Identification of brown adipose tissue in mice with fat-water IDEAL-MRI.
Identification of brown adipose tissue in mice with fat-water IDEAL-MRI.
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DOI：
10.1002/jmri.22162
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发表时间：
2010-05
影响因子：
4.4
通讯作者：
Nagy, Tim R.
中科院分区：
文献类型：
--
作者：
Hu, Houchun H.;Smith, Daniel L., Jr.;Nayak, Krishna S.;Goran, Michael I.;Nagy, Tim R.
探讨IDEAL脂肪-水成像及其脂肪分数指标在检测小鼠棕色脂肪组织（BAT）和区分BAT与白色脂肪组织（WAT）中的可行性。切除的WAT和BAT样品和整个小鼠尸体在3 T扫描仪上使用单通道腕部线圈用快速S脂肪-水IDEAL-SPGR序列成像。使用0.6 mm的各向同性体素尺寸。切除的样品也扫描与单体素质子光谱。使用研究软件在线重建IDEAL的脂肪分数图像，并对WAT和BAT区域进行量化。在切除的组织样品和原位中，观察到BAT的宽脂肪分数范围（37-70%），相比之下，WAT的范围更窄且更高，为90- 93%。使用脂肪分数度量，可以清楚地识别每个尸体中的肩胛间BAT贮库，以及表现出混合BAT和WAT表型外观的肾周和腹股沟贮库。由于BAT的多腔脂肪分布和广泛的线粒体、细胞质和血管供应，其脂肪含量明显低于WAT。我们已经证明，IDEAL-MRI的脂肪分数度量是一种敏感的定量方法，可以无创地表征BAT。
To investigate the feasibility of using IDEAL fat-water imaging and the resultant fat fraction metric in detecting brown adipose tissue (BAT) in mice, and in differentiating BAT from white adipose tissue (WAT). Excised WAT and BAT samples and whole-mice carcasses were imaged with a rapid S fat-water IDEAL-SPGR sequence on a 3T scanner using a single-channel wrist coil. An isotropic voxel size of 0.6 mm was used. Excised samples were also scanned with single-voxel proton spectroscopy. Fat fraction images from IDEAL were reconstructed online using research software, and regions of WAT and BAT were quantified. A broad fat fraction range for BAT was observed (37–70%), in comparison to a tighter and higher WAT range of 90–93%, in both excised tissue samples and in situ. Using the fat fraction metric, the interscapular BAT depot in each carcass could be clearly identified, as well as peri-renal and inguinal depots that exhibited a mixed BAT and WAT phenotype appearance. Due to BAT’s multi-locular fat distribution and extensive mitochondrial, cytoplasm, and vascular supply, its fat content is significantly less than that of WAT. We have demonstrated that the fat fraction metric from IDEAL-MRI is a sensitive and quantitative approach to non-invasively characterize BAT.
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影响因子：
7.7
作者：
Saito M;Okamatsu-Ogura Y;Matsushita M;Watanabe K;Yoneshiro T;Nio-Kobayashi J;Iwanaga T;Miyagawa M;Kameya T;Nakada K;Kawai Y;Tsujisaki M
通讯作者：
Tsujisaki M
影响因子：
3.3
作者：
Reeder, SB;Pineda, AR;Pelc, NJ
通讯作者：
Pelc, NJ
影响因子：
3.3
作者：
Kim, Hyeonjin;Taksali, Sara E.;Constable, R. Todd
通讯作者：
Constable, R. Todd
影响因子：
2.5
作者：
Bydder, Mark;Yokoo, Takeshi;Sirlin, Claude B.
通讯作者：
Sirlin, Claude B.
影响因子：
5.2
作者：
Crisan, Mihaela;Casteilla, Louis;Giacobino, Jean-Paul
通讯作者：
Giacobino, Jean-Paul