Brown adipose tissue activity after a high-calorie meal in humans
Brown adipose tissue activity after a high-calorie meal in humans
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DOI：
10.3945/ajcn.113.059022
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发表时间：
2013-07-01
影响因子：
7.1
通讯作者：
Lichtenbelt, Wouter D. van Marken
中科院分区：
文献类型：
--
作者：
Vosselman, Maarten J.;Brans, Boudewijn;Lichtenbelt, Wouter D. van Marken
背景：在啮齿动物身上的研究表明，棕色脂肪组织(BAT)在食物摄入时被激活，从而降低代谢效率。目的：本研究探讨了单一的高热量、碳水化合物丰富的膳食是否在瘦削的成年人中激活BAT。设计：11名瘦削的成年男性[年龄：23.6±/-2.1岁；体重指数(BMI；单位：kg/m(2))：22.4+/-2.1]在食用高热量、碳水化合物丰富的膳食(1622+/-222千卡；78%碳水化合物，12%蛋白质，10%脂肪)后，研究了BAT的活性。以轻度冷暴露2 h内的BAT活性为阳性对照实验。用[F-18]氟代脱氧葡萄糖(FDG)-正电子发射断层扫描-计算机断层扫描评估BAT活性。结果：BAT餐后[F-18]FDG摄取[1.65+/-0.99平均标准摄取值]显著高于皮下(0.35+/-0.15)和内脏(0.49+/-0.24)白色脂肪组织和肝脏(0.95+/-0.28；P<；0.05)。餐后BAT活性低于冷诱导BAT活性(7.19+/-2.09)。然而，餐后BAT的活性可能被低估了，因为与寒冷相比，骨骼肌对[F-18]FUG的摄取较高(1.36+/-0.31比0.59+/-0.07 SUV；0.05)，这降低了[F-18]FDG对BAT和其他组织的生物利用度。未发现BAT与饮食诱导生热(DIT)有直接关系。结论：人类进餐后BAT的葡萄糖摄取量增加，提示BAT在降低代谢效率中起作用。然而，相对于其他组织，如骨骼肌，BAT对DIT的定量贡献仍有待研究。这项试验在www.Control-trials.com上注册为ISRCTN21413505。
Background: Studies in rodents have shown that brown adipose tissue (BAT) is activated on food intake, thereby reducing metabolic efficiency.Objective: The current study investigated whether a single high-calorie, carbohydrate-rich meal activates BAT in lean human adults.Design: BAT activity was studied in 11 lean adult men [age: 23.6 +/- 2.1 y; body mass index (BMI; in kg/m(2)): 22.4 +/- 2.1] after consumption of a high-calorie, carbohydrate-rich meal (1622 +/- 222 kcal; 78% carbohydrate, 12% protein, 10% fat). BAT activity during 2 h of mild cold exposure served as a positive control experiment. BAT activity was assessed by [F-18]fluorodeoxyglucose (FDG)-positron emission tomography-computed tomography. Energy expenditure was measured by indirect calorimetry.Results: Postprandial [F-18]FDG uptake was significantly higher in BAT [1.65 +/- 0.99 mean standard uptake value (SUVmean)] than in subcutaneous (0.35 +/- 0.15 SUVmean; P < 0.05) and visceral (0.49 +/- 0.24 SUVmean; P < 0.05) white adipose tissue and liver (0.95 +/- 0.28 SUVmean; P < 0.05). Postprandial BAT activity was lower than cold-induced BAT activity (7.19 +/- 2.09 SUVmean). However, postprandial BAT activity may have been underestimated because of high postprandial [F-18]FUG uptake in skeletal muscle compared with cold (1.36 +/- 0.31 compared with 0.59 +/- 0.07 SUVmean, P < 0.05), which reduces [F-18]FDG bioavailability for BAT and other tissues. No direct relation was found between BAT and diet-induced thermogenesis (DIT).Conclusions: Glucose uptake in BAT increases after a meal in humans, which indicates a role for BAT in reducing metabolic efficiency. However, the quantitative contribution of BAT to DIT relative to other tissues, such as skeletal muscle, remains to be investigated. This trial was registered at www.controlled-trials.com as ISRCTN21413505.