Metabolic evaluation of Swiss mice fed with interesterified-rich fat diet

• Grant number: 17/15925-0
• Support Opportunities: Regular Research Grants
• Duration: November 01, 2017 - April 30, 2020
• Field of knowledge: Health Sciences - Nutrition - Nutrition Biochemistry
• Principal Investigator: Marciane Milanski Ferreira
• Grantee: Marciane Milanski Ferreira
• Host Institution: Faculdade de Ciências Aplicadas (FCA). Universidade Estadual de Campinas (UNICAMP). Limeira , SP, Brazil
• Associated researchers: Marcio Alberto Torsoni ; Renato Grimaldi

Abstract

Obesity is a disease characterized by the excess of adipose tissue, which compromises health and have become a health global issue in the last decades. Changes in the dietary pattern, associated with the intake of foods with elevated energy density, containing significant amounts of saturated, trans and interesterified fat, associated with a decrease in physical activity levels are major determinants for the increase in obesity worldwide. Recent work has shown that saturated fatty acids are implicated with the activation of inflammation and lipotoxicity in metabolic active tissues like liver, adipose tissue and hypothalamus. Additionally, there is evidence that the excess of interesterified fat could lead to altered metabolic profile in experimental models and humans. Preliminary data of our group showed that animals fed a normalcaloric diet rich in interesterified fat showed an increased weight gain, had impaired glucose homeostasis, increased inflammatory cytokines levels and also had increased hepatic fat content when compared to animals that received control diet with no interesterified fat. However, the precise mechanisms involved in the events described above are still poorly understood. Therefore, our aim is to elucidate the mechanisms involved in the impairment in the metabolic parameters of animals fed with interesterified fat. The results obtained could contribute to the understanding of the mechanisms involved in the development of metabolic diseases and could potentially help to stablish regulations regarding the production, utilization and consumption of interesterifed fat by the population. (AU)