Scientists discover the amino acid key that converts fat into an oven that burns calories

The researchers in Pennington in Biomedic Medicine, Dr. Eric Ravosan and Dr. Kriszian Stader, contributed to the study in which they and their colleagues examined the cystin and discovered that it led to the transmission of white fat cells to the brown fat cells, which is a more active form of fat cells that burn energy to produce heat and maintain body temperature. When the researchers restricted cystin in animal models completely, it led high levels of weight loss, increased fat burning and staining fat cells, indicating an increase in the importance of cystin in metabolism.

“In addition to the loss of dramatic weight and increased burning of fats caused by the removal of cystin, amino acids are also essential in the balance of oxidation and reduction in biology,” said Dr. Stadler, who directs the oxidative laboratory and diseases in Pennington Biomide. “These results indicate future weight management strategies that may not depend exclusively on reducing calories.”

The article is based on results of experiences that involve both human participants and animal models. For human experiments, the researchers examined samples of fatty tissue taken from the participants in the trial who have been actively restricting the amount of calories over a year. When examining fatty tissue samples, search for changes in thousands of signs, which make up compounds that form when the body breaks food and stores energy. Explore these volatile indicated the low level of cystin.

Dr. Ravosin, who holds the Douglas chair, said. Gordon in diabetes and metabolism in the medical Bennington medical, and is supervised by the human translation physiology laboratory: “The reverse translation of the experience of restricting human calories has determined a new player in energy metabolism.” “The sistin depletion of the mice causes weight loss while increasing the use of fats and lipid cells.”

The tissue samples came from the clinical experience Calerie, which recruited young men and women in middle age and who were directed to reduce calories by 14 % over two years. With cystin reduction, participants also witnessed subsequent weight loss, improving muscle health, and reducing inflammation.

In animal models, researchers provided meals with low calories. This has led to a 40 % decrease in body temperature, but regardless of cellular stress, animal models did not show tissue damage, indicating that protection systems may begin when cystin is low.

Dr. John Kirwan, Executive Director of the Pennington Medical Research Center, said: “I would like to congratulate this research team on the disclosure of this important representative mechanism, which can ultimately transform how we deal with weight management interventions.”