PMID- 33590526 OWN - NLM STAT- MEDLINE DCOM- 20210531 LR - 20210531 IS - 1750-3841 (Electronic) IS - 0022-1147 (Linking) VI - 86 IP - 3 DP - 2021 Mar TI - Dietary low ratio of n-6/n-3 polyunsaturated fatty acids improve type 2 diabetes mellitus via activating brown adipose tissue in male mice. PG - 1058-1065 LID - 10.1111/1750-3841.15645 [doi] AB - The ratio n-6/n-3 polyunsaturated fatty acids (PUFA) has been caused widespread discussion. However, the best ratio and mechanism of n-6/n-3 PUFA in type 2 diabetes mellitus (T2DM) are largely unknown. This study investigated the effects of different ratio of n-6/n-3 PUFA diets on brown adipose tissue (BAT) and T2DM in mice. Results showed that compared with high ratio of n-6/n-3 PUFA (50:1) diet, lower ratio of n-6/n-3 PUFA (1:1 and 5:1) diets significantly increased BAT mass by 67.55% and 60.49%, decreased the fasting blood glucose (24.87% and 20.64%), total cholesterol (32.9% and 23.84%), triglyceride (33.51% and 29.62%), low-density lipoprotein cholesterol (19.23% and 17.38%), and increased glucose tolerance by 21.99% and 15.52%. Further, qRT-PCR analyses indicated that lower ratio of n-6/n-3 PUFA diets activated BAT, increased the expression of Ucp1, beta-3AR, PPAR-gamma, cAMP, GLU1, HSL, LPL, and PGC-1alpha, further improved lipid and glucose metabolism in T2DM mice. In conclusion, this study substantiated that the lower ratio of n-6/n-3 PUFA (1:1 and 5:1) improve symptoms associated with T2DM via activating BAT. PRACTICAL APPLICATION: Dietary ratio of n-6/n-3 polyunsaturated fatty acids is essential for the improvement of chronic diseases. Our current study showed that 1:1 or 5:1 ratio of n-6/n-3 polyunsaturated fatty acids had better efficiency for type 2 diabetes mellitus via activating brown adipose tissue when compared with 1:50. This finding provided useful guidance for the daily diet of patients with diabetes. CI - (c) 2021 Institute of Food Technologists(R). FAU - Yue, Hao AU - Yue H AUID- ORCID: 0000-0002-8486-8100 AD - Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences/Shandong Engineering Research Center of Food for Special Medical Purpose/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Jinan, China. FAU - Liu, Wei AU - Liu W AD - Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences/Shandong Engineering Research Center of Food for Special Medical Purpose/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Jinan, China. FAU - Zhang, Wenlong AU - Zhang W AD - Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences/Shandong Engineering Research Center of Food for Special Medical Purpose/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Jinan, China. FAU - Jia, Min AU - Jia M AD - Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences/Shandong Engineering Research Center of Food for Special Medical Purpose/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Jinan, China. FAU - Huang, Fenghong AU - Huang F AD - Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences/Shandong Engineering Research Center of Food for Special Medical Purpose/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Jinan, China. FAU - Du, Fangling AU - Du F AD - Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences/Shandong Engineering Research Center of Food for Special Medical Purpose/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Jinan, China. FAU - Xu, Tongcheng AU - Xu T AD - Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences/Shandong Engineering Research Center of Food for Special Medical Purpose/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Jinan, China. LA - eng PT - Journal Article DEP - 20210216 PL - United States TA - J Food Sci JT - Journal of food science JID - 0014052 RN - 0 (Dietary Fats, Unsaturated) RN - 0 (Fatty Acids, Omega-3) RN - 0 (Fatty Acids, Omega-6) RN - 0 (Lipids) RN - IY9XDZ35W2 (Glucose) SB - IM MH - Adipose Tissue, Brown/*metabolism MH - Animals MH - Diabetes Mellitus, Experimental/*diet therapy/metabolism/pathology MH - Diabetes Mellitus, Type 2/*diet therapy/metabolism/pathology MH - Dietary Fats, Unsaturated/administration & dosage/*metabolism MH - Fatty Acids, Omega-3/administration & dosage/*metabolism MH - Fatty Acids, Omega-6/administration & dosage/*metabolism MH - Glucose/metabolism MH - Lipids/blood MH - Male MH - Mice MH - Mice, Inbred C57BL OTO - NOTNLM OT - brown adipose tissue OT - glucose metabolism OT - lipid metabolism OT - n-6/n-3 polyunsaturated fatty acids OT - type 2 diabetes mellitus EDAT- 2021/02/17 06:00 MHDA- 2021/06/01 06:00 CRDT- 2021/02/16 06:19 PHST- 2020/05/20 00:00 [received] PHST- 2020/12/30 00:00 [revised] PHST- 2021/01/19 00:00 [accepted] PHST- 2021/02/17 06:00 [pubmed] PHST- 2021/06/01 06:00 [medline] PHST- 2021/02/16 06:19 [entrez] AID - 10.1111/1750-3841.15645 [doi] PST - ppublish SO - J Food Sci. 2021 Mar;86(3):1058-1065. doi: 10.1111/1750-3841.15645. Epub 2021 Feb 16.