Methylglyoxal attenuates isoproterenol-induced increase in uncoupling protein 1 expression through activation of JNK signaling pathway in beige adipocytes.

BBGC, S-p-bromobenzylglutathione cyclopentyl diester Beige adipocytes CREB, cAMP response element-binding protein ERK, extracellular receptor kinase HSL, hormone-sensitive lipase JNK JNK, c-Jun N-terminal kinase MG, methylglyoxal Methylglyoxal NAC, N-acetyl-l-cysteine NEFA, non-esterified fatty acids PKA, protein kinase A SEM, standard error of the mean Ucp1 iWAT, inguinal white adipose tissue

Journal

Biochemistry and biophysics reports
ISSN: 2405-5808
Titre abrégé: Biochem Biophys Rep
Pays: Netherlands
ID NLM: 101660999

Informations de publication

Date de publication:
Dec 2021
Historique:
received: 14 07 2021
revised: 27 08 2021
accepted: 01 09 2021
entrez: 16 9 2021
pubmed: 17 9 2021
medline: 17 9 2021
Statut: epublish

Résumé

Methylglyoxal (MG) is a metabolite derived from glycolysis whose levels in the blood and tissues of patients with diabetes are higher than those of healthy individuals, suggesting that MG is associated with the development of diabetic complications. However, it remains unknown whether high levels of MG are a cause or consequence of diabetes. Here, we show that MG negatively affects the expression of uncoupling protein 1 (UCP1), which is involved in thermogenesis and the regulation of systemic metabolism. Decreased

Identifiants

pubmed: 34527816
doi: 10.1016/j.bbrep.2021.101127
pii: S2405-5808(21)00221-1
pmc: PMC8430270
doi:

Types de publication

Journal Article

Langues

eng

Pagination

101127

Informations de copyright

© 2021 The Authors. Published by Elsevier B.V.

Déclaration de conflit d'intérêts

The authors declare that they have no known competing financial interests or personal relationships that could have influenced the work reported in this paper.

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Auteurs

Su-Ping Ng (SP)

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

Wataru Nomura (W)

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

Haruya Takahashi (H)

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

Kazuo Inoue (K)

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

Teruo Kawada (T)

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

Tsuyoshi Goto (T)

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

Classifications MeSH