Can Eating Less Slow Down the Aging of the Brain?

As we grow older, our bodies, including our brains, naturally age. This aging process affects certain brain functions, such as memory and learning, causing them to decline.

Past studies from the National Institute on Aging have suggested that adopting a healthy lifestyle, involving activities like physical exercise, stress management, maintaining social connections, and proper nutrition, can help slow down brain aging. A recent study by researchers from the Buck Institute for Research on Aging in Novato, CA, adds another dimension to this understanding. Their research, published in the journal Nature Communications, reveals that restricting calorie intake might also contribute to protecting the brain from aging. The study, conducted on fruit fly models and human cells, identified a specific gene that is positively influenced by calorie restriction, supporting essential processes for healthy brain aging. Dr. Lisa Ellerby, a professor at the Buck Institute and co-senior author of the study, explained that they focused on calorie restriction's impact on brain aging due to the vulnerability of the brain during the aging process. She mentioned, “Understanding factors modulated by dietary restriction that protect the brain is a significant research direction.” The study involved fruit fly models raised on either a normal or a restricted diet. Researchers identified five genes, one of which corresponds to the OXR1 gene in humans. The OXR1 gene is linked to conditions like Parkinson's disease and diabetic retinopathy. The study also revealed that the OXR1 gene affects the retromer, a cellular complex responsible for recycling proteins and lipids. Dr. Ellerby emphasized the surprising discovery of OXR1's involvement in retromer function, stating that it was previously thought to respond to oxidative stress or aid in detoxification. The researchers believe their findings may pave the way for potential therapeutic targets to slow down aging and age-related neurodegenerative diseases. Dr. Ellerby suggested that simple changes in diet could increase OXR1 levels in the brain, offering protection. Looking ahead, the team plans to explore small molecules that can boost OXR1 expression for potential therapeutic purposes. However, Dr. Ellerby acknowledged that further studies are needed to establish the link between diet and brain aging conclusively. Dr. Clifford Sigil, a neurologist at Providence Saint John’s Health Center, expressed interest in the study's potential implications. He highlighted the importance of investigating dietary and caloric restriction, emphasizing the need for more complex studies involving organisms beyond fruit flies and yeast. Dr. Sigil proposed collaboration between researchers studying fruit flies and those examining human patients using injectable weight loss medications for a more comprehensive understanding of the impact on neurodegenerative diseases like Alzheimer's and Parkinson's. In summary, while aging remains a significant challenge, understanding how dietary factors, particularly calorie restriction, may influence brain aging opens new avenues for potential interventions and therapies in the future.

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