Scientists from Wake Forest University School of Medicine have shown that increased sugar consumption contributes to the deposition of amyloid plaques in the brain associated with the symptoms of Alzheimer’s disease. The results of the research were published in the journal JCI Insight.
It is well known that people with type 2 diabetes have an increased risk of Alzheimer’s disease, but the reason for this is not fully understood. In the new study, the scientists divided the experimental mice into two groups: the first drank plain water, and the second – sweet. The scientists found more amyloid plaques in the brains of animals that drank sugar water. In addition, there was more “building material” for plaques – the protein beta-amyloid.
The researchers found that there are special sensors on the surface of nerve cells that are responsible for increased beta-amyloid production when sugar is consumed.
These sensors turned out to be adenosine triphosphate (ATP) sensitive potassium channels or KATP channels. ATP is a source of energy and is necessary for the survival of all living cells, and the amount of ATP in the body directly depends on the sugar level. If there are too many ATP molecules, the functioning of KATP channels may be disrupted. Failure of these channels leads to disruption of the functioning of the brain.
Using genetic engineering, the scientists removed these sensors from the brains of mice and repeated the experiment. Elevated blood sugar levels no longer increased beta-amyloid levels or amyloid plaque formation. The authors hope that drugs targeting these channels will be helpful for people with Alzheimer’s disease.