COPPER DEFICIENCY AND SUPPLEMENTATION
IMPACT THERMOREGULATION AND BROWN ADIPOSE TISSUE (BAT) MITOCHONDRIAL MORPHOLOGY
OF RATS EXPOSED TO COLD
http://www.nal.usda.gov/ttic/tektran/data/000007/92/0000079269.html
Author(s): MICHELSEN
KIM G
HALL CLINTON B
NEWMAN JR SAMUEL M
LUKASKI HENRY C
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Interpretive Summary:
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In some mammals, the major source of heat during cold exposure is a specialized
tissue called brown adipose tissue (BAT). Mitochondria in BAT are components
of the cell that produce heat as well as energy. This heat production is
dependent on many variables including elements such as copper, thyroid
hormones and certain chemicals produced by the central nervous system.
A lack in any one of these important variables results in the inability
of the animal to keep warm when exposed to the cold. We compared rats fed
a diet lacking in copper to others either started on a diet lacking in
copper then switched to a diet with adequate copper, or maintained on a
diet with adequate copper. Rats fed the low copper diet had a decrease
in thyroid hormones and a greater loss of body heat when exposed to the
cold. In contrast, the rats given supplemental copper after receiving the
low copper diet had thyroid hormone levels and body temperatures similar
to the rats fed the adequate copper diet. The shape of the inside of the
mitochondria changes when there is a lack of copper in the diet. A different
change occurs when the animal is exposed to the cold, even in the animals
with adequate copper. Inadequate copper in the diet causes changes in the
structure of BAT mitochondria that suggest an inability to produce heat.
These changes imply that the copper deficient BAT cannot maintain necessary
heat production because of its altered mitochondrial structure. These findings
will be useful to customers who investigate how nutrients affect energy
metabolism.
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Contact:
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USDA, ARS, GFHNRC
POB 9034
GRAND FORKS
ND 58201
FAX: (701)795-8395
Email: hlukaski@gfhnrc.ars.usda.gov
Approved Date: 1997-02-25
TEKTRAN
United States Department of Agriculture
Agricultural Research Service
Updated: 1998-12-18 |