膳食脂肪酸可激活或灭活棕色和米色脂肪。

Dietary fatty acids activate or deactivate brown and beige fat.

机构信息

School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China; Institute of Food & Nutrition Science and Technology, Shandong Engineering Research Center of Food for Special Medical Purpose, Key Laboratory of Agro-Products Processing Technology of Shandong Province, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Shandong Academy of Agricultural Sciences, 23788 Gongyebei Road, Jinan 250100, Shandong, PR China.

Institute of Food & Nutrition Science and Technology, Shandong Engineering Research Center of Food for Special Medical Purpose, Key Laboratory of Agro-Products Processing Technology of Shandong Province, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Shandong Academy of Agricultural Sciences, 23788 Gongyebei Road, Jinan 250100, Shandong, PR China.

出版信息

Life Sci. 2023 Oct 1;330:121978. doi: 10.1016/j.lfs.2023.121978. Epub 2023 Jul 27.

DOI:10.1016/j.lfs.2023.121978

PMID:37516433

Abstract

Brown adipose tissue (BAT) and beige fat have been documented to rapidly consume fatty acids (FAs) rather than deposit of lipid, and they have high capacity to dissipate energy via nonshivering thermogenesis, making BAT and beige fat potential organs to fight obesity and related chronic diseases. As the main substrate for thermogenesis and the basic constituent unit of triacylglycerol, FAs could modify BAT and remodel white adipose tissue (WAT) to beige fat. However, there are few comprehensive review covering the link between dietary FAs and thermogenic adipocyte..In this review, we described the metabolism of thermogenic adipose upon activation and comprehensively summarized publications on the dietary FAs that activate or deactivate BAT and beige fat. Specifically, eicosapentaenoic acid/docosahexaenoic acid (EPA/DHA), α-linolenic acid (α-ALA), conjugated linoleic acid (CLA), oleic acid (OA), long-chain saturated fatty acid (LC-SFA) and medium-chain fatty acid (MCFA). in addition, the influences on BAT function, WAT remodeling, and lipid metabolism, as well as delineated the possible mechanisms are also reviewed. Characterizing thermogenic or obesogenic dietary FAs may offer novel insight into dietary oil and nutritional treatment.

摘要

棕色脂肪组织（BAT）和米色脂肪已被证实能够快速消耗脂肪酸（FAs）而不是储存脂质，并且它们具有通过非颤抖产热来消耗能量的高能力，这使得 BAT 和米色脂肪成为对抗肥胖和相关慢性疾病的潜在器官。作为产热的主要底物和三酰基甘油的基本组成单元，FAs 可以修饰 BAT 并重塑白色脂肪组织（WAT）为米色脂肪。然而，目前很少有全面的综述涵盖饮食 FAs 与产热脂肪细胞之间的联系。在本综述中，我们描述了在激活时产热脂肪的代谢，并全面总结了关于激活或失活 BAT 和米色脂肪的饮食 FAs 的出版物。具体来说，二十碳五烯酸/二十二碳六烯酸（EPA/DHA）、α-亚麻酸（α-ALA）、共轭亚油酸（CLA）、油酸（OA）、长链饱和脂肪酸（LC-SFA）和中链脂肪酸（MCFA）。此外，还综述了它们对 BAT 功能、WAT 重塑和脂质代谢的影响，并描绘了可能的机制。表征产热或致肥胖的饮食 FAs 可能为饮食油和营养治疗提供新的见解。