The Experts below are selected from a list of 321 Experts worldwide ranked by ideXlab platform
Emmanuelle Havis - One of the best experts on this subject based on the ideXlab platform.
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Egr1 loss-of-function promotes beige adipocyte differentiation and activation specifically in inguinal subcutaneous white adipose tissue
Scientific Reports, 2020Co-Authors: Marianne Bleher, Berbang Meshko, Rachel Gergondey, Yoann Kovacs, Delphine Duprez, Isabelle Cacciapuoti, Aurore L’honoré, Emmanuelle HavisAbstract:In mice, exercise, cold exposure and fasting lead to the differentiation of inducible-brown adipocytes, called beige adipocytes, within white adipose tissue and have beneficial effects on fat burning and metabolism, through heat production. This browning process is associated with an increased expression of the key thermogenic mitochondrial uncoupling protein 1, Ucp1. Egr1 transcription factor has been described as a regulator of white and beige differentiation programs, and Egr1 depletion is associated with a spontaneous increase of subcutaneous white adipose tissue browning, in absence of external stimulation. Here, we demonstrate that Egr1 mutant mice exhibit a restrained Ucp1 expression specifically increased in subcutaneous fat, resulting in a metabolic shift to a more brown-like, oxidative metabolism, which was not observed in other fat depots. In addition, Egr1 is necessary and sufficient to promote white and alter beige adipocyte differentiation of mouse stem cells. These results suggest that modulation of Egr1 expression could represent a promising therapeutic strategy to increase energy expenditure and to restrain obesity-associated metabolic disorders. White adipose tissue (WAT) plays a crucial role in energetic homeostasis regulation through the storage of excess energy in the large central vacuole of white adipocytes 1. WAT also performs metabolic functions and secretes several hormones such as Resistin (Retn) 1-3 and Leptin (Lep) which regulates body weight, lipid and glucose metabolism 4-6. WAT is located in diverse sites throughout the body, such as the subcutaneous inguinal (SC-WAT), perigonadal (GAT), mesenteric (MAT) and perirenal (PAT) depots 7,8. While these depots are collectively named white adipose tissue, they have different developmental origins: SC-WAT, GAT and MAT derive from lateral plate mesoderm in female mice whereas PAT derive from the somitic mesoderm 8. These different origins could contribute to differences in the physiology of fat depots. In contrast, brown adipose tissue (BAT) has a critical thermogenic function thanks to its property to dissipate excess energy through heat production 9. BAT depots are derived from the somitic mesoderm 8 and are located in the inter-scapular region in mice and in both neck and supraclavicular regions in humans 9. Brown adipocytes are smaller than white adipocytes. They exhibit multiple small lipid vacuoles and large number of mitochondria involved in heat production through the constitutive activation of the thermogenic uncoupling protein 1 (Ucp1) 10-12. A third type of adipocyte, called beige adipocyte, has been described within WAT 9,13. Morphological and transcriptomic analyses show that brown and beige adipocytes are remarkably similar and express the same thermogenic markers, including Ucp1 14. In mice, beige adipocytes differentiation occurs in response to long open
Ruiling Shen - One of the best experts on this subject based on the ideXlab platform.
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effects of Oat β glucan Oat resistant starch and the whole Oat flour on insulin resistance inflammation and gut microbiota in high fat diet induced type 2 diabetic rats
Journal of Functional Foods, 2020Co-Authors: Lianger Dong, Jilin Dong, Lu Huang, Ruiling ShenAbstract:Abstract This study was aimed to compare the beneficial effects of Oat β-glucan (OG), Oat resistant starch (ORS), and whole Oat foods (WO), and explore the correlations between the key phylotypes of gut microbiota and type 2 diabetes (T2D) indexes and inflammation indexes in high-fat diet induced T2D rats. WO exhibited better effects on ameliorating insulin resistance and glucose tolerance than OG and ORS (p 0.05). OG, ORS, and WO altered the gut microbiota composition with increased genus Clostridium, and Butyricoccus, but decreased genus Bacteroides, Lactobacillus, Oscillospira, and Ruminococcus. In addition, the Pearson correlation analysis showed that genus Bacteroides, Butyricoccus, Parabacteroides, Lactobacillus, Oscillospira, Ruminococcus, and Bifidobacterium positively correlated (p
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Oat products modulate the gut microbiota and produce anti-obesity effects in obese rats
Journal of Functional Foods, 2016Co-Authors: Jilin Dong, Ruiling Shen, Ying-ying Zhu, Xiang Qisen, Yanqi LiuAbstract:Abstract Three Oat products were supplemented into high fat diets and fed to obese rats for 8 weeks. Each Oat product decreased body weight, epididymal fat accumulation, and serum inflammatory factor levels and significantly regulated serum lipid levels. Oat bran significantly reduced mean adipocyte size and TNF-α mRNA expression levels. Principal components analysis showed that the Oat products shifted the overall structure of gut microbiota in DIO rats. The relative abundances of Bacteroidetes and Firmicutes and the Bacteroidetes/Firmicutes ratio were altered towards that of normal rats. Spearman's correlation analysis showed that changes in the overall microbiota composition were significantly correlated with total cholesterol, triacylglycerol, endotoxin, and tumour cell necrosis factor-α levels in serum, and mRNA expression levels. Oat products significantly increased the total short-chain fatty acids (SCFA) concentration in colonic digesta. These results suggest that Oat products attenuate obesity and related metabolic disorders while modifying the gut microbiota composition in high fat diet-induced obese rats.
