Metabolism in males and females is distinct. Differences are usually linked to sexual reproduction, with circulating signals (e.g. hormones) playing major roles. By contrast, sex differences prior to sexual maturity and intrinsic to individual metabolic tissues are less understood. We analyzed larvae and find that males store more fat than females, the opposite of the sexual dimorphism in adults. We show that metabolic differences are intrinsic to the major fat storage tissue, including many differences in the expression of metabolic genes. Our previous work identified fat storage roles for Spenito (Nito), a conserved RNA-binding protein and regulator of sex determination. Nito knockdown specifically in the fat storage tissue abolished fat differences between males and females. We further show that Nito is required for sex-specific expression of the master regulator of sex determination, Sex-lethal (Sxl). "Feminization" of fat storage cells via tissue-specific overexpression of a Sxl target gene made larvae lean, reduced the fat differences between males and females, and induced female-like metabolic gene expression. Altogether, this study supports a model in which Nito autonomously controls sexual dimorphisms and differential expression of metabolic genes in fat cells in part through its regulation of the sex determination pathway.
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http://dx.doi.org/10.1101/2023.02.17.528952 | DOI Listing |
Plant Foods Hum Nutr
January 2025
PRONOA Laboratory, CIITeD- CONICET Jujuy National University, Italo Palanca 10, San, Salvador de Jujuy, 4600, Argentina.
Artisanal cayote jam consumption is widespread in Latin-American countries. This jam is prepared from the pulp of Cucurbita ficifolia Bouché. Here, an artisanal cayote jam recipe and a reduced-calorie artisanal cayote jam recipe were defined through sensory analysis.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
College of Food Science and Engineering, Changchun University, Changchun 130022, China. Electronic address:
This study developed a W/O/W emulsion gel encapsulating proanthocyanidins from Aronia melanocarpa (Michx.) Elliott (APC) using polyglycerol ricinoleate (PGPR) as the lipophilic emulsifier and sodium caseinate (NaCN)-alginate (Alg) as the hydrophilic emulsifier. The optimal preparation process was established based on particle size, zeta potential, phase separation, centrifugal stability, and microscopic morphology: 4.
View Article and Find Full Text PDFPhysiol Rev
January 2025
Metabolism, Obesity, and Nutrition Lab, School of Health, Concordia University, Montréal, Québec, Canada.
Adult males and females have markedly different body composition, energy expenditure, and have different degrees of risk for metabolic diseases. A major aspect of metabolic regulation involves the appropriate storage and disposal of glucose and fatty acids. The use of sophisticated calorimetry, tracer, and imaging techniques have provided insight into the complex metabolism of these substrates showing that the regulation of these processes varies tremendously throughout the day, from the overnight fasting condition to meal ingestion, to the effects of physical activity.
View Article and Find Full Text PDFJ Sci Food Agric
January 2025
Department of Food Engineering and Technology, Tezpur University, Tezpur, India.
Background: Incorporating β-carotene into food systems improves nutritional value by providing a natural source of vitamin A. However, maintaining its stability during processing and storage is a significant barrier for its bioavailability.
Results: This study investigated the utilization of banana rachis nanocellulose (BRNC) as a natural stabilizer in the formulation of Pickering nanoemulsion (PNE).
J Food Sci Technol
February 2025
Department of Dairy Technology, College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, 125001 Haryana India.
Present research focused on biotransformation of paneer whey into a functional fermented product using kefir culture. Out of 9 formulations (S-1 to S-9) tried; S-8, obtained by fermenting FOS (1%) supplemented paneer whey and adding 8% refined sugar, was identified as the most acceptable product. Nutritional analysis revealed the following as per 100 g of product: 44.
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