The mechanism of rumen microorganisms regulating fatty acid and lipid metabolism in brown adipose tissue of sheep analyzed by multi-omics analysis
Abstract
Brown Adipose Tissue (BAT), a thermogenic fat in mammals that consumes energy rather than storing it, possesses unique characteristics. This study sought to clarify the specific mechanism and role of mutton in lipid deposition and nutritional quality. Using gas chromatography, lipidomics, and 16S rRNA gene sequencing, researchers found that BAT exhibited more active lipid metabolism, accompanied by increased abundance of the Firmicutes and Proteobacteria phyla. This activity manifested as a rise in beneficial DHA and EPA levels, along with a significant accumulation of key active lipids, such as cardiolipin and phosphatidylcholine. Further WGCNA and HCA analysis demonstrated that phyla including Verrucomicrobiota, Firmicutes, and Proteobacteria collectively enhanced BAT's nutritional value by regulating the biosynthesis of unsaturated fatty acids. This research successfully constructed a preliminary multi-dimensional interaction network of lipids and fatty acids within the “fat-rumen axis”, providing a new theoretical framework for the accurate improvement of mutton's nutritional value.
Publication Title
Food Chemistry
Recommended Citation
Jin, X., Wu, D., Tong, Y., Weng, S., Jiang, Y., & Zhang, J. (2026). The mechanism of rumen microorganisms regulating fatty acid and lipid metabolism in brown adipose tissue of sheep analyzed by multi-omics analysis. Food Chemistry, 519 https://doi.org/10.1016/j.foodchem.2026.149670
