Omega-3 Fats Leave a New Mark on Proteins in Worms and Mice
Graded Preliminary — lab experiments in roundworms and mice describe a new protein tag and its source; whether it occurs in people or has any effect was not tested.
Animal study. Findings may not carry over to people, which is why the grade is capped at Preliminary.
- Design
- Animal study
- Participants
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- Duration
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- Funding
- US National Institutes of Health (National Institute of General Medical…
In worms and mice, the breakdown of omega-3 fatty acids creates a previously unknown chemical tag on proteins.
Proteins do most of the work inside our cells. After they are made, they often pick up small chemical tags that change how they work. Researchers have now found a tag of this kind that nobody had described before. It appears to come from the breakdown of omega-3 fatty acids, and it shows up in roundworms and mice.
In the new tag, a small molecule called propionaldehyde attaches to lysine, one of the building blocks of proteins. Because this bond falls apart easily, the team built a method to lock it in place so it could be measured. The tag turned up on proteins involved in key metabolic pathways. Tests with labelled fatty acids, altered genes, different diets and drugs point to its source: enzymes of the P450 family break down omega-3 fats, and the tag forms along the way.
The tag was more common in a worm mutant that is used as a model in aging research and has more active versions of these enzymes. What the tag means for health is still open. The study showed that it exists and where it comes from, not what it does. No people were studied.
Conflict of Interest Disclosure: One author is a cofounder of the companies Ascribe Bioscience and Holoclara.
Disclaimer: Research summaries are provided for informational purposes only and do not constitute medical advice. Always consult a qualified healthcare professional before making changes to your health routine.
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