在著重修身的時代上,脂肪是一個較為負面性的用詞。1325Please respect copyright.PENANA1UQCGzlBHl
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而在學術層面上,脂肪大致上可分為三種;1325Please respect copyright.PENANAo3c1hVxUOv
白色脂肪(White Fat)、米色脂肪(Beige Fat)及啡色脂肪(Brown Fat)。1325Please respect copyright.PENANAnVUQx07yy71325Please respect copyright.PENANAQPioztDlBZ
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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。1325Please respect copyright.PENANAXJTT0a3cPK
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。1325Please respect copyright.PENANAd9i26HTRkE
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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;1325Please respect copyright.PENANAbIVGo3fzFG
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。1325Please respect copyright.PENANAzhNQ9OQX75
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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。1325Please respect copyright.PENANAHXHc4LbsS7
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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。1325Please respect copyright.PENANAsjHimcuAif
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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。1325Please respect copyright.PENANAkTDTdoFTfQ
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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。1325Please respect copyright.PENANAD7kSkgHXTq
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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!1325Please respect copyright.PENANAqXpIVJK9Gy
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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。1325Please respect copyright.PENANAR53aFDeUoN
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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。1325Please respect copyright.PENANAwb2EmZPfQW
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1325Please respect copyright.PENANAOwjZVedIH8
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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。1325Please respect copyright.PENANAKFAFn1TtpU
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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。1325Please respect copyright.PENANAAv4CEbFVPX
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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。1325Please respect copyright.PENANAEQArGuRrUC
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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。1325Please respect copyright.PENANABFFOqXhzOi
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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。1325Please respect copyright.PENANAiID3eDQ3US
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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。1325Please respect copyright.PENANA8prdkH2w4O
1325Please respect copyright.PENANATWZ5ZjZwbR
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/toc1325Please respect copyright.PENANAvP4WmSL3B8
1325Please respect copyright.PENANAqj9io8gRbg
同時亦可以在Penana網站裡按「買一嚿/半嚿薯仔」,以課金的方式推動我繼續搜羅資料寫文,多謝。1325Please respect copyright.PENANAeenr0Pjk1a
1325Please respect copyright.PENANAKNlcg4uRS0
Link:1325Please respect copyright.PENANABTDlGj1bLb
https://www.penana.com/user/27349/%E8%96%AF%E4%BB%94%E8%81%9E%E8%8C%B1%E8%8E%89/portfolio1325Please respect copyright.PENANA4hwU1EGXWm
1325Please respect copyright.PENANAVD2EeXNaQn
1325Please respect copyright.PENANAaKS42MmfAj
有興趣接收科普資訊的話,歡迎follow IG: potatopigtongue。1325Please respect copyright.PENANA6oQ9zm7qOb
1325Please respect copyright.PENANAqJmELpbKH8
Ref1: https://stm.sciencemag.org/content/12/558/eaaz86641325Please respect copyright.PENANAOMxDcfPcf2
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科普專欄–薯不揀單
作者:
薯仔聞茱莉

篇 #33
深入淺出–啡色脂肪
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