Brown adipose tissue and its therapeutic application

Gentisic acid prevents diet-induced obesity in mice by accelerating the thermogenesis of brown adipose tissue

Gentisic acid prevents diet-induced obesity in mice by accelerating the thermogenesis of brown adipose tissue.

p-Coumaric acid prevents obesity via activating thermogenesis in brown adipose tissue mediated by mTORC1-RPS6

Brown adipose tissue (BAT) has long been recognized as an energy-consuming organ and a possible target for combating metabolism disorder. Although numerous studies have demonstrated the ability of phytochemical phenolic acids to improve obesity by activating BAT, the underlying mechanism or mechanism therein remain obscure. In this study, diet-induced obese mice, genetically obese mice, and C3H10T1/2 cells were used to examine the effects of p-Coumaric acid (CA) on metabolism profiles. The results showed that CA prevented metabolic syndromes in the two mice models through the activation of BAT. This phenomenon was closely linked to the upregulation of uncoupling protein 1 (UCP1) and the accelerated burning of fatty acids and glucose, which consequently enhanced the energy expenditure and thermogenesis. Similar results were also obtained in vitro. Importantly, these effects were mediated by the mammalian target of rapamycin complex 1 (mTORC1)-RPS6 pathway. These findings reveal, to the best of our knowledge for the first time, the close correlation between mTORC1-RPS6 and BAT-mediated thermogenesis, and, in addition, the key role played by mTORC1-RPS6 in mediating phenolic acids-induced activation of BAT, thus preventing obesity.

Hormonal signaling factors produced by brown adipose tissue as regulators of metabolism of carbohydrates and lipids

Brown adipose tissue is one of the principal generators of heat in the body; due to the activation of many hormones and receptors, it takes a fundamental role in thermogenesis. However recent studies have proved that this is not its only function. Brown adipose tissue could also act as an endocrine organ, which means that it releases chemical substances to the blood and regulate some activities in the organism. This cell communication process is momentous, since allowing cells to exchange physicochemical information with the environment and other cells in the body could be a relevant field of study in treatments of obesity, diabetes and other diseases related with body weight. This paper offers an overview of different transcriptional factors, endocrine regulation and therapeutic applications of the brown fat tissue, and also the distinctions that it has with white adipose tissue and beige adipose tissue.

Chinese medicine Jinlida granules improve high-fat-diet induced metabolic disorders via activation of brown adipose tissue in mice

AIMS

Activation of brown adipose tissue (BAT) thermogenesis could contribute to energy expenditure, which is critical for the treatment of obesity and type 2 diabetes mellitus (T2DM). In the present study, we aimed to systematically investigate whether traditional Chinese medication Jinlida (JLD) granules could improve metabolic disorders and activate BAT thermogenesis in C57BL/6 J mice fed with a high-fat diet (HFD).

METHODS

In the present study, JLD (3.8 g/kg) in 0.5% of carboxymethyl cellulose (CMC) solution was administrated daily by oral gavage to HFD-induced mice for 15 weeks. The body weight, biochemical analysis, histology analysis, intraperitoneal glucose and insulin tolerance (OGTT and ITT) tests were measured to explore metabolic disorders. Cold tolerance test, real-time PCR (qRT-PCR), immunohistochemistry, and western blot were performed to evaluate BAT function.

RESULTS

As results, JLD treatment significantly ameliorated HFD-induced obesity and fat mass gain, maintained glucose and lipid homeostasis, and improved hepatic steatosis and inflammation. More importantly, we observed that JLD markedly activated BAT thermogenesis in HFD-induced obese mice. Moreover, our data confirmed that JLD promoted mitochondrial biogenesis and fatty acid oxidation metabolism in BAT.

CONCLUSIONS

These data suggested that JLD could improve metabolic disorders in associated with activation of BAT thermogenesis via enhancement of mitochondrial biogenesis and fatty acid oxidation metabolism, thus providing a new pharmacological evidence for the clinical usage of JLD in T2DM treatment.

Spicy food and self-reported fractures

BACKGROUND & AIMS

Population-based evidence that suggests health effects of spicy consumptions on fracture was scant. The study aimed to explore the association of spicy food intake with self-reported history of fractures in the Chinese populations.

METHODS

Data was drawn from the baseline survey of a large cohort study conducted in China between 2004 and 2008. A total of 512,891 adults (including 302,632 females) were included. Frequency, strength and duration of spicy food consumption were assessed using a survey questionnaire. Fracture history was self-reported based on physician's diagnoses. Multivariate logistic regression models stratified by socio-economic factors, body mass index and other lifestyle factors were performed adjusting for potential confounders.

RESULTS

The prevalence of daily spicy food intake was 30.32% in males and 29.90% in females. The adjusted odds ratios for fractures were 1.04 (95% CI: 1.01-1.07) for those who ate spicy food occasionally, 1.10 (95% CI: 1.05-1.16) for those who ate one or two days a week, 1.15 (95% CI: 1.09-1.20) for three to five days a week, and 1.12 (95% CI: 1.07-1.17) for daily consumers, compared to participants who never ate spicy food. Participants who ate weak spicy food (OR: 1.10, 95% CI: 1.14-1.23), moderate spicy food (OR: 1.11, 95% CI: 1.06-1.15) and strong spicy food (OR: 1.18, 95% CI: 1.12-1.25) were more strongly associated with self-reported history of fracture. In addition, the strengths of associations were consistently stronger with the duration of spicy food exposure. In stratified analyses, the strength of such an association appeared stronger in rural areas (OR: 1.14, 95% CI: 1.09-1.20) than urban (OR: 1.09, 95% CI: 1.05-1.12). The correlation was consistently stronger in males than in females.

CONCLUSIONS

Among Chinese adults, a positive cross-sectional association between the level of spicy food intake and history of fractures was found in both sexes.