Browning 촉진에 관여하는 최근 천연물의 동향

이은비(Eunbi Lee),남주옥(Ju-Ock Nam) 한국생명과학회 2021 생명과학회지 Vol.31 No.11

전세계적으로 비만의 유병률은 증가하고 있으며 비만 유행은 식이요인과 좌식 생활 방식과 관련이 있기 때문에 현대인에게 발병하기 쉬운 질병이다. 또한 비만은 당뇨병, 심혈관계 질환과 같이 심각한 합병증을 동반하기 때문에 비만을 예방하고 치료하는 것이 중요해지고 있다. 현재 Liraglutide와 phentermine과 같은 의약품이 식욕억제 및 위장관 운동 지연을 유도해 비만 치료를 하고자 사용되고 있지만 갑상선암, 심혈관계 부작용, 중추 신경계 부작용 등 다양한 부작용이 발생하는 것으로 알려져있다. 따라서 상대적으로 부작용이 적은 비만 치료 방법을 탐색하기 위해 백색 지방조직을 갈색조직지방으로 바꾸어 에너지 소비를 증가시켜 비만을 치료하는 “Fat browning”이라는 방법이 도입되었다. 임상적으로 안전하게 “browning”을 유도하기 위해 효과 있는 천연 물질을 탐색하기 위한 연구가 진행중이며 현재 많은 천연물 소재가 연구되었다. 천연 물질 치료를 통한 “Browning” 유도는 일반적으로 “Browning” 유도 인자의 긍정적인 제어, 백색지방조직으로의 분화 억제, “Browning“과 관련된 메커니즘의 활성화의 세 가지를 포함한다. 따라서 Strawberry, Black raspberry, Cinnamomum cassia, Ecklonia stolonifera와 같은 “Browning” 유도 효과가 알려진 식물 추출물에 대한 연구를 설명한다. 우리는 또한 이러한 추출물이 “Browning”을 유도하고 그들이 매개하는 신호 경로를 통해 지금까지 확인된 메커니즘을 요약한다. 나아가 Browning을 통해 생성된 갈색지방조직이 내분비 기관으로써 심장 질환에 미치는 영향까지 확인해본 후 정리했다. The prevalence of obesity is increasing worldwide, and since obesity is associated with dietary factors and sedentary lifestyles, it is a disease that is readily developing in the modern population. Because obesity is accompanied by serious complications such as diabetes and cardiovascular disease, prevention and treatment are important. Currently, drugs such as liraglutide and phentermine are used to treat obesity by suppressing appetite and inducing gastrointestinal motility delay. However, various side effects may occur, including thyroid cancer, cardiovascular problems, and central nervous system disorders. Therefore, to explore an obesity treatment method with relatively few side effects, a method known as “fat browning” was introduced to change white adipose tissue into brown adipose tissue to increase energy consumption. Ongoing studies are attempting to find effective natural substances to safely induce browning. Many natural substances have been identified. The induction of browning by treatment with natural substances generally involves three mechanisms: positive control of browning-inducing factors, inhibition of differentiation into white adipose tissue, and the activation of mechanisms related to browning. In this study, we describe plant extracts with known browning-inducing effects, such as strawberry, black raspberry, cinnamomum cassia, and Ecklonia stolonifera extracts. We also summarize the underlying mechanisms of action identified thus far, including the signaling pathway mediated by these extracts to induce browning. Furthermore, the effects of brown adipose tissue generated through browning on heart disease as an endocrine organ disruptor are discussed.

Effect of resveratrol on adipokines and myokines involved in fat browning: Perspectives in healthy weight against obesity

Kim, Oh Yoen,Chung, Ji Yeon,Song, Juhyun ACADEMIC PRESS 2019 PHARMACOLOGICAL RESEARCH Vol.148 No.-

<P><B>Abstract</B></P> <P>Obesity is a globally widespread metabolic disorder, characterized by immoderate fat accumulation in the body. There are different types of body fats such as white adipose tissue (WAT), which stores surplus energy in the body, and brown adipose tissue (BAT) which utilize energy to produce heat during metabolism. BAT acts many beneficial functions in metabolic disorders including type 2 diabetes and obesity. Recent studies have investigated methods for promoting the fat browning process of WAT in obesity because of various reasons such as the improvement of insulin resistance, and weight loss. Among natural polyphenolic compounds, resveratrol has been highlighted due to its anti-oxidant and anti-obesity as well as anti-inflammation and anti-cancer properties. Recent studies have paid a lot of attention to that resveratrol may act as a fat browning activator, involved in the secretion of many myokines and adipokines. Here, we reviewed the role of resveratrol in fat browning and also the association between resveratrol and adipokines/myokines in the fat browning process. Our review may provide novel insight into the role of resveratrol in fat browning, leading to the maintenance of a healthy weight against obesity.</P> <P><B>Graphical abstract</B></P> <P>[DISPLAY OMISSION]</P>

