Studies indicate that seafood is susceptible to arthritis

Osteoarthritis is a major cause of disability, which is characterized by destruction of articular cartilage tissue. However, there are currently no effective treatments for its molecular-level etiology. A new study in South Korea found that zinc-rich foods such as salmon, seafood, red meat, cocoa and chicken are prone to osteoarthritis that is painful for patients.

In the new study, in order to verify the role of zinc ion levels in chondrocytes in osteoarthritis, Dr. Quan Zhangxiu from Gwangju Science and Technology Institute of Korea and colleagues examined osteoarthritis patients and osteoarthritis mouse models. Cartilage. It was found that osteoarthritis-associated tissue damage is caused by a molecular signaling pathway involved in regulation and response to zinc ion levels in chondrocytes. The study found that ZIP8 protein is abnormally high. The protein can send zinc into the chondrocytes, triggering a series of molecular activities that cause damage to the cartilage tissue of the experimental mouse. The ZIP8 zinc ion activates the MTF1 protein, which in turn increases the level of matrix degrading enzymes in chondrocytes.

Dr. Zhang Xiuxi analyzed that in the process of body treatment of zinc, molecular changes can damage cartilage tissue, and once the cartilage tissue is worn, the bones rub against each other, which will inevitably lead to joint pain, swelling and stiffness. Cartilage damage is caused by matrix degrading enzyme proteins. This protein is produced by chondrocytes and is responsible for the degradation of extracellular matrix.

The new study suggests that lowering zinc levels in the body may help to develop new therapies for osteoarthritis. The mechanism of new therapies and new drugs is to deplete zinc ions in cartilage tissue and inhibit ZIP8 or MTF1 activity by drugs. In addition, arthritis patients should not take too much zinc-rich foods in their diet.