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• S. obliquus biomass promoted an increase in HDL-cholesterol. • It was observed an increase some antioxidant enzymes. • The antioxidant potential of the tissues analyzed increased. • Microalgae promoted protective effect against tissue lipid peroxidation. This study investigated the biocompounds present in the Scenedesmus obliquus biomass and evaluated the effect of the supplementation in the serum lipid profile and tissues antioxidant status of mice. Male mice were divided into control and microalgae biomass treated groups (T1 = 400 and T2 = 800 mg·kg−1 bw·d−1) for four weeks. Serum and tissues (heart, liver, kidneys, and spleen) were analyzed. The microalgae biomass presented a valuable content of biocompounds. In serum, the T2 treatment promoted an increase in high-density lipoprotein but also triglycerides levels. The T1 increased glutathione peroxidase (kidney) and antioxidant potential of all tissues, while T2 treatment was able to raise the glutathione reductase (liver) and glutathione peroxidase (kidneys) activities, as well as the heart antioxidant potential. The two doses reduced lipid peroxidation in all tissues. Thus, we observed that S. obliquus biomass (T1) exerted a protective influence against tissue lipid peroxidation. [ABSTRACT FROM AUTHOR]

Tomato pomace is a residue of tomato processing which contains lycopene and oil, and is generated in large quantities by the tomato processing industry. Raw avocado oil is a special oil similar to olive oil. In order to combine the advantage of using a clean technology with supercritical carbon dioxide (scCO 2 ) to extract avocado oil and use it as a co-solvent with scCO 2 in carotenoid extraction from tomato pomace, simultaneous extractions of oil and lycopene were carried out to produce an avocado oil enriched with lycopene and a semi defatted avocado cake of potential commercial value. Therefore, freeze-dried avocado and tomato pomace were placed separately in the same fixed bed extractor, where lipids and lycopene were simultaneously extracted with scCO 2 , first passing through the avocado bed and then both scCO 2 and the oil extracted from avocado passed through the second bed of tomato pomace. Lipids extracted in the first bed served as a co-solvent with scCO 2 for lycopene extraction in the second bed. The experiments were performed using different proportions of the raw materials at 50 °C and 400 bar and in equal parts of avocado pulp and tomato pomace while varying the temperature and pressure conditions (40, 50 and 60 °C; 200, 300 and 400 bar). The results showed that the lycopene extraction yields (lycopene recovery) increased as the proportion of avocado increased and the best condition for extraction of lycopene present in tomato pomace was at 400 bar and 50 °C. The extracts are raw avocado oils enriched with about 110–170 μg of lycopene per gram of oil, resulting from up to 80% recovery of oil and lycopene. The resulting avocado cake is a semi-defatted product with potential commercial value. [ABSTRACT FROM AUTHOR]

Resistance to chemical degradation, a melting point above body temperature, biodegradability, and generally regarded as safe status are prerequisites for a lipid matrix to produce nanostructured lipid carriers (NLC). This study aimed to evaluate the composition and physical and crystallization properties of lipid systems composed of fully hydrogenated soybean oil (FHSO) and high oleic sunflower oil (HOSO). The lipid systems were characterized by their composition in fatty acids and triacylglycerol (TAG), thermal behavior during melting and crystallization, solid fat content (SFC), microscopical features, and polymorphism. Elevated HOSO in lipid systems promoted an increase in unsaturated fatty acids (UFA) and di- and tri-unsaturated TAG, a reduction in SFC and in crystalized areas and variations in thermal behavior. Excepted lipid system 10:90 FHSO:HOSO (w/w), all systems exhibited polymorphic stabilization in β form after 60 days. Findings of the present study demonstrated that the raw materials are compatible for the formulation of NLC. [ABSTRACT FROM AUTHOR]

