多酚激活PGC-1α：产热途径

IF 4.5 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Molecular Nutrition & Food Research Pub Date : 2025-04-29 DOI:10.1002/mnfr.70072

Nicholas Vannuchi, Luciana Pisani

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引用次数: 0

摘要

本文综述了食物中丰富的天然化合物多酚在影响白色脂肪组织（WAT）产热和褐变代谢途径中的作用。许多蛋白质在长时间摄入多酚后表现出表达模式的改变，过氧化物酶体增殖体激活受体γ辅助激活因子1- α (PGC-1α)被认为是一个关键的调节因子，有助于增加脂肪组织的生热性。多酚可以增强PGC-1α活性，刺激WAT褐变，提高棕色脂肪组织（BAT）产热。各种类型的多酚被探索，随着广泛的蛋白质信号和这些发现的生理意义。对褐变研究中涉及的无数蛋白质和途径的全面了解，可以为读者提供更广泛的视角，了解脂肪组织对多酚的调节反应，并指导他们对脂质代谢、肥胖和相关代谢紊乱的创新治疗策略。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

PGC-1α Activation by Polyphenols: A Pathway to Thermogenesis

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PGC-1α Activation by Polyphenols: A Pathway to Thermogenesis

This review investigates the role of polyphenols, abundant natural compounds found in food, to influence the metabolic pathways involved in the thermogenesis and browning of white adipose tissue (WAT). Numerous proteins demonstrate altered expression patterns following prolonged polyphenol consumption, with peroxisome proliferator-activated receptor gamma coactivator 1-alpha (PGC-1α) recognized as a key regulator, contributing to increased thermogenicity of adipose tissues. Polyphenols may enhance PGC-1α activity, stimulating WAT browning, and elevating brown adipose tissue (BAT) thermogenesis. Various classes of polyphenols are explored, along with extensive protein signaling and the physiological implications of these findings. A comprehensive understanding of the myriad proteins and pathways implicated in browning studies can provide readers with a broader perspective on the modulated response of adipose tissue to polyphenols and guide them to innovative therapeutic strategies for lipid metabolism, obesity, and associated metabolic disorders.

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来源期刊

Molecular Nutrition & Food Research 工程技术-食品科技

CiteScore

8.70

自引率

1.90%

发文量

250

审稿时长

1.7 months

期刊介绍： Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines: Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics. Immunology: Understanding the interactions of food and the immune system. Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes. Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.