Evaluation of the effects of interesterified fat on molecular mechanisms involved in the central control of energy homeostasis

• Grant number: 21/01322-8
• Support Opportunities: Scholarships in Brazil - Master
• Start date: June 01, 2021
• End date: October 31, 2023
• Field of knowledge: Health Sciences - Nutrition - Nutrition Biochemistry
• Principal Investigator: Marciane Milanski Ferreira
• Grantee: Beatriz Piatezzi Siqueira
• Host Institution: Faculdade de Ciências Aplicadas (FCA). Universidade Estadual de Campinas (UNICAMP). Limeira , SP, Brazil
• Associated research grant: 13/07607-8 - OCRC - Obesity and Comorbidities Research Center, AP.CEPID
• Associated scholarship(s): 22/02128-3 - In vivo hypothalamic autophagy modulation in response to acute stimulus interesterified lipids, BE.EP.MS

Abstract

Recently, interesterified fat has been used as an alternative to the use of trans fats. The interesterified fat is obtained by processing vegetable oils using chemical or enzymatic methods, which results in rearranging in the fatty acids of the glycerol molecule, without changing the degree of saturation thereof. Recent studies have shown adverse metabolic effects in response to chronic food intake (eight weeks) of a diet rich in interesterified fat, such as body mass gain, dyslipidemia and glucose intolerance. However, molecular mechanisms involved in hypothalamic energy balance control in response to interesterified fat is not completely elucidate yet. The hypothalamus is the organ responsible for the central control of food intake and energy expenditure through specialized neurons capable of receiving information and signaling other brain areas involved in the regulation of hunger/satiety. Ingestion of a high-fat diet leads to hypothalamic activation of a chronic inflammatory response, production of chemokines and cytokines, with consequent resistance to the action of the hormones leptin and insulin, which are the main indicators of energy balance. Our main objective is to understand the effect of interesterified fat on cellular processes that control energy homeostasis in mice. We believe that understanding the effect of interesterified fat on rodent food intake can contribute to the advancement of knowledge in the area and support the discussion of public policies related to the safety of consumption of this type of fat present mainly in processed foods. (AU)

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

SIQUEIRA, Beatriz Piatezzi. Evaluation of the effects of interesterified fat on molecular mechanisms involved in the central control of energy homeostasis. 2024. Master's Dissertation - Universidade Estadual de Campinas (UNICAMP). Faculdade de Ciências Aplicadas Limeira, SP.