally funded by the National Institutes of Health, is published in the online edition of the journal Free Radical Biology and Medicine, a major source for research on oxidative stress, and is scheduled for publication in a 2011 print edition.
In the research, Clarke and her colleagues show that polyunsaturated fatty acids can be strengthened by replacing their most vulnerable hydrogen atoms, which are easily stripped away, with much more stable deuterium, an isotope of hydrogen with one extra neutron. The result is the creation of a fatty acid that serves the same function as its predecessor, but without the same susceptibility to oxidation.
The biochemists also describe applying this reinforcement process to two essential dietary fatty acids and show that yeast cells treated with the reinforced polyunsaturated fatty acids are much more resistant to oxidative stress than yeast treated with normal polyunsaturated fatty acids.
Eat fish and stay physically active
UCLA's Marbois recommends eating fish frequently, especially fatty fish such as salmon, and staying physically active.
"Scientists who conduct aging research know that the one critical characteristic of people who live very long lives is not taking nutritional supplements but staying physically active," she said.
If you take fish oil, Marbois advises, keep the container in the refrigerator. "At room temperature, they will oxidize and degrade at a faster rate than in the refrigerator," she said.
Both Clarke and Marbois praised the student researchers.
"It's a real privilege to work with these students," Marbois said. "The undergraduates here constantly amaze me."
Clarke described working with the students as "fantastic, so much fun."
The students returned the praise of their mentors.
"Working in Professor Clarke's laboratory has been a life-changing experience for me," said Hill, who is applying to graduate schools in biochemistry and cellular and molecular biology. "If it weren't for this lab, I don't know if I would be applying for grad schools right now."
"Conducting research in Professor Clarke's laboratory is an amazing opportunity," Tse said. "Friends at other universities have a hard time working in laboratories, but at UCLA, the opportunities are here for us, and I feel privileged to be able to do this research."
"I wish I got involved in research earlier; it's so interesting and rewarding," Kay said.
Source: University of California - Los Angeles
While polyunsaturated fatty acids are essential nutrients for everything from brain function to cell function, they are the most vulnerable components in human cells because of their high sensitivity to oxidative modifications caused by highly reactive oxygen molecules in the body.
The biochemists, led by UCLA chemistry and biochemistry professor Catherine Clarke, have developed a new method for increasing the stability of polyunsaturated fatty acids. They have discovered a way to make these molecules harder to break apart so that oxidation is less likely to occur, rather than relying on antioxidants to repair damage after it occurs.
"These compounds (polyunsaturated fatty acids) are so important, yet so fragile," Clarke said. "In many diseases, cell membrane function deteriorates, and it's exciting to think an enhanced class of supplements may be able to correct neuro-degenerative diseases, and perhaps even oxidative stress-related aging. It would be a new strategy to treat and reinforce the molecule at the place where it is most prone to damage, instead of taking more antioxidants. This could be a new approach to battling diseases resulting from oxidative stress.
"Our research highlights how vulnerable these essential polyunsaturated fatty acids are," she said. "They are so readily damaged. Many neurodegenerative diseases, such as Parkinson's disease and perhaps Alzheimer's disease, are tied to oxidative stress."
Polyunsaturated fatty acids are also used to produce a huge array of fatty acid-derived hormones that mediate pain, inflammation and blood clotting.
The research, federally funded by the National Institutes of Health, is published in the online edition of the journal Free Radical Biology and Medicine, a major source for research on oxidative stress, and is scheduled for publication in a 2011 print edition.
In the research, Clarke and her colleagues show that polyunsaturated fatty acids can be strengthened by replacing their most vulnerable hydrogen atoms, which are easily stripped away, with much more stable deuterium, an isotope of hydrogen with one extra neutron. The result is the creation of a fatty acid that serves the same function as its predecessor, but without the same susceptibility to oxidation.
The biochemists also describe applying this reinforcement process to two essential dietary fatty acids and show that yeast cells treated with the reinforced polyunsaturated fatty acids are much more resistant to oxidative stress than yeast treated with normal polyunsaturated fatty acids.
Eat fish and stay physically active
UCLA's Marbois recommends eating fish frequently, especially fatty fish such as salmon, and staying physically active.
"Scientists who conduct aging research know that the one critical characteristic of people who live very long lives is not taking nutritional supplements but staying physically active," she said.
If you take fish oil, Marbois advises, keep the container in the refrigerator. "At room temperature, they will oxidize and degrade at a faster rate than in the refrigerator," she said.
Both Clarke and Marbois praised the student researchers.
"It's a real privilege to work with these students," Marbois said. "The undergraduates here constantly amaze me."
Clarke described working with the students as "fantastic, so much fun."
The students returned the praise of their mentors.
"Working in Professor Clarke's laboratory has been a life-changing experience for me," said Hill, who is applying to graduate schools in biochemistry and cellular and molecular biology. "If it weren't for this lab, I don't know if I would be applying for grad schools right now."
"Conducting research in Professor Clarke's laboratory is an amazing opportunity," Tse said. "Friends at other universities have a hard time working in laboratories, but at UCLA, the opportunities are here for us, and I feel privileged to be able to do this research."
"I wish I got involved in research earlier; it's so interesting and rewarding," Kay said.
Source: University of California - Los Angeles
