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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的一个 由NIH/NCRR资助的中心赠款提供的资源。子项目和 研究者(PI)可能从另一个NIH来源获得主要资金, 因此可以在其他CRISP条目中表示。所列机构为 中心,不一定是研究者的机构。 本研究的主要目标是阐明调节人体瘦素产生和循环浓度的机制。 瘦素是一种新发现的激素,由脂肪组织产生,参与调节代谢和维持身体组成。 肥胖症是美国的一种主要疾病,影响到三分之一的人口和高达50%的少数民族女性(非洲裔美国人和西班牙裔)。 更好地了解导致脂肪组织过多的机制将改善这种疾病和相关疾病(如糖尿病和高血压)的治疗。 为了实现这些目标,已经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,利用从皮下脂肪组织活检分离的原代脂肪细胞的体外实验将用于评估确定调节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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