Do the Effects of Resveratrol on Thermogenic and Oxidative Capacities in IBAT and Skeletal Muscle Depend on Feeding Conditions?

Iñaki Milton-Laskibar,J Martínez,Maria Portillo,Usune Etxeberria,Fermin Milagro,Leixuri Aguirre

doi:10.3390/nu10101446

Abstract

The aim of this study was to compare the effects of mild energy restriction and resveratrol on thermogenic and oxidative capacity in interscapular brown adipose tissue (IBAT) and in skeletal muscle. Rats were fed a high-fat high-sucrose diet for six weeks, and divided into four experimental groups fed a standard diet: a control group, a resveratrol-treated group, an energy-restricted group and an energy-restricted group treated with resveratrol. Weights of IBAT, gastrocnemius muscle and fat depots were measured. Activities of carnitine palmitoyltransferase (CPT) and citrate synthase (CS), protein levels of sirtuin (SIRT1 and 3), uncoupling proteins (UCP1 and 3), glucose transporter (GLUT4), mitochondrial transcription factor (TFAM), nuclear respiratory factor (NRF1), peroxisome proliferator-activated receptor (PPARα) and AMP activated protein kinase (AMPK) and peroxisome proliferator-activated receptor gamma coactivator (PGC1α) activation were measured. No changes in IBAT and gastrocnemius weights were found. Energy-restriction, but not resveratrol, decreased the weights of adipose depots. In IBAT, resveratrol enhanced thermogenesis activating the SIRT1/PGC1α/PPARα axis. Resveratrol also induced fatty acid oxidation and glucose uptake. These effects were similar when resveratrol was combined with energy restriction. In the case of gastrocnemius muscle, the effects were not as clear as in the case of IBAT. In this tissue, resveratrol increased oxidative capacity. The combination of resveratrol and energy restriction seemingly did not improve the effects induced by the polyphenol alone.

Highlights

The phenomenon of adaptive thermogenesis, known as non-shivering or facultative thermogenesis, is a phenomenon characterized by heat production in response to environmental temperature or diet [1]
When the weights of the four white adipose depots were pooled, a similar pattern to that found in the body weights, lower values in the restricted groups (R and RR) and no changes in the group treated with resveratrol (RSV) were noted (Table 1)
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Summary

Introduction

The phenomenon of adaptive thermogenesis, known as non-shivering or facultative thermogenesis, is a phenomenon characterized by heat production in response to environmental temperature or diet [1]. Nutrients 2018, 10, 1446 triphosphate (ATP) [2] In this regard, brown adipose tissue (BAT) has been identified as the main thermogenic tissue, due to its high content in mitochondria [3,4]. Circulating glucose is used by BAT as a substrate for thermogenesis [9] As a result, both plasma triglyceride levels as well as plasma glucose levels are decreased by BAT thermogenic activity [9]. Both plasma triglyceride levels as well as plasma glucose levels are decreased by BAT thermogenic activity [9] All these observations highlighted BAT as an interesting target-tissue for obesity and metabolic syndrome management

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