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Protein Shakes Could Have Surprising Levels of Lead

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There’s no denying that protein has become a major industry nowadays. A glance at the aisles of your neighborhood grocery store reveals numerous products highlighting their protein content, whether they originate from natural sources like meat and dairy or from processed items such as breakfast cereals and pasta.

Additionally, protein powders are available for those wishing to enhance their protein intake or source protein from non-animal origins, including fitness enthusiasts and vegans.

However, a concerning new report discloses that some of these powders contain another substance alongside protein: lead. Given this revelation, how concerned should you be about protein powder?

Lead Levels

Consumer Reports, an independent nonprofit organization in the United States that assesses the quality of consumer products, evaluated 23 different protein powder and shake formulations.

Their findings, revealed in October, were alarming. More than two-thirds of the products contained lead levels per serving that exceeded what Consumer Reports’ food safety experts deem safe for daily consumption.

Worryingly, certain products contained amounts that were 10 times the Dietary Intake Restrictions outlined by Consumer Reports.

At first glance, the levels of lead found in items meant for human consumption might appear dangerously high. However, it’s important to remember that Consumer Reports sets a relatively low daily dietary limit of 0.5 micrograms (μg) per day, whereas the U.S. Food and Drug Administration (FDA) has a limit of 12.5 μg per day.

Protein powders are made from proteins sourced from animals like casein and whey derived from milk, or from plant sources like soy, pea, and hemp. Source: Getty

Why is there such a significant difference between these recommendations? “My assumption is that Consumer Reports employs much lower benchmark levels than the FDA to address regulatory gaps,” says Dr. Kathryn Schilling, Assistant Professor of Environmental Health Sciences at Columbia University, USA.

This regulatory gap exists because supplements like protein powders do not fall under the categories of food or drugs in the United States. They are classified as dietary supplements and regulated by different FDA guidelines under the Dietary Supplement Health and Education Act of 1994 (DSHEA).

“There are no federal restrictions on heavy metals in supplements in the United States, and manufacturers aren’t required to demonstrate their products’ safety prior to market entry,” Schilling points out. “Given that research shows there is no safe threshold for lead, Consumer Reports may have established its own targets purely for health protection.”

In the UK and Europe, however, protein powders are considered food rather than dietary supplements, which mandates adherence to standard food safety regulations, including regular contaminant testing. But does this guarantee that UK protein powders are free of lead?

“No,” Schilling asserts. “Even with stricter supervision, trace levels can still emerge.”

The Danger

As Schilling emphasizes, no level of lead is safe. This is echoed by both the World Health Organization (WHO) and environmental health research in which Schilling was involved.

Toxic heavy metal exposure can have severe consequences on vital organs, including the brain, heart, liver, and kidneys; the documented harm is well-established.

For instance, a significant study by a major U.S. company published in The Lancet Public Health tracked blood lead levels in 14,000 adults over a 20-year period. Researchers discovered that individuals with elevated blood lead levels were 37% more likely to die from any cause and 70% more likely to succumb to heart disease compared to those with lower lead levels.

The body retains lead in the calcified tissues of bones and teeth, where it can build up and remain for decades. Source: Getty

Similarly, the WHO estimated in 2019 that excessive lead exposure led to over 300,000 deaths from strokes worldwide. Lead can harm blood vessel linings, resulting in inflammation, plaque accumulation, and high blood pressure. This is why the American Heart Association lists lead as a risk factor for cardiovascular diseases.

One of lead’s most insidious characteristics, apart from the damage it inflicts, is its tendency to persist in the body over extended periods.

“When lead enters the body, it accumulates in bones, teeth, and other tissues,” Schilling explains. “It can remain trapped in the skeleton for 10 to 30 years, gradually re-entering the bloodstream.”

Unfortunately, this coincides with the fact that even minimal lead consumption can result in bodily harm. Even microgram amounts of lead ingested daily are associated with increased risks of heart disease, kidney issues, and high blood pressure.

As noted earlier, the body eliminates lead at a sluggish pace. Therefore, consistent small amounts can accumulate more rapidly than they can be reduced.

Metal Detection

Consumer Reports’ analysis also revealed that the two protein powders containing the highest lead concentrations (up to 6.3 μg and 7.7 μg per serving) were plant-based products.

“There’s a scientific explanation for why some plant-based protein powders exhibited elevated metal levels,” Schilling states.

“Plants like peas, soybeans, and hemp have a tendency to absorb metals from the soil. If lead is present in even small amounts in the soil or irrigation water, the plants will take it up during growth.

“When these plants undergo processing, the metals from the original plants become concentrated in the final protein powder. Thus, the findings by Consumer Reports are plausible. However, their study examined only 23 products, leaving us unaware of the cultivation locations or manufacturing processes of the powders.”

Soy is a vital ingredient in many vegan and vegetarian supplements due to its high protein content. Source: Getty

Humans absorb lead from the environment in a manner similar to plants; unfortunately, industrial lead has been incorporated into paints, fuels, pipes, and other products for decades. Residuals persist and continue to infiltrate our food, water, and air today.

“Lead is persistent in soil, dust, and outdated infrastructure,” Schilling notes. “It can still intrude into our homes, water supplies, and food; its prevalence in the environment makes it nearly impossible to eliminate all exposure.”