Butter is highly valued for its characteristic flavor and aroma; however, it has the disadvantage of unsatisfactory spreadability at low temperatures. The functional characteristics of butter can be modified by changing its composition or physical structure. The objective of this study was to evaluate the effect of olein on structure and composition of butter. Olein was obtained by two stage dry fractionation process of the anhydrous milk fat (AMF) and added to commercial cream prior to butter manufacture. The fractions were characterized for triacylglycerols composition, solid fat content, crystallization isotherm, and thermal behavior. Butter was manufactured using commercial cream or cream containing 50% olein. Butter samples were characterized for physicochemical composition, instrumental color, crystallization parameters, and firmness after 1 and 7 days of storage at 10 °C. The firmness of butter subjected to room temperature was also evaluated. Butter containing olein differed significantly from the control and had darker yellow color, higher crystallization time, and lower solid fat content after 120 min at 15 °C, and hence lower firmness after 1 and 7 days of refrigerated storage. Although lower firmness was observed over time for all samples at room temperature, butter containing olein exhibited lower firmness after both 1 and 7 days, thus suggesting changes in organization of solid fat crystal network in the liquid fat. The addition of olein to butter allowed obtaining a softer product, with more intense color and possible nutritional benefits due to the medium chain triglycerides and higher carotene levels. [ABSTRACT FROM AUTHOR]

This study assessed the quality parameters and consumer perception and behavior of butter processed with different ratios of cow and sheep milk cream. Cow milk cream butter (CMCB) showed lower moisture content and higher fat content, smaller fat globules, and higher concentrations of long-chain saturated fatty acids and monounsaturated fatty acids, resulting in improved potential health indices. In addition, CMCB showed yellow color, little salt, and butter taste as the main sensory characteristics, resulting in grateful and good digestibility perceptions. Sheep milk cream addition improved the rheological properties of the products (lower viscosity, consistency index, and rigidity (J 0), and higher fluidity and viscoelastic behavior (J 1)), mainly due to the increased concentrations of short-chain and medium-chain saturated fatty acids and polyunsaturated fatty acids. However, sheep milk cream butter (SMCB) was characterized by a greasy and striking aroma, with a lower perception of good digestibility and good appearance, and a higher bitter taste. The association of cow and sheep milk cream could be an exciting option to obtain products with improved fatty acid profiles, health indices, and yet maintain desired rheological and sensory properties. The formulation with 60% sheep milk cream and 40% cow milk cream would be the suggested combination. • Quality parameters and consumer perception of cow and sheep milk cream butter. • Cow milk cream butter (CMCB) showed improved fatty acid profile and health indices. • CMCB was characterized by yellow color, butter taste, grateful and good digestibility. • Sheep milk cream addition improved the rheological properties of the products. • The formulation with 60% sheep milk and 40% cow milk would be the suggested combination. [ABSTRACT FROM AUTHOR]

Abstract: Blends of soybean oil (SO) and fully hydrogenated soybean oil (FHSBO), with 10%, 20%, 30%, 40% and 50% FHSBO (w/w) content were interesterified under the following conditions: 0.4% sodium methoxide, 500rpm stirring, 100°C, 20min. The original and interesterified blends were examined for triacylglycerol composition, melting point, solid fat content (SFC) and consistency. Interesterification caused considerable rearrangement of triacylglycerol species, reduction of trisaturated triacylglycerol content and increase in monounsaturated and diunsaturated triacylglycerols, resulting in lowering of respective melting points. The interesterified blends displayed reduced SFC at all temperatures and more linear melting profiles as compared with the original blends. Yield values showed increased plasticity in the blends after the reaction. Isosolid diagrams before and after the reaction showed no eutectic interactions. The 90:10, 80:20, 70:30 and 60:40 interesterified SO:FHSBO blends displayed characteristics suited to application, respectively, as liquid shortening, table margarine, baking/confectionery fat and all-purpose shortenings/biscuit-filling base. [Copyright &y& Elsevier]

