[高能量饮食条件下大鼠肌肉和脂肪组织亚细胞部分胰岛素受体表达作为组织胰岛素抵抗发展的因素]。

M. Kondro, T. Halenova, M. Kuznietsova, O. Savchuk
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引用次数: 1

摘要

胰岛素抵抗与肥胖、2型糖尿病、代谢综合征等有着密切的因果关系,是当今医学领域亟待解决的问题。我们揭示了长期高能饮食条件下大鼠脂肪组织细胞粗膜和细胞质中IR含量的双向变化。脂肪组织细胞中IR含量的减少可能是由于过氧化过程激活导致脂肪细胞脂质双分子层的破坏而预先决定的。该组织细胞胞浆中IR含量的增加可能表明该蛋白的合成被激活;然而,有可能是由于质膜的损伤导致IR易位过程紊乱,阻止了新合成的受体分子转移到膜上,导致其在细胞质溶胶中积累。所获得的结果表明,组织对长期食用高能量食物有不同的反应方式。因此,肌肉组织细胞质膜中胰岛素受体的含量增加,而脂肪组织细胞中胰岛素受体的含量则减少。这些结果可能提示实验后期IR的发展可能是脂肪组织细胞功能失调的结果。所得数据对了解长期食用高能量食品条件下IR发展的机理具有重要意义。
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[Insulin receptor expression in subcellular fractions of muscular and adipose tissue as the factor of the tissue insulin resistance development in rats under conditions of the high-energy diet].
Nowadays the problem of insulin resistance, which has close cause-effect relations with obesity, diabetes mellitus type 2, metabolic syndrome, etc., is of urgent importance in medicine. We have revealed bidirectional changes of the IR content in crude membrane and cytosol of the adipose tissue cells in rats under conditions of the long-term high-energy diet. It is possible that reduction of the IR content in the adipose tissue cells has been predetermined by the disruption of lipid bilayer of adipocytes as a result of peroxidation processes activation. Increase in the IR content in the cytosol of cells of this tissue may indicate the activation of synthesis of this protein; however, it is possible that the IR translocation process disorder occurs due to the damage of plasma membrane, preventing the transfer of newly synthesized molecules of the receptor to the membrane and causing their accumulation in cytosol. The obtained results show that the tissues react to the long-term consumption of high-energy food in different ways. Thus, the content of insulin receptors in the plasma membrane of the muscle tissue cells increases, and, on the contrary, it decreases in adipose tissue cells. Such results may indicate that IR development at the late period of the experiment is likely the result of the adipose tissue cells disfunction. The obtained data may be of high significance in understanding the mechanism of the IR development under conditions of the long-term consumption of the high-energy food.
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