Scientists have identified a key protein that helps the brain transmit information – a breakthrough that could aid our understanding of strokes.
The University of Edinburgh team said the protein, neurofacin, is crucial for maintaining the health and function of the segment of nerve fibres that controls transmission of messages within the brain.
The brain works like an electrical circuit, sending impulses along nerve fibres.
When impulses from the brain are disrupted it can lead to an inability to control movement, characteristic of conditions such as epilepsy, multiple sclerosis and strokes.
Matthew Nolan, of the university’s Centre for Integrative Physiology, said: “At any moment tens of thousands of electrical impulses are transmitting messages between nerve cells in our brains.
“Identifying proteins that are critical for the precise initiation of these impulses will help unravel the complexities of how brains work and may lead to new insights into how brains evolved.”
It is hoped that the study, published in the journal Neuron, will help scientists better understand how neurodegenerative illnesses strike.
Peter Brophy, professor and director of the university’s Centre for Neuroregeneration, said: “Knowing more about how signals in the brain work will help us better understand neurodegenerative disorders and why, when these illnesses strike, the brain can no longer send signals to parts of the body.” The research is funded by the Wellcome Trust and the Medical Research Council. Another research shows that people are apples or pears depending on levels of a protein that helps distribute body fat.
Scientists believe understanding how the protein works may lead to the development of new obesity drugs.
The protein, known as 11Beta-HSD1, is found at higher levels in the presence of unhealthy fat stored around the torso.
This kind of fat is typically seen in people with “apple-shaped” bodies.
Healthier fat, linked to lower levels of the protein, tends to be stored around the hips and is a hallmark of “pear-shaped” individuals.
Researchers looked at genetically-engineered mice to determine the effects of the protein.
They discovered that mice lacking the protein were less likely to build up unhealthy fat tissue after four weeks on a fatty diet.
The scientists, whose work is published in the journal Diabetes, are already investigating ways to develop medicines that inhibit the “apple-shape” protein.
Study leader Nik Morton, from the University of Edinburgh’s Centre for Cardiovascular Science, said: “This study opens up new avenues for research, and gives us a much better idea of why some fat in the body becomes unhealthy while other fat is safely stored for energy.
“Inflammation of the unhealthy fat leads to reactions that can cause harm locally to tissues and affect the whole organism, promoting diabetes. Limiting the presence of this protein could help combat this.”