Interesterified fats have largely replaced the partially hydrogenated oils which are the main dietary source of trans fat in industrialized food. This process promotes a random rearrangement of the native fatty acids and the results are different triacylglycerol (TAG) molecules without generating trans isomers. The role of interesterified fats in metabolism remains unclear. We evaluated metabolic parameters, glucose homeostasis and inflammatory markers in mice fed with normocaloric and normolipidic diets or hypercaloric and high-fat diet enriched with interesterified palm oil. Male Swiss mice were randomly divided into four experimental groups and submitted to either normolipidic palm oil diet (PO), normolipidic interesterified palm oil diet (IPO), palm oil high-fat diet (POHF) or interesterified palm oil high-fat diet (IPOHF) during an 8 weeks period. When compared to the PO group, IPO group presented higher body mass, hyperglycemia, impaired glucose tolerance, evidence of insulin resistance and greater production of glucose in basal state during pyruvate in situ assay. We also observed higher protein content of hepatic PEPCK and increased cytokine mRNA expression in the IPO group when compared to PO. Interestingly, IPO group showed similar parameters to POHF and IPOHF groups. The results indicate that substitution of palm oil for interesterified palm oil even on normocaloric and normolipidic diet could negatively modulate metabolic parameters and glucose homeostasis as well as cytokine gene expression in the liver and white adipose tissue. This data support concerns about the effects of interesterified fats on health and could promote further discussions about the safety of the utilization of this unnatural fat by food industry. • Interesterification changes the position of fatty acids in triacylglycerol molecules the fatty acid profile remains unaltered • Interesterified fat leads to body mass gain and impairs glucose homeostasis under normocaloric/normolipic diet • Likewise the HFD, interesterified palm oil impairs glucose homeostasis and hepatic glucose production under normolipic diet • Interesterified palm oil and HFD increases glucose production and fatty acid deposition in liver • Interesterified fat increases the expression of cellular stress markers in the liver and white adipose tissue [ABSTRACT FROM AUTHOR]

[Display omitted] • α-Tocopherol loaded solid lipid nanoparticles formulated with hardfats are stable for physical and crystallization characteristics. • α-Tocopherol contributed to particle stability of lipids with similar chain length to their composition. • α-Tocopherol incorporation modify the crystallinity of solid lipid nanoparticles. • Solid lipid nanoparticles proved to be effective for incorporating α-tocopherol. Solid lipid nanoparticles can be compatible with several bioactive compounds and confer a differentiated crystalline structure. This study aimed to produce α-tocopherol loaded solid lipid nanoparticles with fully hydrogenated oils and fats from palm oil, soybean oil, and crambe oil, by high-pressure homogenization, using lecithin as an emulsifier. After recrystallization of solid lipid nanoparticles, dispersions were evaluated until 60 days of storage for particle size, polydispersity index, zeta potential, microstructure, dispersion stability and α-tocopherol quantification. α-tocopherol loaded solid lipid nanoparticles showed particle sizes and zeta potential values considered adequate for this type of particle. Presence of α-tocopherol altered thermal behavior of the particles, leading to increased crystallinity, with no changes in polymorphism, when compared to the unloaded solid lipid nanoparticles. All α-tocopherol loaded solid lipid nanoparticles dispersions showed stability with no losses of α-tocopherol, indicating their potential as a carrier for this compound in fortified foods. [ABSTRACT FROM AUTHOR]

[Display omitted] • The structure of emulsifiers and hardfats interfered their interaction and SLN production. • Long-chain fatty acid resulted in SLN with high particle size. • Span 60 - based SLN showed high instability, despite the hardfat used. • Fully hydrogenated palm, soybean, microalgae and crambe oils can be used for SLN formulation. • Lecithin-based SLN showed highest stability. The use of lipids from conventional oils and fats to produce solid lipid nanoparticles (SLN) attracting interest from the food industry, since due their varying compositions directly affects crystallization behavior, stability, and particle sizes (PS) of SLN. Thus, this study aimed evaluate the potential of fully hydrogenated oils (hardfats) with different hydrocarbon chain lengths to produce SLN using different emulsifiers. For that, fully hydrogenated palm kern (FHPkO), palm (FHPO), soybean (FHSO), microalgae (FHMO) and crambe (FHCO) oils were used. Span 60 (S60), soybean lecithin (SL), and whey protein isolate (WPI) were used as emulsifiers. The physicochemical characteristics and crystallization properties of SLN were evaluated during 60 days. Results indicates that the crystallization properties were more influenced by the hardfat used. SLN formulated with FHPkO was more unstable than the others, and hardfats FHPO, FHSO, FHMO, and FHCO exhibited the appropriate characteristics for use to produce SLN. Concerning emulsifiers, S60- based SLN showed high instability, despite the hardfat used. SL-based and WPI-based SLN formulations, showed a great stability, with crystallinity properties suitable for food incorporation. [ABSTRACT FROM AUTHOR]