In fact, a 2019 FDA study estimated that the average American adult is exposed to as much as 5.3 micrograms of lead daily through dietary sources alone. If you inadvertently include a scoop of high-lead protein powder in this total, you could easily surpass FDA limits without even being aware of it.

Even more troubling, Schilling warns that high lead levels in protein powders have long been recognized in the U.S. “We’ve encountered reports like this repeatedly, and little has changed,” she states. “It’s not merely an issue with a single brand or batch; it represents a systemic contamination and oversight problem.”

So, given all this information, how concerned should you be about lead in your protein shakes and powders?

“Protein powder is just one aspect of the bigger picture,” Schilling concludes. “The essential message is not to panic after just one shake, but to acknowledge that even small amounts of lead from various sources can accumulate, highlighting the necessity for enhanced monitoring to remove lead from the products people regularly use.”

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Source: www.sciencefocus.com

Lowering Your Protein Intake Might Extend Your Lifespan: Here’s How to Get Started

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The notion that reducing food intake could enhance longevity has existed for millennia. The ancient Greek physician Hippocrates famously stated, “If you overnourish the patient, you nourish the disease as well. Excess is contrary to nature.”

For decades, scientists have been investigating the validity of this advice.

The first major evidence emerged in the 1930s when American nutritionist Dr. Clive McKay discovered that rats on a restricted diet lived nearly twice as long as those with unrestricted access to food.

These rats did not suffer from constant hunger nor did they struggle for survival. On the contrary, they exhibited better health in old age, showcasing improved lung and kidney function, with no signs of cancer (until their food supply was increased post-experiment).







Since then, calorie reduction has been linked to increased lifespan and health across various life forms, including single-celled organisms, nematodes, flies, spiders, grasshoppers, guppies, trout, mice, hamsters, and dogs.

Why is this the case? The theory suggests that reduced food consumption activates a biological mechanism in your cells that encourages energy conservation.

When food is scarce, expending energy for activities like reproduction becomes counterproductive, especially in an environment lacking sufficient resources.

Thus, evolutionary biology suggests that animals in such circumstances should conserve energy, slowing their aging process until food availability improves, increasing their chances of remaining healthy enough to reproduce later.

Anti-aging effects of eating less

While there is ample evidence of caloric restriction in animals, obtaining reliable human data poses challenges.

Funding bodies, ethics committees, and participants are understandably hesitant to commit to long-term dietary interventions.

The most significant trial to date is the carrie trial (A Comprehensive Assessment of the Long-Term Effects of Reducing Energy Intake), where participants aimed to cut their intake by 25% over two years.

(Ultimately, the average reduction was only 12 percent, highlighting the difficulty of maintaining such a regimen, even with scientific support.)

Though two years is insufficient to conclusively determine longevity, participants did experience an average weight loss of 8 kg (17.6 lb), along with minor reductions in LDL cholesterol, blood pressure, blood sugar levels, and inflammatory markers.

Cutting back on protein

If you wish to apply this concept personally, an important question arises about what exactly should be reduced in your diet.

Recent studies indicate that a reduction in protein intake—the critical factor influencing our health—may be essential.

For example, one study by researchers at the University of Sydney found that mice on a low-protein diet lived approximately 30% longer than those on a protein-rich diet.

Specificity matters here. Since proteins are composed of 20 amino acids, reducing one or more of these could potentially extend lifespan.

Research indicates that lowering levels of “branched-chain” amino acids (BCAAs) might extend male mice lifespan by 30%. (The reasons behind the different effects in female mice remain unclear.)

In fact, reducing the specific amino acid isoleucine resulted in a 33% increase in male mice lifespan (compared to just 7% for female mice).

Ongoing research is investigating additional amino acids. For instance, methionine presents a delicate case.

Mice consuming a diet with 0.15% methionine lived 10% longer than those on a standard diet containing 0.4% of this amino acid.

Conversely, mice consuming 0.1% methionine often faced early death from rectal prolapse, prompting one to consider the risks involved.

Current research is shifting focus from merely restricting dietary components to optimizing them. However, with 20 amino acids, the permutations can be overwhelming.

Even experimenting with simple combinations of high and low doses of each amino acid could require over a million trials.

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Genome-based amino acid diet

To tackle this complexity, scientists are examining our DNA, which directs protein synthesis. The building blocks of proteins are amino acids.

What if we provided living organisms with a diet that reflects the amino acid ratios found in their DNA?

Early research on fruit flies showed that those fed a diet aligned with their DNA ratios were larger, matured faster, laid more eggs, and had longer lifespans compared to those on standard diets.

A subsequent study involving mice found that when provided with the ideal dietary amino acid balance via their DNA, the mice demonstrated faster growth, increased muscle mass in males, and enhanced sperm production.

However, it’s yet to be determined if these mice will also enjoy prolonged lifespans.

Rapamycin (red) inhibits a protein known as mTOR (blue), which is linked to aging – Image credit: Science Photo Library

While the biological effects of reducing protein intake remain uncertain, scientists are making strides in understanding the underlying mechanisms. Similar to calorie restriction, this approach appears to significantly slow down the aging process.

