Introduction: What they say
A study from Institute for Cell Biology, University of Bonn, Ulrich-Haberland Str. Bonn, Germany; and Institute for Genetics and CECAD Research Center, University of Cologne, Joseph-Stelzmann Str. Cologne, Germany shows that “The Ubiquitin Ligase CHIP Integrates Proteostasis and Aging by Regulation of Insulin Receptor Turnover.” This research paper was published, in the 20 April 2017 issue of the journal “Cell” [One of the best research journals in Biology with an I.F of 28 plus], by Prof. Hoppe T, Tawo R and others.
What we say:
On the foundation of this interesting finding, Dr L Boominathan PhD, Director-cum-chief Scientist of GBMD, reports that: Consumption of olive oil can lengthen lifespan: Oleic acid-based anti-ageing and Lifespan extension therapy: Oleic acid, the main constituent of olive oil, increases CHIP levels, increases monoubiquitylation of insulin receptor (INSR), decreases INSR protein levels and enhances lifespan, via down regulation of its target gene
What is known?
Prof. Hoppe T’s research team has recently shown that knocking down CHIP gene in mice results in a) increased protein levels of insulin receptor (INSR); and b) reduced lifespan. Further, they have shown that CHIP targets INSR for mono ubiquitylation and degradation, while its ability to degrade INSR is compromised upon proteotoxic stress and during ageing, as CHIP is directed toward disposal of misfolded proteins, rather than degrade the INSR.
From Research findings to Therapeutic opportunity:
This study suggests a natural product-based anti-ageing therapy. Oleic acid, a ω-9 monounsaturated fatty acid associated with extension of lifespan in worms, can be derived from a number of natural resources, including Olive oil (75%), canola oil (65-70%) and others.
It is of significance to remember that Japan has the largest percentage of centenarians–those who live beyond 100– in the world. They consume largely Mediterranean diet. Interestingly, Olive oil is at the core of Mediterranean diet.
Oleic acid, by increasing the expression of its target gene, it may increase the levels of CHIP (carboxy terminus of Hsc70 interacting protein). Thereby, it may: (1) increase CHIP-assisted proteolysis; (2) increase mono ubiquitylation and degradation of INSR (Insulin receptor); (3) inhibit the insulin and IGF1 signaling pathway; (4) inhibit accumulation of misfolded proteins; (5) prevent dementia; (6) attenuate muscle weakness; and (7) enhance longevity (Fig1).
Figure 1. Mechanistic insights into how Oleic acid induces CHIP expression and extends lifespan. Oleic acid enhances folding of proteins, prevents protein aggregation and extends life span through induction of CHIP and degradation of INSR.
Figure 2. The chemical structure of Oleic acid. Oleic acid, the main constituent of Olive oil, can promote life extension through induction of CHIP.
Figure 3. While it has been shown that genetic deletion of the Ubiquitin Ligase CHIP1 reduces longevity in worms and others, this study suggests, for the first time, that Oleic acid could extend lifespan through induction of CHIP1 and degradation of INSR.
Thus, pharmacological formulations encompassing “Oleic acid or its analogues, either alone or in combination with compounds,“may be used to suppress age-associated overall physiological decline and improve health/life span.
Given the mechanistic basis of Oleic acid, in life span extension, the consumption of Oleic oil-enriched food items and Oils, such as Olive oil, Canola oil and others, can be increased.
Details of the research findings:
Idea Proposed/Formulated (with experimental evidence) by: Dr L Boominathan Ph.D.
Terms & Conditions apply http://genomediscovery.org/registration/terms-and-conditions/
Undisclosed mechanistic information: How Oleic acid decreases the levels of INSR and extends longevity
Amount:$ 1, 500#
# Research cooperation
References:
Web: http://genomediscovery.org or http://newbioideas.com
Citation: Boominathan, L., Consumption of olive oil can lengthen lifespan: Oleic acid-based anti-ageing and Lifespan extension therapy: Oleic acid, the main constituent of olive oil, increases CHIP levels, increases monoubiquitylation of insulin receptor (INSR), decreases INSR protein levels and enhances lifespan, via down regulation of its target gene, 26/August/2019, 3.06 pm, Genome-2-Bio-Medicine Discovery center (GBMD), http://genomediscovery.org
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