NEWS

Jason Cannon and Dan Foti are MPIs on a newly awarded R01 from NIEHS entitled, “PFAS induced alterations in reward processing”. This effort aims to discover how per- and polyfluoroalkyl substances (PFAS) may adversely affect mental health and mechanistic links between PFAS induced neurotoxicity, neurodegeneration, and adverse mental health outcomes. The grant translationally links basic and human studies.

Congratulations, Hurshal!

Hurshal’s talk was entitled, “The effects of chronic PFOS exposure on motor behavior” and her co-authors were: Jason Cannon; Josephine Brown; Fatema Currim; Tauqueerunnisa Syeda

Announcement from the College of Health and Human Sciences

Dear Colleagues,

I am pleased to share the news that Jason Cannon has agreed to serve as the acting head of the School of Health Sciences (HSCI) when I begin my term as interim dean of the College of Health and Human Sciences on Nov. 1, 2023. 

Professor Cannon began his career in HSCI as an assistant professor in 2012 and was promoted to full professor in 2022. He has a PhD in toxicology from the University of Michigan and completed a five-year postdoctoral fellowship from the Pittsburgh Institute for Neurodegenerative Disease at the University of Pittsburgh.

He holds a courtesy appointment in the Purdue University College of Health and Human Sciences’ (HHS) Department of Public Health and is co-leader of HHS’ Healthy Lifestyles and Vital Longevity signature research area. Professor Cannon is the director of the toxicology graduate program and, previously, has directed graduate studies in the School of Health Sciences. Professor Cannon is the assistant vice provost for interdisciplinary graduate programs and the former head of the Purdue University Interdisciplinary Life Science Program. He is a recipient of several awards, including the NIH Individual Career Development Award, the Showalter Faculty Scholar Award (Purdue), and the Seed for Success Award (Purdue).

Professor Cannon’s extramurally funded research focuses on the translational study mechanisms of environmentally induced neurodegeneration. He is a mentor with the National Institutes of Health (NIH)-funded Toxicology Mentoring and Skills Development Training Program, a standing member on the Neurotoxicology and Alcohol NIH Study Section, councilor of the International Neurotoxicology Association, and an associate editor for leading journals in his field. 

Professor Cannon’s extensive knowledge of the School of Health Sciences, excellent scholarship, and demonstrated leadership make him well-qualified to serve as acting head. The School of Health Sciences will be in good hands under Professor Cannon’s leadership. Please join me in welcoming him as acting head. 

Sincerely,

Aaron

Aaron Bowman, PhD 
Professor and Head, School of Health Sciences

bowma117@purdue.edu

NIEHS R01 on neurotoxicity of heterocyclic aromatic amines has been renewed

Dr. Cannon’s R01 (ES025750) entitled, “Mechanisms of PhIP-induced dopaminergic neurotoxicity” has been renewed. In the first cycle, our lab, in collaboration with Dr. Chris Rochet (Purdue) and Dr. Rob Turesky (UMN) made significant advances in elucidating dopaminergic toxicity associated with heterocyclic aromatic amines, especially 2-Amino-1-methyl-6-phenylimidazo [4,5-b]pyridine (PhIP) that is potentially relevant to Parkinson’s disease. In this next cycle, we will increase the translational relevance of our studies and elucidate neuromelanin-neurotoxicant interactions.

Chemicals formed in well-done cooked meats may be risk factors for Parkinson’s

Exposure to compounds formed in red meat cooked at high temperatures may be a risk factor for Parkinson’s disease, NIEHS-funded scientists found. Research suggests that red meat may contribute to development of the disease; this study uncovered the potential mechanisms driving that relationship.

The compounds, called heterocyclic aromatic amines (HAAs), are transformed in the body to form toxic metabolic byproducts. Some of these byproducts can damage the nervous system by causing mitochondrial dysfunction, a known driver of Parkinson’s disease.

For this study, the researchers used a neuronal cell line widely employed in Parkinson’s disease research because of its similarities to nerve cells in the body. They first exposed the cells to three HAAs formed in well-done cooked meats. They also exposed the cells to HAA metabolic byproducts called N-hydroxylated metabolites. Next, they assessed cell death, DNA damage, and mitochondrial dysfunction.

Among all chemicals, only one — the N-hydroxylated PhIP metabolite — caused significant cell death. This compound was a thousandfold more toxic than the other chemicals. Although all three HAAs formed DNA adducts — meaning they attached to DNA in a way that might induce mutations — levels were 300-fold higher for PhIP. In addition, PhIP adduct levels were higher and more persistent in mitochondrial DNA compared with nuclear DNA. Exposure to PhIP metabolites also resulted in mitochondrial dysfunction, which was indicated by a decrease in mitochondrial enzyme activity.

According to the authors, these findings suggest that PhIP and its N-hydroxylated metabolite cause mitochondrial dysfunction, and that consuming well-done cooked red meat containing PhIP is a potential risk factor for Parkinson’s disease. (MA)

Citation: Bellamri M, Brandt K, Cammerrer K, Syeda T, Turesky RJ, Cannon JR. 2023. Nuclear DNA and mitochondrial damage of the cooked meat carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine in human neuroblastoma cells. Chem Res Toxicol; doi: 10.1021/acs.chemrestox.3c00109. [Online 8 July 2023]

After 6+ years serving as the faculty head of the Purdue University Interdisciplinary Life Science Ph.D. Program (PULSe), Jason is taking on a broader leadership role in interdisciplinary graduate education, where he will work to increase post-doc and graduate student training grants, expand interdisciplinary programs, interface with the Office of the Executive Vice President for Research, and enhance career development for post-docs.