Yam glycoprotein promotes white adipose tissue browning, enhances metabolism, and boosts exercise tolerance in mice: A novel Strategy for metabolic disease prevention

文献类型： 外文期刊

第一作者： Li, Weiye

作者： Li, Weiye;Shi, Jian;Mei, Meijuan;Qiu, Hongyong;Liu, Yan;Liu, Chunhong;Li, Weiye;Shi, Jian;Mei, Meijuan;Qiu, Hongyong;Liu, Yan;Liu, Chunhong;Rang, Yifeng;Liang, Boji

作者机构：

关键词： Browning of white adipose tissue; Muscle-fat crosstalk; exercise tolerance; Lipid metabolism; Obesity; IL-6

期刊名称：FOOD BIOSCIENCE （ 影响因子：5.9； 五年影响因子：6.1 ）

ISSN： 2212-4292

年卷期： 2025 年 64 卷

页码：

收录情况： SCI

摘要： An imbalance between energy intake and expenditure causes a range of metabolic diseases. Regulation of energy metabolism, enhancement of adipocyte thermogenesis, and increased exercise represent potential strategies to ameliorate metabolic diseases. The objective of this study was to examine the potential role and mechanism of yam glycoprotein (Y-Gly) in promoting fat browning, improving metabolism, and enhancing exercise tolerance. By constructing a mouse fatigue exercise model, we observed that Y-Gly significantly improved endurance performance in mice, prompting them to show longer duration and higher exercise capacity in exercise tests. Furthermore, our findings indicate that Y-Gly facilitated communication between skeletal muscle and adipose tissue via the muscle factors FNDC5/Irisin and Interleukin-6 (IL-6). Additionally, it promoted the browning of white adipose tissue by regulating mitochondrial biogenesis-related proteins such as PPAR gamma coactivator 1 alpha (PGC-1 alpha), as well as regulating the white adipose browning-specific proteins such as Uncoupling protein 1 (UCP1). It also regulated multiple signaling pathways, including AMP-activated protein kinase (AMPK) and Mitogen-activated protein kinase (MAPK), which improved the mice's energy metabolism. Y-Gly positively affected white adipose tissue browning, improved metabolism, and enhanced exercise tolerance. These observations provide new strategies and concepts for the prevention of metabolism-related diseases, suggesting that YGly has the potential to develop related functional foods.

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