A combination of resveratrol and quercetin induces browning in white adipose tissue of rats fed an obesogenic diet. Issue 1 (22nd November 2016) - Arias, Noemí
Abstract : Objective: To analyze whether a combination of quercetin (Q) and resveratrol (RSV) would induce a white adipose tissue (WAT) browning effect. Methods: Thirty‐six rats were fed an obesogenic diet and divided into four groups: control, treated with RSV (15 mg/kg body weight/day; RSV group), treated with Q (30 mg/kg body weight/day; Q group), or treated with both polyphenols (RSV + Q group). Results: After 6 weeks, body and WAT weights were significantly reduced in the RSV + Q group. In perirenal WAT of the control, RSV, and Q groups, white unilocular adipocytes appeared in the majority of cells, while in the RSV + Q group numerous multilocular adipocytes with positive immunostaining for UCP1 were observed. The presence of UCP1 was confirmed by Western blot. This group also revealed increased mRNA levels of Cidea, Hocx9, Bmp4, Slc27a1, Pat2, Atgl, and Atp5d . Interscapular brown adipose tissue weight showed no differences between groups, but the Cidea mRNA level was increased in the RSV group, the Cox‐2 mRNA level in the RSV + Q group, and UCP1 protein expression in the RSV and the RSV + Q groups. Conclusions: This study demonstrated that the RSV + Q combination produces a brown‐like remodeling effect in perirenal WAT, as well as increased UCP1 protein expression in interscapular brown adipose tissue.