Fish Oil Increases Diet-Induced Thermogenesis in Mice
Increasing energy expenditure (EE) is beneficial for preventing obesity. Diet-induced thermogenesis (DIT) is one of the components of total EE. Therefore, increasing DIT is effective against obesity. We examined how much fish oil (FO) increased DIT by measuring absolute values of DIT in mice. C57BL/...
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MDPI AG
2021-05-01
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| Series: | Marine Drugs |
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| Online Access: | https://www.mdpi.com/1660-3397/19/5/278 |
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| author | Tomomi Yamazaki Dongyang Li Reina Ikaga |
| author_facet | Tomomi Yamazaki Dongyang Li Reina Ikaga |
| author_sort | Tomomi Yamazaki |
| collection | DOAJ |
| description | Increasing energy expenditure (EE) is beneficial for preventing obesity. Diet-induced thermogenesis (DIT) is one of the components of total EE. Therefore, increasing DIT is effective against obesity. We examined how much fish oil (FO) increased DIT by measuring absolute values of DIT in mice. C57BL/6J male mice were given diets of 30 energy% fat consisting of FO or safflower oil plus butter as control oil (Con). After administration for 9 days, respiration in mice was monitored, and then the data were used to calculate DIT and EE. DIT increased significantly by 1.2-fold in the FO-fed mice compared with the Con-fed mice. Body weight gain was significantly lower in the FO-fed mice. FO increased the levels of uncoupling protein 1 (<i>Ucp1</i>) mRNA and UCP1 protein in brown adipose tissue (BAT) by 1.5- and 1.2-fold, respectively. In subcutaneous white adipose tissue (subWAT), the levels of <i>Ucp1</i> mRNA and UCP1 protein were increased by 6.3- and 2.7-fold, respectively, by FO administration. FO also significantly increased the expression of markers of browning in subWAT such as fibroblast growth factor 21 and cell death-inducing DNA fragmentation factor α-like effector a. Thus, dietary FO seems to increase DIT in mice via the increased expressions of <i>Ucp1</i> in BAT and induced browning of subWAT. FO might be a promising dietary fat in the prevention of obesity by upregulation of energy metabolism. |
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| issn | 1660-3397 |
| language | English |
| last_indexed | 2024-03-10T11:20:01Z |
| publishDate | 2021-05-01 |
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| spelling | doaj.art-703e7d4dfd5244048f1dbeaaf86ab7f62023-11-21T20:06:07ZengMDPI AGMarine Drugs1660-33972021-05-0119527810.3390/md19050278Fish Oil Increases Diet-Induced Thermogenesis in MiceTomomi Yamazaki0Dongyang Li1Reina Ikaga2Department of Nutrition and Metabolism, National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition, 1-23-1 Toyama, Shinjuku-ku, Tokyo 162-8636, JapanDepartment of Nutrition and Metabolism, National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition, 1-23-1 Toyama, Shinjuku-ku, Tokyo 162-8636, JapanDepartment of Nutrition and Metabolism, National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition, 1-23-1 Toyama, Shinjuku-ku, Tokyo 162-8636, JapanIncreasing energy expenditure (EE) is beneficial for preventing obesity. Diet-induced thermogenesis (DIT) is one of the components of total EE. Therefore, increasing DIT is effective against obesity. We examined how much fish oil (FO) increased DIT by measuring absolute values of DIT in mice. C57BL/6J male mice were given diets of 30 energy% fat consisting of FO or safflower oil plus butter as control oil (Con). After administration for 9 days, respiration in mice was monitored, and then the data were used to calculate DIT and EE. DIT increased significantly by 1.2-fold in the FO-fed mice compared with the Con-fed mice. Body weight gain was significantly lower in the FO-fed mice. FO increased the levels of uncoupling protein 1 (<i>Ucp1</i>) mRNA and UCP1 protein in brown adipose tissue (BAT) by 1.5- and 1.2-fold, respectively. In subcutaneous white adipose tissue (subWAT), the levels of <i>Ucp1</i> mRNA and UCP1 protein were increased by 6.3- and 2.7-fold, respectively, by FO administration. FO also significantly increased the expression of markers of browning in subWAT such as fibroblast growth factor 21 and cell death-inducing DNA fragmentation factor α-like effector a. Thus, dietary FO seems to increase DIT in mice via the increased expressions of <i>Ucp1</i> in BAT and induced browning of subWAT. FO might be a promising dietary fat in the prevention of obesity by upregulation of energy metabolism.https://www.mdpi.com/1660-3397/19/5/278brown adipose tissuebrowningenergy expendituren-3 fatty aciduncoupling proteinwhite adipose tissue |
| spellingShingle | Tomomi Yamazaki Dongyang Li Reina Ikaga Fish Oil Increases Diet-Induced Thermogenesis in Mice Marine Drugs brown adipose tissue browning energy expenditure n-3 fatty acid uncoupling protein white adipose tissue |
| title | Fish Oil Increases Diet-Induced Thermogenesis in Mice |
| title_full | Fish Oil Increases Diet-Induced Thermogenesis in Mice |
| title_fullStr | Fish Oil Increases Diet-Induced Thermogenesis in Mice |
| title_full_unstemmed | Fish Oil Increases Diet-Induced Thermogenesis in Mice |
| title_short | Fish Oil Increases Diet-Induced Thermogenesis in Mice |
| title_sort | fish oil increases diet induced thermogenesis in mice |
| topic | brown adipose tissue browning energy expenditure n-3 fatty acid uncoupling protein white adipose tissue |
| url | https://www.mdpi.com/1660-3397/19/5/278 |
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