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Effect of long-term consumption of partially oxidized N6 fatty acids on oxidative stress and inflammation biomarkers associated with atherosclerosis in LDLr-/- mice.

Grant number: 17/19547-0
Support type:Scholarships abroad - Research Internship - Doctorate
Effective date (Start): August 06, 2018
Effective date (End): August 05, 2019
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal Investigator:Inar Castro Erger
Grantee:Marina Sayuri Nogueira
Supervisor abroad: Ginger Lohr Milne
Home Institution: Faculdade de Ciências Farmacêuticas (FCF). Universidade de São Paulo (USP). São Paulo , SP, Brazil
Local de pesquisa : Vanderbilt University (VU), United States  
Associated to the scholarship:16/11664-5 - Effect of long-term consumption of oxidized polyunsaturated fatty acids on atherosclerotic lesion in LDL receptor knockout mice., BP.DR

Abstract

The consumption of lipids containing a higher amount of saturated or trans-fatty acids has been associated with higher risk for cardiovascular diseases. For this reason, the World Health Organization (WHO) recommends the intake of polyunsaturated fatty acids (PUFAs) as a healthier source of lipids. However, PUFAs are very susceptible to oxidative degradation. This chemical reaction can produce secondary compounds that are toxic and potentially proatherogenic when chronically consumed. Nevertheless, the increased intake of n-6 PUFA is associated with a more pro-inflammatory condition, caused by eicosanoids produced from the enzymatic oxidation of arachidonic fatty acid (ARA). Furthermore, the non-enzymatic oxidation of ARA produces eicosanoid-like products known as isoprostanes (IsoPs), which are mediators of oxidant injury and sensitive biomarkers of oxidative stress. Thus, although food companies are already adding PUFAs in their products, there is no information if the long-term intake of these partially oxidized PUFA would increase or decrease the pro-inflammatory eicosanoids and IsoPs. The objective of this study is to evaluate the effect of long-term consumption of oxidized n-6 PUFA on biomarkers of inflammation (prostaglandins) and oxidative stress (isoprostanes) in atherosclerotic LDLr(-/-) mice.

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)
NOGUEIRA, MARINA S.; SCOLARO, BIANCA; MILNE, GINGER L.; CASTRO, INAR A. Oxidation products from omega-3 and omega-6 fatty acids during a simulated shelf life of edible oils. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 101, p. 113-122, MAR 2019. Web of Science Citations: 4.

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