Genistein Stimulation of White Adipose Tissue Thermogenesis Is Partially Dependent on GPR30 in Mice

Saraí Vásquez-Reyes, Ariana Vargas-Castillo, Lilia G. Noriega, Laura A. Velázquez-Villegas, Berenice Pérez, Mónica Sánchez-Tapia, Guillermo Ordaz, Renato Suárez-Monroy, Alfredo Ulloa-Aguirre, Halina Offner, Nimbe Torres, Armando R. Tovar

Research output: Contribution to journalArticlepeer-review

4 Scopus citations


Scope: Genistein increases whole body energy expenditure by stimulating white adipose tissue (WAT) browning and thermogenesis. G-Coupled receptor GPR30 can mediate some actions of genistein, however, it is not known whether it is involved in the activation of WAT-thermogenesis. Thus, the aim of the study is to determine whether genistein activates thermogenesis coupled to an increase in WAT browning and mitochondrial activity, in GPR30+/+ and GPR30−/− mice. Methods and Results: GPR30+/+ and GPR30−/− mice are fed control or high fat sucrose diets containing or not genistein for 8 weeks. Body weight and composition, energy expenditure, glucose tolerance, and browning markers in WAT, and oxygen consumption rate, 3’, 5’-cyclic adenosine monophosphate (cAMP) concentration and browning markers in adipocytes are evaluated. Genistein consumption reduces body weight and fat mass gain in a different extent in both genotypes, however, energy expenditure is lower in GPR30−/− compared to GPR30+/+ mice, accompanied by a reduction in browning markers, maximal mitochondrial respiration, cAMP concentration, and browning markers in cultured adipocytes from GPR30−/− mice. Genistein improves glucose tolerance in GPR30+/+, but this is partially observed in GPR30−/− mice. Conclusion: The results show that GPR30 partially mediates genistein stimulation of WAT thermogenesis and the improvement of glucose tolerance.

Original languageEnglish (US)
Article number2100838
JournalMolecular Nutrition and Food Research
Issue number8
StatePublished - Apr 2022


  • GPR30
  • energy expenditure
  • genistein
  • glucose tolerance
  • thermogenesis

ASJC Scopus subject areas

  • Biotechnology
  • Food Science


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