Several studies have shown that excessive intake of trans and saturated fatty acids is associated with an increased risk of cardiovascular disease. In this context, the food industry has sought alternatives for the development of healthy lipid bases, with higher levels of unsaturated fatty acids, adapting to current legislation. The incorporation of structuring agents into liquid oils has proven to be a potential alternative for obtaining semi-plastic lipid bases with reduced levels of saturated fatty acids. Thus, the objective of this study was to produce zero trans fat bases with lower saturated fatty acids levels. Palm oil (PO) was used as a zero trans-lipid base reference because of its technological functionality. Blends containing different proportions of high oleic sunflower oil (HOSO) and PO were prepared as follows: control 100: 0; 80:20; 60:40; 40:60; 20:80; and 100: 0 PO: HOSO (w/w%), respectively. Then, 3% of fully hydrogenated crambe oil (FHCO) and 3% sorbitan monostearate (SMS) were added to the blends as structuring agents, forming the structured (S) blends. The addition of HOSO to the PO decreased the saturated fatty acids by up to 30.6%, with consequent increase of unsaturated fatty acids, especially oleic acid. The joint action of the SMS and the FCHO allowed for obtaining structured blends with plastic and spreadability characteristics, as well as modifications throughout the crystallization process of the original blends. [ABSTRACT FROM AUTHOR]

Avocado oil is similar to olive oil, it can be used as an ingredient in functional foods since it contain high contents of vitamins and phytosterols and its triacylglycerols contain high contents of unsaturated fatty acid. The present study sought to evaluate the technical viability of extraction of avocado oil by supercritical technology using GRAS solvents (Generally Recognized as Safe). Freeze-dried avocado ( Persea Americana) pulp with 65% lipids was subjected to supercritical extraction in a fixed bed at temperatures of 40, 60, and 80 °C and pressures of 200, 300 and 400 bar, using supercritical carbon dioxide (scCO 2 ) as a solvent in a first step, and a scCO 2 /ethanol mixture (93/7 w/w) in a second step. Extraction curves (mass of oil extracted versus extraction time) were obtained from the overall extraction yields, and from this curve the solubility of oil in scCO 2 was calculated. The extraction appeared to be technically viable to obtain up to 98% oil recovery. The solubility values correlated well with the Chrastil equation, and presented similar order of magnitude to the solubility of oils reported in literature. [ABSTRACT FROM AUTHOR]

[Display omitted] • A 2-level full factorial design was used to optimize HPH process conditions to obtain NLC. • The homogenization pressure promoted the disruption of oil droplets present in the pre-emulsion. • The number of cycles promoted the formation of new interfaces and the coating of the droplets formed. • Enzymatically modified soy lecithin, Tween 80 and WPI were effective for obtaining and stabilizing NLC. Lipid-based nanoparticles are one of the most promising encapsulation technologies in the field of nanotechnology, and solid lipid nanoparticles were the first generation of such structures. The second generation of lipid nanostructures is the nanostructured lipid carriers (NLC), which are composed of lipid materials with different melting points (MP). High pressure homogenization (HPH) is one of the main methods used on an industrial scale to produce NLC, and the process conditions affect the characteristics and physical stability of the produced NLC. The objective of this study was to optimize the HPH process conditions (number of cycles and homogenization pressure) to produce NLC formulated with different emulsifiers. The pre-emulsion for producing NLC was composed of an aqueous phase (90 %) with a single emulsifier (ethoxylated sorbitan monooleate (Tween 80), sorbitan monostearate (Span 60), soy protein isolate (SPI), whey protein isolate (WPI), or enzymatically modified soy lecithin (SL) in a 2 % (w/w) proportion, and a lipid phase composed of glyceryl tristearate (TS) and glyceryl trioleate (TO) in a 40:60 (w/w) proportion, corresponding to a model system containing similar contents of saturated and unsaturated fatty acids. The influence of the homogenization pressure (HP) (500 to 900 bar) and the number of cycles (NC) (1 to 3) on the characteristics of the NLC was assessed separately for each emulsifier using a2-level full factorial design. The NLC were characterized by the particle size (PS), polydispersity index (PI), and zeta potential (ZP) at 24 h and 15 days after production. The results indicated that SL,Tween 80, and WPI promoted the production of NLC in the nanometric range (PS ranging from 136.00 to 277.17 nm) that were stable (ZP > |20 mV|) during 15 days of storage at 25 °C. Of all the process conditions, 700 bar and 2 cycles were the optimal conditions for producing NLC with the different emulsifiers used in this study. [ABSTRACT FROM AUTHOR]

