Fyn deficiency promotes a preferential increase in subcutaneous adipose tissue mass and decreased visceral adipose tissue inflammation.
Fyn deficiency promotes a preferential increase in subcutaneous adipose tissue mass and decreased visceral adipose tissue inflammation.
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作者:
Lee TW;Kwon H;Zong H;Yamada E;Vatish M;Pessin JE;Bastie CC
Previous studies have demonstrated that Fyn knockout (FynKO) mice on a standard chow diet display increased glucose clearance and whole-body insulin sensitivity associated with decreased adiposity resulting from increased fatty acid use and energy expenditure. Surprisingly, however, despite a similar extent of adipose tissue (AT) mass accumulation on a high-fat diet, the FynKO mice remained fully glucose tolerant and insulin sensitive. Physiologic analyses demonstrated that the FynKO mice had a combination of skewed AT expansion into the subcutaneous compartment rather than to the visceral depot, reduced AT inflammation associated with reduced T-cell and macrophage infiltration, and increased proportion of anti-inflammatory M2 macrophages. These data demonstrate that Fyn is an important regulator of whole-body integrative metabolism that coordinates AT expansion, inflammation, and insulin sensitivity in states of nutrient excess. These data further suggest that inhibition of Fyn function may provide a novel target to prevent AT inflammation, insulin resistance, and the dyslipidemia components of the metabolic syndrome.
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影响因子:
7.7
作者:
Lumeng, Carey N.;DeYoung, Stephanie M.;Saltiel, Alan R.
通讯作者:
Saltiel, Alan R.
DOI:
10.4049/jimmunol.1100367
发表时间:
2011-10-15
期刊:
Journal of immunology (Baltimore, Md. : 1950)
影响因子:
--
作者:
MacIver NJ;Blagih J;Saucillo DC;Tonelli L;Griss T;Rathmell JC;Jones RG
通讯作者:
Jones RG
影响因子:
56.9
作者:
HOTAMISLIGIL, GS;SHARGILL, NS;SPIEGELMAN, BM
通讯作者:
SPIEGELMAN, BM
DOI:
10.1046/j.1467-789x.2000.00008.x
发表时间:
2000-05-01
期刊:
Obesity reviews : an official journal of the International Association for the Study of Obesity
影响因子:
--
作者:
Bosello, O;Zamboni, M
通讯作者:
Zamboni, M
影响因子:
4.8
作者:
Lee, JY;Sohn, KH;Hwang, D
通讯作者:
Hwang, D