Researchers find the role of brown fat cells in activation of metabolism increase and also the accumulation of Bace1.
Obesity is a serious condition that is claiming more and more people and while researchers are looking for the cause of this disease, there have been some major breakthroughs that have been helpful in pinpointing the cause of obesity.
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Identifying the cause of the disease help in modifying that causing factor which could help in the reduction of that condition.
The researchers at Max Planck Institute for Metabolism Research and the Cologne Cluster of Excellence in Cellular Stress Responses in Aging-associated Diseases (CECAD) at the University of Cologne have been at that very mission.
They have been successful in inhibiting a protein that hinder the activation of the brown fat cell from mice. Supposedly, there are two kinds of fat cells in the body.
White fat cells help in the accumulation of the fat while brown fat cell helps in the burning of fat through increased metabolism. It has been found that obese people have a low brown fat quotient which explains the lack of metabolism and hence the obesity.
According to the research teams led by Dr. Jan-Wilhelm Kornfeld and Professor Jens C. Brüning from the Max Planck Institute for Metabolism Research and CECAD, there is an inhibitor in the body of humans.
Mice and a lot of other mammals called microRNAs and are also known as “off switches”. One of their vital roles is controlling the activation of the brown cells.
The researcher observed there microRNAs closely in mice for months when they finally isolated a microRNA called the miR328 in the fat of the obese mice. The reduced profusion of miR328 in the fat cells of mice inhibit the control of a protein called Bace1.
The amount Bace1 was found to be present in increased in the brown adipose tissue of obese mice which led to the assumption that the accumulation of Bace1 in brown fat cells causes the increase of obesity.
They have been developing inhibitors for Bace1 which was seen to be very effective in activating the brown fat cells. This leads to reduction in the accumulation of fat.
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This results of this study have been published in the journal Nature Cell Biology.