Transcript Adipose Tissue - Illinois State University

Adipose Tissue IV
Fatty Wap Squad (FWS)
JONATHAN GRIMWOOD
EDDIE SMITH
LEAH SANDERS
LEAH WAGNER
Primary Functions

Acts as an insulating layer, helping to reduce heat loss through the
skin

Provides mechanical protection and support around organs (e.g.
kidneys)

Means of energy storage and reserving nutrients

Food that if in excess to requirements is converted into fat and stored
within adipose tissue
Peak Functional Levels

Brown Adipose Tissue (BAT)

Uniquely able to rapidly produce large amounts of
heat through activation of uncoupling protein
(UCP).

Maximally stimulated brown fat can produce 300
watts/kg of heat vs 1 watt/kg in all other tissues
Uncoupling Proteins

UCPs are mitochondrial transporters present in the inner
membrane of mitochondria
 Found
 Only
in all mammals and in plants
detected in brown adipocytes
 Belong
to the family of anion mitochondrial carriers
including adenine nucleotide transporters
 Originally
used for UCP1, which is uniquely present in
mitochondria of brown adipocytes
UCP1

Function is to create a fatty acid-activated uncoupling
of respiration

Acts as a proton carrier activated by free fatty acids

Creates a bypass between complexes of the respiratory
chain and ATP synthase

Activation enhances respiration and results in a pointless
cycle and dissipation of oxidation energy as heat

Only present in small amounts in the fetus and in
mammals (e.g.: sheep and humans)
BAT

Retained until adulthood

Retains the capacity to have a significant role in energy
balance

Currently a primary target organ in obesity prevention
strategies

Understanding the primary factors that regulate both
the appearance and the disappearance of UCP1 in
early life may enable strategies to prevent excess
white adipose tissue deposition through the life cycle
Table 1: Summary of the main developmental changes in adipose tissue during early life.
Stage of
development
Proliferative
phase
Preparatory
phase
Thermogenic
phase
Lipogenic phase
Primary adipose
tissue
characteristics
Preadipocyte
Brown adipose
tissue
Brown adipose
tissue
White adipose
tissue
Function
Cellular
multiplication
necessary to form
adipose tissue
depot
Acquisition of
large amounts of
uncoupling
protein 1 (UCP1)
Rapid activation
of UCP1 in order
to prevent
hypothermia
Lipid deposition
and storage
Most abundant
gene
Antigen identified
by monoclonal
antibody ki-67
Long form of
UCP1
prolactin receptor
Leptin
http://www.hindawi.com/journa
ls/scientifica/2013/305763/
Peak Body Fat

According to National Institutes of Health (NIH) a healthy
body fat % can lower your risk of developing HTN, high
cholesterol, Dm, and heart disease

Positive benefits
 Increasing
energy levels
 Improving
flexibility and function
Recommended Percent Body Fat (based on American College of
Sports Medicine guidelines):
Age
20-29
30-39
40-49
50-59
60+
Female
16-24%
17-25%
19-28%
22-31%
22-33%
Male
7-17%
12-21%
14-23%
16-24%
17-25%
http://healthandwellness.vanderbilt.ed
u/news/2011/09/body-fat-percentage/
Table 13.2B Body fat percentage for the athletic population
Sport
Baseball
Basketball
Body building
Male
12-15%
6-12%
5-8%
Female
12-18%
20-27%
10-15%
Sport
Rowing
Shot Putters
Skiing (X country)
Male
6-14%
16-20%
7-12%
Female
12-18%
20-28%
16-22%
Cycling
Football (Backs)
5-15%
9-12%
15-20%
No data
Sprinters
Soccer
8-10%
10-18%
12-20%
13-18%
Football (Linemen) 15-19%
No data
Swimming
9-12%
14-24%
Gymnastics
5-12%
High/long Jumpers 7-12%
10-16%
10-18%
Tennis
Triathlon
12-16%
5-12%
16-24%
10-15%
Ice/field Hockey
8-15%
12-18%
Volleyball
11-14%
16-25%
Marathon running
5-11%
10-15%
Weightlifters
9-16%
No data
Racquetball
8-13%
15-22%
Wrestlers
5-16%
No data
http://www.humankinetics.com/excerpts/excer
pts/normal-ranges-of-body-weight-and-body-fat
Peak Nutrient Level

There are 9 calories in every gram of fat, regardless of what type of
fat it is.

Fats are more energy-dense than carbohydrates and proteins,
which provide 4 calories per gram.

Eating foods with fat is definitely part of a healthy diet.

Remember to choose foods that provide good fats
(monounsaturated and polyunsaturated fats) and balance the
amount of calories you eat from all foods with the amount of
calories you burn.

