Renato Grimaldi

Unsaturated fatty acids revert diet-induced hypothalamic inflammation in obesity.

Background In experimental models, hypothalamic inflammation is an early and determining factor in the installation and progression of obesity. Pharmacological and gene-based approaches have proven efficient in restraining inflammation and correcting the obese phenotypes. However, the role of nutrients in the modulation of hypothalamic inflammation is unknown. Methodology/Principal Findings Here we show that, in a mouse model of diet-induced obesity, partial substitution of the fatty acid component of the diet by flax seed oil (rich in C18:3) or olive oil (rich in C18:1) corrects hypothalamic inflammation, hypothalamic and whole body insulin resistance, and body adiposity. In addition, upon icv injection in obese rats, both ω3 and ω9 pure fatty acids reduce spontaneous food intake and body mass gain. These effects are accompanied by the reversal of functional and molecular hypothalamic resistance to leptin/insulin and increased POMC and CART expressions. In addition, both, ω3 and ω9 fatty acids inhibit the AMPK/ACC pathway and increase CPT1 and SCD1 expression in the hypothalamus. Finally, acute hypothalamic injection of ω3 and ω9 fatty acids activate signal transduction through the recently identified GPR120 unsaturated fatty acid receptor. Conclusions/Significance Unsaturated fatty acids can act either as nutrients or directly in the hypothalamus, reverting diet-induced inflammation and reducing body adiposity. These data show that, in addition to pharmacological and genetic approaches, nutrients can also be attractive candidates for controlling hypothalamic inflammation in obesity.

Interesterificação química: alternativa para obtenção de gorduras zero trans

The function of lipids in human nutrition has been intensively debated in the last decade.This context reinforces the concern about controlling the trans fat ingestion, due to its negative implications on health. Interesterification provides an important alternative to modify the consistency of oils and fats without causing formation of trans isomers. This article reports research done towards production of zero trans fats by chemical interesterification, for different industrial purposes. Aspects related to the effect of trans fats on diet, their impact on health and modifications in Brazilian legislation are also covered.

Otimização da reação de interesterificação química do óleo de palma

The Brazilian market has been showing a growing concern with nutritional values of oil components of foods. Chemical interesterification is a promising alternative to the current processes of modifying the consistency of oils. Chemical interesterification of deodorized palm oil was studied on a laboratory scale. The best results were obtained with 0.4% MeONa and heating for 20 min at 100 °C. These conditions are based on the largest variation in triacylglycerols as compared to a control. The trisaturated values varied from 6.2 to 9.9%, showing that the consistency of the oil improved for it to be used in margarines, without the formation of trans isomers.

Quantificação de TBHQ (terc butil hidroquinona) e avaliação da estabilidade oxidativa em óleos de girassol comerciais

Sunflower oil is one of the vegetable oils most susceptible to oxidative reaction. Therefore the presence of natural (tocopherol) and/or synthetic (TBHQ) antioxidants is a prerequisite to secure the stability of this oil during its shelf life, especially with the increased use of PET packaging. On determining the total tocopherol content in 10 samples of deodorized sunflower oils, high losses in total tocopherol during deodorization were identified. In order to facilitate researche involving oxidative stability of vegetable oils, a method for isolated quantification of TBHQ using the isocratic elution system was developed.

Characteristics of cocoa butter and chocolates obtained from cocoa varieties grown in Bahia, Brazil

Due to the attack of cacao (Theobroma cacao L.) plants by the fungus Moniliophthora perniciosa which caused witches’ broom disease in the state of Bahia, Brazil, resistant clonal material with elevated productivity and superior physical characteristics has been selected for use in the genetic improvement program and by the cocoa producers themselves. The present study aimed to characterize the cocoa butter and chocolates produced from nine cacao varieties and also from the Amelonado cacao produced in the same region (denominated as Common), with a view to quality improvement. The cocoa butter was characterized for its solid fat content and triacylglycerol composition, and the chocolates for their moisture and protein contents, maximum particle diameter, pH value, acidity, rheological properties and instrumental texture, as well as a sensory test for acceptability with 50 consumers. A relationship was found between the triacylglycerol composition and solid fat curves of the cocoa butters and the instrumental texture of the chocolates, the highest values for the latter parameter being observed for the varieties with greater amounts of symmetrical triacylglycerols and greater solid fat contents at the temperatures evaluated. From a sensory point of view, it was shown that overall acceptance and buying intention were mainly determined by the attributes of “astringency,” “bitterness,” “acidity” and “chocolate flavor.” It was also shown that chocolates produced from varieties descendent from the Trinitario group were differentiated from those descendent from the Forastero group, showing the preference of consumers for these materials and the possibility of a gain in quality in the genetic improvement of cacao by including varieties descended from the Trinitario and Criollo groups in the crossing programs, associating disease resistance with product quality.

