Amyloidogenic potential of foie gras. Export

@article{citeulike:1422638, abstract = {The human cerebral and systemic amyloidoses and prion-associated spongiform encephalopathies are acquired or inherited protein folding disorders in which normally soluble proteins or peptides are converted into fibrillar aggregates. This is a nucleation-dependent process that can be initiated or accelerated by fibril seeds formed from homologous or heterologous amyloidogenic precursors that serve as an amyloid enhancing factor (AEF) and has pathogenic significance in that disease may be transmitted by oral ingestion or parenteral administration of these conformationally altered components. Except for infected brain tissue, specific dietary sources of AEF have not been identified. Here we report that commercially available duck- or goose-derived foie gras contains birefringent congophilic fibrillar material composed of serum amyloid A-related protein that acted as a potent AEF in a transgenic murine model of secondary (amyloid A protein) amyloidosis. When such mice were injected with or fed amyloid extracted from foie gras, the animals developed extensive systemic pathological deposits. These experimental data provide evidence that an amyloid-containing food product hastened the development of amyloid protein A amyloidosis in a susceptible population. On this basis, we posit that this and perhaps other forms of amyloidosis may be transmissible, akin to the infectious nature of prion-related illnesses.}, address = {*Human Immunology and Cancer Program, Department of Medicine, University of Tennessee Graduate School of Medicine, Knoxville, TN 37920.}, author = {Solomon, A. and Richey, T. and Murphy, C. L. and Weiss, D. T. and Wall, J. S. and Westermark, G. T. and Westermark, P.}, citeulike-article-id = {1422638}, citeulike-linkout-0 = {http://dx.doi.org/10.1073/pnas.0700848104}, citeulike-linkout-1 = {http://view.ncbi.nlm.nih.gov/pubmed/17578924}, citeulike-linkout-2 = {http://www.hubmed.org/display.cgi?uids=17578924}, day = {26}, doi = {10.1073/pnas.0700848104}, issn = {0027-8424}, journal = {Proc Natl Acad Sci U S A}, keywords = {amyloid}, month = {June}, number = {26}, pages = {10998--11001}, posted-at = {2007-06-29 14:42:24}, priority = {2}, title = {Amyloidogenic potential of foie gras.}, url = {http://dx.doi.org/10.1073/pnas.0700848104}, volume = {104}, year = {2007} }

TY - JOUR ID - citeulike:1422638 L3 - citeulike-article-id:1422638 N2 - The human cerebral and systemic amyloidoses and prion-associated spongiform encephalopathies are acquired or inherited protein folding disorders in which normally soluble proteins or peptides are converted into fibrillar aggregates. This is a nucleation-dependent process that can be initiated or accelerated by fibril seeds formed from homologous or heterologous amyloidogenic precursors that serve as an amyloid enhancing factor (AEF) and has pathogenic significance in that disease may be transmitted by oral ingestion or parenteral administration of these conformationally altered components. Except for infected brain tissue, specific dietary sources of AEF have not been identified. Here we report that commercially available duck- or goose-derived foie gras contains birefringent congophilic fibrillar material composed of serum amyloid A-related protein that acted as a potent AEF in a transgenic murine model of secondary (amyloid A protein) amyloidosis. When such mice were injected with or fed amyloid extracted from foie gras, the animals developed extensive systemic pathological deposits. These experimental data provide evidence that an amyloid-containing food product hastened the development of amyloid protein A amyloidosis in a susceptible population. On this basis, we posit that this and perhaps other forms of amyloidosis may be transmissible, akin to the infectious nature of prion-related illnesses. IS - 26 JF - Proc Natl Acad Sci U S A SN - 0027-8424 AD - *Human Immunology and Cancer Program, Department of Medicine, University of Tennessee Graduate School of Medicine, Knoxville, TN 37920. EP - 11001 TI - Amyloidogenic potential of foie gras. VL - 104 SP - 10998 KW - amyloid AU - Solomon, A AU - Richey, T AU - Murphy, CL AU - Weiss, DT AU - Wall, JS AU - Westermark, GT AU - Westermark, P PY - 2007/06/26/ UR - http://dx.doi.org/10.1073/pnas.0700848104 ER -