Obesity, characterized by excessive fat accumulation, poses global health risks, including metabolic disorders like type 2 diabetes and cardiovascular diseases, with its prevalence steadily rising. This study proposes that rottlerin induces anti-obesity effects by enhancing non-shivering thermogenesis in beige adipocytes D16 via LRP6 inhibition. As a result, treatment of D16 cells with rottlerin up to 5 mM showed no cytotoxicity. Rottlerin significantly increased the expression of proteins involved in substrate oxidation, such as UCP1 and PGC1a, while decreasing the expression of C/EBPb associated with adipogenesis. Additionally, PRDM16, regulating brown adipocyte development, exhibited increased expression. The phosphorylation of LRP6, an indicator for Wnt signaling and nutrient-sensing pathway, is decreased by rottlerin. In conclusion, the study highlights the reduced phosphorylation of LRP6 as a pivotal mechanism by which rottlerin promotes the “beigeing” of D16 adipocytes, subsequently inducing non-shivering thermogenesis. This underscores rottlerin’s potential as a natural bioactive compound with anti-obesity effects.

서 론
재료 및 방법
    시료 및 시약
    세포 배양 및 분화
    세포 독성
    Immunoblotting
    통계분석
결과 및 고찰
    로틀린의 세포 독성평가
    로틀린 처리에 따른 기질산화를 통한 열 발생 관련 단백질 발현 분석
    로틀린 처리에 따른 기질산화를 통한 열 발생 관련 전사인자 발현 분석
    로틀린 처리에 따른 LRP6 신호 기전 분석
요 약
사 사
References
Author Information

• 이보경(한양대학교 식품영양학과) | Bogyeong Lee (Department of Food and Nutrition, Hanyang University)
• 정정호(한양대학교 식품영양학과) | Jeongho Jeong (Department of Food and Nutrition, Hanyang University)
• 김현경(한양대학교 식품영양학과) | Hyun Kyung Kim (Department of Food and Nutrition, Hanyang University)
• 강수민(한양대학교 식품영양학과) | Sumin Kang (Department of Food and Nutrition, Hanyang University)
• 김하윤(한양대학교 식품영양학과) | Hayoon Kim (Department of Food and Nutrition, Hanyang University)
• 강경옥(부경대학교 식품영양학과) | Gyoungok Gang (Department of Food Science and Nutrition, Pukyong National University)
• 이상길(부경대학교 식품영양학과) | Sang Gil Lee (Department of Food Science and Nutrition, Pukyong National University) Corresponding author
• 고광웅(한양대학교 식품영양학과) | Gwang-woong Go (Department of Food and Nutrition, Hanyang University) Corresponding author