Substrate Utilization by Brown Adipose Tissue: What's Hot and What's Not?
Substrate Utilization by Brown Adipose Tissue: What's Hot and What's Not?
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DOI:
10.3389/fendo.2020.571659
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发表时间:
2020
影响因子:
5.2
通讯作者:
Stimson RH
中科院分区:
文献类型:
--
作者:
McNeill BT;Morton NM;Stimson RH
Our understanding of brown adipose tissue (BAT) function in humans has increased rapidly over the past 10 years. This is predominantly due to the development of powerful non-invasive imaging techniques such as positron emission tomography that can quantify BAT mass and function using metabolic tracers. Activation of BAT during cold–induced thermogenesis is an effective way to dissipate energy to generate heat and requires utilization of multiple energy substrates for optimal function. This has led to interest in the activation of BAT as a potential therapeutic target for type 2 diabetes, dyslipidaemia, and obesity. Here, we provide an overview of the current understanding of BAT substrate utilization in humans and highlight additional mechanisms found in rodents, where BAT more prominently contributes to energy expenditure. During thermogenesis, BAT demonstrates substantially increased glucose uptake which appears to be critical for BAT function. However, glucose is not fully oxidized, with a large proportion converted to lactate. The primary energy substrate for thermogenesis is fatty acids, released from brown adipocyte triglyceride stores. Active BAT also sequesters circulating lipids to sustain optimal thermogenesis. Recent evidence reveals that metabolic intermediates from the tricarboxylic acid cycle and glycolytic pathways also play a critical role in BAT function. Understanding the role of these metabolites in regulating thermogenesis and whole body substrate utilization may elucidate novel strategies for therapeutic BAT activation.
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影响因子:
4.6
作者:
Held NM;Kuipers EN;van Weeghel M;van Klinken JB;Denis SW;Lombès M;Wanders RJ;Vaz FM;Rensen PCN;Verhoeven AJ;Boon MR;Houtkooper RH
通讯作者:
Houtkooper RH
影响因子:
4.6
作者:
Jeong JH;Chang JS;Jo YH
通讯作者:
Jo YH
影响因子:
16.6
作者:
Berbée JF;Boon MR;Khedoe PP;Bartelt A;Schlein C;Worthmann A;Kooijman S;Hoeke G;Mol IM;John C;Jung C;Vazirpanah N;Brouwers LP;Gordts PL;Esko JD;Hiemstra PS;Havekes LM;Scheja L;Heeren J;Rensen PC
通讯作者:
Rensen PC
影响因子:
64.5
作者:
Fedorenko A;Lishko PV;Kirichok Y
通讯作者:
Kirichok Y
影响因子:
5.8
作者:
Iwen, K. Alexander;Backhaus, Jenny;Schmid, Sebastian M.
通讯作者:
Schmid, Sebastian M.