Increase in FGF21 Stimulates Browning Markers in White Adipose Tissue in Rats Fed a Low Protein High Carbohydrate Diet During Acute Cold Exposure
Abstract only Induction of white adipose tissue (WAT) browning increases the thermogenic capacity and could have beneficial effects in metabolic diseases. FGF21 is increased by low protein diets, and it is also associated to WAT browning. To understand its effect on markers of WAT browning, we studi...
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| Published in: | The FASEB journal Vol. 31; no. S1 |
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| Main Authors: | , , , , , , , , , , , , , |
| Format: | Journal Article |
| Language: | English |
| Published: |
01-04-2017
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| Online Access: | Get full text |
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| Summary: | Abstract only Induction of white adipose tissue (WAT) browning increases the thermogenic capacity and could have beneficial effects in metabolic diseases. FGF21 is increased by low protein diets, and it is also associated to WAT browning. To understand its effect on markers of WAT browning, we studied the effect of a low or high protein/carbohydrate ratio diet in rats under acute cold exposure. With this aim rats were fed a 6/77 (low), 20/63 (adequate) or 50/33% (high) dietary protein/carbohydrate ratio and were exposed to 4°C for 12 h. We performed indirect calorimetry to determine energy expenditure and evaluated body composition. Then, a sample of liver, WAT, and BAT was obtained to measure by qPCR and Western blot the expression of FGF21 and browning markers, and another sample for histological and immunohistochemical analyses. A blood sample was collected to measure the biochemical variables.
Our results showed that VO
2
consumption during short cold exposure in rats fed the low protein/high carbohydrate diet was higher than its control group, but there were no changes in body weight or composition. Intake of a low protein/high carbohydrate diet stimulated hepatic FGF21 expression, as well as browning markers such as
Ucp1, Prdm16, Cidea, and CD137
in WAT, and decreased WAT adipocyte size. On the contrary, the consumption of a high protein/low carbohydrate diet reduced all WAT browning markers and increased WAT adipocyte size. BAT markers were increased by cold exposure but barely modified by the amount of dietary protein/carbohydrate ratio. These data imply a possible association between energy expenditure, hepatic FGF21 and browning.
Our results suggest that the decrease in dietary protein/carbohydrate ratio contribute to promote WAT browning through hepatic FGF21 stimulation. |
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| ISSN: | 0892-6638 1530-6860 |
| DOI: | 10.1096/fasebj.31.1_supplement.652.12 |