Abstract
Brown adipose tissue (BAT) activation is associated with increased energy expenditure by inducing non-shivering thermogenesis. The ingestion of a milk fat globule membrane (MFGM) supplement and a high calorie diet are reported gateways into BAT activation. However, little is known about the effect of the MFGM and high calorie diets on BAT volume. To gain insight into this, mice were maintained on a high-fat (HF) or low-fat (LF) diet in conjunction with either full-cream (FC) or skim bovine dairy milk (BDM). After being maintained on their respective diets for 13 weeks, their body composition, including BAT volume, was measured using X-ray microtomography. A high calorie diet resulted in an increase in the BAT volume and mice consuming an HF diet in conjunction with FC BDM had a significantly greater BAT volume than all the other groups. Conversely, mice consuming an HF diet in addition to skim milk had a lower BAT volume compared to the HF control. The data presented suggest that the consumption of a high calorie diet in conjunction with FC BDM increases the BAT volume in wild-type mice. This study may provide valuable insight into future studies investigating BAT volume and BAT activity in relation to environmental factors, including diet.
Highlights
Mammals regulate heat production through two mechanisms known as shivering and non-shivering thermogenesis (NST) [1]
Brown adipose tissue (BAT) is considered to be the primary site of NST, where NST takes place by inducing rapid intracellular lipolysis by the activation of adipose triglyceride lipase and hormone sensitive lipase [2,3,4]. This results in the release of fatty acids by lipid droplets that, thereafter, can be converted into heat via uncoupling protein 1 (UCP1) in mitochondria [5,6]
In this study, we report the effects of the chronic intake of bovine dairy milk (BDM) and a hypercaloric HF diet on BAT volume in young adult wild-type mice
Summary
Mammals regulate heat production through two mechanisms known as shivering and non-shivering thermogenesis (NST) [1]. Shivering thermogenesis defines the conversion of chemical energy into heat through the generation of a contraction in specific muscle groups in response to a cold stimulus. Brown adipose tissue (BAT) is considered to be the primary site of NST, where NST takes place by inducing rapid intracellular lipolysis by the activation of adipose triglyceride lipase and hormone sensitive lipase [2,3,4]. This results in the release of fatty acids by lipid droplets that, thereafter, can be converted into heat via uncoupling protein 1 (UCP1) in mitochondria [5,6]. White adipose tissue (WAT) has the opposite role and stores excessive energy as triglycerides [7]
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
