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Human brown adipose tissue is phenocopied by classical brown adipose tissue in physiologically humanized mice
Abstract
Human and rodent brown adipose tissues (BAT) appear morphologically and molecularly different. Here we compare human BAT with both classical brown and brite/beige adipose tissues of 'physiologically humanized' mice: middle-aged mice living under conditions approaching human thermal and nutritional conditions, that is, prolonged exposure to thermoneutral temperature (approximately 30 °C) and to an energy-rich (high-fat, high-sugar) diet. We find that the morphological, cellular and molecular characteristics (both marker and adipose-selective gene expression) of classical brown fat, but not of brite/beige fat, of these physiologically humanized mice are notably similar to human BAT. We also demonstrate, both in silico and experimentally, that in physiologically humanized mice only classical BAT possesses a high thermogenic potential. These observations suggest that classical rodent BAT is the tissue of choice for translational studies aimed at recruiting human BAT to counteract the development of obesity and its comorbidities.
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“On the other hand, recent work suggest that BAT of “humanized” mice is notably similar to human BAT (de Jong et al., 2019).”
From Origin and function of stress-induced IL-6 in murine models (2020) · cites this paper as de Jong et al., 2019
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Background
Metadata
- Authors
- de Jong, J. M. A., Sun, W., Pires, N. D., Frontini, A., Balaz, M., Jespersen, N. Z., Feizi, A., Petrovic, K., Fischer, A. W., Bokhari, M. H., Niemi, T., Nuutila, P., Cinti, S., Nielsen, S., Scheele, C., Virtanen, K., Cannon, B., Nedergaard, J., Wolfrum, C., & Petrovic, N.
- Affiliations
- ETH Zurich (CH)
- University of Pavia (IT)
- University of Copenhagen (DK)
- Harvard University (US)
- Stockholm University (SE)
- Turku University Hospital (FI)
- University of Turku (FI)
- Copenhagen University Hospital (DK)
- ORCID
- Venue
- Nature Metabolism
- Published
- 2019-08-19
- Volume
- 1
- Issue
- 8
- Pages
- 830-843
- ISSN
- 2522-5812 (ISSN-L)
- OpenAlex
- W2969227545
- Cited by
- 137
- References
- 74
- Citations by year
- 2026: 7 · 2025: 16 · 2024: 18 · 2023: 18 · 2022: 23 · 2021: 27 · 2020: 25 · 2019: 3
- FWCI
- 14.41
- Type
- journal article
- Language
- en
- Update notices
- correction (2019-09-10)
- Open access
- closed
- Licence
- Locations
- Nature Metabolism (publishedVersion)
- PubMed (publishedVersion)
- Digital Access to Scholarship at Harvard (DASH) (Harvard University) (submittedVersion)
- Università Politecnica delle Marche (Università Politecnica delle Marche) (submittedVersion)
- Research at the University of Copenhagen (University of Copenhagen) (submittedVersion)
- Funders
- Vetenskapsrådet
- Topics
- Health Sciences › Medicine › Physiology (medical) › Adipose Tissue and Metabolism
- Health Sciences › Medicine › Endocrinology, Diabetes and Metabolism › Adipokines, Inflammation, and Metabolic Diseases
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Peroxisome Proliferator-Activated Receptors
- Keywords
- brown adipose tissue, thermoneutrality, high-fat high-sugar diet, thermogenesis, obesity, translational model, adipose tissue gene expression, adipose tissue morphology
- MeSH terms
- Animals, Adipose Tissue, Brown, Humans, Thermogenesis, Mice
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
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