Impaired amino acid metabolism or may increase the risk of diabetes December 26, 2016 Source: Bio Valley A new study published in the international academic journal PLOS Medicine found that five genetic variations are associated with higher levels of the branched chain amino acid isoleucine, leucine and valine. The researchers also found that these genetic variants were also associated with an increased risk of developing type 2 diabetes. Researchers at the University of Cambridge used large-scale genetic data combined with detection of branched-chain amino acids and their metabolites to analyze blood samples from 16,000 participants. Branched-chain amino acids play an important role in human metabolism and are the raw materials for protein synthesis. Unlike some other amino acids, these amino acids cannot be synthesized by the human body, which means that their levels in the body depend entirely on the external sources from food to dietary supplements, as well as the body's ability to metabolize these amino acids. Although studies have shown that higher levels of branched-chain amino acids in the blood are associated with type 2 diabetes, no studies have established a causal relationship. If you can see a causal relationship between the two, you can prevent diabetes by changing your dietary intake and metabolism of these amino acids in the future. The researchers studied more than 10 million genetic variations in more than 16,000 participants and found that five regions of the human genome with genetic differences are associated with higher levels of branched-chain amino acids in the blood. They subsequently found that these people had a higher risk of developing type 2 diabetes in 300,000 participants with these genetic variants, including 40,000 diabetics, and there is strong evidence that there may be a causal link between the two. One of the genes, called PPM1K, has the strongest association with the levels of three branched-chain amino acids and is also associated with an increased risk of type 2 diabetes. The encoded product of this gene is a key step in the process of branched-chain amino acid decomposition. This suggests that impaired breakdown of these branched-chain amino acids may increase the risk of type 2 diabetes. Intervening this pathway may help reduce risk. "Our results suggest that targeting branched-chain amino acid metabolism development and treatment strategies are expected to help reduce the risk of diabetes. Now we also know which molecules in the branched-chain amino acid metabolic pathway should be targeted," Dr. Claudia Langenberg said. In the future, clinical trials will be needed to further clarify whether drugs targeting branched-chain amino acid metabolism can reduce the risk of type 2 diabetes. Food Additives,Pea Starch Powder,Food Grade Pea Starch,Soy Peptide Powder Xi'an complex bio-tech CO.,LTD. , https://www.complexpowder.com