Min Jia, Hao Yue, Tongcheng Xu, Yong‐Jiang Xu, Yuanfa Liu
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引用次数: 0
摘要
据报道，棕色脂肪组织（BAT）具有改善饮食引起的肥胖症的潜力。然而，激活棕色脂肪组织以缓解肥胖状态的分子机制仍不清楚。本研究调查了高脂饮食诱导的小鼠和正常饲料小鼠在轻度冷处理 3 周后的生理机能和 BAT 指数。体重和 BAT 及白色脂肪组织中的脂质积累在冷处理后明显减少。脂质组学分析表明，长期冷处理会导致 BAT 中主要脂质类别的重塑，尤其是物种和磷脂含量，以及线粒体形态的重塑。有证据表明，线粒体生物生成和产热以及 BAT 激活引起的所有效应在肥胖小鼠中更为明显。综上所述，我们的研究揭示了磷脂代谢是 BAT 抗肥胖作用的基本要求。
Lipidomics revealed the superior anti‐obesity effect of brown adipose tissue in obese mice
Brown adipose tissue (BAT) has been reported to possess the potential to ameliorate diet‐induced obesity. However, the molecular mechanism of BAT activation in alleviating obese states remains unclear. This study investigated the physiology and BAT index of high‐fat diet‐induced and normal chow mice after 3 weeks of mild cold treatment. Body weights and lipid accumulations in BAT and white adipose tissue were significantly decreased by cold treatment. Lipidomics analysis showed that chronic cold treatment caused the remodeling of major lipid classes in BAT, especially species and phospholipid content, plus the mitochondrial morphology. Evidence indicated mitochondrial biogenesis and thermogenesis, and all the effects caused by BAT activation were more pronounced in obese mice. Taken together, our study revealed that phospholipid metabolism is the fundamental requirement in the anti‐obesity effect of BAT.
期刊介绍：
The European Journal of Lipid Science and Technology is a peer-reviewed journal publishing original research articles, reviews, and other contributions on lipid related topics in food science and technology, biomedical science including clinical and pre-clinical research, nutrition, animal science, plant and microbial lipids, (bio)chemistry, oleochemistry, biotechnology, processing, physical chemistry, and analytics including lipidomics. A major focus of the journal is the synthesis of health related topics with applied aspects.
Following is a selection of subject areas which are of special interest to EJLST:
Animal and plant products for healthier foods including strategic feeding and transgenic crops
Authentication and analysis of foods for ensuring food quality and safety
Bioavailability of PUFA and other nutrients
Dietary lipids and minor compounds, their specific roles in food products and in nutrition
Food technology and processing for safer and healthier products
Functional foods and nutraceuticals
Lipidomics
Lipid structuring and formulations
Oleochemistry, lipid-derived polymers and biomaterials
Processes using lipid-modifying enzymes
The scope is not restricted to these areas. Submissions on topics at the interface of basic research and applications are strongly encouraged. The journal is the official organ the European Federation for the Science and Technology of Lipids (Euro Fed Lipid).
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