White fat with lipids storage in the body can be stimulated by physiological or medical conditions to have the brown fat-like functions of an increased heat production and a high-energy consumption,becoming a beige fat.The browning of white fat can be used as a potential target for the treatment of diseases such as obesity and metabolic syndrome.There are many factors,such as non-coding RNA (ncRNA),can promote the browning of white fat,with the resulting energy metabolism homeostasis of brown fat function.This paper reviews recent advances on the study of ncRNAs promoting the browning of white fat.

Objective:To investigate the online learning situation of students in Chongqing Medical University during the COVID-19 epidemic, analyze the advantages and disadvantages of online learning, and provide reference for the improvement of online teaching.Methods:Random sampling was adopted to conduct online questionnaire survey among undergraduates of Chongqing Medical University in the form of anonymous questionnaire. SPSS 22.0 was used for chi-square test.Results:There were significant differences in learning outcomes between students living in different places during the epidemic period ( P<0.05). The results showed that 34% of students thought the advantages of online learning were "freedom of learning time", "freedom of learning place", "abundant resources and available to watch videos repeatedly". According to the analysis of disadvantages of online learning, 39% of the students believed that online learning had "poor personal self-control ability to ensure learning efficiency", "no sense of reality in the experimental courses", "lack of learning atmosphere, decrease of the learning motivation", "tedious learning process, requiring constant software upgrading and replacement." Conclusion:Firstly, for special periods, we should unify online learning platforms in the whole university. Then, we should strengthen the publicity of online courses. Finally, teachers should drive the classroom atmosphere during the online teaching and improve students' learning efficiency.