Shengjun Dong, Mengxin Jiang, Qinglei Sun, Junqing Xu, Lei Zhang, Lei Han, Yan-Na Li, Zhengtong Zhou, Yingjiang Xu
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引用次数: 0
摘要
越来越多的证据表明,棕色脂肪组织(BAT)在肥胖和相关疾病中发挥着重要作用。在确定激活脂肪细胞产热的正向调节因子方面已经取得了很大进展,但对产热的负向调节信号仍然知之甚少。在此,我们评估了天门冬氨酸对 BAT 功能的潜在影响。我们发现,循环中的天门冬氨酸水平与成人的代谢综合征和肥胖呈正相关。急性寒冷暴露会明显增加小鼠 BAT 的天门冬氨酸及其他氨基酸水平。因此,我们推测天门冬氨酸可能在调节 BAT 功能和全身能量平衡中发挥作用。为了验证这一假设,我们改变了天门冬氨酸的供应,以探索其对脂肪组织代谢的影响。外源性补充天门冬氨酸会抑制小鼠生热基因的表达和耐寒能力。耐人寻味的是,天门冬氨酸的生物利用率主要通过抑制 AMPK 级联的机制目标来抑制线粒体的生物合成。因此,评估缺乏天门冬氨酸的饮食是否会增加线粒体中的氧化磷酸化以重建天门冬氨酸水平,从而增加能量消耗将是非常有趣的,因为这些影响可以预防或改善肥胖的发展。
Aspartate restrains thermogenesis by inhibiting the AMPK pathway in adipose tissues.
Increasing evidence suggests that brown adipose tissue (BAT) plays an important role in obesity and related diseases. Great progress has been made in identifying positive regulators that activate adipocyte thermogenesis, but negative regulatory signaling of thermogenesis remains poorly understood. Here, we evaluated the potential effects of aspartate on the BAT function. We found that the circulating aspartate level is positively associated with metabolic syndrome and obesity in adults. Acute cold exposure significantly increases BAT aspartate as well as other amino acid levels in mice. In this regard, we speculate that aspartate may play a role in regulating the BAT function and systemic energy homeostasis. To verify the hypothesis, we altered aspartate availability to explore the effects on adipose tissue metabolism. Supplementation of aspartate exogenously inhibits the thermogenic gene expression and cold tolerance in mice. Intriguingly, aspartate bioavailability inhibits mitochondrial biosynthesis essentially through the suppression of mechanistic targeting of the AMPK cascade. Therefore, an evaluation of whether a diet deficient in aspartate will increase oxidative phosphorylation in the mitochondria to reestablish aspartate levels and therefore increase the energy expenditure will be interesting because these effects can prevent or ameliorate the development of obesity.
期刊介绍:
Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health.