Thermodynamic behavior of cholesterol in mixtures with lipidic biocompounds on the gastrointestinal tract

• Grant number: 16/25778-2
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: May 01, 2017
• End date: April 30, 2018
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Guilherme José Maximo
• Grantee: Mariane Soares Bonatto
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

Cholesterol is a lipid substance naturally present in animal products. Its high levels in the blood are directly related to cardiovascular diseases. In the last years, the potential of some substances has been reported to provide health benefits to consumers in relation to decrease serum levels of total and LDL cholesterol. Among these, the gama-oryzanol and its main source, the rice bran oil, has shown positive results in clinical trials on the treatment of hypercholesterolemia. This is highly interesting, taking into account the amount of this coproduct produced from rice processing and the significance of fat and oils industry in Brazil. However, despite these in vivo and clinical studies, there is no scientific work whose objective has been evaluating the thermodynamic phase behavior of cholesterol with these bioactive substances, which would lead to responses on the lowering of cholesterol absorption. In this context, the main goals of this project are: I) characterize the phase behavior of cholesterol in mixtures with gama-oryzanol and vegetable oils; II) characterize the crystallization behavior of a model food systems enriched with gama-oryzanol; III) simulate the behavior of one model mixture cholesterol + gama-oryzanol in the gastrointestinal conditions. The results will allow the application of these bioactives in food, providing competitive advantages to the food industry and technical information for public politics. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

ESPERANCA, EDUARDO DE SOUZA; BONATTO, MARIANE SOARES; SHIMAMOTO, GUSTAVO GIRALDI; TUBINO, MATTHIEU; COSTA, MARIANA CONCEICAO; DE ALMEIDA MEIRELLES, ANTONIO JOSE; MAXIMO, GUILHERME JOSE. Phase behavior of cholesterol in mixtures with hypo- and hypercholesterolemic lipids. FOOD & FUNCTION, v. 9, n. 6, p. 3447-3455, JUN 1 2018. (16/08566-1, 14/21252-0, 16/25778-2, 12/05027-1)

ESPERANCA, EDUARDO S.; BONATTO, MARIANE S.; COSTA, MARIANA C.; MEIRELLES, ANTONIO J. A.; MAXIMO, GUILHERME J.. Cholesterol thermodynamic behaviour in mixtures with medium chain fatty acids and vegetable oils composed of them. Fluid Phase Equilibria, v. 557, p. 13-pg., 2022-03-05. (16/25778-2, 14/21252-0)