成纤维生长因子21调控白色脂肪棕色化：运动的作用

Fibroblast growth factor 21 regulates browning of white fat: the role of exercise

背景:成纤维生长因子21是近年来新发现的一种代谢调节因子,在肝脏、脂肪及骨骼肌等多种组织器官中表达。大量研究表明,成纤维生长因子21参与白色脂肪棕色化的调控,但国内外对该方面的综述较少,特别是运动起到的介导作用仍存在较大争议。目的:探讨成纤维生长因子21调控白色脂肪棕色化的诱导因素及作用机制,尤其是运动对其产生的影响,以期为肥胖及相关代谢类疾病的治疗提供新靶点。方法:应用计算机检索中国期刊全文数据库及PubMed数据库2001年1月至2019年7月的文献,中文检索词为“成纤维生长因子21,白色脂肪棕色化,运动,肥胖”;英文检索词为“FGF-21,browning,exercise,fat”。依据纳入标准排除后选择45篇文献进行归纳总结。结果与结论:成纤维生长因子21可通过自分泌、旁分泌和内分泌的形式入血,调节糖脂代谢,改善胰岛素抵抗,预防肝病,促进白色脂肪棕色化。运动可诱导成纤维生长因子21分泌和表达,从而有效调控棕色脂肪的激活及白色脂肪棕色化的过程,达到减脂的效果。由于运动方式、运动强度、运动时间的差异,目前关于运动介导成纤维生长因子21参与白色脂肪棕色化这一过程仍需进一步研究。

BACKGROUND:Fibroblast growth factor 21(FGF-21)is a newly discovered metabolic regulator that has been expressed in various tissues and organs such as liver,fat and skeletal muscle.Numerous studies have shown that FGF-21 is involved in the browning of white fat,but there is less review of this aspect worldwide.Especially the mediation of exercise is still controversial.OBJECTIVE:To explore the inducing factors and mechanism of FGF-21 regulating the browning of white fat,especially the effects of exercise on it,in order to provide new targets for the treatment of obesity and related metabolic diseases.METHODS:A computer-based search of CNKI and PubMed databases was performed for relevant articles published from January 2001 to July 2019 using the keywords of“FGF-21,browning,exercise,fat”in Chinese and English,respectively.Finally,45 eligible articles were included in results analysis according to the inclusion criteria.RESULTS AND CONCLUSION:FGF-21 can enter the blood in autocrine,endocrine and paracrine patterns to regulate glycolipid metabolism,improve insulin resistance,prevent liver disease,and promote the browning of white fat.Exercise can induce the secretion and expression of FGF-21,thereby effectively regulating the activation of brown fat and browning of white fat to achieve fat loss.Due to differences in exercise patterns,exercise intensity,and exercise time,the current process of exercise-mediated FGF-21 involvement in the browning of white fat needs further study.