COVID-19 instigates adipose browning and atrophy through VEGF in small mammals
Jing Xu, Jieyu Wu, Caijuan Dong, Juan Gao, Takahiro Seki, Chang-Il Kim, Egon Urgard, Kayoko Hosaka, Yunlong Yang, Siwen Long, Ping Huang, Junnian Zheng, László Székely, Yuan‐Ting Zhang, Wei Tao, Jonathan M. Coquet, Minghua Ge, Yuguo Chen, Mikael Adner, Yihai Cao
Abstract
Abstract Patients with COVID-19 frequently manifest adipose atrophy, weight loss and cachexia, which significantly contribute to poor quality of life and mortality 1,2 . Browning of white adipose tissue and activation of brown adipose tissue are effective processes for energy expenditure 3–7 ; however, mechanistic and functional links between SARS-CoV-2 infection and adipose thermogenesis have not been studied. In this study, we provide experimental evidence that SARS-CoV-2 infection augments adipose browning and non-shivering thermogenesis (NST), which contributes to adipose atrophy and body weight loss. In mouse and hamster models, SARS-CoV-2 infection activates brown adipose tissue and instigates a browning or beige phenotype of white adipose tissues, including augmented NST. This browning phenotype was also observed in post-mortem adipose tissue of four patients who died of COVID-19. Mechanistically, high levels of vascular endothelial growth factor (VEGF) in the adipose tissue induces adipose browning through vasculature–adipocyte interaction. Inhibition of VEGF blocks COVID-19-induced adipose tissue browning and NST and partially prevents infection-induced body weight loss. Our data suggest that the browning of adipose tissues induced by COVID-19 can contribute to adipose tissue atrophy and weight loss observed during infection. Inhibition of VEGF signaling may represent an effective approach for preventing and treating COVID-19-associated weight loss.