Nonanoic acid and cholecystokinin induce beige adipogenesis

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-09-10 DOI:10.1007/s10068-024-01699-6

Hyun Ji Park, Ji-Sun Kim, Eun Ryung Kim, Man Bock Gu, Sung-Joon Lee

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Abstract

Beige adipocytes, crucial for thermogenesis, offer a potential therapeutic strategy for obesity. This study investigated the anti-obesity effects of nonanoic acid (NoA), medium-chain fatty acids, and cholecystokinin-8 (CCK-8) on beige adipogenesis in C3H10T1/2 mesenchymal stem cells (C3H10T1/2 MSCs). We observed a significant increase in cholecystokinin B receptor expression in beige adipocytes compared to preadipocytes. The co-treatment with NoA and CCK-8 enhanced beige adipocyte differentiation and lipid accumulation. Moreover, the co-treatment with NoA and CCK-8 upregulated the mRNA expression of thermogenic genes and increased mitochondrial activity more effectively than individual treatment. Specifically, NoA and CCK-8 co-treatment also elevated the protein expression of uncoupling protein 1 and peroxisome proliferator-activated receptor-gamma coactivator-1 alpha. These findings suggest that the additive effect of NoA and CCK-8 promotes the beiging/browning of body fat in beige adipogenesis, potentially serving as an effective approach in the prevention and treatment of obesity and insulin resistance.

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壬酸和胆囊收缩素诱导米色脂肪生成

米色脂肪细胞对产热至关重要，它为肥胖症提供了一种潜在的治疗策略。本研究探讨了壬酸（NoA）、中链脂肪酸和胆囊收缩素-8（CCK-8）对C3H10T1/2间充质干细胞（C3H10T1/2 MSCs）米色脂肪生成的抗肥胖作用。与前脂肪细胞相比，我们观察到米色脂肪细胞中胆囊收缩素 B 受体的表达明显增加。NoA和CCK-8的联合处理增强了米色脂肪细胞的分化和脂质积累。此外，与单独处理相比，NoA和CCK-8联合处理能更有效地上调生热基因的mRNA表达和提高线粒体活性。具体来说，NoA和CCK-8联合处理还能提高解偶联蛋白1和过氧化物酶体增殖激活受体-γ辅助激活剂-1α的蛋白表达。这些研究结果表明，NoA和CCK-8的叠加效应可促进米色脂肪生成中体脂肪的米色化/棕色化，有可能成为预防和治疗肥胖症和胰岛素抵抗的一种有效方法。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.