Corporate Banner
Satellite Banner
Food & Beverage Analysis
Scientific Community
 
Become a Member | Sign in
Home>News>This Article
  News
Return

Deleting Single Gene Reduces Fat in Mice

Published: Tuesday, March 25, 2014
Last Updated: Tuesday, March 25, 2014
Bookmark and Share
By deleting a single gene, researchers at Yale University were able to dramatically reduce fat mass in mice while expanding their lifespan by 20%.

The findings also suggest that the damaging inflammation associated with obesity may not be just a byproduct of the condition, but itself may lead to age-related weight gain and decrease longevity.

“It appears that if you reduce inflammation, this may reduce the growth of fat tissues and therefore have a positive impact on longevity,” said Allon Caanan, associate researcher in genetics at Yale and co-lead author of the study.

The research was headed by scientists at Yale and the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University Tufts University, and will be published in the journal Proceedings of the National Academy of Sciences the week of March 24.

Canaan, working in the lab of Yale’s Sherman Weissman, was interested in using mice without the FAT10 gene to study its role in sepsis, a devastating and sometimes fatal inflammatory response to infection. FAT10 belongs to a family of genes that act as recyclers of cellular proteins and was found to be induced by inflammation. Since older mice and humans are more susceptible to sepsis, Canaan left some mice to age. To his surprise, mice lacking the FAT10 gene aged more slowly than normal mice and were 50% leaner.

Yale and Tufts researchers found that mice lacking FAT10 had an elevated metabolic rate, burned fat as fuel, and exhibited reduced glucose and insulin levels.

“The DNA and protein sequences of the FAT10 gene are highly conserved between man and mouse. If it serves the same functions in humans, then this could be a potential target for new therapies,” Canaan said.

The immune system response that produces inflammation is crucial in warding off infections. “Thus it has short-term beneficial effects on survival but for the long term we may pay a price in a sort of evolutionary tradeoff,” Canaan said.

Canaan’s research was funded by the William Prusoff Foundation, and the Tufts group was funded by grants from the National Institutes of Health.

Yale’s Weissman is senior author of the paper, and Canaan is the corresponding author for this publication and a co-lead author with Jason DeFuria of Tufts. Researchers at Stanford and in Israel also contributed to the research.


Further Information

Join For Free

Access to this exclusive content is for Technology Networks Premium members only.

Join Technology Networks Premium for free access to:

  • Exclusive articles
  • Presentations from international conferences
  • Over 3,200+ scientific posters on ePosters
  • More than 4,700+ scientific videos on LabTube
  • 35 community eNewsletters


Sign In



Forgotten your details? Click Here
If you are not a member you can join here

*Please note: By logging into TechnologyNetworks.com you agree to accept the use of cookies. To find out more about the cookies we use and how to delete them, see our privacy policy.

Related Content

Programs Monitor, Investigate Breaking Cases of Foodborne Illness
After a Connecticut man in his mid-60s died from a foodborne infection, a public health team specializing in such cases helped uncover the likely source.
Thursday, December 12, 2013
Foods Advertised on Popular Children's Websites do Not Meet Nutrition Standards
Companies place billions of ads for unhealthy foods and beverages on children’s websites.
Monday, July 08, 2013
Survey Shows Parents Support Policies Limiting Unhealthy Food Marketing to Children
Details of the study to be presented in San Francisco.
Wednesday, October 31, 2012
National Food Policy Programs Improve Access to Healthy Foods
WIC food package revisions improves access to healthy foods for WIC participants.
Friday, May 25, 2012
Scientific News
ASMS 2016: Targeting Mass Spectrometry Tools for the Masses
The expanding application range of MS in life sciences, food, energy, and health sciences research was highlighted at this year's ASMS meeting in San Antonio, Texas.
Peanut Allergy Prevention Strategy is Nutritionally Safe
Early-life peanut consumption does not affect duration of breastfeeding or children’s growth and nutrition.
A Future Tool for Medicine, Food Safety
A new type of electronic sensor that might be used to quickly detect and classify bacteria for medical diagnostics and food safety has passed a key hurdle by distinguishing between dead and living bacteria cells.
Local Microbes Can Predict Wine’s Chemical Profile
Regionally distinctive groups of bacteria and fungi, associated with local climate and environmental conditions, may leave a very specific “fingerprint” on a wine’s chemical composition, report University of California, Davis, researchers who collaborated on a new study with two Napa Valley wineries.
What Makes a Good Scientist?
It’s the journey, not just the destination that counts as a scientist when conducting research.
Genetically Engineered Crops Are Safe
Distinction between genetic engineering and conventional plant breeding becoming less clear, says new report on GE crops.
Developing Non-Allergenic 'Super' Peanuts
Scientists from The University of Western Australia have joined a global research team that have identified genes in peanuts that when altered will be able to prevent an allergic response in humans.
Checking the Quality of Chocolate With Ultrasound
The method, developed by researchers from KU Leuven, could save the chocolate industry a lot of time and money.
Detecting Fake Parmesan Cheeses
Scientists report on a way to catch adulteration of the regional artisanal products.
Cancer-Fighting Properties Of Horseradish Revealed
Horseradish contains cancer-fighting compounds known as glucosinolates. Glucosinolate type and quantity vary depending on size and quality of the horseradish root. For the first time, the activation of cancer-fighting enzymes by glucosinolate products in horseradish has been documented.
SELECTBIO

SELECTBIO Market Reports
Go to LabTube
Go to eposters
 
Access to the latest scientific news
Exclusive articles
Upload and share your posters on ePosters
Latest presentations and webinars
View a library of 1,800+ scientific and medical posters
3,200+ scientific and medical posters
A library of 2,500+ scientific videos on LabTube
4,700+ scientific videos
Close
Premium CrownJOIN TECHNOLOGY NETWORKS PREMIUM FOR FREE!