A recent study published in May 2025 suggests that a low-protein diet may help in reducing DNA damage and mutations.

This doesn’t imply that proteins are directly mutagenic, but their influence on metabolism might lead to the production of “free radicals” that can harm DNA and cellular structures.

DNA mutations are known precursors to cancer and have long been associated with the aging process.

The exploration of how dietary adjustments can indirectly influence the rate of chemical “errors” in our DNA is a promising area for research.

Not everyone needs protein reduction

So, should you begin reducing your protein intake? While animal studies provide compelling evidence, human research yields more nuanced findings.

One 2014 study found that individuals consuming less protein tend to live longer than those with high protein intakes. A 50-year-old consuming under 45 g (1.6 oz) of protein daily may expect to live approximately four years longer than someone consuming 90 g (3.2 oz) daily.

Nonetheless, generalizing this advice proves challenging. In individuals over 65, the same study indicates the opposite effect. This might be due to age-related muscle loss, where protein consumption aids in weight gain.

Moreover, individuals consuming a higher proportion of plant-based protein did not face an increased mortality risk during midlife.

Hence some contend that risks may stem more from excessive red and processed meat intake than protein consumption itself.

Another factor could be that plant proteins are generally lower in certain amino acids, like methionine, meaning high vegetable consumers might naturally have a lower methionine intake.

Sadly, no comprehensive human studies have been conducted to deliberately restrict specific amino acids.

However, it would be intriguing to research this approach in humans, not through protein powders but via dietary combinations that adhere to our genetic requirements and can be easily integrated into daily nutrition.

Such findings may help mitigate the downsides associated with strict diets. Reducing food variety often leads to reported feelings of hunger, chills, decreased libido, irritability, and slower recovery from injuries.

As an old saying in longevity science goes, while dietary restrictions might not extend your life, they can certainly make your life feel longer.

Medication alternatives to protein restriction

Perhaps the answer lies not in our kitchens but in pharmaceuticals. A drug called rapamycin, for example, activates cellular recycling pathways that mimic those triggered during dietary restriction, leading to lifespans increased by up to 60% in mice.

Diabetes medications that lower blood sugar are another avenue to induce caloric reduction and extend mouse lifespans.

Moreover, GLP-1 agonists such as semaglutide (Ozempic) have showcased the potential to alleviate various conditions by directly curbing appetite.

Could these or other medications help us maintain health without adhering strictly to lengthy dietary regimens?

As a person interested in a long, healthy life, but wishing to avoid being a hungry centenarian, I eagerly anticipate the initiation of clinical trials.

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Source: www.sciencefocus.com

Breakdown of Protein Production May Contribute to Brain Aging

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Ribosome (center) responsible for synthesizing protein (red) from mRNA. Dark purple strands illustrate transfer RNAs involved in protein production.

The underlying factors contributing to cellular senescence may have been uncovered, revealing insights into various aging processes at the cellular level.

Studies on the brains of a type of freshwater fish known as Killifish reveal that as these fish age, their internal protein factories begin to malfunction, leading to critical protein classes being synthesized abnormally and creating a damaging feedback loop.

This revelation could pave the path for innovative approaches to addressing cognitive decline in aging; Alessandro Cellerino from the Leibniz Institute on Aging in Germany states, “Our focus is more on enhancing cognitive function and preventing cognitive impairment, rather than merely extending life span.”

Within cells, the templates for protein synthesis are encoded in DNA. When proteins are required, these instructions are transcribed into mRNA molecules.

This mRNA is then processed and transported to ribosomes, the cellular factories responsible for protein assembly. Ribosomes attach to and traverse mRNA strands, interpreting the three-letter codons and translating them into amino acid sequences, ultimately forming proteins.

Typically, a greater quantity of mRNA leads to increased protein synthesis. However, numerous studies indicate that this relationship falters in aging human cells, suggesting that protein output may diminish even if mRNA levels remain unchanged.

Through their investigation of aging ribosomes in the brains of Killifish, Cellerino and his team may have identified the cause of this phenomenon. Employing advanced imaging techniques, the researchers captured dynamic movements of ribosomes on constrained mRNA.

The findings revealed that, as the Killifish brain aged, an unexpected buildup of ribosomes occurred, particularly at codons for the amino acids arginine and lysine, leading to stalled ribosome activity and incomplete protein synthesis.

Arginine and lysine are crucial for numerous biomolecules associated with DNA and RNA, and their charged nature suggests that these stallings could significantly disrupt RNA and DNA-binding proteins.

These protein malfunctions pose a serious issue, as they are integral to crucial cellular processes such as RNA synthesis, splicing, and DNA repair.

“Aging is associated with increased DNA damage, reduced RNA production, decreased splicing efficiency, and diminished protein synthesis,” explains Cellerino. “We propose that this ribosome stalling binds these diverse senescence phenomena together.”

Moreover, Cellerino notes that ribosomes themselves harbor RNA-binding proteins, creating a detrimental cycle of stalling that further reduces ribosome availability and, accordingly, protein production.

The pressing question remains whether ribosomal stalling is also present in the human brain. Recent work by Jean Yeo at UC San Diego indicates that RNA-binding proteins diminish in aging human neurons, echoing Cellerino’s findings, although the underlying causes are still uncertain. “This change in RNA-binding proteins could explain their declining levels,” Yeo states.