Emulsion Mapping in Pork Meat Emulsion Systems with Various Lipid Types and Brown Rice Fiber

Yun Sang Choi,Young Boong Kim,Hyun Wook Kim,Ko Eun Hwang,Dong Heon Song,Tae Jun Jeong,Jin Hee Park,Cheon Jei Kim 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.2

This study was conducted to evaluate emulsion mapping between emulsion stability and cooking yields, apparent viscosity, and hardness of reduced-fat pork emulsion systems. The reduced-fat emulsion systems were supplemented with different lipid types and brown rice bran fiber (BRF) concentrations. Compared to the control with 30% back fat, lower emulsion stability and higher cooking yield of meat emulsion systems were observed in T1 (30% back fat+1% BRF), T2 (30% back fat+2% BRF), T3 (30% back fat+3% BRF), T4 (30% back fat+6% BRF), and T15 (10% back fat+10% canola oil+2% BRF). Lower emulsion stability and higher apparent viscosity were observed in T1, T2, T3, T4, and T8 (20% back fat+3% BRF) compared to the control. Lower emulsion stability and higher hardness was detected in all treatments compared with the control, except T5 (20% back fat), T10 (10% back fat+10% canola oil+2% BRF), T11 (10% back fat+10% olive oil+2% BRF), T12 (10% back fat+10% grape seed oil+2% BRF), and T13 (10% back fat+10% soybean oil+2% BRF). This approach has been found particularly useful for highlighting differences among the emulsified properties in emulsion meat products. Thus, the results obtained with emulsion mapping are useful in making emulsified meat products of desired quality characteristics, partially replacing pork back fat with a mix of 10% back fat, 10% canola oil and 2% BRF was most similar to the control with 30% pork back fat.

Emulsion Mapping in Pork Meat Emulsion Systems with Various Lipid Types and Brown Rice Fiber

Choi, Yun-Sang,Kim, Young-Boong,Kim, Hyun-Wook,Hwang, Ko-Eun,Song, Dong-Heon,Jeong, Tae-Jun,Park, Jinhee,Kim, Cheon-Jei Korean Society for Food Science of Animal Resource 2015 한국축산식품학회지 Vol.35 No.2

This study was conducted to evaluate emulsion mapping between emulsion stability and cooking yields, apparent viscosity, and hardness of reduced-fat pork emulsion systems. The reduced-fat emulsion systems were supplemented with different lipid types and brown rice bran fiber (BRF) concentrations. Compared to the control with 30% back fat, lower emulsion stability and higher cooking yield of meat emulsion systems were observed in T1 (30% back fat+1% BRF), T2 (30% back fat+2% BRF), T3 (30% back fat+3% BRF), T4 (30% back fat+6% BRF), and T15 (10% back fat+10% canola oil+2% BRF). Lower emulsion stability and higher apparent viscosity were observed in T1, T2, T3, T4, and T8 (20% back fat+3% BRF) compared to the control. Lower emulsion stability and higher hardness was detected in all treatments compared with the control, except T5 (20% back fat), T10 (10% back fat+10% canola oil+2% BRF), T11 (10% back fat+10% olive oil+2% BRF), T12 (10% back fat+10% grape seed oil+2% BRF), and T13 (10% back fat+10% soybean oil+2% BRF). This approach has been found particularly useful for highlighting differences among the emulsified properties in emulsion meat products. Thus, the results obtained with emulsion mapping are useful in making emulsified meat products of desired quality characteristics, partially replacing pork back fat with a mix of 10% back fat, 10% canola oil and 2% BRF was most similar to the control with 30% pork back fat.

