Zink Intake Shortage May Link to Alzheimer’s and Parkinson’s

 

A study by scientists at the University of Wisconsin-Madison finds a correlation between deficient zinc intake and defective proteins that are found in Alzheimer’s, Parkinson’s, and Huntington’s diseases (MacDiarmid, 2013). Though the research examines cells in yeast, human cells are similar enough to warrant a balanced intake of zinc to prevent a build-up of defective proteins that can lead to neurological maladies.

 

Zinc helps the body’s immune system, synthesizes DNA, promotes healthy growth, stimulates the sense of smell, and builds proteins (Office, 2013). It is an essential mineral. Because the body does not produce or store zinc, a daily intake is recommended. Too much zinc in the body can induce health risks such as nausea and headaches (Office).  Too little can have a far worse effect.

 

Researchers found that yeast cells with zinc shortages became toxic; their proteins lost shape and were vulnerable to clump together or aggregate, which is a defective shape that leads to disease. They discovered the gene Tsa1, already known for its value in reducing levels of oxidants, has a more important role in obstructing the badly shaped cells. Tsa 1 “has this totally distinct chaperone function that protects proteins from aggregating" (University, 2013).

 

All cells, human, animal, or yeast, need zinc. For cells to function properly, the shape of them must be maintained. Tsa 1 protects the shape from clumping or aggregating.  What this means is an adequate amount of zinc intake could assist in maintaining cell shape, and that could be a great step toward reducing certain neurological diseases in humans. Further study is needed.

 

For now, people should check their zinc intake.To find out how much is the right amount, the National Institutes of Health has some recommended daily allowances and a list of foods that provide good sources of zinc (Office, 2013). Although some literature claims a zinc deficiency is better remedied by eating meat, there are plenty of plant foods that help. Try whole grains, milk products, nuts, chickpeas, and oatmeal. Beans are a great source, and they’re even better for you if you soak them before cooking (Office).

 

References

 

MacDiarmid C., Taggart J., Kerdsomboon K., Kubisiak M., Panascharoen S., Schelble K.,  & Eide, D. (2013).

     Peroxiredoxin chaperone activity is critical for protein homeostasis in zinc-deficient yeast. Journal of Biological
    Chemistry. DOI: 10.1074/jbc.M113.512384. Retrieved October 3, 2013, from 

     http://www.jbc.org/content/early/2013/09/10/jbc.M113.512384.full.pdf+html 

 

Office of Dietary Supplements, National Institutes of Health. (2013). Dietary supplement fact sheet: Zinc. Retrieved
     October 3, 2013, from http://ods.od.nih.gov/factsheets/Zinc-HealthProfessional/

 

University of Wisconsin-Madison (2013, September 30). Zinc discovery may shed light on Parkinson's, Alzheimer's.
    ScienceDaily. Retrieved October 2, 2013, from http://www.sciencedaily.com­ /releases/2013/09/130930200039.htm

 

 

 

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