If these observations hold true for humans, it could herald new strategies for treating age-associated cognitive disorders. Additionally, in Killifish, ribosomal stalling triggers stress signals that instigate inflammatory responses. “The persistent activation of this pathway leads to chronic inflammation,” warns Cellerino. “Chronic inflammation is a significant factor in brain aging.”

Experimental drugs that may mitigate this condition by blocking the associated signaling pathways are on the horizon, according to Cellerino.

“However, it is premature to draw definitive conclusions regarding their potential impact on longevity,” he cautions. This uncertainty arises from the lack of understanding regarding the initiation of ribosomal stalling at specific amino acids, as well as whether the same stalling mechanism exists across all organs.

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Source: www.newscientist.com

Ancient Protein Analysis Sheds New Light on the Rhino Family Tree

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Paleontologists have extracted ancient enamel protein sequences from fossilized teeth of epiacaratherium sp., a nasal bacteria that thrived in the High Arctic of Canada between 240 and 21 million years ago (early Miocene). This recovered sequence enabled researchers to ascertain that this ancient rhino diverged from other syoxidants during the mid-Eocene Oligocene period, approximately 410-250,000 years ago. Additionally, the findings illuminate the distinctions between two principal subfamilies of rhinocerotinae and Rhinocerotinae, indicating a more recent division of bone development around 340-22 million years ago.

Reconstruction of three extinct rhinoceros species: foreground features a Siberian unicorn (Elasmotherium sibiricum), accompanied by two Merck rhinos (Stephanorhinus kirchbergensis); In the distant background is a wooly rhino (Coelodonta antiquitatis). Image credit: Beth Zaiken.

Dr. Mark Dickinson and his team from York University investigated the teeth of epiacaratherium sp. They utilized a method known as chiral amino acid analysis, which aids in understanding how these proteins were preserved over time.

By assessing the degree of proteolysis and comparing it with previously studied rhino material, they confirmed that the amino acids originated from the teeth themselves, not from subsequent contamination.

“It’s astounding that these techniques allow us to revisit the past and delve deeper,” Dr. Dickinson remarked.

“Armed with our understanding of ancient proteins, we can now pose intriguing new questions regarding the evolution of ancient life on Earth.”

The rhinoceros holds particular significance as it is currently categorized as an endangered species. Exploring its extensive evolutionary history offers vital insights into how past environmental shifts and extinctions have influenced present biodiversity.

Historically, scientists have depended on the morphology of fossils or, more recently, ancient DNA (aDNA) to reconstruct the evolutionary narratives of long-extinct species.

Nonetheless, aDNA typically does not last more than a million years, constraining its utility in unraveling deep evolutionary history.

Although ancient proteins have been detected in Miocene fossils, previous samples extending back over 4 million years had been constrained to roughly the last 10 million years—full sequences were necessary for robust reconstructions of evolutionary lineages.

The latest research significantly broadens this temporal scope, indicating that proteins may endure across extensive geological timescales under optimal conditions.

“Success in analyzing ancient proteins from such old specimens provides fresh perspectives for scientists globally, who possess remarkable fossils in their collections,” stated Dr. Fazeera Munier of York University.

“This crucial fossil aids our understanding of the distant past.”

The results were published in the journal Nature this week.

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RS Patterson et al. Phylogenetically significant proteins from the early Miocene era. Nature Published online on July 9, 2025. doi:10.1038/s41586-025-09231-4

Source: www.sci.news

The Oldest Protein, Dating Back 18 Million Years, Discovered in Ancient Teeth

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Protein fragments survived in the extreme environment of Rift Valley, Kenya

Ellen Miller

In Kenya, fossilized teeth from an 18 million-year-old mammal yielded the oldest protein fragment ever discovered, extending the age record for ancient proteins by fivefold.

Daniel Green at Harvard, alongside Kenyan scientists, unearthed diverse fossil specimens, including teeth, in Kenya’s Rift Valley. Volcanic activity facilitated the preservation of these samples by encasing them in ash layers, enabling the age dating of the teeth to 18 million years. Nonetheless, it remained uncertain whether the protein in the tooth enamel endured.

The circumstances were not promising—Rift Valley is “one of the hottest places on Earth for the past 5 million years,” Green observes. This extreme environment presents “significant challenges.” Despite this, earlier research has detected tooth enamel proteins, albeit not from such ancient samples. To assess the longevity of protein traces, Green employed a small drill to extract powdered enamel from the teeth.

These samples were sent to Timothy Creland at the Smithsonian Museum Conservation Institute for analysis. He utilized mass spectrometry to categorize each molecular type in the sample by differentiating them by mass.

To his surprise, Creland uncovered sufficient protein fragments to yield significant classification insights. This identified the teeth as belonging to the ancient ancestors of elephants and rhinos, among other evidence. Creland expresses enthusiasm for demonstrating that “even these ancient species can be integrated into the Tree of Life alongside their modern relatives.”

While only a small amount of protein was recovered, the discovery remains monumental, asserts Frido Welker from the University of Copenhagen, Denmark. He emphasizes that growing protein and gaining insights into this ancient fossil is a “tremendous breakthrough.”

