白色脂肪棕色化的研究进展

Research Progress of the Browning of White Adipose Tissue

白色脂肪组织和棕色脂肪组织是哺乳动物体内两种主要的脂肪类型,它们在结构、分布和功能上存在显著差异,对体内能量平衡的调控有着重要的影响。米色脂肪细胞作为介于这两者之间的类型,具有独特的来源和生化特征。近年来,白色脂肪组织的棕色化成为了研究的热点,其在调控体内能量代谢和防治代谢性疾病方面潜在的作用引起了广泛的关注。棕化过程受多种因素的影响,包括运动和饮食、激素、细胞因子、基因调控、肠道微生物、MicroRNA等。激活白色脂肪棕化与代谢改善相关,为糖尿病、肥胖、脂肪肝等代谢相关疾病提供了新的治疗途径和靶点。然而,棕化过程也存在潜在的问题和风险,因为其可能导致脂质代谢紊乱、增加恶病质相关的能量消耗、影响免疫功能、引发炎症反应,甚至对心血管系统造成额外负担。未来的研究应集中在如何优化这一过程,确保转化过程的安全和高效。

White adipose tissue (WAT) and brown adipose tissue (BAT) are the two main fat types in mam-mals. They differ significantly in structure, distribution, and function, affecting the energy balance within the human body. Beige (or Brite) adipose tissue, as an intermediate type, has its unique origin and biochemical characteristics. Recently, the browning of white adipose tissue has become a research focus. Its potential in regulating metabolism and preventing diseases has attracted wide-spread interest. This browning process is influenced by various factors, including exercise, diet, hormones, cytokines, genetic regulation, gut microbiota, and MicroRNA, etc. Activation of the browning process correlates with metabolic improvements, offering novel therapeutic strategies and targets for metabolic-related conditions such as diabetes, obesity, fatty liver. However, this process isn’t without risks. It can disrupt lipid metabolism, increase cachexia-related energy con-sumption, impact immunity, trigger inflammation, and potentially burden the cardiovascular sys-tem. Future research should focus on optimizing this process to ensure the safety and efficiency in clinical practice.