Fish Oil Increases Diet-Induced Thermogenesis in Mice.
Fish Oil Increases Diet-Induced Thermogenesis in Mice.
复制标题
DOI：
10.3390/md19050278
复制
发表时间：
2021-05-17
期刊：
影响因子：
5.4
通讯作者：
Ikaga R
中科院分区：
文献类型：
--
作者：
Yamazaki T;Li D;Ikaga R
增加能量消耗（EE）有利于预防肥胖。饮食诱导产热（DIT）是总EE的组成部分之一。因此，增加DIT对对抗肥胖是有效的。我们通过测量小鼠DIT的绝对值来检验鱼油（FO）增加DIT的程度。C57BL/6J雄性小鼠饲喂能量为30 %脂肪的日粮，分别为FO或红花油加黄油作为对照油（Con）。给药9 d后，监测小鼠呼吸，计算DIT和EE。与对照组相比，fo组小鼠DIT显著增加1.2倍。饲喂fo的小鼠体重增加明显较低。FO使褐色脂肪组织（BAT）解偶联蛋白1 (Ucp1) mRNA和Ucp1蛋白水平分别提高1.5倍和1.2倍。在皮下白色脂肪组织（subWAT）中，鱼油组的Ucp1 mRNA和Ucp1蛋白水平分别升高了6.3倍和2.7倍。鱼油还显著增加了wat亚区褐变标志物如成纤维细胞生长因子21和细胞死亡诱导DNA片段因子α样效应物a的表达。由此可见，膳食鱼油似乎通过增加BAT中Ucp1的表达和诱导wat亚区褐变来增加小鼠DIT。鱼油可能是一种有希望通过调节能量代谢来预防肥胖的膳食脂肪。
Increasing energy expenditure (EE) is beneficial for preventing obesity. Diet-induced thermogenesis (DIT) is one of the components of total EE. Therefore, increasing DIT is effective against obesity. We examined how much fish oil (FO) increased DIT by measuring absolute values of DIT in mice. C57BL/6J male mice were given diets of 30 energy% fat consisting of FO or safflower oil plus butter as control oil (Con). After administration for 9 days, respiration in mice was monitored, and then the data were used to calculate DIT and EE. DIT increased significantly by 1.2-fold in the FO-fed mice compared with the Con-fed mice. Body weight gain was significantly lower in the FO-fed mice. FO increased the levels of uncoupling protein 1 (Ucp1) mRNA and UCP1 protein in brown adipose tissue (BAT) by 1.5- and 1.2-fold, respectively. In subcutaneous white adipose tissue (subWAT), the levels of Ucp1 mRNA and UCP1 protein were increased by 6.3- and 2.7-fold, respectively, by FO administration. FO also significantly increased the expression of markers of browning in subWAT such as fibroblast growth factor 21 and cell death-inducing DNA fragmentation factor α-like effector a. Thus, dietary FO seems to increase DIT in mice via the increased expressions of Ucp1 in BAT and induced browning of subWAT. FO might be a promising dietary fat in the prevention of obesity by upregulation of energy metabolism.
登录
查看更多内容
影响因子：
4.9
作者：
Hibi, M.;Oishi, S.;Matsushita, M.;Yoneshiro, T.;Yamaguchi, T.;Usui, C.;Yasunaga, K.;Katsuragi, Y.;Kubota, K.;Tanaka, S.;Saito, M.
通讯作者：
Saito, M.
DOI：
10.1126/science.1190816
发表时间：
2010-05-28
期刊：
Science (New York, N.Y.)
影响因子：
--
作者：
Ishibashi J;Seale P
通讯作者：
Seale P
影响因子：
5.6
作者：
Innes JK;Calder PC
通讯作者：
Calder PC
肉碱棕榈酰转移酶 1A 通过抑制 c-Jun N 末端激酶来预防脂肪酸诱导的脂肪细胞功能障碍
影响因子：
4.1
作者：
Gao, Xuefei;Li, Kuai;Wu, Donghai
通讯作者：
Wu, Donghai
影响因子：
29
作者：
Cypess AM;Weiner LS;Roberts-Toler C;Franquet Elía E;Kessler SH;Kahn PA;English J;Chatman K;Trauger SA;Doria A;Kolodny GM
通讯作者：
Kolodny GM