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

Grant number: 21/01322-8
Support type:Scholarships in Brazil - Master
Effective date (Start): June 01, 2021
Effective date (End): April 30, 2023
Field of knowledge:Health Sciences - Nutrition - Nutrition Biochemistry
Principal researcher:Marciane Milanski Ferreira
Grantee:Beatriz Piatezzi Siqueira
Home 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

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)

News published in Agência FAPESP Newsletter about the scholarship: