饲粮薄荷醇对低温环境下自主体温调节的影响。

IF 0.7 4区 医学 Q4 NUTRITION & DIETETICS
Noriyuki Mori, Masumi Takano, Aya Nakashima, Eriko Inoue, Miki Yanai, Nanako Kondo, Asaka Maikuma
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引用次数: 0

摘要

人体体温稳态是由行为体温调节和自主体温调节共同调节的。瞬时受体电位美拉他汀8 (TRPM8)通道是一种低温受体,在低温感知和体温调节中起着关键作用。薄荷醇,激活TRPM8,已被证明可以促进白色脂肪细胞的“褐变”,增强产热。然而,其对自主体温调节的影响尚不清楚。为了解决这个问题,本研究考察了饮食中薄荷醇摄入量对小鼠自主体温调节的影响,重点关注了寒冷条件下的体温调节。在本实验中,小鼠分别饲喂含0.25%和0.5%薄荷醇的饲粮2周和4周。结果表明,0.5%薄荷醇饮食显著减少了食物摄入量、体重和内脏脂肪。相比之下,0.25%薄荷醇日粮对这些因素均无显著影响。值得注意的是,给予0.25%薄荷醇饮食4周的小鼠,在麻醉下的寒冷环境中,直肠和肩胛间棕色脂肪组织(IBAT)温度的下降受到抑制。此外,在0.25%薄荷醇饮食4周后,IBAT中的TRPM8基因表达上调。这些发现表明,饮食中的薄荷醇,特别是低浓度的薄荷醇,通过激活TRPM8来改善自主体温调节,而不会显著影响食物摄入量或体重。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effects of Dietary Menthol on Autonomic Thermoregulation in a Cold Environment.

Human body temperature homeostasis is regulated by both behavioral and autonomic thermoregulation. The transient receptor potential melastatin 8 (TRPM8) channel, a cold receptor, plays a critical role in cold perception and thermoregulation. Menthol, which activates TRPM8, has been shown to promote the "browning" of white adipocytes, enhancing thermogenesis. However, its effect on autonomic thermoregulation has remained unclear. To address this, the present study examines the influence of dietary menthol intake on autonomic thermoregulation in mice, with a focus on body temperature regulation under cold conditions. In this experiment, mice were fed diets containing 0.25% and 0.5% menthol for either 2 or 4 wk. The results indicated that the 0.5% menthol diet significantly reduced food intake, body weight, and visceral fat. In contrast, the 0.25% menthol diet showed no significant impact on these factors. Notably, mice treated with the 0.25% menthol diet for 4 wk suppressed the decrease in rectal and interscapular brown adipose tissue (IBAT) temperatures in a cold environment under anesthesia. Additionally, TRPM8 gene expression in IBAT was upregulated after 4 wk of 0.25% menthol diet consumption. These findings suggest that dietary menthol, especially at low concentrations, improves autonomic thermoregulation by activating TRPM8 without significantly affecting food intake or body weight.

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来源期刊
CiteScore
1.80
自引率
6.20%
发文量
63
审稿时长
6-12 weeks
期刊介绍: The Journal of Nutritional Science and Vitaminology is an international medium publishing in English of original work in all branches of nutritional science, food science and vitaminology from any country. Manuscripts submitted for publication should be as concise as possible and must be based on the results of original research or of original interpretation of existing knowledge not previously published. Although data may have been reported, in part, in preliminary or abstract form, a full report of such research is unacceptable if it has been or will be submitted for consideration by another journal.
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