Beige fat linked to blood pressure in lab study

A mouse study found that loss of beige fat was associated with higher blood pressure and with increased QSOX1 and vessel fibrosis.

Researchers at The Rockefeller University published laboratory findings that link a type of fat called beige fat to blood pressure control. In engineered mice lacking beige fat, the team observed higher blood pressure and early signs of heart and blood vessel changes. Laboratory analyses associated these changes with increased production of the enzyme QSOX1 and with activation of gene programs that promote fibrous tissue around vessels. The researchers also reported that people with mutations in the gene PDM16 tended to have higher blood pressure in existing clinical cohorts. Key findings: - Mice engineered to lack beige fat developed hypertension and showed early signs of vessel and heart changes. - Perivascular fat in those mice shifted toward white-fat characteristics, including increased angiotensinogen expression linked to blood pressure regulation. - Cells without beige fat activated gene programs promoting fibrosis, and increased secretion of the enzyme QSOX1 was implicated. - Existing clinical data noted an association between PDM16 mutations and higher blood pressure in people. Summary: The study indicates that the type of fat surrounding blood vessels — specifically loss of beige fat — can influence vessel behaviour and raise blood pressure. Undetermined at this time.