Unlike other tissues such as bone, sampling teeth is crucial for uncovering fragments of ancient and valuable proteins like these. “The sequence of enamel proteins varies slightly,” notes Creland.

The dental structure may have played a role in preserving proteins for such an extended period. As teeth are “primarily mineral,” these minerals assist in protecting enamel proteins through what Cleland describes as “self-chemical processes.” Furthermore, the enamel comprises only a small fraction of protein, aiding in its preservation, roughly 1%. “Whatever protein is present, it’s going to persist much longer,” Green asserts.

The endurance of protein fragments in Rift Valley suggests that fossils from other locales may also contain proteins. “We can genuinely begin considering other challenging regions of the planet, where we might not expect significant preservation,” Cleland comments. “Microenvironmental discrepancies may promote protein conservation.”

Beyond studying proteins from these specific periods, researchers aim to explore samples from various epochs. “We’re looking to delve deeper into history,” Cleland mentions. Green adds that analyzing younger fossils could offer a “baseline of expectation” for the number of conserved protein fragments compared to those from ancient specimens.

“We’re only beginning to scratch the surface,” Cleland concludes.

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Source: www.newscientist.com

Are you consuming the wrong amount of protein for your age? Here’s why.

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Protein Church has seen a recent surge in young worshippers, with Andrew Scott leading the services.

According to a survey by the CS Mott Children’s Hospital in Michigan, two in five Americans aged 13 to 17 reported consuming protein supplements like shakes and powders last year.

An investigation by online supermarket Ocado found that 62% of UK Z and millennials increased their protein intake last year.

On foodie Tiktok, dishes like black bean pasta, tofu-filled pasta sauce, and chickpea and cashew chocolate brownies are gaining popularity.

Cottage cheese has become a favorite due to its high protein content, with a 97% increase in demand reported by Ocado.

While young adults are focusing on consuming more protein, older adults are falling short of the recommended intake levels.

Research from the University of Birmingham in 2020 showed that older adults consume less protein than middle-aged adults.

Another study in 2020 by the University of Sheffield found that only a small percentage of adults over 65 met the daily protein recommendations.

It’s evident that while young people are increasing their protein intake, older adults are struggling to meet their protein needs.

Why middle-aged adults need more protein

Professor Elizabeth Williams from the University of Sheffield explains that protein requirements vary throughout life, with older adults needing more protein to combat reduced protein synthesis efficiency.

Other factors like muscle loss and anabolic resistance in older adults contribute to the need for higher protein intake.

As we age, our bodies need more protein, especially postmenopausal women, as hormonal changes can lead to increased muscle loss. – Credit: Hispanoristic via Getty

Why seniors struggle to eat enough protein

Anabolic resistance and sarcopenia worsen with age, especially among less active individuals, making it crucial for seniors to consume sufficient protein.

Dr. Connor Carrey emphasizes the importance of protein intake for older adults to maintain muscle mass and functional levels.

Not consuming enough protein can lead to muscle loss and bone health issues in older adults.

Elderly individuals and those with fragile health find it challenging to meet their protein requirements.

How much protein is enough?

Protein intake is usually measured in grams per kilogram of body weight, with recommended daily amounts varying for different age groups.

For older adults, experts recommend a higher protein intake of around 1-1.2g/kg per day to support muscle health and prevent muscle loss.

Increasing protein intake through meals like eggs can help middle-aged and older adults maintain muscle mass.

Breakfast is a meal when many of us are protein deficient. This means providing an opportunity to redress the balance.

How to eat enough protein for better health

Eating protein-rich foods like eggs for breakfast can help improve protein intake and support muscle health.

Experts recommend consuming 25g of protein in each meal to maintain muscle mass and overall health.

Switching to protein-rich breakfast options like eggs, yogurt, or nuts can help individuals increase their daily protein intake.

For those struggling to consume large quantities of protein, liquid sources like milk and dairy products are recommended.

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About our experts:

Professor Elizabeth Williams is a nutrition science professor at the University of Sheffield, specializing in diet-related chronic diseases and healthy aging.

Dr. Connor Carrey is a postdoctoral researcher and nutrition instructor focusing on proteins at University College Cork.

Amani Kite is a functional nutritionist specializing in intestinal, hormonal, and metabolic health.

Source: www.sciencefocus.com

New research suggests that protein may have a significant impact on treating Parkinson’s disease

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Parkinson’s disease is rapidly becoming one of the most prevalent neurodegenerative conditions globally, impacting over 10 million individuals worldwide. It ranks as the second most common neurodegenerative ailment following Alzheimer’s disease. As of now, there is no known cure. However, recent advancements have raised hopes for the development of new treatments in the near future.

The disease is closely associated with a protein known as Pink1, which carries a mutation in the Park6 gene responsible for encoding this protein.

Malfunctions in Pink1’s functioning are directly linked to Parkinson’s disease, especially in individuals with early onset, affecting 1.2% of Parkinson’s patients in the UK.

Recent scientific progress has shed light on the interaction between Pink1 and mitochondria. Mitochondria, known as the powerhouse of cells, produce energy within the cells of all organisms.

