BioQuakes

AP Biology class blog for discussing current research in Biology

Author: nicheloss

A Breath of Fresh Air: Epigenetic Studies Help Asthmatics

Asthma and allergies affect many people worldwide. Up until recently, treatments for both asthma and allergies were administered without an appropriate prediction of responses; However, this is about to change. In a recent study conducted by scientists at Imperial College London, “30 new genes that predispose people to allergies and asthma” were found. The discovery of these genes means that new treatments for allergies are possible and more accurate predictions for current treatment responses will be available.

Photo by Author

Photo by Author

By observing the epigenetic changes, ones that influence gene activity- not genetic code, the scientists were able to identify genes which are linked to triggering allergic responses. Such genes regulate specific antibodies. Genes become inactive through methylation: the attachment of methyl molecules to DNA. The scientists studied white blood cells of families with asthma to see if methylation levels in specific genomic locations were associated with levels of an antibody in the blood. Immunoglobin E (IgE) is the antibody studied in the case. The antibody IgE was known prior to this study, but the genes which activities it regulates were not. After monitoring the IgE levels in the blood, researchers saw a strong correlation between IgE and low methylation at 36 places in 34 genes. These genes are overstimulated in asthmatics, thus the production of IgE is increased, contributing to asthma symptoms. In expanding the investigation, researchers came to believe that IgE-involved genes may activate eosinophils, a type of white blood cell which in asthmatics promotes airway inflammation by gathering and releasing chemicals in airways/lungs. Researchers believed that these genes, and their ability to activate eosinophils, then cause the most damage. In order to test this, researchers isolated eosinophils from the blood of subjects and demonstrated that all 34 genes have high activity levels in asthmatics with high IgE levels. Thanks to the findings of new activation signals, patients can avoid high costs and ineffective “treatment-trials” because we’ll be able to predict responses to treatments with more accuracy. Professors Cookson and Moffatt, the leaders of the investigation, give credit to epigenetics for allowing them to make a breakthrough in discovering new potential drug targets for allergies and asthma and sharpening the accuracy of treatment-response predictions. Professor Cookson explained that, “the genetic code that can influence disease and DNA sequencing can only take you so far. Our study shows that modifications on top of the DNA that control how genes are read may be even more important.”

As someone who suffers from allergic asthma, I find it intriguing how the disease-triggering genes aren’t inactive, thus leading to poor lung function, but rather they are overstimulated. Our genes’ ability to regulate disease-triggering antibody activity is amazing. With new studies like this one, we can see that the solution to proper activity regulation is in epigenetic changes, rather than the broad expectations of “our genes”.  This just goes to show that epigenetics is helping us make strides in the ever-changing world of medicine. It should be interesting to see how epigenetic medical-solutions, the current gold mine of Biological research, evolve in the near future.

 

Oh the Irony: Spice Receptors Responsible for Cold Sensations

 

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For some people, experiencing cold temperatures translates to an extreme and painful sensation, rather than just “feeling chilly”. This type of pain can even occur at milder temperatures of 68°F and below. When studying the body’s mechanism responsible for connecting cold and pain, researchers at Lund University in Sweden recently discovered that the receptor involved here is the same receptor which reacts to substances in garlic and mustard.

There has been lots of research regarding the connections between pain and irritant substances in mustard, garlic and chili. When consumed in mass amounts, these spices can cause burning sensations, rashes, swelling, and when exposed to the eyes, crying. The substances in the spices affect nerves involved in the pain system and are activated by inflammation. In the case of the garlic and mustard receptor, the Lund research team noted the way powerful substances in the garlic and mustard irritated the nerve cells 10 years ago. These receptors are found throughout the body, in places such as the skin, bladder and gut. TRPA1 is the ion channel, associated with sensory processes, activated by garlic extracts and mustard oil.  with  Now, the scientists have extended their research to prove that this garlic and mustard receptor also responds to cold.

By extracting the human receptor protein and inserting into an artificial cell membrane, the Lund scientists were able to see its reactions to cold. The scientists executed their experiment hoping get a better understanding of the body’s temperature senses and help for cold allodynia sufferers. People with chronic pain or diseases often experience problems affecting the nervous system. For instance, cancer patients undergoing chemotherapy treatments can experience the side-effect of becoming over-sensitized to cold. The pain experienced by patients and the reaction for the garlic and mustard receptor both begin at relatively mild temperatures.

Drug companies are attempting to address this issue by developing drugs which will block the receptors, hopefully reducing the inflammation side effects and general pain. The Lund team believes this application will also relieve the pain caused by cold. The garlic and mustard receptor reacts to chemical substances acting as airway irritants. To address this issue, a new plausible solution of a drug which helps those affected by perfume, smoke and other irritants is believed to also help people suffering from over-sensitizing cold in their airways.

The connection of the garlic and mustard receptor to cold helps us further understand the precision and specificity of the our body’s abilities in temperature sensing. Substances in spices (notoriously hot and well, spicy) can react in ways to bring about extreme pain from over-sensitivity to cold. It’s wild that the body’s sensory neurons can share receptors and cause similar reactions to very different triggers (spice substances and the cold). It’s pretty amazing that medication is being developed to block the receptors for both substances, lessening the pain and inflammation for these seemingly polar issues. It turns out that science, involved in even the tiniest receptor, really does connect everything.

 

Sources:

http://www.sciencedaily.com/releases/2014/11/141113085154.htm

http://www.ncbi.nlm.nih.gov/books/NBK5237/

http://www.achenet.org/resources/allodynia_when_touch_hurts_but_shouldnt/

 

 

Photograph :

Images by John ‘K’

Wild Mustard Flowers

Chemical Changes Triggering Allergic Reactions

A research team at Oxford University recently conducted a study to determine what conditions are more likely to trigger an allergic reaction to nuts in mice. The team used roasted peanuts and raw (regular) peanuts, purifying the proteins from both and then introducing the 2 types of peanut proteins multiple ways.

The response was shocking: the mice who were exposed to dry roasted peanut proteins had many more immune responses than the mice exposed to raw peanut proteins. This “immune response” closely resembles a human allergic reaction.

8483070167_1a90af12df_zThe actual act of roasting peanuts seems like it wouldn’t change much other than taste, but the science of the act shows that with heat, the proteins are chemically modified. The common concept of enzyme performance being altered by changing the temperature or pH applied in this experience. Peanuts contain the enzyme Cyp11a1,  a recurring link in allergic reactions. When heat was applied to the protein of a peanut, the enzyme’s shape changed and therefore the active site was altered and the enzyme was unable to perform its function. Therefore, an allergic reaction to the heat-modified (roasted) nuts was more easily triggered.

Being someone who suffers from a nut allergy (I know, I’m missing out on Nutella), I found this article very interesting because I’ve experienced certain situation with inconsistent reaction triggers, and I’m curious as to what they might be. I also found the geographical link regarding the allergy outstanding – the Western population of nut allergies is reportedly much higher than that of the Eastern population, but in the article, the distinction is made that as Westerners, we tend to eat our peanuts roasted/dry-roasted, whereas the Eastern population is likely to eat their food raw.

Photo by: Daniella Segura ; Some Rights Reserved https://creativecommons.org/licenses/by/2.0/

Source: http://www.sciencedaily.com/releases/2014/09/140921223617.htm

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