Dietary factors evoke thermogenesis in adipose tissues - 20/01/14

Doi : 10.1016/j.orcp.2013.12.002

Tomoya Sakamoto ^a, Nobuyuki Takahashi ^a,^b, Tsuyoshi Goto ^a,^b, Teruo Kawada ^a,^b,^⁎
^a Laboratory of Molecular Function of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji, Japan
^b Research Unit for Physiological Chemistry, The Center for the Promotion of Interdisciplinary Education and Research, Kyoto University, Kyoto, Japan

^⁎Corresponding author at: Laboratory of Molecular Function of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji, Japan. Tel.: +81 774383751; fax: +81 774383752.

Sous presse. Épreuves corrigées par l'auteur. Disponible en ligne depuis le Monday 20 January 2014

Summary

In dietary factors, energetic food constituents and the “non-energetic food constituents” such as smell and taste through sensory nerve stimulation have been found to be linked intrinsically with the accelerated expression of diet-induced thermogenesis that accompanies the burning of fat within brown adipose tissues (BAT). The compounds are responsible for BAT and uncoupling protein-1 (UCP1) activation or induction caused by food components. Many of these activate and strengthen BAT activation through the following pathway: sensory stimulations induce sympathetic nerve activation through central phase. In the fight against obesity, the development of food compounds and pharmaceuticals that activate or induce BAT and UCP1 is expected. In this review, we discuss that how dietary compounds effect thermogenesis through BAT and UCP1.

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Keywords : Thermogenesis, Brown adipose tissue, Food factors