The dark side of browning

doi:10.1007/s13238-017-0434-2

Protein Cell

2018, Vol. 9

Issue (2) : 152-163 https://doi.org/10.1007/s13238-017-0434-2

REVIEW

The dark side of browning

Kirstin A. Tamucci^1,², Maria Namwanje², Lihong Fan², Li Qiang²(

)

¹. Institute of Human Nutrition, College of Physicians and Surgeons, Columbia University, New York, NY 10032, USA
². Department of Pathology and Cell Biology, Naomi Berrie Diabetes Center, College of Physicians and Surgeons, Columbia University, New York, NY 10032, USA

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Abstract

The induction of brown-like adipocyte development in white adipose tissue (WAT) confers numerous metabolic benefits by decreasing adiposity and increasing energy expenditure. Therefore, WAT browning has gained considerable attention for its potential to reverse obesity and its associated co-morbidities. However, this perspective has been tainted by recent studies identifying the detrimental effects of inducing WAT browning. This review aims to highlight the adverse outcomes of both overactive and underactive browning activity, the harmful side effects of browning agents, as well as the molecular brake-switch system that has been proposed to regulate this process. Developing novel strategies that both sustain the metabolic improvements of WAT browning and attenuate the related adverse side effects is therefore essential for unlocking the therapeutic potential of browning agents in the treatment of metabolic diseases.

Keywords adipocyte browning beige adipocyte thermogenesis obesity diabetes

Corresponding Author(s): Li Qiang

Issue Date: 22 March 2018

Cite this article:

Kirstin A. Tamucci,Maria Namwanje,Lihong Fan, et al. The dark side of browning[J]. Protein Cell, 2018, 9(2): 152-163.

URL:

https://academic.hep.com.cn/pac/EN/10.1007/s13238-017-0434-2
https://academic.hep.com.cn/pac/EN/Y2018/V9/I2/152

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