From left, Professor David Commander, Dr. Nicholas Kirk, Dr. Sylvie Karegari and Dr. Alisa Grukova stand before the discovery of Pink 1. – Wehe

The link between Pink1 and Parkinson’s disease has long been recognized, but its potential as a cure for Parkinson’s disease has only recently been explored.

When mitochondria are damaged, Pink1 signals the need for their removal. However, in Parkinson’s patients, mitochondrial defects accumulate unnoticed, releasing toxins that eventually lead to cell death.

Currently, researchers at the Parkinson’s Center for Research in Walter and Eliza Hall (WEHI) in Australia have elucidated the structure and activation process of Pink1. Their findings on how Pink1 interacts with dysfunctional mitochondria are published in Science today.

“This is a significant milestone in Parkinson’s disease research,” stated corresponding author Professor David Commander, head of WEHI’s ubiquitin signaling division. “Understanding Pink1’s binding to mitochondria is truly groundbreaking.”

Lead author and Senior Researcher at WEHI, Sylvie Callegari, explained that Pink1 functions in four distinct steps, with the first two being newly discovered in this study.

Furthermore, Pink1’s role in detecting mitochondrial damage and initiating the process of mitophagy, the recycling of damaged mitochondria, is crucial for addressing Parkinson’s disease.

Parkinson’s disease is associated with physical tremors, as well as other symptoms like language and vision impairments – Credit: Witthaya Prasongsin

In conclusion, understanding the Pink1-mitochondrial relationship is crucial for developing therapies for Parkinson’s disease, a condition characterized by the decline of brain cells.

Given the increasing prevalence of Parkinson’s disease over the past 25 years, the need for effective treatments is more urgent than ever. The researchers behind this study aim to accelerate drug development and halt the progression of Parkinson’s disease.

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Source: www.sciencefocus.com

Research: Protein from tardigrades found to inhibit human cell metabolism

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New research led by University of Wyoming Laramie provides additional evidence that tardigrade proteins could ultimately be used to provide life-saving treatments to people for whom refrigeration is not possible and to enhance storage of cell-based treatments.

Sanchez Martinez other. We provide insight into how tardigrades induce reversible biostasis through self-assembly of labile CAHS gels.

First discovered in 1773, tardigrades are a diverse group of microscopic invertebrates best known for their ability to survive in extreme conditions.

Also known as tardigrades or moss piglets, these creatures can live up to 60 years, grow to a maximum size of 0.5 mm, and are best seen under a microscope.

They can survive temperatures as low as -272 degrees Celsius (-457 degrees Fahrenheit) or as high as -150 degrees Celsius (-302 degrees Fahrenheit), and temperatures as low as -20 degrees Celsius for several minutes, and for up to 30 years without food or water. Masu. Minus 4 degrees Celsius (minus 4 degrees Fahrenheit) continues for decades.

Tardigrades can withstand pressures from nearly 0 atmospheres in space to 1,200 atmospheres at the bottom of the Mariana Trench, and radiation levels of up to 5,000 to 6,200 Gy.

They survive by entering a state of suspended animation called biostasis, using proteins that form gels within their cells and slow down life processes.

“Surprisingly, when you introduce these proteins into cells, they gel and slow down their metabolism, much like tardigrades do,” says researcher Sylvia Sánchez Martinez, Ph.D., of the University of Wyoming, Laramie.

“Furthermore, just like tardigrades, putting human cells with these proteins into biostasis makes them more resistant to stress, giving human cells some of the tardigrade's abilities.”

“Importantly, our study shows that the entire process is reversible,” said researcher Thomas Boothby, Ph.D., of the University of Wyoming, Laramie.

“When stress is reduced, the tardigrade gel dissolves and human cells return to normal metabolism.”

“Our findings provide an avenue to pursue technologies centered on inducing biostasis in cells and even whole organisms to slow aging and increase shelf life and stability.”

of findings appear in the diary protein science.

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S. Sanchez Martinez other. 2024. Unstable assembly of tardigrade proteins induces homeostasis. protein science 33 (4): e4941; doi: 10.1002/pro.4941

Source: www.sci.news

The potential of insects as a new protein source for humans through livestock consumption

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In the late 1990s, when I was studying for my PhD, I read an article touting the “next big thing” in the food sector. To be honest, the next highlight didn’t seem very appetizing. Apparently, within the next 10 years, we’ll all be eating Beetleburgers.

Entomophagy, the eating of insects, is common in many parts of the world. Considering the ethical issues of livestock farming, the article boldly proclaimed that insect farms are the future of food.

Insects raised without welfare issues are excellent at converting foodstuffs that are unavailable to us into proteins that we can use. Additionally, they require far less space than livestock and produce far fewer greenhouse gas emissions than cows.

But despite some obvious benefits, a quarter of a century later, customers in developed countries still aren’t eating flies or baking with beetles. The reason is obvious. More than 1,000 species of insects are eaten around the world, most commonly in the tropics, but Western societies generally do not eat “bugs.”

Like the bushtucker trial I’m a Celebrity Get Me Out of Here Eating insects is a repulsive idea to many people.

A piglet eats food made from black soldier fly larvae in the animal house at the University of Bologna. – Photo credit: Luigi Avantaggiato

Articles extolling the virtues of eating insects continue to appear frequently in the media. And while the headlines often feature shock values, authors are increasingly focusing on the ethical and climate-friendly aspects of insect farming.

