Ohyama Kana, Nogusa Yoshihito, Shinoda Kosaku, Suzuki Katsuya, Bannai Makoto, Kajimura Shingo
Frontier Fusion Research, Institute for Innovation, Ajinomoto Co., Inc., Kanagawa, Japan Diabetes Center and Department of Cell and Tissue Biology, University of California, San Francisco, San Francisco, CA.
Frontier Fusion Research, Institute for Innovation, Ajinomoto Co., Inc., Kanagawa, Japan.
Diabetes. 2016 May;65(5):1410-23. doi: 10.2337/db15-0662. Epub 2016 Mar 2.
Beige adipocytes emerge postnatally within the white adipose tissue in response to certain environmental cues, such as chronic cold exposure. Because of its highly recruitable nature and relevance to adult humans, beige adipocytes have gained much attention as an attractive cellular target for antiobesity therapy. However, molecular circuits that preferentially promote beige adipocyte biogenesis remain poorly understood. We report that a combination of mild cold exposure at 17°C and capsinoids, a nonpungent analog of capsaicin, synergistically and preferentially promotes beige adipocyte biogenesis and ameliorates diet-induced obesity. Gain- and loss-of-function studies show that the combination of capsinoids and cold exposure synergistically promotes beige adipocyte development through the β2-adrenoceptor signaling pathway. This synergistic effect on beige adipocyte biogenesis occurs through an increased half-life of PRDM16, a dominant transcriptional regulator of brown/beige adipocyte development. We document a previously unappreciated molecular circuit that controls beige adipocyte biogenesis and suggest a plausible approach to increase whole-body energy expenditure by combining dietary components and environmental cues.
米色脂肪细胞在出生后,会在白色脂肪组织中出现,以响应某些环境信号,如长期冷暴露。由于其高度可招募的特性以及与成年人类的相关性,米色脂肪细胞作为抗肥胖治疗的一个有吸引力的细胞靶点,已备受关注。然而,优先促进米色脂肪细胞生成的分子机制仍知之甚少。我们报告称,17°C的轻度冷暴露与辣椒素类似物(一种无辣味的辣椒素类似物)联合使用,可协同且优先地促进米色脂肪细胞生成,并改善饮食诱导的肥胖。功能获得和功能丧失研究表明,辣椒素类似物与冷暴露的联合作用通过β2 -肾上腺素能受体信号通路协同促进米色脂肪细胞发育。这种对米色脂肪细胞生成的协同作用是通过增加PRDM16(棕色/米色脂肪细胞发育的主要转录调节因子)的半衰期来实现的。我们记录了一个以前未被认识的控制米色脂肪细胞生成的分子机制,并提出了一种通过结合饮食成分和环境信号来增加全身能量消耗的可行方法。