Glycerol kinase stimulates uncoupling protein 1 expression by regulating fatty acid metabolism in beige adipocytes.


Journal

The Journal of biological chemistry
ISSN: 1083-351X
Titre abrégé: J Biol Chem
Pays: United States
ID NLM: 2985121R

Informations de publication

Date de publication:
15 05 2020
Historique:
received: 29 10 2019
revised: 02 04 2020
pubmed: 11 4 2020
medline: 29 12 2020
entrez: 11 4 2020
Statut: ppublish

Résumé

Browning of adipose tissue is induced by specific stimuli such as cold exposure and consists of up-regulation of thermogenesis in white adipose tissue. Recently, it has emerged as an attractive target for managing obesity in humans. Here, we performed a comprehensive analysis to identify genes associated with browning in murine adipose tissue. We focused on glycerol kinase (GYK) because its mRNA expression pattern is highly correlated with that of uncoupling protein 1 (UCP1), which regulates the thermogenic capacity of adipocytes. Cold exposure-induced

Identifiants

pubmed: 32273338
pii: S0021-9258(17)48206-8
doi: 10.1074/jbc.RA119.011658
pmc: PMC7242690
doi:

Substances chimiques

Fatty Acids 0
Ucp1 protein, mouse 0
Uncoupling Protein 1 0
Cyclic AMP E0399OZS9N
Scd1 protein, mouse EC 1.14.19.1
Stearoyl-CoA Desaturase EC 1.14.19.1
Glycerol Kinase EC 2.7.1.30
Isoproterenol L628TT009W

Types de publication

Journal Article Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Pagination

7033-7045

Informations de copyright

© 2020 Iwase et al.

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Auteurs

Mari Iwase (M)

Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji, Kyoto 611-0011, Japan.

Soshi Tokiwa (S)

Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji, Kyoto 611-0011, Japan.

Shigeto Seno (S)

Department of Bioinformatic Engineering, Graduate School of Information Science and Technology, Osaka University, Suita 565-0871, Japan.

Takako Mukai (T)

Faculty of Human Sciences, Tezukayama Gakuin University, Sakai 590-0113, Japan.

Yu-Sheng Yeh (YS)

Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji, Kyoto 611-0011, Japan.

Haruya Takahashi (H)

Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji, Kyoto 611-0011, Japan.

Wataru Nomura (W)

Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji, Kyoto 611-0011, Japan.
Research Unit for Physiological Chemistry, Center for the Promotion of Interdisciplinary Education and Research, Kyoto University, Kyoto 606-8317, Japan.

Huei-Fen Jheng (HF)

Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji, Kyoto 611-0011, Japan.

Sigenobu Matsumura (S)

Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji, Kyoto 611-0011, Japan.

Tatsuya Kusudo (T)

Faculty of Human Sciences, Tezukayama Gakuin University, Sakai 590-0113, Japan.

Naoki Osato (N)

Department of Bioinformatic Engineering, Graduate School of Information Science and Technology, Osaka University, Suita 565-0871, Japan.

Hideo Matsuda (H)

Department of Bioinformatic Engineering, Graduate School of Information Science and Technology, Osaka University, Suita 565-0871, Japan.

Kazuo Inoue (K)

Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji, Kyoto 611-0011, Japan.

Teruo Kawada (T)

Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji, Kyoto 611-0011, Japan.
Research Unit for Physiological Chemistry, Center for the Promotion of Interdisciplinary Education and Research, Kyoto University, Kyoto 606-8317, Japan.

Tsuyoshi Goto (T)

Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji, Kyoto 611-0011, Japan goto.tsuyoshi.6x@kyoto-u.ac.jp.
Research Unit for Physiological Chemistry, Center for the Promotion of Interdisciplinary Education and Research, Kyoto University, Kyoto 606-8317, Japan.

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Classifications MeSH