在著重修身的時代上,脂肪是一個較為負面性的用詞。951Please respect copyright.PENANArTeyRxf0hI
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而在學術層面上,脂肪大致上可分為三種;951Please respect copyright.PENANATIVWb9MA0C
白色脂肪(White Fat)、米色脂肪(Beige Fat)及啡色脂肪(Brown Fat)。951Please respect copyright.PENANAas0hQPm5Iw
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(圖1)白色脂肪的特徵就是油脂體積非常大,佔據細胞大部份的位置。951Please respect copyright.PENANAUGXX12dj0J
而啡色及米色的油脂體積則較為細少,不會佔據細胞大部份位置。951Please respect copyright.PENANACOCfLiEJ9G
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至所以會用顏色來形容及命名脂肪,原因是因為它們所含的鐵質數量不同,越多數量的粒線體(Mitochondria),鐵質含量便會越高,在顯微鏡的染色片上能夠呈現更深色的啡色;951Please respect copyright.PENANAermFpqewsf
基於粒線體的性質不同,白色脂肪會將食物的養份轉化成為能量而儲存,而米色及啡色脂肪則會將食物養份轉化成為熱能。951Please respect copyright.PENANAxoF6hVpsZB
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肚腩,就是由白色脂肪主要構成,任何多餘的營養均會儲存下來。而處於頸部、鎖骨位置及盤骨裡的啡色脂肪,則不會把過剩的能源儲存,一一化作成為熱能。951Please respect copyright.PENANAUfg064pbQd
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換句話說,若然我們身體的脂肪全都是啡色脂肪的話,我們所進食的過量營養一一會變作為熱能散走,不會變作成為肚腩。951Please respect copyright.PENANA0xbnnGf5WD
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可惜的是,啡色脂肪會隨著年紀增加而減少;我們在嬰兒的時候會有大量啡色脂肪作保溫之用,而長大後則會逐一減少。951Please respect copyright.PENANAmy25lUyf9Y
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這亦是為何年紀越大越容易擁有大肚腩的其中一個原因。951Please respect copyright.PENANAPfGXduX8l9
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(圖2)將肚腩變成為米色脂肪的話,自當然是減肥的絕世大計!951Please respect copyright.PENANAiopbnDLRb0
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而將肚腩(白色脂肪)變成為米色脂肪,現實上是可行的,這過程我們稱之為Browning。951Please respect copyright.PENANAVLA0WYjOgT
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做運動、長期暴露在寒冷氣候,均會產生出不同荷爾蒙催化Browning發生。951Please respect copyright.PENANA0uwWiNrYxA
現時有不少科學家均積極研究Browning的確實機制,希望可以藉此來把白色脂肪轉化成為米色或啡色脂肪,藉此醫治癡肥及糖尿問題951Please respect copyright.PENANA0ph7aSsjsp
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(圖3)近日有科學家發表文章(Ref1),發表關於啡色脂肪的研究。951Please respect copyright.PENANAaiarGFKgxz
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他們抽取健康人士頸部的脂肪細胞,並利用CRISPR基因技術把它們催化成為功能類近啡色脂肪的細胞。951Please respect copyright.PENANA9G0fc0F05W
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他們分別把那名人士的白色脂肪及類近啡色脂肪注射到老鼠身上,作出各式各樣的實驗。951Please respect copyright.PENANAGDoJKHOmeK
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其中一個實驗就是餵食老鼠高脂餐單持續3個月,並證實注射了啡色脂肪的老鼠體重明顯較輕,以及清楚找出了箇中的分子機制。951Please respect copyright.PENANAxGvDWgBoLz
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這一份研究所帶來的啟示,就是日後大有可能可以發展出抽取人類自身頸部的脂肪細胞、再把其轉化成為啡色脂肪注射回該名人士身上的減肥/治療癡肥/糖尿病的手法。951Please respect copyright.PENANA4RdvDoUZMo
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如果想我快啲出文的話,請入去Penana網站科普專欄–薯不揀單俾一個like以及Bookmark,這對我非常之重要。951Please respect copyright.PENANAY4mzOfhWCQ
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Link: https://www.penana.com/story/66244/%E7%A7%91%E6%99%AE%E5%B0%88%E6%AC%84-%E8%96%AF%E4%B8%8D%E6%8F%80%E5%96%AE/toc951Please respect copyright.PENANAnMwhdVlqfl
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Ref1: https://stm.sciencemag.org/content/12/558/eaaz8664951Please respect copyright.PENANAuQZHk9qpQQ