Related Experiment Video
Updated: Jun 21, 2026
Assessing Whole-Body Lipid-Handling Capacity in Mice
Published on: November 24, 2020
Could New Palm-Free Structured Lipids Mitigate Postprandial Hyperlipidemia and Inflammation Induced by High-Fat Meals
Alice da Silva Malveira1, Vanessa Alves1, Gabriela de Matuoka E Chiocchetti1
1Department of Food Science and Nutrition, Faculty of Food Engineering, Universidade Estadual de Campinas - UNICAMP, Campinas, SP, Brazil.
Abstract:
A high-fat meal can cause postprandial hyperlipemia, initiating an acute inflammatory response. New structured lipids (SLs) free from trans and palm fatty acids are emerging as food structurants.
Abstract:
Objective: We evaluated the postprandial response and inflammatory profiles in Swiss mice after oral administration of SLs in high-fat meals.
Abstract:
Methods: SLs with different contents of long-chain saturated fatty acids were synthesized through an interesterification process involving soybean, peanut oils and crambe hard fat.
Abstract:
Results: SLs containing 23.79% (SL1), 32.01% (SL2), and 43.87% (SL3) of total saturated fatty acids reduced the absorption of serum triglycerides and appeared to mitigate postprandial inflammation by interleukin-6. A faster gastric emptying rate after consuming SL3 was corroborated by the fecal presence of behenic acid.
Abstract:
Conclusions: Our results suggest that SLs, free from palm and trans fats, may have the potential to mitigate inflammation, reduce the postprandial response, and lower absorption upon acute consumption.
