Home » Health »

New pill could convert ‘bad fat’ into ‘good fat’

 
  • Scientists in St Louis, US, have found a way to ‘bad’ or white fat into beige fat
  • They blocked a protein in white fat, causing fat cells to heat up and burn calories
  • Beige fat is a type in between white and ‘good’ brown fat – which fights obesity 
  • The findings could pave the way for new treatments for obesity and diabetes

Claudia Tanner For Mailonline

14

View
comments

Scientists have long know that there’s ‘good fat’ and ‘bad fat’ in our bodies. 

Now US researchers team have identified a way to convert this harmful white fat that holds on to calories into beneficial brown fat that helps burn them – at least in mice.  

The findings could pave the way for new treatments for obesity and diabetes.

A team found that blocking the activity of a specific protein in white fat triggered the fat to turn into beige fat, a type of fat in between white and brown – which has obesity fighting powers.

‘Our goal is to find a way to treat or prevent obesity,’ said first author Irfan Lodhi, assistant professor of medicine at Washington University School of Medicine in St Louis.

‘Our research suggests that by targeting a protein in white fat, we can convert bad fat into a type of fat that fights obesity.’

Scientists say triggering harmful white fat into beige fat could help in the fight against obesity and diabetes (stock photo)

Scientists say triggering harmful white fat into beige fat could help in the fight against obesity and diabetes (stock photo)

Scientists say triggering harmful white fat into beige fat could help in the fight against obesity and diabetes (stock photo)

White fat stores calories and pads our bellies, hips and thighs. In contrast, brown fat, found near our necks and shoulders, burns calories through a process that generates heat.

Beige fat was discovered in humans in 2015. Dr Lodhi said it functions more like brown fat than white fat and can protect against weight gain.

His team discovered that blocking the protein caused the fat cells to heat up and burn calories.  

BRAIN ‘SWITCH’ THAT TELLS US TO BURN FAT AFTER EATING

A chemical switch in the brain tells the body to burn fat after a meal, a new study has revealed. 

Scientists at Monash University in Australia have found a mechanism in the brain that specifically links eating with using energy.

Laboratory models show that the mechanism, which is called browning, turns on after a meal to burn energy and turns off in between meals to conserve it.

The discovery provides a potential novel target for the treatment of obesity, a major risk factor for things like heart disease, diabetes, liver disease and multiple forms of cancer. 

What our studies have shown is that there is a fundamental mechanism at play that normally ensures that energy expenditure is matched with energy intake,’ explained lead author Professor Tony Tiganis.

‘When this is defective, you put on more weight. Potentially we may be able to rewire this mechanism to promote energy expenditure and weight loss in obese individuals.’

Key findings 

The team carried out a series of experiments on mice, which had been genetically engineered to be unable to make a key protein in their white fat cells.

Those mice had more beige fat and were leaner than their litter, even when they ate the same amount of food as other mice. They also burned more calories.

‘Mice normally have very low levels of the protein, called PexRAP, in their brown fat,’ explained Dr Lodhi.

‘When we put the mice into a cold environment, levels of the protein also decreased in white fat, allowing that fat to behave more like brown fat. 

‘Cold induces brown and beige fats to burn stored energy and produce heat.’

When the researchers blocked PexRAP in the rodents, they converted white fat into beige fat that could burn calories.

More than 2 billion adults and children globally are overweight or obese – which equates to one-third of the world’s population. 

Dr Lodhi said if the PexRAP protein could be blocked safely in white fat cells in humans, those numbers might start to decline. 

‘The challenge will be finding safe ways to do that without causing a person to overheat or develop a fever, but drug developers now have a good target,’ he said.

The study was published in the journal Cell Reports.

Comments 14

Share what you think

The comments below have not been moderated.

The views expressed in the contents above are those of our users and do not necessarily reflect the views of MailOnline.

We are no longer accepting comments on this article.

 

Related Posts

  • No Related Posts