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Influence of Polyphenols on Adipose Tissue: Sirtuins as Pivotal Players in the Browning Process

Adipose tissue (AT) can be classified into two different types: (i) white adipose tissue (WAT), which represents the largest amount of total AT, and has the main function of storing fatty acids for energy needs and (ii) brown adipose tissue (BAT), rich in mitochondria and specialized in thermogenesi...

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Autores principales: Flori, Lorenzo, Piragine, Eugenia, Spezzini, Jacopo, Citi, Valentina, Calderone, Vincenzo, Martelli, Alma
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10253356/
https://www.ncbi.nlm.nih.gov/pubmed/37298226
http://dx.doi.org/10.3390/ijms24119276
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author Flori, Lorenzo
Piragine, Eugenia
Spezzini, Jacopo
Citi, Valentina
Calderone, Vincenzo
Martelli, Alma
author_facet Flori, Lorenzo
Piragine, Eugenia
Spezzini, Jacopo
Citi, Valentina
Calderone, Vincenzo
Martelli, Alma
author_sort Flori, Lorenzo
collection PubMed
description Adipose tissue (AT) can be classified into two different types: (i) white adipose tissue (WAT), which represents the largest amount of total AT, and has the main function of storing fatty acids for energy needs and (ii) brown adipose tissue (BAT), rich in mitochondria and specialized in thermogenesis. Many exogenous stimuli, e.g., cold, exercise or pharmacological/nutraceutical tools, promote the phenotypic change of WAT to a beige phenotype (BeAT), with intermediate characteristics between BAT and WAT; this process is called “browning”. The modulation of AT differentiation towards WAT or BAT, and the phenotypic switch to BeAT, seem to be crucial steps to limit weight gain. Polyphenols are emerging as compounds able to induce browning and thermogenesis processes, potentially via activation of sirtuins. SIRT1 (the most investigated sirtuin) activates a factor involved in mitochondrial biogenesis, peroxisome proliferator-activated receptor γ coactivator 1α (PGC-1α), which, through peroxisome proliferator-activated receptor γ (PPAR-γ) modulation, induces typical genes of BAT and inhibits genes of WAT during the transdifferentiation process in white adipocytes. This review article aims to summarize the current evidence, from pre-clinical studies to clinical trials, on the ability of polyphenols to promote the browning process, with a specific focus on the potential role of sirtuins in the pharmacological/nutraceutical effects of natural compounds.
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spelling pubmed-102533562023-06-10 Influence of Polyphenols on Adipose Tissue: Sirtuins as Pivotal Players in the Browning Process Flori, Lorenzo Piragine, Eugenia Spezzini, Jacopo Citi, Valentina Calderone, Vincenzo Martelli, Alma Int J Mol Sci Review Adipose tissue (AT) can be classified into two different types: (i) white adipose tissue (WAT), which represents the largest amount of total AT, and has the main function of storing fatty acids for energy needs and (ii) brown adipose tissue (BAT), rich in mitochondria and specialized in thermogenesis. Many exogenous stimuli, e.g., cold, exercise or pharmacological/nutraceutical tools, promote the phenotypic change of WAT to a beige phenotype (BeAT), with intermediate characteristics between BAT and WAT; this process is called “browning”. The modulation of AT differentiation towards WAT or BAT, and the phenotypic switch to BeAT, seem to be crucial steps to limit weight gain. Polyphenols are emerging as compounds able to induce browning and thermogenesis processes, potentially via activation of sirtuins. SIRT1 (the most investigated sirtuin) activates a factor involved in mitochondrial biogenesis, peroxisome proliferator-activated receptor γ coactivator 1α (PGC-1α), which, through peroxisome proliferator-activated receptor γ (PPAR-γ) modulation, induces typical genes of BAT and inhibits genes of WAT during the transdifferentiation process in white adipocytes. This review article aims to summarize the current evidence, from pre-clinical studies to clinical trials, on the ability of polyphenols to promote the browning process, with a specific focus on the potential role of sirtuins in the pharmacological/nutraceutical effects of natural compounds. MDPI 2023-05-25 /pmc/articles/PMC10253356/ /pubmed/37298226 http://dx.doi.org/10.3390/ijms24119276 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Flori, Lorenzo
Piragine, Eugenia
Spezzini, Jacopo
Citi, Valentina
Calderone, Vincenzo
Martelli, Alma
Influence of Polyphenols on Adipose Tissue: Sirtuins as Pivotal Players in the Browning Process
title Influence of Polyphenols on Adipose Tissue: Sirtuins as Pivotal Players in the Browning Process
title_full Influence of Polyphenols on Adipose Tissue: Sirtuins as Pivotal Players in the Browning Process
title_fullStr Influence of Polyphenols on Adipose Tissue: Sirtuins as Pivotal Players in the Browning Process
title_full_unstemmed Influence of Polyphenols on Adipose Tissue: Sirtuins as Pivotal Players in the Browning Process
title_short Influence of Polyphenols on Adipose Tissue: Sirtuins as Pivotal Players in the Browning Process
title_sort influence of polyphenols on adipose tissue: sirtuins as pivotal players in the browning process
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10253356/
https://www.ncbi.nlm.nih.gov/pubmed/37298226
http://dx.doi.org/10.3390/ijms24119276
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