| Literature DB >> 34831163 |
Janine Mett1, Anna A Lauer2, Daniel Janitschke2, Lea V Griebsch2, Elena L Theiss2, Heike S Grimm2, Hennariikka Koivisto3, Heikki Tanila3, Tobias Hartmann2,4, Marcus O W Grimm2,4,5.
Abstract
The accumulation of amyloid β-protein (Aβ) is one of the major pathological hallmarks of Alzheimer's disease. Insulin-degrading enzyme (IDE), a zinc-metalloprotease, is a key enzyme involved in Aβ degradation, which, in addition to Aβ production, is critical for Aβ homeostasis. Here, we demonstrate that saturated medium-chain fatty acids (MCFAs) increase total Aβ degradation whereas longer saturated fatty acids result in an inhibition of its degradation, an effect which could not be detected in IDE knock-down cells. Further analysis of the underlying molecular mechanism revealed that MCFAs result in an increased exosomal IDE secretion, leading to an elevated extracellular and a decreased intracellular IDE level whereas gene expression of IDE was unaffected in dependence of the chain length. Additionally, MCFAs directly elevated the enzyme activity of recombinant IDE, while longer-chain length fatty acids resulted in an inhibited IDE activity. The effect of MCFAs on IDE activity could be confirmed in mice fed with a MCFA-enriched diet, revealing an increased IDE activity in serum. Our data underline that not only polyunsaturated fatty acids such as docosahexaenoic acid (DHA), but also short-chain fatty acids, highly enriched, for example in coconut oil, might be beneficial in preventing or treating Alzheimer's disease.Entities:
Keywords: Alzheimer´s disease; Aβ degradation; coconut oil; fatty acids; insulin-degrading enzyme; lauric acid; medium-chain fatty acids; myristic acid
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Year: 2021 PMID: 34831163 PMCID: PMC8616162 DOI: 10.3390/cells10112941
Source DB: PubMed Journal: Cells ISSN: 2073-4409 Impact factor: 6.600
Figure 1Effect of FA acyl chain length on IDE-dependent Aβ degradation. (A) Analysis of the effect of increasing FA carbon chain length (PC10:0, PC12:0, PC14:0, PC18:0, PC20:0, PC22:0 and PC24:0) on total Aβ degradation in mouse Neuro2a control cells compared to PC16:0 (set at 100%) (n ≥ 3). (B) Pearson correlation between the FA acyl chain length and the level of remaining human Aβ40 peptides (R2 = 0.76 and R = 0.87). (C) Pooled analysis of the effect of the examined phospholipids on Aβ degradation (PC10:0–14:0 and PC20:0–24:0 compared to PC16:0–18:0 (set at 100%), respectively) by Western Blot (n > 11). (D) Investigation of the effects of FA acyl chain length on total Aβ degradation in stably transfected Neuro2a IDE-knockdown cells (Neuro2a IDE KD) (n ≥ 9). Statistical significance was set as * p ≤ 0.05; ** p ≤ 0.01 and *** p ≤ 0.001. n.s.: not significant.
Figure 2Effect of FA acyl chain length on IDE secretion and catalytic activity. (A) Real time PCR analysis of the effect of FA carbon chain length (PC10:0–14:0 and PC20:0–24:0 compared to PC16:0–18:0, respectively) on Ide gene expression in Neuro2a control cells (n ≥ 11). (B) Analysis of the impact of PC10:0–14:0 and PC20:0–24:0 on the cellular sorting of IDE in Neuro2a control cells. Extracellular and intracellular IDE protein levels were examined by Western Blot (n ≥ 9). (C,D) Examination of the direct effect of the FA acyl chain length on the catalytic activity of IDE by using the fluorogenic substrate Mca-RPPGFSAFK(Dnp)-OH (n ≥ 12) (C) or human Aβ40 peptides (n = 5) (D). (E) Effect of MCFAs on IDE activity investigated in the serum of APPswe/PS1ΔE9 mice fed with a diet enriched in coconut oil containing high amounts of MCFAs or an isocaloric control diet (n = 7). Statistical significance was set as * p ≤ 0.05, ** p ≤ 0.01 and *** p ≤ 0.001. n.s.: not significant.
Figure 3Schematic overview of the proposed effects of MCFAs and VLCFAs on IDE dependent Aβ degradation. The increased Aβ degradation in the presence of PC10:0–14:0 seemed to be based on changes in IDE sorting and a direct stimulating effect on IDE activity. In contrast, PC20:0–24:0 decreased the IDE-dependent Aβ degradation, probably by directly inhibiting the catalytic activity of the enzyme.