Abstract: This work evaluated chemical interesterification of canola oil (CaO) and fully hydrogenated cottonseed oil (FHCSO) blends, with 20%, 25%, 30%, 35% and 40%(w/w) FHCSO content. Interesterification produced reduction of trisaturated and increase in monounsaturated and diunsaturated triacylglycerols contents, which caused important changes in temperatures and enthalpies associated with the crystallization and melting thermograms. It was verified reduction in medium crystal diameter in all blends, in addition crystal morphology modification. Crystallization kinetics revealed that crystal formation induction period and maximum solid fat content were altered according to FHCSO content in original blends and as a result of random rearrangement. Changes in Avrami constant (k) and exponent (n) indicated, respectively, that interesterification decreased crystallization rates and altered crystalline morphology. However, X-ray diffraction analyses showed randomization did not change the original crystalline polymorphism. The original and interesterified blends had significant predominance of β′ polymorph, which is interesting for several food applications. [Copyright &y& Elsevier]

Abstract: Supercritical carbon dioxide (SC-CO2) was employed to extract omega-3 rich oil from Sacha inchi (Plukenetia volubilis L.) seeds and partially defatted cake. For ground seeds, the supercritical extraction was carried out at temperatures of 40, 50 and 60°C and pressures of 300 and 400bar, and for the cold pressed partially defatted cake, the extraction was carried out with 300bar at 40°C and with 400bar at 60°C. The global extraction yields (X 0), oil solubility, fatty acid composition of the oil and tocopherol content were determined. The seed samples used in this work contained 54.3% oil, of which 50.5% was linoleinc acid (ω-3). The maximum extraction recovery for the seeds as 92% at 400bar and 60°C, but on one occasion a recovery of 99.1% oil was obtained when cold pressed extraction was employed, followed by supercritical extraction at 400bar and 60°C. A high tocopherol content of about 2–3g/kg of oil was obtained. [Copyright &y& Elsevier]

Abstract: The optimization of the cleaning process, aiming to recover the permeate flux, and diafiltration as a means to obtain and purify soybean lecithin, were analyzed in this study as a means of delaying the decrease in permeate flux during the ultrafiltration (UF) of vegetable oils and their derivatives. It also aimed to maximize the exploration of the use of this type of technology during the processing steps. Thus the influence of the transmembrane pressure, cross flow velocity, and the opening of the permeate valve during the cleaning process (hexane circulation) of a ceramic membrane with a permeation area of 0.2m2 and a pore diameter of 0.01mm in a pilot unit with a processing capacity of 40L, was studied. Four different operational cleaning conditions, associating combinations of pressure (0.5–2.0bar) and velocity (1.0–5.0ms−1), as well as the influence of opening the permeate valve, were studied. Also the production and purification of soybean lecithin was carried out by diafiltration of the retentates derived from the UF of the miscella, resulting in a product with about 90% of acetone insoluble matter. The most favorable cleaning condition was associated with a low pressure (0.5bar) and elevated velocity (5.0ms−1), with which it was possible to recover the permeate flux in about 85min. [Copyright &y& Elsevier]

Highlights • Bacuri fat is a natural source of palmitic acid, applicable in lipid nanoparticles. • Amazon oils present high MUFA/PUFA content and good oxidative stability. • Amazon fats could be good substitutes for hydrogenated oils. • Amazon fat/oil blends have interesting FA profiles and good nutritional indexes. • The designed blends broaden the range of applications of Amazonian fats and oils. Abstract Considering their diversity, this work evaluated physical properties of Amazonian fats/oils (murumuru, tucuma kernel, bacuri, pracaxi, patawa, and Brazil nut). Solid fat content (SFC) curves and crystallization/melting profiles were determined. We also explored the possibilities of combining these lipids into blends to improve their nutritional and technological aspects. Patawa, pracaxi, and Brazil nut oils presented high levels of mono- and polyunsaturated fatty acids, displaying low atherogenicity and thrombogenicity indexes (0.10 and 0.18; 0.23 and 0.70; 0.20 and 0.42), respectively. The SFC curves showed that murumuru fat could be used as a cocoa butter replacer, whereas bacuri fat was found to be a promising alternative to hydrogenated oils in shortenings and spreads formulations. The blends expanded fats' melting ranges and enriched their fatty acid compositions from a nutritional standpoint. This work shows that these fats, oils and their blends may be suitable for developing new products in the food industry. [ABSTRACT FROM AUTHOR]

