Having a fat head may not be a bad thing, according to new findings at The Johns Hopkins University. As reported in the February 9 issue of Neuron, researchers have made a significant discovery as to how adding fat molecules to proteins can influence the brain circuitry controlling cognitive function, including learning and memory.
“When you learn something, you strengthen and inhibit certain transmissions and sculpt a particular circuit. Recall [or memory] is using that circuit again,” says Richard L. Huganir, Ph.D., professor and director of the Solomon H. Snyder Department of Neuroscience at Johns Hopkins. His team’s latest finding describes for the first time how one protein chemically alters another in this circuit strengthening process and represents another step toward understanding a key part of how memories are made and maintained within the brain, something researchers believe could provide a pathway toward treating disorders like Alzheimer’s and Schizophrenia.
In studying the molecular underpinnings of learning and memory, Huganir and his team have focused on one of several processes in which a molecule is tagged by another molecule of fat. Tagging sends the molecules to a particular destination within a cell.
Specifically, the team has studied DHHC5, which is known to add a fat molecule to other proteins. Until now, it was not known which proteins receive this tag.
The scientists suspected a target molecule would need to bind DHHC5, which would then transfer fat onto it.
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