Journal
JOURNAL OF NUTRITIONAL BIOCHEMISTRY
Volume 49, Issue -, Pages 15-21Publisher
ELSEVIER SCIENCE INC
DOI: 10.1016/j.jnutbio.2017.07.008
Keywords
Browning; Brown adipose tissue; Whitening; Green tea; Obesity; High-fat diet
Funding
- FSR subsidies (UCL, Belgium)
- FRS-FNRS grants
- competitive cluster Wagralim (CAPPLE project) [6605]
- ERC Starting Grant (European Research Council) [336452-ENIGMO]
- Baillet Latour grant
- FRS-FNRS via the FRFS-WELBIO [WELBIO-CR-2012S-02R]
- competitive cluster Wagralim (ADIPOSTOP project) [7366]
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Fat browning has emerged as an attractive target for the treatment of obesity and related metabolic disorders. Its activation leads to increased energy expenditure and reduced adiposity, thus contributing to a better energy homeostasis. Green tea extracts (GTEs) were shown to attenuate obesity and low-grade inflammation and to induce the lipolytic pathway in the white adipose tissue (WAT) of mice fed a high-fat diet. The aim of the present study was to determine whether the antiobesity effect of an extract from green tea leaves was associated with the activation of browning in the WAT and/or the inhibition of whitening in the brown adipose tissue (BAT) in HF-diet induced obese mice. Mice were fed a control diet or an HF diet supplemented with or without 0.5% polyphenolic GTE for 8 weeks. GTE supplementation significantly reduced HF-induced adiposity (WAT and BAT) and HF-induced inflammation in WAT. Histological analysis revealed that GTE reduced the adipocyte size in the WAT and the lipid droplet size in the BAT. Markers of browning were induced in the WAT upon GTE treatment, whereas markers of HF-induced whitening were reduced in the BAT. These results suggest that browning activation in the WAT and whitening reduction in the BAT by the GTE could participate to the improvement of metabolic and inflammatory disorders mediated by GTE upon HF diet. Our study emphasizes the importance of using GTE as a nutritional tool to activate browning and to decrease fat storage in all adipose tissues, which attenuate obesity. (C) 2017 Elsevier Inc. All rights reserved.
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