Discovery Park Undergraduate Research Internship Program

"TOPRS: Dietary Regulation of Lipid Metabolism in Adipose Tissue"

About the Project

Project Time & Type:
Full-Year 2016 - DURI
Research area(s):
Food Science, Nutrition, Adipose Biology and Obesity
Project Description:
Excess lipid accumulation in adipose tissue is a risk of obesity and obesity-related diseases such as insulin resistance. Obesity is also known to promote the risk of the development of some types of cancer. Our group recently identified a dietary bioactive compound, known to be found in grape, red wine and other fruits, as a potential anti-obesity agent possibly through directly modulating lipid storage in adipose tissue. Currently, our laboratory investigates the physiological function of this compound in prevention of the development of obesity using mice model of diet-induced obesity. Parallel to this, we also investigate whether this compound is capable of protecting adipose tissue from cancer-induced body weight loss, otherwise known as cancer-associated cachexia. The DURI undergraduate student supported by TOPRS will participate in addressing these two related projects under the guidance of Dr. Kim and a graduate student.
Expected Student Contributions:
The student will learn the key knowledge and experimental techniques required for understanding lipid metabolism, adipose biology, and obesity at the end of this opportunity supported by TOPRS. The student is expected to participate in mouse handling and feeding studies by working with graduate student(s). The student will also engage in performing biochemical and molecular assays of protein and gene markers of obesity in tissues isolated from mice, as well as cultured adipocytes, influenced by dietary supplementation of the compound.
Related Website(s):
Desired Qualifications:
Taking courses related with biochemistry, nutritional biochemistry, or cell/molecular biology, AND/OR previous experience in studying with rodents is desirable.
Estimated Weekly Hours:
Department awards independent research credits for this project?
Yes, 3 credit hours

Professor in Charge

Kim, Kee hong
department of food science

Student Supervisor

Jonathan Kershaw
Graduate Student

Cooperating Faculty

Xiaoqi Liu