Rheumatoid arthritis protein discovery points to potential new therapy

New Atlas ^ | September 08, 2022 | By Rich Haridy

[Red Badger]

A team of researchers in the United States has discovered a novel mechanism in which a key protein drives the inflammatory damage associated with rheumatoid arthritis. The foundational finding is hoped to direct research toward entirely new pathways to treat this autoimmune disease affecting millions.

One of the most impactful rheumatoid arthritis discoveries over the past few decades was finding an immune cytokine called tumor necrosis factor‑alpha (TNF-alpha) plays a crucial role in joint tissue inflammation. Following this discovery the development of monoclonal antibody TNF inhibitors offered rheumatoid arthritis patients a completely new type of medicine to treat their condition.

But, as senior author on the new research Salah‑Uddin Ahmed explained, TNF inhibitors aren’t effective in all patients. And even then, they are not ideal long-term medicines dues to a variety of side effects.

“Tumor necrosis factor‑alpha – or TNF‑alpha for short – is one of the main inflammatory proteins that drive rheumatoid arthritis and is targeted by many currently available therapies,” said Ahmed. “However, over time patients can develop a resistance to these drugs, meaning they no longer work for them. That is why we were looking for previously undiscovered drug targets in TNF‑alpha signaling, so basically proteins that it interacts with that may play a role.”

The new lab-based research focused on a type of human cell called synovial fibroblasts. These are the cells that line joints, and in cases of rheumatoid arthritis, inflammation in synovial fibroblasts is triggered by TNF-alpha.

In looking for a protein that plays a role in joint inflammation the researchers homed in on a molecule called sulfatase‑2. Prior cancer studies have indicated sulfatase‑2 plays a role in tumor growth, and it's known to be involved in immune cell signaling processes.

[logi_cal869]

A couple years ago I began experiencing some symptoms of RA, along with trigger finger and, of-late, pretty severe carpal tunnel in my left (I’m right-handed) wrist. Despite doing everything correct, I always suspected that I wasn’t getting enough omega-3. Averse to eating Fukushima, fish hasn’t been on the menu for a long time.

About a year ago I ceased wasting money on what I believed to be wholly placebo O3 supplements, began experimenting with different species NOT Pacific-caught (trout & Atlantic Salmon, almost exclusively) and began exercising a hypothesis about proper cooking temperatures for fish.

Until I settled on a baking temperature of 210 max (until ‘just’ flaky), I may as well have been eating expensive, fish-flavored chicken.

In the past few months, my RA pains have vanished, the trigger finger resolved and the persistent carpal tunnel symptoms in the left hand are almost completely reversed.

Again, the fish oil supplements (some of them rather expensive) were quite literally placebos (no effect whatsoever, vs. real physical effects from eating properly cooked fish within 48 hours).

True story, and another update to the book.

I can’t be so unique...MAs be damned.

Now if only I can afford to eat fish TWICE a week.

[moovova]

My wife has RA. How often do you eat trout & Atlantic Salmon? Fish may be on our menu...she loves salmon!

Thanks.

[logi_cal869]

Currently once/week, working on adjusting to twice/week and smaller portions (my fillets are rather large since I make sandwiches on sourdough). I alternate between trout and Atlantic farmed salmon (the latter being the lesser of two evils, since I refuse to eat Pacific seafood).

Again, gently baked at no more than 210 degrees until ‘just flaky’ (depending on the oven and thickness of the fillet, typically 20-30 minutes max).

Please let me know the results. Personally, I’m rather astonished that there’s so prolific of defective information out there on Omega 3 and proper cooking methods. In fact, I could only find a single paper written about the vulnerability of LCFA to cooking and processing temperatures.

As it stands right now, I have to take ZERO pain meds, believe that ALL fish oil supplements are placebo and ALL other forms of cooked/processed fish - with exception perhaps to poached - are fish-flavored chicken. My personal results have blown away my prior orthodox beliefs on Omega 3.

I’d really like to know how your wife fares. Best of health to you both.

[logi_cal869]

Apparently Atlantic salmon has become scarce again (a scarcity which will worsen with the looming rail strike). I was keen to pin down the number of ounces of salmon to consume (as opposed to the asinine government recommendation of simply “twice a week”), but I’ve had to revert back to the farmed trout (which is not as oily and, consequently, not as high of Omega 3 content).

My last estimate of salmon once/week was about 12 ounces (they were large fillets, subject to the cuts provided at the market).

This week it’s almost 17 ounces of trout (2x roughly 8-ounce fillets), Tuesday & Friday; I’ll see how it goes (frankly, the low/slow cooked trout tastes better on sourdough, and dill pickles really set it off).

[moovova]

The wife and I have been out of town for the last week and a half...but one of the things on our list is to visit (and query) the local fish markets here in Charlotte. We can buy very “attractive” fish at Sam’s, Aldi’s and other grocery stores, but I wanted to visit dedicated fish markets. I’ve actually had “visit fish market” on my to-do list for a while. We eat plenty of beef, chicken and pork. I felt like it was time for fish.

I’m glad you mentioned cooking at 210° until “flaky”. The wife won’t eat salmon if it’s even barely undercooked. It has to be flaky. I personally like my fish breaded and deep-fried (I grew up around multiple fish camps), but will make the effort to eat the same method of cooking that I’ll cook for the wife. I am the cook in the family. It also looks like I may be looking for trout versus the salmon. I like your “fish sandwich” idea. We had fish sandwiches for dinner last night. Came from a local Greek restaurant. Some sort of breaded, fried white fish with no medicinal value, I’m sure. LOL.

It’s good to hear you’ve found an “all natural” method for eliminating the pain. The wife relies on infusions, from a great RA doc, that had helped a great deal with her pain. But I worry about the meds coursing thru her veins.

Thank you for sharing!