酸通过抑制脂肪组织中的AMPK通路来抑制发热
Shengjun Dong1, Mengxin Jiang1,2, Qinglei Sun1
1Binzhou Medical University Hospital, 661 Huanghe 2nd Rd, Binzhou City, 256603, P.R. China. xuyingjiang1214@126.com.
Food & function
|November 5, 2024
概括
作为一种氨基酸的阿斯巴甜酸对棕色脂肪组织 (BAT) 热生成和能量消耗产生负面影响. 降低阿斯巴酸盐水平可以通过促进线粒体功能和增加能量使用来对抗肥胖.
科学领域:
- 代谢研究的研究.
- 肥胖研究的研究.
- 脂肪组织生物学 脂肪组织生物学
背景情况:
- 棕色脂肪组织 (BAT) 对能量消耗和对抗肥胖至关重要.
- 了解BAT热生成的负调节者对于代谢疾病研究至关重要.
- 酸盐在BAT功能和肥胖症中的作用在很大程度上尚未被探索.
研究的目的:
- 为了研究阿斯巴甜酸对棕色脂肪组织 (BAT) 功能的影响.
- 探索阿斯巴甜酸在调节全身能量恒温中的作用.
- 确定阿斯巴酸盐影响热生成的分子机制.
主要方法:
- 与肥胖和代谢综合征相关的循环阿斯巴酸盐水平的分析.
- 在小鼠暴露于寒冷后测量BAT酸盐含量.
- 将外源性酸盐给小鼠,以评估对热生成和寒冷耐受性的影响.
- 研究阿斯巴甜酸对线粒体生物合成和AMPK信号传递的影响.
主要成果:
- 循环中的阿斯巴酸盐水平与人类的肥胖和代谢综合征具有积极的相关性.
- 暴露于寒冷会增加小鼠的阿斯巴酸盐水平.
- 外源性酸盐补充剂抑制了发热基因表达,并损害了小鼠的寒冷耐受性.
- 亚斯巴酸盐通过AMPK通路抑制线粒体生物合成.
结论:
- 酸作为棕色脂肪组织 (BAT) 热生成的负调节剂.
- 酸的生物可用性抑制了线粒体功能和能量消耗.
- 通过增加能源消耗,对饮食中阿斯巴酸盐的限制可能是预防肥胖的潜在策略.
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