Dietary fatty acids activate or deactivate brown and beige fat

Min Jia; Tongcheng Xu; Yong-Jiang Xu; Yuanfa Liu

doi:10.1016/j.lfs.2023.121978

Dietary fatty acids activate or deactivate brown and beige fat

Life Sci. 2023 Oct 1:330:121978. doi: 10.1016/j.lfs.2023.121978. Epub 2023 Jul 27.

Authors

Min Jia¹, Tongcheng Xu², Yong-Jiang Xu³, Yuanfa Liu⁴

Affiliations

¹ School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China; Institute of Food & Nutrition Science and Technology, Shandong Engineering Research Center of Food for Special Medical Purpose, Key Laboratory of Agro-Products Processing Technology of Shandong Province, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Shandong Academy of Agricultural Sciences, 23788 Gongyebei Road, Jinan 250100, Shandong, PR China.
² Institute of Food & Nutrition Science and Technology, Shandong Engineering Research Center of Food for Special Medical Purpose, Key Laboratory of Agro-Products Processing Technology of Shandong Province, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Shandong Academy of Agricultural Sciences, 23788 Gongyebei Road, Jinan 250100, Shandong, PR China.
³ School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China. Electronic address: xuyongjiang@jiangnan.edu.cn.
⁴ School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China. Electronic address: yfliu@jiangnan.edu.cn.

PMID: 37516433
DOI: 10.1016/j.lfs.2023.121978

Abstract

Brown adipose tissue (BAT) and beige fat have been documented to rapidly consume fatty acids (FAs) rather than deposit of lipid, and they have high capacity to dissipate energy via nonshivering thermogenesis, making BAT and beige fat potential organs to fight obesity and related chronic diseases. As the main substrate for thermogenesis and the basic constituent unit of triacylglycerol, FAs could modify BAT and remodel white adipose tissue (WAT) to beige fat. However, there are few comprehensive review covering the link between dietary FAs and thermogenic adipocyte..In this review, we described the metabolism of thermogenic adipose upon activation and comprehensively summarized publications on the dietary FAs that activate or deactivate BAT and beige fat. Specifically, eicosapentaenoic acid/docosahexaenoic acid (EPA/DHA), α-linolenic acid (α-ALA), conjugated linoleic acid (CLA), oleic acid (OA), long-chain saturated fatty acid (LC-SFA) and medium-chain fatty acid (MCFA). in addition, the influences on BAT function, WAT remodeling, and lipid metabolism, as well as delineated the possible mechanisms are also reviewed. Characterizing thermogenic or obesogenic dietary FAs may offer novel insight into dietary oil and nutritional treatment.

Keywords: Brown adipocyte; Dietary fatty acid; Lipid metabolism; Thermogenesis; WAT browning.

Publication types

Review

MeSH terms

Adipose Tissue, Beige* / metabolism
Adipose Tissue, Brown / metabolism
Adipose Tissue, White / metabolism
Fatty Acids / metabolism
Humans
Obesity* / metabolism
Thermogenesis

Substances

Fatty Acids