An Overview of Adipose Tissue ACE2 Modulation by Diet and Obesity. Potential Implications in COVID-19 Infection and Severity
2021
Gómez-Zorita, Saioa | Milton-Laskibar, Iñaki | García-Arellano, Laura | González, Marcela | Portillo, María P. | Universidad del País Vasco | Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y Nutrición (España) | Gómez-Zorita, Saioa [0000-0002-6110-6605] | Milton-Laskibar, Iñaki [0000-0003-4312-9720] | Portillo, M. P. [0000-0003-0210-6549]
The present review is aimed at analysing the current evidence concerning the potential modulation of obesity and/or diet in adipose tissue ACE2. Additionally, the potential implications of these effects on COVID-19 are also addressed. The results published show that diet and obesity are two factors that effectively influence the expression of Ace2 gene in adipose tissue. However, the shifts in this gene do not always occur in the same direction, nor with the same intensity. Additionally, there is no consensus regarding the implications of increased adipose tissue ACE2 expression in health. Thus, while in some studies a protective role is attributed to ACE2 overexpression, other studies suggest otherwise. Similarly, there is much debate regarding the role played by ACE2 in COVID-19 in terms of degree of infection and disease outcomes. The greater risk of infection that may hypothetically derive from enhanced ACE2 expression is not clear since the functionality of the enzyme seems to be as important as the abundance. Thus, the greater abundance of ACE2 in adipose tissue of obese subjects may be counterbalanced by its lower activation. In addition, a protective role of ACE2 overexpression has also been suggested, associated with the increase in anti-inflammatory factors that it may produce.
Mostrar más [+] Menos [-]This research was funded by the University of the Basque Country under Grant GIU18-173 and CIBEROBN under Grant CB12/03/30007
Mostrar más [+] Menos [-]Peer reviewed
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Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Instituto de Ciencia y Tecnología de Alimentos y Nutrición