Supplementation of ultra-processed diet with sodium butyrate as a factor in reducing inflammatory processes

• Grant number: 24/21159-2
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: March 01, 2025
• End date: February 28, 2026
• Field of knowledge: Health Sciences - Nutrition - Nutrition Biochemistry
• Principal Investigator: Andrey dos Santos
• Grantee: Brenda Silva Rodrigues
• Host Institution: Faculdade de Ciências Médicas (FCM). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

The rapid pace of industrialization, combined with the growing consumption of sugar- and fat-rich foods and a reduced intake of fiber, has made gut health an increasingly critical issue. he microbiota, also known as the gut flora, is composed of trillions of microorganisms that inhabit our digestive system and play a crucial role in our health. Fiber is well-known for its ability to promote the growth of beneficial bacteria in the gut, leading to the production of short-chain fatty acids (SCFAs), such as butyrate (SBt). These SCFAs have anti-inflammatory properties, improve intestinal barrier function, and regulate mucus production, thereby strengthening the host's immunity and inhibiting the translocation of a highly inflammatory component present in gram-negative bacteria, LPS. In this context, SBt emerges as an effective compound in reducing inflammation. When inflammation becomes chronic, it can lead to several health issues, such as non-alcoholic fatty liver disease (NAFLD), diabetes, and obesity. In this project, we will explore how the addition of this compound to a sugar- and fat-rich diet can help combat inflammation. A ultra-processed diet-induced diabetes model will be used. SBt will be incorporated into biopolymer structures resistant to degradation when added to the ultra-processed diet and when exposed to the gastric environment.