Hostname: page-component-77c89778f8-m42fx Total loading time: 0 Render date: 2024-07-18T09:09:01.110Z Has data issue: false hasContentIssue false
  • English
  • Français

The effect of interscapular brown adipose tissue removal on body-weight and cold response in the mouse

Published online by Cambridge University Press:  09 March 2007

E. Connolly ,
R. D. Morrisey  and
J. A. Carnie
E. Connolly
Affiliation:
Department of Biochemistry andUniversity of Manchester Institute of Science and Technology, Manchester M60 1QD
R. D. Morrisey
Affiliation:
Department of Ophthalmic Optics, University of Manchester Institute of Science and Technology, Manchester M60 1QD
J. A. Carnie
Affiliation:
Department of Biochemistry andUniversity of Manchester Institute of Science and Technology, Manchester M60 1QD
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

1. The removal of the interscapular brown adipose tissue (IBAT) led to an increase in body-weight of normal, lean mice as compared to anaesthetized controls.

2. No significant difference in food consumption could be detected between the two groups of mice over the period of the experiment.

3. Fat extraction of the whole carcasses with chloroform: methanol showed a statistically significant increase in fat content in the animals without IBAT.

4. There was no apparent failure in the operated animals to sustain core temperature when exposed to a cold stress situation (4° for 24 h).

5. There was no difference in the wet weight, protein content or cytochrorne oxidase content of the dorso-cervical brown adipose tissue (DCBAT) between operated and control mice. This is indicative of a lack of proliferation of other brown adipose tissue sites in the operated mice in response to the removal of the IBAT.

6. It is suggested that brown adipose tissue is implicated in dietary themiogenesis in the mouse.

Type
Papers on General Nutrition
Information
British Journal of Nutrition , Volume 47 , Issue 3 , May 1982 , pp. 653 - 658
Copyright
Copyright © The Nutrition Society 1982

References

Brooks, S. L., Rothwell, N. J., Stock, M. J., Goodbody, A. E. & Trayhurn, P. (1980). Nature, Lond. 286, 274.CrossRefGoogle Scholar
Davis, T. R. A. & Mayer, J. (1954). Am. J. Physiol. 177, 222.CrossRefGoogle Scholar
Desautels, M., Zaror-Behrens, G. & Himms-Hagen, J. (1978). Can. J. Biochem. 56, 378.CrossRefGoogle Scholar
Foster, D. O., Depocas, F. & Frydman, M. L. (1980). Can. J. Physiol. Pharmacol. 58, 915.CrossRefGoogle Scholar
Foster, D. O. & Frydman, M. L. (1978). Can. J. Physiol. Pharmacol. 56, 110.CrossRefGoogle Scholar
Himms-Hagen, J. & Desautels, M. (1978). Biochem. Biophys. Res. Comm. 83, 628.CrossRefGoogle Scholar
Hogan, S. & Himms-Hagen, J. (1980). Am. J. Physiol. 239, E301.Google Scholar
Ricquier, D., Mory, G. & Hemon, P. (1979). Can. J. Biochem. 57, 1262.CrossRefGoogle Scholar
Rothwell, N. J. & Stock, M. J. (1979). Nature, Lond. 281, 31.CrossRefGoogle Scholar
Rothwell, N. J. & Stock, M. J. (1981). Pflügers Arch. 389, 237.CrossRefGoogle Scholar
Schacterle, G. R. & Pollack, R. L. (1973). Analyt. Biochem. 51, 654.CrossRefGoogle Scholar
Thurlby, P. L. & Trayhurn, P. (1980). Pflügers Arch. 385, 193.CrossRefGoogle Scholar
Trayhurn, P. & James, W. P. T. (1978). Pflügers Arch. 373, 189.CrossRefGoogle Scholar