Aim to eat a dietary pattern that emphasizes intake of vegetables,
fruits, and whole grains; includes low-fat dairy products, poultry, fish,
legumes, non-tropical vegetable oils and nuts; and limits intake of
sodium, sweets, sugar sweetened beverages and red meats.

Doing so means that your diet will be low in both saturated fats and
trans fats.
Dysfunctional Levels

The NIH has stated that a high percentage of body fat can put
one at risk for HTN, high cholesterol, Dm, and heart disease.

There is also emerging evidence of a strong association between
obesity and an increased risk of cancer.


Obesity is defined as an abnormal or excessive fat
accumulation that involves a risk to health.
The health consequences of obesity are huge and varied, ranging
from an increased risk of premature death to several non-fatal but
debilitating diseases that have adverse effects on the quality of
life.
Dysfunctional Levels Cont.

Obesity typically leads to insulin and leptin resistance and a shift to
dysfunctional adipose tissue.

These conditions cause metabolic dysregulation with elevated
circulating fatty acids and an increased secretion of proinflammatory adipokines.

When left untreated, these conditions cause lipotoxicity, chronic
inflammation, hypertension, atherosclerosis and cardiovascular
disease.

A positive association between obesity and the risk of developing
type 2 Dm has been also repeatedly reported in different studies.

Intra-abdominal fat accumulation, has been associated with an
increased risk of prediabetic conditions such as impaired glucose
tolerance and insulin resistance
Fig. 2 summarizes the
potential pathways
directly linking
dysfunctional adipose
tissue to obesity and
cancer.
http://www.sciencedirect.com/science
/article/pii/S0005272810007620
Dysfunctional Nutrition Levels

Obese individuals are frequently characterized by an
impaired lipid profile, in which plasma triglycerides are
raised, HDL-cholesterol concentrations are reduced and
low-density lipoprotein apo B (LDL-apoB) levels are
raised.

Consuming high levels of calories – regardless of the
source – can lead to weight gain or being overweight.

Consuming high levels of saturated or trans fats can also
lead to heart disease and stroke.
Standards of Fatness
Men
Women
Underfatness
<3
<12
Essential Fat
3
12
Optimal Health 3-20
12-30
Overfatness
20-25
30-35
Obesity
>25
>35
WHO 1998
Overfat

According to University of New Mexico, excess fat produces
hormone-like inflammatory proteins called cytokines; these
may play a role in the development of diabetes, obesity and
heart problems.

High body fat, particularly around the waist, is associated with
metabolic syndrome, a condition with a constellation of
symptoms that include insulin resistance, glucose intolerance,
high blood pressure, abnormal cholesterol levels and high
blood triglycerides.

According to MayoClinic.com, metabolic syndrome increases
your risk of serious health problems such as diabetes, heart
disease and stroke.
Underfat

Conversely, many problems can arise from not having
enough body fat.

The body needs a certain amount of body fat to perform
basic physiological functions.

Phospholipids are needed for cell membrane formation, and
the triglycerides found in adipose tissue provide insulation and
store metabolic fuel.

In addition, lipids are involved in the storage and transport of
fat-soluble vitamins and in the functioning of the nervous and
reproductive systems, the menstrual cycle, and growth and
maturation during pubescence.
Resources

(n.d.). Retrieved November 2, 2015, from http://www.sciencedaily.com/terms/adipose_tissue.htm

Body Fat Percentage. (n.d.). Retrieved November 2, 2015, from
http://healthandwellness.vanderbilt.edu/news/2011/09/body-fat-percentage/

Brown Adipose Tissue Growth and Development. (n.d.). Retrieved November 2, 2015, from
http://www.hindawi.com/journals/scientifica/2013/305763/

Diabetes. (n.d.). Retrieved November 2, 2015, from
http://diabetes.diabetesjournals.org/content/53/suppl_1/S130.full

High Body Fat & Negative Effects on Hormonal Structure. (2015, January 28). Retrieved November 2,
2015, from http://www.livestrong.com/article/552291-high-body-fat-negative-effects-on-hormonalstructure/

How Much Body Fat is Healthy? / Nutrition / Fats. (n.d.). Retrieved November 2, 2015, from
http://www.fitday.com/fitness-articles/nutrition/fats/how-much-body-fat-is-healthy.html

Normal ranges of body weight and body fat. (n.d.). Retrieved November 2, 2015, from
http://www.humankinetics.com/excerpts/excerpts/normal-ranges-of-body-weight-and-body-fat

Role of obesity-associated dysfunctional adipose tissue in cancer: A molecular nutrition approach ☆.
(n.d.). Retrieved November 2, 2015, from
http://www.sciencedirect.com/science/article/pii/S0005272810007620

Structure and Functions of Adipose Tissue. (n.d.). Retrieved November 2, 2015, from
http://www.ivyroses.com/HumanBody/Tissue/Tissue_Adipose-Tissue.php
QUESTIONS