Umami-induced obesity and metabolic syndrome is mediated by nucleotide degradation and uric acid generation.
Umami-induced obesity and metabolic syndrome is mediated by nucleotide degradation and uric acid generation.
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鲜味诱导的肥胖和代谢综合征是由核苷酸降解和尿酸生成介导的。
DOI：
10.1038/s42255-021-00454-z
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发表时间：
2021-09
影响因子：
20.8
通讯作者：
Lanaspa MA
中科院分区：
文献类型：
--
作者：
Andres-Hernando A;Cicerchi C;Kuwabara M;Orlicky DJ;Sanchez-Lozada LG;Nakagawa T;Johnson RJ;Lanaspa MA
鲜味是指由味精(MSG)介导，并由肌苷一磷酸和其他核苷酸增强的可口味道。鲜味食品被认为会增加患肥胖症和代谢综合征的风险，但其机制尚不清楚。在这里，我们表明，味精通过诱导AMP脱氨酶2和嘌呤降解诱导雄性小鼠肥胖、下丘脑炎症和中枢性瘦素抵抗。肝细胞和神经元中均缺乏AMP脱氨酶2的小鼠可免受味精诱导的代谢综合征的影响。这种保护可以通过补充肌苷一磷酸来克服，这很可能是因为它能降解成尿酸，因为这种作用可以被别嘌醇阻断。因此，鲜味食物通过参与同样的嘌呤核苷酸降解途径来诱导肥胖和代谢综合症，而果糖和盐的摄入也会激活这一途径。我们认为，甜味、盐味和鲜味这三种口味的发展是为了鼓励食物的摄取，以促进能量储存和生存，但通过类似的机制在过量摄取的背景下推动肥胖和糖尿病。
Umami refers to the savoury taste that is mediated by monosodium glutamate (MSG) and enhanced by inosine monophosphate and other nucleotides. Umami foods have been suggested to increase the risk for obesity and metabolic syndrome but the mechanism is not understood. Here we show that MSG induces obesity, hypothalamic inflammation and central leptin resistance in male mice through the induction of AMP deaminase 2 and purine degradation. Mice lacking AMP deaminase 2 in both hepatocytes and neurons are protected from MSG-induced metabolic syndrome. This protection can be overcome by supplementation with inosine monophosphate, most probably owing to its degradation to uric acid as the effect can be blocked with allopurinol. Thus, umami foods induce obesity and metabolic syndrome by engaging the same purine nucleotide degradation pathway that is also activated by fructose and salt consumption. We suggest that the three tastes—sweet, salt and umami—developed to encourage food intake to facilitate energy storage and survival but drive obesity and diabetes in the setting of excess intake through similar mechanisms.
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影响因子：
1.6
作者：
Nakamura, Hidehiro;Kawamata, Yasuko;Sakai, Ryosei
通讯作者：
Sakai, Ryosei
DOI：
10.1073/pnas.1713837115
发表时间：
2018-03-20
影响因子：
11.1
作者：
Lanaspa, Miguel A.;Kuwabara, Masanari;Johnson, Richard J.
通讯作者：
Johnson, Richard J.
影响因子：
3.7
作者：
Lanaspa MA;Epperson LE;Li N;Cicerchi C;Garcia GE;Roncal-Jimenez CA;Trostel J;Jain S;Mant CT;Rivard CJ;Ishimoto T;Shimada M;Sanchez-Lozada LG;Nakagawa T;Jani A;Stenvinkel P;Martin SL;Johnson RJ
通讯作者：
Johnson RJ
影响因子：
3.7
作者：
Lanaspa, Miguel A.;Sanchez-Lozada, Laura G.;Johnson, Richard J.
通讯作者：
Johnson, Richard J.
影响因子：
3.6
作者：
BUNYAN, J;MURRELL, EA;SHAH, PP
通讯作者：
SHAH, PP