According to a new study published in Nature Communications, a compound produced by bacteria in the digestive tract increases the risk of developing Alzheimer’s disease and accelerates the process of cognitive decline in patients with dementia. This discovery reveals an entirely new therapeutic target for reducing Alzheimer’s risk.
Scientists at the University of Wisconsin-Madison found that imidazole propionate (ImP), a compound secreted by certain types of intestinal bacteria, plays a significant role in pathological changes occurring in the brain. The experiment showed that ImP introduced into the brains of mice increases the accumulation of two pathological proteins—beta-amyloid and tau—ultimately leading to neuronal death, which is a key characteristic of Alzheimer’s disease.
Scientists studied the blood levels of ImP in approximately 1,200 people and found that dementia-related markers appeared much more frequently in individuals with high levels. Furthermore, a multi-year analysis of cognitive tests showed that cognitive decline progressed much faster in patients with high blood concentrations of ImP.
The study also identified a genetic variation present in approximately 43 percent of study participants, which is associated with high blood levels of ImP. Researchers suggest that this genetic difference affects how efficiently the kidneys filter the compound to flush it from the body.
Since ImP is produced from an essential amino acid (histidine) found in many protein-rich foods, solving the problem through diet alone is impossible. However, according to the researchers, if a medication is developed that lowers blood levels of ImP the way statins reduce cholesterol, it would be a major medical breakthrough for halting Alzheimer’s risk and cognitive decline.
