TY - JOUR
T1 - Browning effects of (-)-epicatechin on adipocytes and white adipose tissue
AU - Varela, Claudia Elena
AU - Rodriguez, Alonso
AU - Romero-Valdovinos, Mirza
AU - Mendoza-Lorenzo, Patricia
AU - Mansour, Christina
AU - Ceballos, Guillermo
AU - Villarreal, Francisco
AU - Ramirez-Sanchez, Israel
N1 - Publisher Copyright:
© 2017
PY - 2017
Y1 - 2017
N2 - In this study, we demonstrate that (-)-epicatechin (Epi), a cacao flavanol, induces the browning of fat by promoting mitochondrial biogenesis, enhancing indicators of mitochondrial structure and function, increasing fatty acid metabolism and upregulating the expression of brown adipose tissue-specific proteins in a high-fat diet mouse model of obesity and in cultured human adipocytes. Epi treatment significantly improved mitochondrial function, as measured by citrate synthase activity, and also reduced protein acetylation of total and specific regulators in both adipose tissue and human adipocytes. Browning of fat via Epi was evidenced by the increased expression of key thermogenic genes, phosphorylation of upstream regulators of fatty acid oxidation, and reduced triglyceride levels. Properly designed clinical trials are needed to explore the potential of Epi as an agent that promotes the browning of fat.
AB - In this study, we demonstrate that (-)-epicatechin (Epi), a cacao flavanol, induces the browning of fat by promoting mitochondrial biogenesis, enhancing indicators of mitochondrial structure and function, increasing fatty acid metabolism and upregulating the expression of brown adipose tissue-specific proteins in a high-fat diet mouse model of obesity and in cultured human adipocytes. Epi treatment significantly improved mitochondrial function, as measured by citrate synthase activity, and also reduced protein acetylation of total and specific regulators in both adipose tissue and human adipocytes. Browning of fat via Epi was evidenced by the increased expression of key thermogenic genes, phosphorylation of upstream regulators of fatty acid oxidation, and reduced triglyceride levels. Properly designed clinical trials are needed to explore the potential of Epi as an agent that promotes the browning of fat.
KW - (-)-epicatechin
KW - Fat browning
KW - Fatty acid metabolism
KW - Mitochondrial biogenesis
UR - http://www.scopus.com/inward/record.url?scp=85020114452&partnerID=8YFLogxK
U2 - 10.1016/j.ejphar.2017.05.051
DO - 10.1016/j.ejphar.2017.05.051
M3 - Artículo
C2 - 28576408
SN - 0014-2999
VL - 811
SP - 48
EP - 59
JO - European Journal of Pharmacology
JF - European Journal of Pharmacology
ER -