As every week, here is our science news:
In Alzheimer's Disease (AD), it's believed that there's an overactivation of glutamate signalling, leading to a phenomenon called excitotoxicity. This means that neurons are excessively stimulated, causing an influx of calcium ions into the cells.
Excitatory neurotransmission in the brain, crucial for learning and memory, heavily relies on a neurotransmitter called glutamate. This neurotransmitter binds to receptors, particularly ionotropic glutamate receptors, to facilitate communication between neurons.
D-amino acids, which are found abundantly in various foods and are also produced during food processing, have gained attention in this context. Some specific D-amino acids like d-aspartic acid, d-glutamate, d-alanine, and d-serine can directly influence synaptic activity through NMDA receptors.
Lower levels of D-glutamate and higher levels of D-Serine have been observed in the blood and brains of AD patients. In the future, measuring the concentration of these amino acids could help to monitor and diagnose AD early on.
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With Dr. Loredano Pollegioni
To Read More:
DOI: 10.3233/jad-201217
DOI: 10.3390/ijms22201091