Emulsion Mapping in Pork Meat Emulsion Systems with Various Lipid Types and Brown Rice Fiber

최윤상,김영붕,김현욱,황고은,송동헌,정태준,박진희,김천제 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.2

This study was conducted to evaluate emulsion mapping between emulsion stability and cooking yields, apparent viscosity, and hardness of reduced-fat pork emulsion systems. The reduced-fat emulsion systems were supplemented with different lipid types and brown rice bran fiber (BRF) concentrations. Compared to the control with 30% back fat, lower emulsion stability and higher cooking yield of meat emulsion systems were observed in T1 (30% back fat+1% BRF), T2 (30% back fat+2% BRF), T3 (30% back fat+3% BRF), T4 (30% back fat+6% BRF), and T15 (10% back fat+10% canola oil+2% BRF). Lower emulsion stability and higher apparent viscosity were observed in T1, T2, T3, T4, and T8 (20% back fat+3% BRF) compared to the control. Lower emulsion stability and higher hardness was detected in all treat- ments compared with the control, except T5 (20% back fat), T10 (10% back fat+10% canola oil+2% BRF), T11 (10% back fat+10% olive oil+2% BRF), T12 (10% back fat+10% grape seed oil+2% BRF), and T13 (10% back fat+10% soybean oil+2% BRF). This approach has been found particularly useful for highlighting differences among the emulsified properties in emulsion meat products. Thus, the results obtained with emulsion mapping are useful in making emulsified meat products of desired quality characteristics, partially replacing pork back fat with a mix of 10% back fat, 10% canola oil and 2% BRF was most similar to the control with 30% pork back fat.

Effects of Endurance Exercise in Hypoxic Environment on Fat Browning-related Factors in Rats

양홍준,황동주 한국코칭능력개발원 2024 코칭능력개발지 Vol.26 No.5

Exercise training at high altitude and in hypoxic environments has traditionally been conducted primarily by professional athletes as an effective method for enhancing athletic performance. Meanwhile, previous studies have suggested that hypoxic environments may have beneficial effects on improving health outcomes for the general population and individuals with metabolic disorders, thus proposing it as a potentially more effective method for management of metabolic disorders. From this perspective, there is a growing body of interest in brown adipose tissue (BAT), which induces energy expenditure by converting chemical energy into heat energy more effectively compared to white adipose tissue (WAT), due to higher levels of vascular distribution and mitochondria density. Furthermore, the role of exercise in activating BAT and fat-browning is gaining attention. However, research on exploring the effects of exercise-induced browning of adipose tissue in hypoxic environments remains to be elucidated. Therefore, this study aimed to investigate the effect of 4-weeks of exercise intervention in a hypoxic environment on fat-browning related factors. Male Sprague-Dawley rats were randomly divided into group performing endurance exercise in hypoxia (14.6% O2), normoxia (20.93% O2), and a control group that did not engage in exercise. The results showed that the expression levels of vascularization (HIF-1α and VEGF) and fat browning-related factors (PGC-1α and UCP-1) within the epididymal adipose tissue of the rats were significantly higher in the HE mice compared to the NE and CON mice. Collectively, these findings suggest that exercising in a hypoxic environment may promote the browning of adipose tissue, suggesting potential impact on management of metabolic disorders.

Loss of Lymphocyte Cytosolic Protein 1 (LCP1) Induces Browning in 3T3-L1 Adipocytes via β3-AR and the ERK-Independent Signaling Pathway

Manigandan SUBRAMANI,Jong Won YUN 한국생물공학회 2021 한국생물공학회 학술대회 Vol.2021 No.10

Lymphocyte cytosolic protein 1 (LCP1) plays a vital role in non-hematopoietic malignancies, and is also a well-known tumor biomarker; however, evidence regarding its function in adipocytes remains to be elucidated. The current study explores the physiological role of LCP1 in cultured 3T3-L1 white adipocytes, by applying the loss-of-function study using siRNA. Induction of fat browning by LCP1 depletion was evidenced by evaluating the gene and protein expression levels of brown fat-associated markers through real-time qRT-PCR and immunoblot analysis, respectively. We observed that deficiency of LCP1 promotes mitochondrial biogenesis, and significantly enhances expressions of the core brown fat-specific genes (Cd137, Cidea, Cited1, Tbx1, and Tmem26) and proteins (PGC-1α, PRDM16, and UCP1). In addition, deficiency of LCP1 promotes lipid catabolism as well as suppresses adipogenesis and lipogenesis. Loss of LCP1 also ameliorates cellular stress by downregulating JNK and c-JUN in adipocytes, and stimulates apoptosis. A mechanistic study revealed that deficiency of LCP1 induces browning in white adipocytes, independently via β3-AR and the ERK signaling pathway. The current data reveals a previously unknown mechanism of LCP1 in browning of white adipocytes, and highlights the potential of LCP1 as a pharmacotherapeutic target for treating obesity and other metabolic disorders.

