视黄酸对白色脂肪棕色化作用的研究进展

Research Progress in Browning Effect of Retinoic Acid on White Fat

人体内的脂肪组织可分为白色脂肪组织和棕色脂肪组织,分别负责能量的储存和消耗。其中,白色脂肪有望转化为一种类似棕色脂肪的"米色脂肪",从而消耗更多能量,这一过程被称之为"白色脂肪棕色化"。白色脂肪棕色化的过程受许多机制的调控和影响,视黄酸也参与其中。视黄酸通过与过氧化物酶体增殖物激活受体及视黄酸相关受体的结合作用增加解偶联蛋白的表达,同时也能通过促进血管生成影响后代棕色脂肪的生成,从而促进白色脂肪棕色化。未来,应深入研究视黄酸对白色脂肪棕色化作用的机制,以为肥胖及相关代谢性疾病的治疗提供新方法。

Adipose tissues in human body can be divided into the white and the brown types which are responsible for energy storage and consumption respectively.The white fat is expected to transfer into a "beige fat" that resembles brown fat, thereby consuming more energy.This process is called "white adipose tissue browning".The process of the browning of white fat is regulated and influenced by multiple mechanisms. Retinoic acid is also involved with this process.It can be combined with peroxisome proliferator-activated receptor and retinoic acid receptors to increase the expression of uncoupling protein,and promote the angiogenesis as well which can contribute the browning of white adipose tissue.In the future,the mechanism of retinoic acid on browning of white fat should be studied further in order to provide a new method for the treatment of obesity and related metabolic diseases.