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Web Date: March 29, 2017

Measurements heighten mystery of D-amino acids in the brain

Missing D-glutamate in mice brains hints at undiscovered enzymes
Department: Science & Technology
News Channels: Biological SCENE, Analytical SCENE, Organic SCENE, Biological SCENE, Analytical SCENE, Organic SCENE
Keywords: biochemistry, neuroscience, right-handed amino acid, left-handed, L-amino acid, D-amino acid, D-glutamate, D-aspartic acid, D-glutamine, isoleucine, chiral, chromatography, mouse brain, D-amino acid oxidase, enantiomer, baseline, blood, survey
D-glutamate is found missing in survey of mouse brain amino acids, perhaps indicating unidentified enzymes at work.
Credit: ACS Chem. Neurosci.
Diagram showing cross section of the brain and the structures of D- and L -glutamic acid
D-glutamate is found missing in survey of mouse brain amino acids, perhaps indicating unidentified enzymes at work.
Credit: ACS Chem. Neurosci.

Right-handed amino acids—found in small doses in nature—are largely a mystery. In humans, most linger at low concentrations yet play unknown roles in the body. A new survey of right- and left-handed amino acids in the mouse brain thickens the plot. The study’s findings imply that the brain tightly regulates the levels of right-handed amino acids and hint at undiscovered enzymes that flip lefties to righties (ACS Chem. Neurosci. 2017, DOI: 10.1021/acschemneuro.6b00398).

Ubiquitous left-handed L-amino acids serve as the building blocks of all proteins. However, their mirror images, right-handed D-amino acids, are rarer and more perplexing. Their purpose in humans was unknown until 2000, when scientists figured out that one of them, D-serine, is a neurotransmitter. Many researchers think the presence of other D-amino acids in the brain and body suggests that they must have significant functions, too. To find those functions, though, requires baseline surveys that determine normal levels of D- and L-amino acids in various parts of the body, says Daniel W. Armstrong at the University of Texas, Arlington.

Armstrong’s group collaborated with Adam L. Hartman’s laboratory at Johns Hopkins University to measure baseline values for D- and L-amino acids in the cortex and hippocampus of mice, brain areas of interest because of Hartman’s previous work on epilepsy. The collaborators separated blood from brain tissue and then purified and fluorescently tagged the amino acids in the samples. They measured the amino acids by separating the D- and L-varieties with highly sensitive chiral columns and then detecting the fluorescent peaks.

“Many curious things turned up,” Armstrong says. Most D-amino acid levels were 10 to 2000 times as high in the brain as in the blood for the 12 amino acids measured. The concentration of the neurotransmitter D-serine, near 0.05 μg per mg brain tissue, was among the highest, but D-aspartate and D-glutamine were even higher. Such quantities suggest neural roles for many of the D-amino acids, Armstrong says.

Particularly striking was the conspicuous absence of D-glutamate anywhere in the brain or blood. L-glutamate is the most abundant amino acid in the brain, so Armstrong expected to see at least some D-glutamate. Yet his team couldn’t detect it at all with a detection threshold of 0.00005 μg per mg tissue.

The unexpected absence, Armstrong says, implies that the body keeps D-glutamate low for a physiological reason. It also implies that the brain has a mechanism for efficiently removing D-glutamate or keeping it quite low compared with everything else.

Armstrong surmises there may be undiscovered enzymes at work. A known enzyme converts D- and L-glutamate to D- and L-glutamine, so perhaps a stereoselective enzyme takes only L-glutamine back the other way, making D-glutamine a sink for D-glutamate, he says. High brain levels of D-glutamine support that theory, Armstrong says.

Or, Herman Wolosker of Technion Israel Institute of Technology suggests that the brain may also lack transporters that recognize D-glutamate, so it cannot be imported from the blood into the brain.

Other findings from the study raise the specter of ghost enzymes, too: Wolosker points out that for some of the less abundant amino acids, relatively high fractions exist in the D-form. Isoleucine, for instance, is 24% right-handed in the hippocampus. “It points to the possibility of additional enzymes in the brain that transform L- into D-amino acids,” he says.

For the moment, Armstrong and his group are concentrating on pinning down the role of D-amino acid oxidase, an enzyme known to degrade D-amino acids, in particular D-serine. By repeating the baseline study in mice lacking the gene for D-amino acid oxidase, the scientists hope to elucidate what other D-amino acids it regulates. They are also conducting a D-amino acid survey on human blood and are curious to see whether D-glutamate goes missing there too.

Chemical & Engineering News
ISSN 0009-2347
Copyright © American Chemical Society
Dr Yemisi Latunde-Dada (Thu Mar 30 04:09:21 EDT 2017)
It is important to compare the levels of D-glutamate in the blood with that of the brain. If it is a case of the transporter, another possibility is the blocking or inhibition of the D-transporter by L-glutamate at the blood-brain barrier.
H Knechtges (Thu Mar 30 23:18:56 EDT 2017)
I am curious if the levels of the glutamine amino acid(s) would differ for someone who is negatively affected physically by ingesting MSG (Monosodium Glutamate)....for example, onset of a severe migraine when MSG is consumed. (As a migraine sufferer for 33 years, I would be very interested in this aspect of the research.)
Nick Borek (Tue Apr 04 00:21:35 EDT 2017)
The levels of the glutamine amino acids do indeed differ for someone who is negatively affected physically. The concentration of the neurotransmitter D-serine, near 0.05 μg per mg brain tissue, was among the highest, however t D-aspartate and D-glutamine were even higher. Since the person is affected physically, their brain is missing something such as a receptor which could cause the levels of the amino acids to differentiate.
Louisa Dalton (Thu Apr 06 16:56:29 EDT 2017)
H Knechtges--What role L- and D-glutamate may play in people’s reactions to the food they ingest (including MSG) is interesting to Armstrong as well. MSG is mostly left-handed, but there is a small percentage of the right-handed form in commercial preparations. Part of Armstrong’s planned study to test blood levels will include testing the blood before and after a large meal. If they can first establish baseline levels for what happens in the blood after consuming MSG and other food sources of D-amino acids, scientists can start to tackle what effects these may be having.
Cassie (Thu May 11 22:41:16 EDT 2017)
I have an Alzheimer's like reaction with muscle weakness :45 minutes after ingesting anything with d-glutamate (msg, guar gum, caramel color, etc) so if you ever need a test subject just let me know.

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