![\"My-Book-Olga](\"\/camed\/files\/2015\/11\/Gursky-book-e1447954913499.jpg\")
Proteins are one of the main building blocks of life and folding into the correct three-dimensional shape is an important part of their creation. If folded incorrectly, these proteins can aggregate and lead to disease. This is seen in many serious diseases including cystic fibrosis, Alzheimer\u2019s, Parkinson\u2019s and Creutzfeldt\u2013Jakob disease, the human version of \u201cmad cow\u201d disease.<\/p>\n
What causes proteins to misfold? Researchers around the world, including BUSM\u2019s Olga Gursky, PhD, are trying to answer these questions. Gursky, a professor of Physiology and Biophysics, has written several peer-reviewed journal articles on protein folding, structure, and stability. Her latest book, Lipids in Protein Misfolding<\/em> (Springer International Publishing, 2015), co-authored with 26 researchers, summarizes some of the latest research in this field and how it shapes our current understanding of protein misfolding.<\/p>\n The book focuses on the role of lipids, or fatty molecules, in the misfolding of a variety of proteins, ranging from the small amylin and amyloid-\u03b2 proteins in Alzheimers disease to the large apolipoprotein B associated with atherosclerosis and heart disease. While many books have been published on misfolded proteins, the focus on lipids is unique and shines light on a relatively unexplored area of research. \u201cThese mechanisms are complex, controversial, and, hence, interesting,\u201d writes Gursky. For example, lipids have been reported to both promote and prevent misfolding of water-soluble proteins, while misfolded proteins can disrupt lipid-containing structures (eg. cell membranes). Greater understanding of these bi-directional effects will lead to treatment and prevention of currently incurable diseases.<\/p>\n