Dados do Trabalho

Título

Postprandial inflammatory profile of lipids structured with different saturated fatty acids in Swiss mice

Introdução

Eating a meal can lead to a temporary increase in blood lipids, which not only triggers an immediate inflammatory response but also raises the risk of heart disease, obesity, metabolic syndrome, and type 2 diabetes. Our pursuit of more nutritious food components motivated us to investigate the development of structured lipids, featuring diverse solid profiles suitable for food use. These structured lipids (SLs) are types of triacylglycerols that have been modified in terms of fatty acid composition and arrangement via the process of interesterification, creating lipid bases that provide both health and technological advantages.This research explored how consumption of structured lipids with varying solid contents affects postprandial inflammation in Swiss mice.

Material e Métodos

The synthesis of SLs was performed using a mixture vegetable oils with different concentrations of saturated fatty acids. An acute in vivo test was carried out with healthy Swiss mice, which received a high-fat meal containing three different compositions (SL1, SL2, SL3). Serum levels of CRP and IL-6 were measured using elisa kits (RayBio® Mouse CRP ELISA Kit and ELISA R&D M6000B MOUSE L-6) following the manufacturers' instructions.

Resultados e Discussão

The three samples of LEs studied demonstrated low inflammatory impact when compared to the hyperlipid group (lard), as indicated by IL-6 levels. The inclusion of higher concentrations of saturated fatty acids in meal compositions with SLs resulted in an increase in CRP. However, samples SL1 and SL2 showed a lower inflammatory impact on CRP when compared to animals that consumed lard.

Conclusão

An in vivo test was performed in 2019 using an SL containing behenic acid and the ability to induce postprandial inflammation in mice was evaluated. This study showed a reduction and inflammatory mediators, such as IL-6 and C-Reactive Protein had a reduced capacity to induce postprandial inflammation.Our results suggest that samples containing different concentrations of saturated fatty acids have low postprandial inflammatory capacity in Swiss mice, making them promising for use in the food industry in the prevention of chronic diseases.