TRANSLATE

Welcome to Our Parkinson's Place


I copy news articles pertaining to research, news and information for Parkinson's disease, Dementia, the Brain, Depression and Parkinson's with Dystonia. I also post about Fundraising for Parkinson's disease and events. I try to be up-to-date as possible. I have Parkinson's
diseases as well and thought it would be nice to have a place where
updated news is in one place. That is why I began this blog.
I am not responsible for it's contents, I am just a copier of information searched on the computer. Please understand the copies are just that, copies and at times, I am unable to enlarge the wording or keep it uniformed as I wish. This is for you to read and to always keep an open mind.
Please discuss this with your doctor, should you have any questions, or concerns. Never do anything without talking to your doctor. I do not make any money from this website. I volunteer my time to help all of us to be informed. Please No advertisers, and No Information about Herbal treatments. This is a free site for all.
Thank you.


Saturday, April 22, 2017

Milk study improves understanding of age-related diseases

April 20, 2017

Professor John Carver in his lab, holding a beaker of UHT milk. Credit: Stuart Hay, ANU


A new study on UHT milk is helping scientists to better understand Alzheimer's, Parkinson's and type 2 diabetes, opening the door to improved treatments for these age-related diseases.

Co-lead researcher, ANU Professor John Carver, said that two unrelated proteins aggregate in UHT  over a period of months to form clusters called amyloid fibrils, which cause the milk to transform from a liquid into a gel.
He said the same type of  clusters are found in plaque deposits in cases of Alzheimer's and Parkinson's.
"Parkinson's, dementia and type 2 diabetes are big problems for the ageing population in Australia and many other countries around the world," said Professor Carver from the ANU Research School of Chemistry.
"Our interest in  led to a discovery of the reason for this gelling phenomenon occurring in aged UHT milk."
"The research does not suggest UHT milk can cause these ."
Professor Carver said milk proteins changed structurally when heated briefly to around 140 degrees to produce UHT milk, causing the gelling phenomenon with long-term storage.
He said normal pasteurised milk did not form .
ANU worked with CSIRO, University of Wollongong and international researchers on the study, which is published in the journal Small.
Watch a video interview with Professor John Carver about the study.
Go to:https://medicalxpress.com/news/2017-04-age-related-diseases.html
More information: Jared K. Raynes et al, Coaggregation of κ-Casein and β-Lactoglobulin Produces Morphologically Distinct Amyloid Fibrils, Small (2017).  DOI: 10.1002/smll.201603591 

Journal reference: Small


https://medicalxpress.com/news/2017-04-age-related-diseases.html

No comments:

Post a Comment