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dc.contributor.authorMakhlouf, Mélaniept_BR
dc.contributor.authorSouza, Débora Guerini dept_BR
dc.contributor.authorKurian, Smija M.pt_BR
dc.contributor.authorBellaver, Brunapt_BR
dc.contributor.authorEllis, Hillary T.pt_BR
dc.contributor.authorKuboki, Akihitopt_BR
dc.contributor.authorAl-Naama, Asmapt_BR
dc.contributor.authorHasnah, Reempt_BR
dc.contributor.authorVenturin, Gianina Teribelept_BR
dc.contributor.authorCosta, Jaderson Costa dapt_BR
dc.contributor.authorVenugopal, Neethupt_BR
dc.contributor.authorManoel, Diogopt_BR
dc.contributor.authorMennella, Julie A.pt_BR
dc.contributor.authorReisert, Johannespt_BR
dc.contributor.authorTordoff, Michael G.pt_BR
dc.contributor.authorZimmer, Eduardo Rigonpt_BR
dc.contributor.authorSaraiva, Luis R.pt_BR
dc.date.accessioned2024-11-09T06:40:42Zpt_BR
dc.date.issued2024pt_BR
dc.identifier.issn2212-8778pt_BR
dc.identifier.urihttp://hdl.handle.net/10183/281049pt_BR
dc.description.abstractObjective: Food processing greatly contributed to increased food safety, diversity, and accessibility. However, the prevalence of highly palatable and highly processed food in our modern diet has exacerbated obesity rates and contributed to a global health crisis. While accumulating evidence suggests that chronic consumption of such foods is detrimental to sensory and neural physiology, it is unclear whether its short-term intake has adverse effects. Here, we assessed how short-term consumption (<2 months) of three diets varying in composition and macronutrient content influence olfaction and brain metabolism in mice. Methods: The diets tested included a grain-based standard chow diet (CHOW; 54% carbohydrate, 32% protein, 14% fat; #8604 Teklad Rodent diet , Envigo Inc.), a highly processed control diet (hpCTR; 70% carbohydrate, 20% protein, 10% fat; #D12450B, Research Diets Inc.), and a highly processed high-fat diet (hpHFD; 20% carbohydrate, 20% protein, 60% fat; #D12492, Research Diets Inc.). We performed behavioral and metabolic phenotyping, electro-olfactogram (EOG) recordings, brain glucose metabolism imaging, and mitochondrial respirometry in different brain regions. We also performed RNA-sequencing (RNA-seq) in the nose and across several brain regions, and conducted differential expression analysis, gene ontology, and network analysis. Results: We show that short-term consumption of the two highly processed diets, but not the grain-based diet, regardless of macronutrient content, adversely affects odor-guided behaviors, physiological responses to odorants, transcriptional profiles in the olfactory mucosa and brain regions, and brain glucose metabolism and mitochondrial respiration. Conclusions: Even short periods of highly processed food consumption are sufficient to cause early olfactory and brain abnormalities, which has the potential to alter food choices and influence the risk of developing metabolic disease.en
dc.format.mimetypeapplication/pdfpt_BR
dc.language.isoengpt_BR
dc.relation.ispartofMolecular metabolism. [München]. Vol. 79 (Jan. 2024), 101837, 17 p.pt_BR
dc.rightsOpen Accessen
dc.subjectHighly processed fooden
dc.subjectDoenças metabólicaspt_BR
dc.subjectAlimento processadopt_BR
dc.subjectDieten
dc.subjectOlfactionen
dc.subjectDietapt_BR
dc.subjectOlfatopt_BR
dc.subjectMetabolismen
dc.subjectObesidadept_BR
dc.subjectObesityen
dc.titleShort-term consumption of highly processed diets varying in macronutrient content impair the sense of smell and brain metabolism in micept_BR
dc.typeArtigo de periódicopt_BR
dc.identifier.nrb001208261pt_BR
dc.type.originEstrangeiropt_BR


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