2016 Fiscal Year Final Research Report
Contribution of brown fat thermogenesis to the anti-obesity effect of dietary protein and amino acid.
| Project/Area Number |
15K16215
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Multi-year Fund |
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| Research Field |
Eating habits
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| Research Institution | Tenshi College |
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Principal Investigator |
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| Research Collaborator |
SAITO Masayuki 北海道大学, 名誉教授
SUGIE Hiroki LSI札幌クリニック, 理事長
KAMEYA Toshimitsu LSI札幌クリニック, 放射線技師
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| Project Period (FY) |
2015-04-01 – 2017-03-31
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| Keywords | 肥満 / エネルギー代謝 / 脂肪組織 / アミノ酸 |
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| Outline of Final Research Achievements |
To clarify a role of brown adipose tissue (BAT) in postprandial thermogenesis, energy expenditure after intake of a high-protein meal was measured in healthy human subjects. When compared with the response to a control meal, the protein-induced thermogenesis was found to be higher in subjects with high BAT activity than those with low BAT activity. These results suggest a significant role of BAT in protein-induced thermogenesis.
Blood amino acid levels were compared between the high and low BAT groups.Although blood levels of all amino acids of the two groups were comparable under a thermoneutral warm condition, branched chain amino acids (BCAA) levels were decreased after 2-hr cold exposure only in the high BAT group. It is thus suggested that BCAA may be actively metabolized by BAT in humans.
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| Free Research Field |
食生活学
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