Urolithin A Induces Brown-like Phenotype in 3T3-L1 White Adipocytes via β3-adrenergic Receptor-p38 MAPK Signaling Pathway

Subramani Manigandan,윤종원 한국생물공학회 2020 Biotechnology and Bioprocess Engineering Vol.25 No.3

Recently, pharmacological activation of thermogenesis in brown fat and induction of white fat browning (beiging) have been considered as promising strategies in the development of anti-obesity drugs. During the screening of natural compounds that may stimulate thermogenesis, urolithin A (UroA), which is metabolized from pomegranate ellagitannins by gut microflora, was identified as a potent anti-obesity candidate. In the present study, we elucidated the role of UroA to induce the brown-like phenotype in 3T3-L1 white adipocytes. UroA treatments of up to 50 μM were non-toxic to cells. UroA at 15 μM significantly increased the protein expression levels of brown-fatspecific markers such as UCP1, PRDM16, PGC-1α, C/ EBPβ, and PPARα. In addition, it remarkably increased the expression of beige-specific genes, including Cd137, Cidea, Cited1, Tbx1, and Tmen26, in 3T3-L1 white adipocytes and significantly elevated expressions of the brown-fatspecific genes (Ppargc1, Prdm16, and Ucp1) in white adipocytes. Furthermore, UroA treatment of 3T3-L1 white adipocytes cells reduced the expression of key adipogenic transcription factors, whereas enhanced lipolysis and the fat oxidation process. Mechanistic study revealed that UroA treatment induces browning in white adipocytes via activation of β3-AR- and p38 MAPK-dependent signaling pathways. Taken together, UroA has the potential to treat obesity by its capacity to recruit beige fat cells in white adipocyte tissue, thereby contributing to an increase in thermogenesis.

된장의 지용성,수용성추출물에 대한 갈색 특성 및 항산화 효과

김현정,손경희,채선희,곽동경,임성경 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.6

Brown color characteristics and antioxidizing activities were investigated for Doenjang under different processing conditions. Doenjang A was prepared directly from Meju and saline solution whereas Doenjang B was prepared after separating soy sauce by soaking for 45 days. Both Doenjangs were aged for up to 180 days. Antioxidizing activity was studied in relation to the brown color characteristics using fat-soluble extract and water-soluble extract of Doenjang. The intensity of brown color was higher in the water-soluble Doenjang extract than the fat-soluble Doenjang extract. In the UV-VIS scanning spectra, water-soluble Doenjang extracts showed significant changes as the aging proceeded, but fat-soluble Doenjang extract did not. Antioxidizing activity of fat-soluble Doenjang extract increased as the aging period extended; however, no significant difference was detected in the water-soluble extract. Overall, Doenjang A showed higher contents of amino acids, reducing sugar, brown color, and antioxidizing activity, and the antioxidizing ability was higher in water-soluble Doenjang extract rather than in the fat-soluble Doenjang extract.

Theobromine, a Methylxanthine in Cocoa Bean, Stimulates Thermogenesis by Inducing White Fat Browning and Activating Brown Adipocytes

장명환,강남현,술라그나 무케르지,윤종원 한국생물공학회 2018 Biotechnology and Bioprocess Engineering Vol.23 No.6

Natural medicinal compounds to treat obesity have recently attracted a great deal of attention because of the serious side effects of synthetic anti-obesity drugs. Recent advances have been made to identify natural products showing thermogenic activity, which is responsible for energy expenditure in brown or brown-like (beige) adipocytes. Here, we explored the thermogenic effects of theobromine, one of the most abundant methylxanthines in cocoa, on 3T3-L1 white adipocytes and HIB1B brown adipocytes. Theobromine markedly increased the expression levels of brown-fat signature proteins (PGC-1α, PRDM16, and UCP1) and beige-specific genes (Cd137, Cidea, Cited1, Tbx1, and Tmen26) in 3T3-L1 white adipocytes and remarkably elevated the expression levels of brown fatspecific genes (Cidea, Lhx8, Ppargc1, Prdm16, Ucp1, and Zic1) in HIB1B brown adipocytes. Theobromine also reduced the expression of the key adipogenic transcription factors, C/EBPα and PPARγ, in white adipocytes, while enhancing their expression in HIB1B cells. In addition, theobromine regulated lipolytic events and fat oxidation by upregulating the expression of pACC, ATGL, pHSL, ACOX, and CPT1. Additional mechanistic study revealed that theobromine activates β3-AR and AMPK. In summary, our results provide evidence for the first time indicating that theobromine has a potential beneficial effect on browning of white adipocytes and improves lipid catabolic metabolism in both cultured white and brown adipocytes via β-adrenergic signaling and AMPK activation. Consumption of theobromine may be a feasible way to activate thermogenesis and improve systematic lipid metabolism to protect against obesity and other metabolic disorders.