High-fat, high-sugar, and high-cholesterol consumption does not impact tau pathogenesis in a mouse model of Alzheimer's disease-like tau pathology.

TitleHigh-fat, high-sugar, and high-cholesterol consumption does not impact tau pathogenesis in a mouse model of Alzheimer's disease-like tau pathology.
Publication TypeJournal Article
Year of Publication2016
AuteursGratuze, M, Julien, J, Morin, F, Calon, F, Hébert, SS, Marette, A, Planel, E
JournalNeurobiol Aging
Volume47
Pagination71-73
Date Published2016 Nov
ISSN1558-1497
KeywordsAlzheimer Disease, Animals, Cholesterol, Dietary, Dietary Fats, Dietary Sucrose, Disease Models, Animal, Mice, Phosphorylation, tau Proteins, Tauopathies
Abstract

Aggregates of hyperphosphorylated tau protein are a pathological hallmark of Alzheimer's disease (AD). The origin of AD is multifactorial, and many metabolic disorders originating from overconsumption of fat, cholesterol, and sugar are associated with higher risk of AD later in life. However, the effects of fat, cholesterol, and sugar overconsumption on tau pathology in AD remain controversial. Using the hTau mice, a model of AD-like tau pathology, we assessed the effects of high-fat, high-cholesterol, and/or high-sugar diets on tau pathogenesis. Surprisingly, we found no effects of these compounds, even combined, on tau phosphorylation, O-GlcNAcylation, splicing, cleavage, and aggregation, suggesting that their overconsumption does not seem to worsen tau pathology in these mice.

DOI10.1016/j.neurobiolaging.2016.07.016
Alternate JournalNeurobiol. Aging
PubMed ID27565300