Lipídios estruturados obtidos a partir da mistura de gordura de frango, sua estearina e triacilgliceróis de cadeia média: II- pontos de amolecimento e fusão

The aim of the present work is to investigate the effects of blending and chemical interesterification reactions on the softening and melting behavior of chicken fat, its stearin and medium chain triacylglycerols, and blends thereof in various ratios. Chemical interesterification is a promising alternative to the current processes of modifying the physical properties of fats. In the experimental design 7 samples corresponding to 7 different blend proportions were used. The results were represented in triangular diagrams. The addition of stearin influenced the softening and melting points. The mixture response surface methodology proved to be an extremely useful tool for the optimization of the fat mixtures.

Otimização das condições de produção de ésteres etílicos a partir de óleo de peixe com elevado teor de ácidos graxos ômega-3

The production of ethyl esters by alcoholysis is an alternative for splitting triacylglycerols due to the possibility of using low temperatures, which results in oxidative protection of the polyunsaturated fatty acids. Ethyl esters produced under mild conditions of temperature could be used as substrate for obtaining structured lipids. The reaction parameters of production of ethyl esters from fish oil with high content of w-3 fatty acids by alcoholysis were optimized using response surface methodology. An experimental design (23) (with levels +1 and -1, six axial points with levels -a and +a and three central points) was applied. The variables investigated were concentration of catalyst, amount of ethyl alcohol and temperature. Ethyl ester conversion was monitored by high performance size exclusion chromatography (HPSEC) and the best result obtained was 95% conversion rate. The optimal conditions were 40 °C, 1% of NaOH and 36% of ethanol.

Comparison of the regiospecific distribution from triacylglycerols after chemical and enzymatic interesterification of high oleic sunflower oil and fully hydrogenated high oleic sunflower oil blend by carbon-13 nuclear magnetic resonance

The nutritional and organoleptic attributes of oils can proceed via interesterification of oils blends catalyzed by enzymes or chemicals. Enzymatic interesterification processes are preferred due the regiospecific outcome. Traditionally, monitoring of distribution of fatty acids (FA) in glycerol backbone is performed by enzymatic and chromatographic methods that are time-consuming, involving a series of chemical manipulations employing large volumes of organic solvents. Alternatively, carbon-13 nuclear magnetic resonance ((13)C NMR) is a fast and reliable technique that could be applied to determine the saturated and unsaturated FA distribution of the triacylglycerols (TAGs) present in high oleic sunflower oil (SO) and fully hydrogenated high oleic sunflower oil (HSO) blends and their interesterification products. The enzymatic interesterification was conducted employing the immobilized lipase from Thermomyces lanuginosus (Lipozyme TL IM), the results show that the process was not completely regiospecific at sn-1,3 positions, due to the spontaneous acyl migration from position sn-2 to sn-1,3.

Interesterificação química de óleo de soja e óleo de soja totalmente hidrogenado: influência do tempo de reação

Chemical interesterification is an important alternative to produce zero trans fats. In practice, however, excessive reaction times are used to ensure complete randomization. This work evaluated the influence of the reaction time on the interesterification of soybean oil/fully hydrogenated soybean oil blend, carried out in the following conditions: 100 oC, 500 rpm stirring speed, 0.4% (w/w) sodium methoxide catalyst. The triacylglycerol composition, solid fat content and melting point analysis showed that the reaction was very fast, reaching the equilibrium within 5 min. This result suggests the interesterification can be performed in substantially lower times, with reduction in process costs.

Lipídios estruturados obtidos a partir da mistura de gordura de frango, sua estearina e triacilgliceróis de cadeia média: I- Composição em ácidos graxos e em triacilgliceróis

STRUCTURED LIPIDS FROM CHICKEN FAT, ITS STEARIN AND MEDIUM CHAIN TRIACYLGLYCEROL BLENDS. IFATTY ACID AND TRIACYLGLYCEROL COMPOSITIONS. The purpose of this study is to analyze the interactions that occur in binary and ternary fat blends between medium and long chain triacylglycerols and their structured lipids obtained by chemical interesterification through the analysis of their physico-chemical properties. The synthesized structured triacylglycerols presented from 14.8 to 58.4% medium chain fatty acids, from 15.7 to 37.2% saturated fatty acids, from 19.2 to 47.5% monounsaturated fatty acids, and from 6.7 to 15.2% essential fatty acids. Chemical interesterification modified the behavior of binary and ternary mixtures and new types of triacylglycerol groups were formed.