If you look beyond the headline ‘Grasshoppers for Beginners’, you’ll quickly see that insects are already well-positioned to play a more important role in our food chain. Instead of eating fried grasshoppers with a side salad of mealworms, we’re developing better ways than ever to use insects as food for our favorite animals.

Insects could be a protein-rich game changer

The star of this insect animal feed revolution is the black soldier fly (Hermesia Illuscens). Adults are only about 16 mm (about 0.5 inches) long and resemble small, independent wasps. But soldier flies don’t have stingers and don’t sting, so this mimicry is just an evolutionary ploy.

A widely distributed species, the key to the black soldier fly’s importance is its larvae. This is because black soldier fly larvae are “non-selective” feeders. This is a polite way of saying that you will eat almost anything.

Black soldier fly larva. – Photo credit: Luigi Avantaggiato

They thrive on all kinds of food, from manure to animal and vegetable food waste. This property makes it excellent for waste disposal. For this alone, the flight of black soldiers is beneficial to us, but only before we turn them into animal feed.

The waste treatment process is called “ento remediation” and uses large chambers called bioconverters that house large numbers of black soldier fly larvae. These larvae consume food and other organic waste, producing soil-like organic residue that can be used as a rich fertilizer.

Inside the bioconverter, the larvae grow rapidly, and more than 50 percent of the weight they gain is protein. Once they reach the pupal stage (the stage of metamorphosis into an adult), they reach their nutritional peak. At this point, it has already helped convert the waste into fertilizer, which can be harvested and used as animal feed.

Bioconverter at the BEF Biosystem facility in Alessandria, Italy. – Photo credit: Luigi Avantaggiato

Insect animal feed can replace traditional animal feed, which often relies on soybean meal. Soybeans have a high environmental cost due to the land and water required to grow them and the resources required for transportation.

Although much of the research on animal feed production has focused on feeding livestock such as pigs and chickens, the black soldier fly is also attracting attention as a food source for farmed fish. Currently, the majority of feed for farmed fish often consists of fishmeal. Fishmeal is also used as livestock feed and is made by drying and crushing fish.

While this makes good use of fish parts we don’t eat and bycatch that can’t be returned to the ocean, fishmeal production can promote overfishing and the decline of fragile marine ecosystems.

Replacing fishmeal with sustainably farmed insects could revolutionize this important aspect of marine conservation.

Desert locusts (grasshoppers) raised for animal feed at the Italian Cricket Farm in Turin, Italy – Photo credit: Luigi Avantaggiato

From pet food to human food

However, black fruit flies are not the only species raised as animal feed. Some species of locusts breed very well and are relatively easy to maintain.

Insects are small and do not require much space, so it is possible to keep them under strictly controlled conditions to optimize their growth and reproduction. Those who keep reptiles are probably familiar with house crickets (Aketa Domestic). These light brown crickets are widely grown as pet food, but their potential as a source of protein for livestock is also attracting attention.

These insects may also eventually become a more direct part of our diet. The Italian Cricket Farm in Turin, Italy, is investigating the possibility of processing crickets into a protein-rich “insect flour” that can be incorporated into our food products. Currently awaiting European food safety approval, it is precisely this type of processing that could become a culturally acceptable way for insects to enter our diets.

In fact, crickets are quite delicious even when eaten without being processed into flour. A few years ago I ran an insect-eating workshop at the Cheltenham Science Festival. At that time, a local chef prepared a series of dishes for people to try. Beer-battered fried brown crickets sandwiched between sage leaves were a snack that people tried at first out of curiosity, but were so delicious they returned within seconds.

After digesting organic waste at the BEF Biosystem facility in Alessandria, Italy, black soldier fly larvae are harvested and turned into animal feed. Digested organic waste is used as soil fertilizer – Photo credit: Luigi Avantaggiato

Cricket farms in Italy produce around 200,000 crickets a year, which can be scaled up relatively easily. The production efficiency of crickets is amazing. Every 1 kg (2.2 lb) of crickets requires only 1.7 kg (3.7 lb) of feed to produce. Compare this to the 10 kg (22 lb) of feed required to produce 1 kg of beef and the benefits are clear.

Additionally, the final product is incredibly nutritious, containing twice the protein of beef, as well as a variety of vitamins, minerals, fatty acids, and other nutrients.

Changing tastes and ethics

As with any new idea in food production, potential disadvantages must be carefully considered.

It is clear that what an animal eats can influence the quality of the meat that is subsequently produced. Research on this is ongoing, but data so far suggests that while insect diets can affect the fatty acid content of meat, these changes have no negative impact in terms of taste and are not noticeable. It has been shown that this is not the case.

Another important issue to ponder is the ethics of raising insects. Ethical concerns about animal use are complex and change in response to changes in society and our scientific understanding.

Over the past few decades, we have seen much higher welfare standards introduced into livestock farming than were thought necessary in the past, but many would argue that there is still a long way to go.

These welfare advances have focused primarily on mammals, secondarily on poultry, and to a lesser extent on fish. However, insects are not mentioned at all in ethical discussions about animal use.

