Yang Haoqing, Zheng Peiying, Hu Jiamiao, Lin Zhongjing, Sriboonvorakul Natthida, Lin Shaoling
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China.
Foods. 2024 Dec 6;13(23):3943. doi: 10.3390/foods13233943.
Capsaicin is a polyphenol with a well-known anti-obesity potential, which could activate brown adipose tissue and promote the browning of white adipose tissue. Indeed, conventional proteomics have been used to investigate the browning effects of capsaicin on adipose tissue. However, the existence of a layer of white adipose tissue above the interscapular brown adipose tissue poses a great challenge to obtain intact interscapular brown adipose tissue without including adjacent white adipose tissue. Therefore, the traditional method normally focuses on changes occurring in the bottom layer of interscapular brown adipose tissue. Spatial metabolomics is an omics method that enables the analysis of metabolite distributions in tissue sections. Therefore, in the current study, spatial metabolomics was utilized to investigate the effects of dietary capsaicin intervention on interscapular brown adipose tissue and adjacent white adipose tissue. The results indicated several noteworthy findings that capsaicin treatment may induce similar metabolite alterations across various regions of brown adipose tissue irrespective of their proximity to WAT, while it also markedly influences the metabolites in the adjacent white adipose tissue. A KEGG pathway analysis further revealed these changes were associated with key characteristics of beige energy metabolism pathways, such as thermogenesis, glycerol phospholipid metabolism, and pentose phosphate pathway. Taken together, this study may supplement useful details to understand the mechanisms of capsaicin enhancing BAT activity and promoting WAT browning.
辣椒素是一种具有众所周知的抗肥胖潜力的多酚，它可以激活棕色脂肪组织并促进白色脂肪组织的褐变。事实上，传统蛋白质组学已被用于研究辣椒素对脂肪组织的褐变作用。然而，肩胛间棕色脂肪组织上方存在一层白色脂肪组织，这对获取完整的肩胛间棕色脂肪组织而不包含相邻的白色脂肪组织构成了巨大挑战。因此，传统方法通常关注肩胛间棕色脂肪组织底层发生的变化。空间代谢组学是一种能够分析组织切片中代谢物分布的组学方法。因此，在本研究中，利用空间代谢组学来研究膳食辣椒素干预对肩胛间棕色脂肪组织和相邻白色脂肪组织的影响。结果表明了几个值得注意的发现，即辣椒素处理可能会在棕色脂肪组织的各个区域诱导相似的代谢物变化，而不论其与白色脂肪组织的接近程度如何，同时它也会显著影响相邻白色脂肪组织中的代谢物。KEGG通路分析进一步揭示，这些变化与米色能量代谢通路的关键特征有关，如产热、甘油磷脂代谢和磷酸戊糖途径。综上所述，本研究可能为理解辣椒素增强棕色脂肪组织活性和促进白色脂肪组织褐变的机制补充有用的细节。
