Factors Associated with White Fat Browning: New Regulators of Lipid Metabolism

Figures

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  Figure 1. Brown fat, beige fat and white fat precursor cells are derived from different mesenchymal stem cells. Beige adipose precursor cells are derived from Myf5− derived mesenchymal stem cells differentiated into Myh11+ positive smooth muscle stem cells. White adipose precursor cells are derived from Myf5− mesenchymal stem cells, while brown adipose precursor cells are derived from Myf5+ mesenchymal stem cells. In addition, muscle satellite cells can also differentiate into brown adipocytes under certain conditions. Under certain conditions, white fat and beige fat can be converted into each other.

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  Figure 2. The brown and beige adipose tissue distribution in human and mouse. In addition, the brown adipose tissue activity and quantity decreased with age and associated with gender and stature.

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  Figure 3. The classic regulatory model for the development of brown fat, beige fat, and white fat, as well as thermogenesis, involves stimulation by external conditions such as cold stimuli, catecholamines, norepinephrine, and exercise. TFx: Trans factors X, where UCP-1 is activated and enters the inner mitochondrial membrane to expend energy in the form of heat dissipation.