Mitochondria—the "powerhouses of the cell"—are vital for energy production, supporting movement, growth, and overall health. Their ability to adapt to changing energy demands depends heavily on nutrients, but the exact link between nutrition and mitochondrial function has long remained unclear. Now, a team led by Professor Dr. Thorsten Hoppe at the University of Cologne has solved this puzzle, identifying leucine as a key nutrient that boosts mitochondrial efficiency.
Leucine, an essential amino acid found in meat, dairy, beans, and lentils, is well-known for its role in protein synthesis. But the new study—titled "Leucine inhibits degradation of outer mitochondrial membrane Proteins to adapt mitochondrial respiration"—uncovers its previously unknown role in energy metabolism.
The research team found that leucine acts by reducing the activity of the SEL1L protein. SEL1L is part of the cell’s quality control system, responsible for removing faulty or misfolded Proteins. By downregulating SEL1L, leucine prevents the unnecessary breakdown of critical Proteins on the outer mitochondrial membrane. These Proteins are essential for transporting metabolic molecules into mitochondria, where energy is generated—preserving them directly boosts mitochondrial efficiency and cellular energy output.
"We were thrilled to discover that a cell's nutrient status, especially its leucine levels, directly impacts energy production," said Dr. Qiaochu Li, the study’s first author. "This mechanism enables cells to swiftly adapt to increased energy demands during periods of nutrient abundance."
The study’s findings extend beyond basic cellular biology, with significant implications for human health:
The research was funded by Germany’s Excellence Strategy (CECAD), Collaborative Research Centers of the German Research Foundation (DFG), the European Research Council’s ERC Advanced Grant "Cellular Strategies of Protein Quality Control-Degradation" (CellularPQCD), and the Alexander von Humboldt Foundation.
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