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中文摘要
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这个子项目是许多研究子项目中利用 资源由NIH/NCRR资助的中心拨款提供。子项目和 调查员(PI)可能从NIH的另一个来源获得了主要资金, 并因此可以在其他清晰的条目中表示。列出的机构是 该中心不一定是调查人员的机构。 这项研究计划的主要目标是阐明调节人类瘦素产生和循环浓度的机制(S)。瘦素是新近发现的一种激素,由脂肪组织产生,参与调节新陈代谢和维持身体成分。肥胖是美国的一种主要疾病,影响着三分之一的总人口和高达50%的少数族裔女性(非裔美国人和西班牙裔)。更好地了解导致过剩脂肪组织发展的机制将有助于改善这种疾病及其相关疾病的治疗,如糖尿病和高血压。为了实现这些目标,设计了实验来评估体重减轻、体重增加、禁食和进食对ob基因表达和血清瘦素水平的影响。此外,将使用从皮下脂肪组织活检中分离的原代脂肪细胞进行体外实验,以评估和确定调节ob基因表达的因素。
英文摘要
This subproject is one of many research subprojects utilizing the resources provided by a Center grant funded by NIH/NCRR. The subproject and investigator (PI) may have received primary funding from another NIH source, and thus could be represented in other CRISP entries. The institution listed is for the Center, which is not necessarily the institution for the investigator. The major goal of this research proposal is to elucidate the mechanism(s) that regulate the production and circulating concentrations of leptin in humans. Leptin is a newly discovered hormone, produced by the adipose tissue, which is involved in the regulation of metabolism and maintenance of body composition. Obesity is a major disease in the United States affecting one third of the entire population and up to 50% of minority females (African American and Hispanic). A better understanding of the mechanisms that lead to the development of excess adipose tissue will improve the treatment of this disease and associated diseases such as diabetes and hypertension. To accomplish these goals, experiments have been designed to assess the effect of weight loss, weight gain, fasting and feeding on ob gene expression and serum leptin levels. In addition, in vitro experiments utilizing primary adipoyctes isolated from subcutaneous adipose tissue biopsy will be used to assess determine the factors that regulate ob gene expression.
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Reward System Responses to Food Aromas: Effects of Obesity and Alcohol Intake
Reward System Responses to Food Aromas: Effects of Obesity and Alcohol Intake
Reward System Responses to Food Aromas: Effects of Obesity and Alcohol Intake
Reward System Responses to Food Aromas: Effects of Obesity and Alcohol Intake
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