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Home > Volume 90 Issue 30 > Science & Technology Concentrates > Diacetyl Exacerbates Amyloid Toxicity

Volume 90 Issue 30 | p. 29 | Concentrates Issue Date: July 23, 2012

Diacetyl Exacerbates Amyloid Toxicity The infamous butter-flavor compound, linked to lung disease in exposed workers, may also impact Alzheimer’s disease

By Stephen K. Ritter

Department: Science & Technology News Channels: Biological SCENE Keywords: diacetyl, popcorn, amyloid, Alzheimer’s, lung disease

Diacetyl, the molecule implicated in the disease known as popcorn lung, has now been implicated in amyloid-β peptide toxicity associated with Alzheimer’s disease (Chem. Res. Toxicol., DOI: 10.1021/tx3001016). Diacetyl, or 2,3-butanedione, is infamous as a butter-flavor compound tied to the rare lung disease responsible for the deaths of some workers at microwave popcorn plants. Microwave popcorn makers stopped using diacetyl flavoring in 2006. Swati S. More, Ashish P. Vartak, and Robert Vince of the University of Minnesota’s Center for Drug Design have now found in cell-culture studies that diacetyl accelerates amyloid-β aggregation—a hallmark of Alzheimer’s disease. Diacetyl was also found to inhibit glyoxalase I, an enzyme that helps detoxify reactive dicarbonyl species similar to diacetyl that are produced in neurons and promote amyloid aggregation. In addition, diacetyl tested positive in an in vitro assay to determine if compounds can cross the blood-brain barrier. In light of the chronic exposure of some food industry workers to diacetyl, these preliminary findings raise the possibility of long-term neurological toxicity, Vince and coworkers state. The findings come on the heels of research on amyloid-β suggesting that it might behave like prion protein associated with mad cow disease and be infectious (C&EN, July 2, page 24).

Comments

bob Buntrock (08/01/2012 at 9:34 PM) The news item does not mention that diacetyl is a primary constituent of butter flavor and aroma. Even the original article mentions that it's present in other foods but does not specfically name butter. Deaths and trauma by inhalation from production of microwave popcorn are probably attributable to the ease of entry into the lungs via the nose. However, these findings beg the question of what is the effect of ingestion of diacetyl in butter, especially over the lifetime of ingestion by a sizable percentage of the population. Also, what are the metabolism and metabolism dynamics of diacetyl? There's potentially a large difference in delivery of a biologically active agent to a cell culture as opposed to the agent being ingested by an intact organism.

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