Adaptive thermogenesis in adipocytes: is beige the new brown?
By Jun Wu, P. Cohen, B. Spiegelman. Genes & Development, 2013
862 citations recorded by the source corpus.
One of the most promising areas in the therapeutics for metabolic diseases centers around activation of the pathways of energy expenditure. Brown adipose tissue is a particularly appealing target for increasing energy expenditure, given its amazing capacity to transform chemical energy into heat. In addition to classical brown adipose tissue, the last few years have seen great advances in our understanding of inducible thermogenic adipose tissue, also referred to as beige fat. A deeper understanding of the molecular processes involved in the development and function of these cell types may lead to new therapeutics for obesity, diabetes, and other metabolic diseases.
Subfields: Epidemiology, Physiology, Rehabilitation
View Paper: https://www.semanticscholar.org/paper/1082e9a170f639853cf22d758d97538866e6cb03
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Citations in the corpus
- Activated Type 2 Innate Lymphoid Cells regulate Beige Fat Biogenesis (2014, neutral): “Browning of WAT has principally been studied in adult rodents after prolonged exposure to cold (Nedergaard and Cannon, 2014; Wu et al., 2013).”
- A switch from white to brown fat increases energy expenditure in cancer-associated cachexia. (2014, background): “Furthermore, several activators of interscapular BAT also promote WAT browning (Wu et al., 2013).”
- Brown and beige fat in humans: thermogenic adipocytes that control energy and glucose homeostasis. (2015, positive): “Beige adipocytes in the inguinal WAT were reported to derive from Myf5 -negative precursors (32), whereas Sanchez-Gurmaches et al. showed that a subset of beige adipocytes in multiple WAT depots, such as anterior subcutaneous and perigonadal depots, can originate from Myf5 -positive cells (38).”
- Gut Microbiota Orchestrates Energy Homeostasis during Cold. (2015, neutral): “We observed that over time, the overall fat losswas attenuated despite the stable food intake and EE (Figures S1A–S1F), suggesting compensatory mechanisms that enable increased caloric harvest from the consumed food.”