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Hypoglycemic effects and biochemical mechanisms of Oat products on streptozotocin-induced diabetic mice.
Journal of agricultural and food chemistry, 2011Co-Authors: Ruiling Shen, Feng-li Cai, Jilin DongAbstract:Oat products are abundant in β-glucan, which could lower the glycemic index of products or foods. A low glycemic index is beneficial in the control of postprandial glycemia. The study examined the hypoglycemic effects of Oat products that had the same percentage of Oat β-glucan and were added into the diet fed to streptozotocin-induced diabetic mice for 6 weeks, and potential mechanisms are discussed here. Oat products significantly decreased fasting blood glucose and glycosylated serum protein (p 0.05). Oat products increased glycogen, hormone, and nuclear receptor levels (p < 0.05), decreased free fatty acid content and succinate dehydrogenase activity (p < 0.05), and inhibited pancreatic apoptosis (p < 0.05). The results showed Oat products had hypoglycemic effects. Hypoglycemic effects of Oat products might be regulating glucose and fat metabolisms, stimulating hormone secretion, activating the nuclear receptor, and protecti...
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Application of Oat dextrine for fat substitute in mayonnaise
Food Chemistry, 2011Co-Authors: Ruiling Shen, Luo Shuangqun, Jilin DongAbstract:Abstract A new low-fat (Lf) mayonnaise product was prepared and optimised, using response surface methodology (RSM) with the following conditions: the dosage of egg yolk was 10.6%, the dextrose equivalent (DE) value of Oat dextrine was 8.1 and its substituted rate for fat was 27.9%. This new mayonnaise product had a higher viscosity (1620 MPa s) and a lower caloric value (597.7 kcal/100 g) compared to full-fat (Ff) mayonnaise. Sensory evaluation demonstrated that mayonnaise substituted with Oat dextrine was acceptable. Microstructure analysis showed that the fat granules became uniform, small and symmetrical when the substituted levels of Oat dextrine were under 30%. This study showed good potential for Oat dextrine to be used as a fat substitute in mayonnaise.
Marianne Bleher - One of the best experts on this subject based on the ideXlab platform.
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Egr1 loss-of-function promotes beige adipocyte differentiation and activation specifically in inguinal subcutaneous white adipose tissue
Scientific Reports, 2020Co-Authors: Marianne Bleher, Berbang Meshko, Rachel Gergondey, Yoann Kovacs, Delphine Duprez, Isabelle Cacciapuoti, Aurore L’honoré, Emmanuelle HavisAbstract:In mice, exercise, cold exposure and fasting lead to the differentiation of inducible-brown adipocytes, called beige adipocytes, within white adipose tissue and have beneficial effects on fat burning and metabolism, through heat production. This browning process is associated with an increased expression of the key thermogenic mitochondrial uncoupling protein 1, Ucp1. Egr1 transcription factor has been described as a regulator of white and beige differentiation programs, and Egr1 depletion is associated with a spontaneous increase of subcutaneous white adipose tissue browning, in absence of external stimulation. Here, we demonstrate that Egr1 mutant mice exhibit a restrained Ucp1 expression specifically increased in subcutaneous fat, resulting in a metabolic shift to a more brown-like, oxidative metabolism, which was not observed in other fat depots. In addition, Egr1 is necessary and sufficient to promote white and alter beige adipocyte differentiation of mouse stem cells. These results suggest that modulation of Egr1 expression could represent a promising therapeutic strategy to increase energy expenditure and to restrain obesity-associated metabolic disorders. White adipose tissue (WAT) plays a crucial role in energetic homeostasis regulation through the storage of excess energy in the large central vacuole of white adipocytes 1. WAT also performs metabolic functions and secretes several hormones such as Resistin (Retn) 1-3 and Leptin (Lep) which regulates body weight, lipid and glucose metabolism 4-6. WAT is located in diverse sites throughout the body, such as the subcutaneous inguinal (SC-WAT), perigonadal (GAT), mesenteric (MAT) and perirenal (PAT) depots 7,8. While these depots are collectively named white adipose tissue, they have different developmental origins: SC-WAT, GAT and MAT derive from lateral plate mesoderm in female mice whereas PAT derive from the somitic mesoderm 8. These different origins could contribute to differences in the physiology of fat depots. In contrast, brown adipose