Browning of white adipose tissue: lessons from experimental models

• Published in: Hormone molecular biology and clinical investigation Vol. 31; no. 1
• Main Authors: Bargut, Thereza Cristina Lonzetti, Souza-Mello, Vanessa, Aguila, Marcia Barbosa, Mandarim-de-Lacerda, Carlos Alberto
• Format: Journal Article
• Language: English
• Published: Germany De Gruyter 18.01.2017; Walter de Gruyter GmbH
• Subjects: Adaptation, Biological; Adipocytes; Adipocytes - cytology; Adipocytes, Beige - physiology; Adipose tissue; Adipose Tissue, Brown - drug effects; Adipose Tissue, Brown - physiology; Adipose Tissue, White - drug effects; Adipose Tissue, White - physiology; Adrenergic receptors; Animals; Bile acids; Body fat; browning; browning induction; Capsaicin; Cold Temperature; Energy Metabolism; Gene Expression Regulation; Humans; Lipids; Mitochondria; Models, Animal; Nutritional Physiological Phenomena; Peroxisome proliferator-activated receptors; Phenotypes; Plant extracts; Resveratrol; Retinoic acid; Signal Transduction; Thermogenesis; Thyroid; Transcription factors; UCP-1; white adipose tissue; browning; browning induction; UCP-1; brite adipocytes; white adipose tissue
• ISSN: 1868-1891; 1868-1883; 1868-1891
• DOI: 10.1515/hmbci-2016-0051

Beige or (brown-in-white) adipocytes are present in white adipose tissue (WAT) and have a white fat-like phenotype that when stimulated acquires a brown fat-like phenotype, leading to increased thermogenesis. This phenomenon is known as browning and is more likely to occur in subcutaneous fat depots. Browning involves the expression of many transcription factors, such as PR domain containing 16 (PRDM16) and peroxisome proliferator-activated receptor (PPAR)-γ, and of uncoupling protein (UCP)-1, which is the hallmark of thermogenesis. Recent papers pointed that browning can occur in the WAT of humans, with beneficial metabolic effects. This fact indicates that these cells can be targeted to treat a range of diseases, with both pharmacological and nutritional activators. Pharmacological approaches to induce browning include the use of PPAR-α agonist, adrenergic receptor stimulation, thyroid hormone administration, irisin and FGF21 induction. Most of them act through the induction of PPAR-γ coactivator (PGC) 1-α and the consequent mitochondrial biogenesis and UCP1 induction. About the nutritional inducers, several compounds have been described with multiple mechanisms of action. Some of these activators include specific amino acids restriction, capsaicin, bile acids, Resveratrol, and retinoic acid. Besides that, some classes of lipids, as well as many plant extracts, have also been implicated in the browning of WAT. In conclusion, the discovery of browning in human WAT opens the possibility to target the adipose tissue to fight a range of diseases. Studies have arisen showing promising results and bringing new opportunities in thermogenesis and obesity control.