Food Science and Industry (식품과학과 산업)

Korean Society of Food Science and Technology (한국식품과학회)
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Proteomics studies of brown adipose tissue (BAT) activation and white adipose tissue (WAT) browning

Proteomics 분석기반 갈색지방 활성화 및 백색지방의 갈색지방화(browning)조절 연구

  • 배광희 (한국생명공학연구원 대사제어연구센터) ;
  • 김원곤 (한국생명공학연구원 대사제어연구센터)
  • Received : 2017.02.20
  • Accepted : 2017.03.20
  • Published : 2017.03.31
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Abstract

Obesity is a worldwide problem that is associated with metabolic disorders. Obesity is caused by the accumulation of an abnormal amount of body fat in adipose tissue. Adipose tissue is a major metabolic organ, and it has been classified as either white adipose tissue (WAT) or brown adipose tissue (BAT). WAT and BAT are characterized by different anatomical locations, morphological structures, functions, and gene expression patterns. WAT is mainly involved in the storage and mobilization of energy in the form of triglycerides. On the other hand, BAT specializes in dissipating energy as heat through uncoupling protein-1 (UCP-1)-mediated non-shivering thermogenesis. Novel type of brown-like adipocyte within WAT called beige/brite cells was recently discovered, and this transdifferentiation process is referred to as the "browning" or "britening" of WAT. Recently, Brown fat and/or browning of WAT have been highlights as a new therapeutic target for treatment of obesity and its related metabolic disorders. Here, we describe recent advances in the study of BAT and browning of WAT, focusing on proteomic approaches.

Keywords

References

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