tissue (BAT) has a critical thermogenic function thanks to its property to dissipate excess energy through heat production 9. BAT depots are derived from the somitic mesoderm 8 and are located in the inter-scapular region in mice and in both neck and supraclavicular regions in humans 9. Brown adipocytes are smaller than white adipocytes. They exhibit multiple small lipid vacuoles and large number of mitochondria involved in heat production through the constitutive activation of the thermogenic uncoupling protein 1 (Ucp1) 10-12. A third type of adipocyte, called beige adipocyte, has been described within WAT 9,13. Morphological and transcriptomic analyses show that brown and beige adipocytes are remarkably similar and express the same thermogenic markers, including Ucp1 14. In mice, beige adipocytes differentiation occurs in response to long open
Jilin Dong - One of the best experts on this subject based on the ideXlab platform.
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effects of Oat β glucan Oat resistant starch and the whole Oat flour on insulin resistance inflammation and gut microbiota in high fat diet induced type 2 diabetic rats
Journal of Functional Foods, 2020Co-Authors: Lianger Dong, Jilin Dong, Lu Huang, Ruiling ShenAbstract:Abstract This study was aimed to compare the beneficial effects of Oat β-glucan (OG), Oat resistant starch (ORS), and whole Oat foods (WO), and explore the correlations between the key phylotypes of gut microbiota and type 2 diabetes (T2D) indexes and inflammation indexes in high-fat diet induced T2D rats. WO exhibited better effects on ameliorating insulin resistance and glucose tolerance than OG and ORS (p 0.05). OG, ORS, and WO altered the gut microbiota composition with increased genus Clostridium, and Butyricoccus, but decreased genus Bacteroides, Lactobacillus, Oscillospira, and Ruminococcus. In addition, the Pearson correlation analysis showed that genus Bacteroides, Butyricoccus, Parabacteroides, Lactobacillus, Oscillospira, Ruminococcus, and Bifidobacterium positively correlated (p
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Oat products modulate the gut microbiota and produce anti-obesity effects in obese rats
Journal of Functional Foods, 2016Co-Authors: Jilin Dong, Ruiling Shen, Ying-ying Zhu, Xiang Qisen, Yanqi LiuAbstract:Abstract Three Oat products were supplemented into high fat diets and fed to obese rats for 8 weeks. Each Oat product decreased body weight, epididymal fat accumulation, and serum inflammatory factor levels and significantly regulated serum lipid levels. Oat bran significantly reduced mean adipocyte size and TNF-α mRNA expression levels. Principal components analysis showed that the Oat products shifted the overall structure of gut microbiota in DIO rats. The relative abundances of Bacteroidetes and Firmicutes and the Bacteroidetes/Firmicutes ratio were altered towards that of normal rats. Spearman's correlation analysis showed that changes in the overall microbiota composition were significantly correlated with total cholesterol, triacylglycerol, endotoxin, and tumour cell necrosis factor-α levels in serum, and mRNA expression levels. Oat products significantly increased the total short-chain fatty acids (SCFA) concentration in colonic digesta. These results suggest that Oat products attenuate obesity and related metabolic disorders while modifying the gut microbiota composition in high fat diet-induced obese rats.
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Hypoglycemic effects and biochemical mechanisms of Oat products on streptozotocin-induced diabetic mice.
Journal of agricultural and food chemistry, 2011Co-Authors: Ruiling Shen, Feng-li Cai, Jilin DongAbstract:Oat products are abundant in β-glucan, which could lower the glycemic index of products or foods. A low glycemic index is beneficial in the control of postprandial glycemia. The study examined the hypoglycemic effects of Oat products that had the same percentage of Oat β-glucan and were added into the diet fed to streptozotocin-induced diabetic mice for 6 weeks, and potential mechanisms are discussed here. Oat products significantly decreased fasting blood glucose and glycosylated serum protein (p 0.05). Oat products increased glycogen, hormone, and nuclear receptor levels (p < 0.05), decreased free fatty acid content and succinate dehydrogenase activity (p < 0.05), and inhibited pancreatic apoptosis (p < 0.05). The results showed Oat products had hypoglycemic effects. Hypoglycemic effects of Oat products might be regulating glucose and fat metabolisms, stimulating hormone secretion, activating the nuclear receptor, and protecti...