Two formulations of dark chocolate were developed by adding cocoa butter stearin (CBSt) or sorbitan monostearate (SMS) and compared to a standard formulation in order to investigate fat bloom formation over time. Fat bloom was monitored by Whiteness Index (WI), melting behavior and polymorphism determinations, in bars stored during 90 days at 20 °C and under oscillating temperature between 20 and 32 °C. All samples stored at 20 °C did not develop fat bloom and the required β(V) form was maintained. Under oscillating storage condition, samples with CBSt (6.0%, w/w) and SMS (0.15%, w/w) delayed the surface fat bloom formation by at least 45 and 15 days, respectively, compared to standard chocolate, observed visually and through WI increments. The β(V) to β(VI) polymorphic transition correlated well with the WI, and also with changes in DSC thermograms, confirming the higher effectiveness of specific triacylglycerol (mainly StOSt) in delaying bloom formation. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

Abstract: An exhaustive analysis of the crystallisation behaviour of palm oil was performed using low-resolution magnetic pulsed nuclear resonance, differential scanning calorimetry, polarised light microscopy and X-ray diffraction. The aim of this study was to characterise the changes induced in the crystallisation of palm oil by the addition of two different levels of tripalmitin and two different types of monoacylglycerols. The addition of monoacylglycerols led to the formation of a large number of crystallisation nuclei without changing the final solids content, accelerating the process of crystal formation, leading to the formation of smaller crystals than those found in the refined palm oil. Higher levels of tripalmitin produced crystals with larger dimensions, reducing the induction period and resulted in a higher level of solids at the end of the crystallisation period. The addition of monoacylglycerols and tripalmitin induced the formation of a polymorphic β-form. [Copyright &y& Elsevier]

[Display omitted] • Interesterified fat (IF) and High-fat (HF) diets cause damage to the intestinal mucosa and increase intestinal permeability. • IF in normolipidic diet increases the bacterial translocation to the blood, liver, and lungs, while in HF diet this seems to be restricted to mesenteric lymph nodes. • IF and HF diets increase the number of inflammatory cells and oxidative stress in the intestinal mucosa. • IF added to normolipidic and to HF diets alters tight-junction proteins expression and inflammatory cytokine secretion. • IF in normolipidic diet can be as harmful as HF diet to intestinal epithelium. High-fat diets seem to have a negative influence on the development of obesity and the processes associated with low-grade chronic systemic inflammation. In recent years, partial hydrogenated oil, rich in trans isomers, has been associated with deleterious health effects. It has been replaced by interesterified fat (IF). However, there is no evidence whether IF ingestion can exert adverse effects on the intestinal mucosa. Thus, this study aimed to evaluate the effect of IF on the intestinal mucosa of male Swiss mice fed a normal or high-fat diet, focusing on its effects on intestinal permeability and bacterial translocation and its possible damage to the intestinal epithelium. The animals were divided into 4 groups: Control (C) and Interesterified Control (IC) groups (10 En% lipids from unmodified fat or interesterified fat, respectively) and High Fat (HF) and Interesterified High Fat (IHF) groups (45 En% lipids from unmodified fat or interesterified fat, respectively). Compare to C, the IC, HF, and IHF groups presented flattened epithelium, a shorter villi length and a lower percentage of goblet cells, less mucin 2, an increased oxidative stress and more inflammatory cells, higher IL-1β, IL-17, and IL-23 levels. These groups also presented increased intestinal permeability and gene expression of the protein claudin 2, while JAM-A and claudin 1 gene expression was reduced. IC and IHF increased IL-6 levels while reducing occludin expression. In addition, the IC group also presented a mucosa with lesions of low intensity in the ileum, an increased mucin 5ac, TNF-α levels, and reduced occludin expression in the distal jejunum. Moreover, there was a significant increase in bacterial translocation in the IC group to blood, liver, and lungs, while HF and IHF groups presented bacterial translocation which was restricted to the mesenteric lymph nodes. In summary, our results supported the hypothesis that IF added to a normolipidic diet can be considered harmful or even worse when compared to a HF. [ABSTRACT FROM AUTHOR]