Black soldier flies are kept in an “aviary” at the Bug’s Life farm in Perugia, Italy, to encourage breeding. – Photo credit: Luigi Avantaggiato

In fact, we tend to think that insects cannot feel pain or suffering. However, this view is beginning to change.

We are beginning to learn more about the internal world of insects, and are discovering that they may be able to feel what we perceive as pain. Although this is an emerging field of research, the conclusion is that we may need to rethink the way we think about insects in many cases.

Having said that, I think it is actually very unlikely that we will change our views until insects are given the same welfare measures as “traditional” farm animals. The biggest advantage of using insects for food, either directly or through animal feed, is that they are environmentally friendly.

Dredging oceans for fishmeal and growing soybeans for protein feed are environmentally harmful, associated with high carbon costs and habitat loss or degradation.

On the other hand, raising insects has the potential to significantly reduce environmental impact. They occupy less space, use fewer resources to produce more protein, can utilize waste produced by humans, and do not rely on habitat development or displacement.

Crane fly cakes and locust bread may not be on your plate anytime soon, but insect-raised pork, chicken and beef certainly will be. Maybe that article from 25 years ago was onto something after all. Insects may really be the future of food.

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Source: www.sciencefocus.com

New artificial protein developed by scientists can enhance memory

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Researchers have developed a new breakthrough in memory research by genetically modifying the LIMK1 protein and activating it with rapamycin. This innovative approach shows promise in the treatment of memory-related neuropsychiatric disorders and in the advancement of neurological research.

Researchers at the Catholic University of Rome’s Faculty of Medicine and Surgery and the A. Gemelli National Polyclinic Foundation IRCCS have developed an artificial protein that improves memory.

Neuroscientists at the Faculty of Medicine and Surgery of the Catholic University of Rome and the Agostino Gemelli National Polikuri Foundation IRCCS genetically modified a molecule called LIMK1, a protein that normally operates in the brain and plays an important role in memory.

They added a “molecular switch” activated by administering rapamycin, a drug known for some anti-aging effects on the brain.

Collaborative research with important implications

This is the research result published in the journal scientific progressIt involves the Catholic University of Rome and the Agostino Gemelli National Polyclinic Foundation IRCCS. The study was coordinated by Claudio Grassi, full professor of physiology and chair of the neuroscience department.

This research was supported by the Italian Ministry of Education, Universities and Research and the U.S. government. Alzheimer’s disease The Association Foundation and the Italian Ministry of Health have great application potential by deepening our understanding of memory function and facilitating the identification of innovative solutions for neuropsychiatric diseases such as dementia.

Role of LIMK1 in memory processes

The LIMK1 protein plays an important role in determining structural changes in neurons, namely the formation of dendritic spines. Dendritic spines enhance information transmission in neural networks and are important for learning and memory processes.

Professor Claudio Grassi, senior author of the study, explains: “Memory is a complex process that involves changes in synapses, connections between neurons, in specific brain regions such as the hippocampus, a neural structure that plays an important role in memory formation.”

“This phenomenon, known as synaptic plasticity, involves changes in the structure and function of synapses that occur when neural circuits are activated, such as by sensory experiences. It promotes the activation of signal transduction pathways,” Professor Grassi added.

“Some of these proteins are particularly important for memory, and in fact, decreased expression or modification of these proteins is associated with changes in cognitive function. One of these proteins is LIMK1. The goal of our study was to control the activity of this protein, as it plays an important role in the maturation of dendritic spines. We have shown that controlling LIMK1 with drugs can promote synaptic plasticity. meaning that it can promote the physiological processes that depend on it,” Professor Grassi emphasizes.

Chemogenetic strategies: a new approach to memory enhancement

“The key to this innovative ‘chemogenetics’ strategy, which combines genetics and chemistry, is the use of the immunosuppressive drug rapamycin,” said Christian Ripoli, associate professor of physiology at Catholic University and lead author of the study. It is precisely connected to this,” he added. The drug is known to increase life expectancy and have beneficial effects on the brain in preclinical models. ”

“We therefore modified the sequence of the LIMK1 protein by inserting a molecular switch that can activate it on command through the administration of rapamycin,” emphasizes Professor Lipoli.

“Using this gene therapy to modify the LIMK1 protein and activate it with a drug significantly improved memory in animals with age-related cognitive decline. This makes it possible to manipulate synaptic plasticity processes and memory in clinical conditions, and paves the way for the development of further “engineered” proteins that could revolutionize research and treatment in the field of neurology. ”, experts emphasize.

“The next step is to test the effectiveness of this treatment in experimental models of neurodegenerative diseases that exhibit memory impairment, such as Alzheimer’s disease. Further research is also needed to validate the use of this technology in humans. “Professor Grassi concluded.

Reference: “Manipulation of memory by exogenous disordered kinases” Cristian Ripoli, Onur Dagliyan, Pietro Renna, Francesco Pastore, Fabiola Paciello, Raimondo Sollazzo, Marco Rinaudo, Martina Battistoni, Sara Martini, Antonella Tramutola, Andrea Sattin, Eugenio Barone, Takeo Written by Saneyoshi, Tommaso Ferrin, Yasunori Hayashi, Claudio Grassi, November 15, 2023, scientific progress.
DOI: 10.1126/sciadv.adh1110

Source: scitechdaily.com