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Application of Oat dextrine for fat substitute in mayonnaise
Food Chemistry, 2011Co-Authors: Ruiling Shen, Luo Shuangqun, Jilin DongAbstract:Abstract A new low-fat (Lf) mayonnaise product was prepared and optimised, using response surface methodology (RSM) with the following conditions: the dosage of egg yolk was 10.6%, the dextrose equivalent (DE) value of Oat dextrine was 8.1 and its substituted rate for fat was 27.9%. This new mayonnaise product had a higher viscosity (1620 MPa s) and a lower caloric value (597.7 kcal/100 g) compared to full-fat (Ff) mayonnaise. Sensory evaluation demonstrated that mayonnaise substituted with Oat dextrine was acceptable. Microstructure analysis showed that the fat granules became uniform, small and symmetrical when the substituted levels of Oat dextrine were under 30%. This study showed good potential for Oat dextrine to be used as a fat substitute in mayonnaise.
Denis Lairon - One of the best experts on this subject based on the ideXlab platform.
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postprandial lipemia in relation to sterol and fat excretion in ileostomy subjects given Oat bran and wheat test meals
The American Journal of Clinical Nutrition, 1997Co-Authors: H Andersson, Nadia Mekki, M Senft, Christine Juhel, Denis LaironAbstract:To investigate the mechanisms behind the serum cholesterol-lowering effect of Oat fiber, we simultaneously measured postprandial lipid responses, serum lathosterol concentrations, and small bowel excretion of fat and sterols in ileostomy subjects given test meals high or low in Oat fiber. Six ileostomy subjects (three women and three men) were served an Oat-bran test meal (OB; 16.3 g fiber) and a wheat test meal (6.3 g fiber) in random order. After the postprandial 7-h period, a controlled, low-fat, cholesterol-free diet was served and ileostomy effluent was sampled throughout the 24-h period. Bile acid and fat excretion (24 h) increased by 93% and 146%, respectively (P < 0.05), and total and endogenous cholesterol excretion decreased by 14% and 19%, respectively (P < 0.05), after the OB test meal. The change in hepatic cholesterol synthesis was strongly related to the change in bile acid excretion (Spearman r = 0.89, P < 0.02). The postprandial chylomicron lipid concentration tended to be lower after the OB test meal (-43% for cholesterol, P = 0.07) whereas there was no difference in cholesterol absorption measured by isotope in five subjects. The main effect of the viscous Oat β-glucan seems to be related to increased bile acid excretion and subsequent changes in synthesis and endogenous excretion of cholesterol. An additional effect may have been a delay in the micellar lipid solubilization process and a consequent reduction in the secretion of chylomicrons into the circulation.
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postprandial lipemia in relation to sterol and fat excretion in ileostomy subjects given Oat bran and wheat test meals
The American Journal of Clinical Nutrition, 1997Co-Authors: A Lia, Nadia Mekki, M Senft, H Andersson, Christine Juhel, Denis LaironAbstract:To investigate the mechanisms behind the serum cholesterol-lowering effect of Oat fiber, we simultaneously measured postprandial lipid responses, serum lathosterol concentrations, and small bowel excretion of fat and sterols in ileostomy subjects given test meals high or low in Oat fiber. Six ileostomy subjects (three women and three men) were served an Oat-bran test meal (OB; 16.3 g fiber) and a wheat test meal (6.3 g fiber) in random order. After the postprandial 7-h period, a controlled, low-fat, cholesterol-free diet was served and ileostomy effluent was sampled throughout the 24-h period. Bile acid and fat excretion (24 h) increased by 93% and 146%, respectively (P < 0.05), and total and endogenous cholesterol excretion decreased by 14% and 19%, respectively (P < 0.05), after the OB test meal. The change in hepatic cholesterol synthesis was strongly related to the change in bile acid excretion (Spearman r = 0.89, P < 0.02). The postprandial chylomicron lipid concentration tended to be lower after the OB test meal (-43% for cholesterol, P = 0.07) whereas there was no difference in cholesterol absorption measured by isotope in five subjects. The main effect of the viscous Oat beta-glucan seems to be related to increased bile acid excretion and subsequent changes in synthesis and endogenous excretion of cholesterol. An additional effect may have been a delay in the micellar lipid solubilization process and a consequent reduction in the secretion of chylomicrons into the circulation.