New research reveals that Parkin, a protein linked to some cases of early-onset Parkinson's disease, regulates how cells in our bodies take up and process dietary fats. The finding suggests that defective Parkin may contribute to early-onset Parkinson's by changing the amount and types of fat in the body.Parkinson's disease, a complex, progressive and currently incurable neurological disorder, is characterized by shaking, stiffness, slowed movement and impaired balance. Mutations in the gene for Parkin are present in as many as 37% of early-onset Parkinson's cases. The protein appears to play a role in marking proteins for recycling within the cell. However, its complex structure and other lines of evidence hint at other functions. Some studies have tied lower levels of cholesterol and fatty acids with an increased risk of Parkinson's disease.
As to how fat may be important in Parkinson's, Researchers notes that the brain cells destroyed during the course of the disease are found in a brain region called the substantia nigra, which controls movement, among other roles. “The neurons in this part of the brain are extremely active. Each one has over 300,000 connections and is continuously transmitting information,.“These neurons require good support in the form of their fat and cholesterol membrane. If the right types of fat aren’t available, then cell integrity will be sub-par and they could be prone to damage.”
