Adipose (fat) tissue is a complex metabolic organ that is highly active and essential. In contrast to white adipose tissue (WAT), brown adipose tissue (BAT) is deemed metabolically beneficial because of its ability to burn calories through heat production. The conversion of WAT-resident adipocytes to "beige" or "brown-like" adipocytes has recently attracted attention. However, it typically take...

INTRODUCTION To control the tissue browning phenomenon, callus growth, total phenolics and paclitaxel production, in the current investigation, we evaluated the effects of citric acid and ascorbic acid (as antioxidants) and glucose, fructose and sucrose in callus cultures of Taxus brevifolia. METHODS To obtain healthy callus/cell lines of Taxus brevifolia, the effects of two antioxidants asco...

Slurry ice is a biphasic system that has recently shown a number of advantages when employed as a chilling medium for fish species. Its use for a crustacean species of high commercial value -namely Norway lobster (Nephrops norvegicus)was evaluated in parallel to traditional flake icing. Quality parameters related to microbial spoilage and biochemical breakdown (aerobe and psychrotroph counts, p...

The recent discovery of browning of white adipose tissue (WAT) has raised great research interest because of its significant potential in counteracting obesity and type 2 diabetes. Browning is the result of the induction in WAT of a newly discovered type of adipocyte, the beige cell. When mice are exposed to cold or several kinds of hormones or treatments with chemicals, specific depots of WAT ...

Sodium chlorite (SC) is an effective sanitizer for inhibiting microbial growth. This investigation was conducted to determine the efficacy of SC as a browning control agent for use on fresh-cut apple slices, applied alone, or in conjunction with organic acids. Additionally, the authors compared the efficacy of SC to that of acidified sodium chlorite (ASC) and to several other salts and examined...

Increased color in surface waters, or browning, can alter lake ecological function, lake thermal stratification and pose difficulties for drinking water treatment. Mechanisms suggested to cause browning include increased dissolved organic carbon (DOC) and iron concentrations, as well as a shift to more colored DOC. While browning of surface waters is widespread and well documented, little is kn...

The levels of enzymic and non enzymic antioxidants were determined in Ehrlich’s Lymphoma Ascite (ELA) transplanted Swiss albino mice treated with the protein fraction of Cynodon dactylon (Cdpf). ELA induced mice showed significant decrease in the level of enzymic antioxidants like catalase (73.43 to 55.03), superoxide dismutase (4.49 to2.47) and glutathione peroxidase (48.48 to 36.98) in units/...

Bread is the most important food in the Spanish household and represents the largest proportion of products produced by commercial bakeries. The browning indicators furosine, hydroxymethylfurfural (HMF), and color were determined to evaluate heat effects induced during manufacture of these foods. The breads analyzed were common, special, sliced toasted, and snack breads. Identical sample prepar...

Citation: Cao W, Huang H, Xia T, Liu C, Muhammad S and Sun C (2018) Homeobox a5 Promotes White Adipose Tissue Browning Through Inhibition of the Tenascin C/Toll-Like Receptor 4/Nuclear Factor Kappa B Inflammatory Signaling in Mice. Front. Immunol. 9:647. doi: 10.3389/fimmu.2018.00647 homeobox a5 Promotes White adipose Tissue Browning Through inhibition of the Tenascin c/Toll-like receptor 4/nuc...