A novel treatment strategy to prevent Parkinson's disease: focus on iron regulatory protein 1 (IRP1).

We propose that neural damage in Parkinson's disease (PD) is due to dysregulation of iron utilization rather than to high iron levels per se. Iron deposits are associated with neuronal cell death in substantia nigra (SN) resulting in PD where high levels of iron in SNs are due to dysregulation of iron utilization. Cytosolic aconitase (ACO1) upon losing an iron-sulfur cluster becomes iron regulatory protein 1 (IRP1). Rotenone increases levels of IRP1 and induces PD in rats. An increase in iron leads to inactivation of IRP1. We propose a novel treatment strategy to prevent PD. Specifically in rats given rotenone by subcutaneous injections, iron, from iron carbonyl from which iron is slowly absorbed, given three times a day by gavage will keep iron levels constant in the gut whereby iron levels and iron utilization systematically can be tightly regulated. Rotenone adversely affects complex 1 iron-sulfur proteins. Iron supplementation will increase iron-sulfur cluster formation switching IRP1 to ACO1. With IRP1 levels kept constantly low, iron utilization will systematically be tightly regulated stopping dysregulation of complex 1 and the neural damage done by rotenone preventing PD.

Osteoporosis and the effect of dysregulation of the transsulfuration pathway via taurine on intracellular calcium homeostasis, vitamin D absorption and vitamin K absorption.

BACKGROUND & AIMS: In this article we connect the dysregulation of the transsulfuration pathway to bone dysregulations and propose a novel treatment for osteoporosis. Current treatments for osteoporosis are very frequently inadequate. In osteoporosis, the risk of fractures increases with increased homocysteine (Hcy). METHODS: Here, we conduct a review on the relationship between osteoporosis and the dysregulation of the transsulfuration pathway. RESULTS: we show that the transsulfuration pathway metabolizes Hcy to L-cysteine. Increased Hcy levels point to the transsulfuration pathway being dysregulated. With the transsulfuration pathway dysregulated, there will be decreased levels of L-cysteine and decreased levels of taurine, which is synthesized from L-cysteine. Taurine levels are decreased in patients with osteoporosis. Taurine regulates intracellular calcium homeostasis. Taurine, also, when conjugated with bile acids assists with absorption of fats and fat-soluble vitamins such as vitamin D and vitamin K. Dysregulated calcium homeostasis, decreased calcium absorption and decreased absorption of vitamin D and vitamin K due to low levels of taurine negatively affect bone mineral density (BMD) leading to osteoporosis and fractures. CONCLUSIONS: In this article, we propose that a combination of taurine, calcium, vitamin D and vitamin K, could increase BMD reducing number of years spent in disability and reducing deaths due to fractures in patients with osteoporosis.

Comparison of the Microbial Quality of Raw Shrimp from China, Ecuador, or Mexico at Both Wholesale and Retail Levels.

Aerobic plate counts (APC), Listeria spp., and Vibrio spp. and antibiotic resistance patterns of Vibrio spp. were determined for imported shrimp from China, Ecuador, and Mexico obtained from wholesale/frozen and retail/previously frozen markets. Statistically significant differences in APC were observed among source countries and wholesale/frozen versus retail/previously frozen samples. Wholesale/frozen shrimp products were consistently excellent quality with respect to APC; higher contamination levels were observed in retail/previously frozen samples. Listeria spp. and L. monocytogenes were isolated from 16.7 and 6.7% of shrimp samples, respectively. Vibrio spp. were present in 63.3% of the samples, more often isolated from shrimp from Mexico or China than Ecuador. The majority of isolates were identified as V. parahaemolyticus (36.7%), V. alginolyticus (26.7%), or V. vulniftcus (16.7%), and 53.7% were resistant to at least one antibiotic. These data reveal that important differences in microbial quality occur in raw shrimp products as a function of source and between retail and Wholesale products.