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The Effect of Resveratrol on Fat Storage

The Effect of Resveratrol on Fat Storage. By Chris LoBello. Obesity. http://www.cdc.gov/nccdphp/dnpa/obesity/trend/maps. Adipocytes. http://whyfiles.org/276metabolic_syndrome/index.php?g=3.txt. http://www.nature.com/nri/journal/v6/n10/images/nri1937-f1.jpg. PPAR g.

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The Effect of Resveratrol on Fat Storage

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  1. The Effect of Resveratrol on Fat Storage By Chris LoBello

  2. Obesity http://www.cdc.gov/nccdphp/dnpa/obesity/trend/maps

  3. Adipocytes http://whyfiles.org/276metabolic_syndrome/index.php?g=3.txt

  4. http://www.nature.com/nri/journal/v6/n10/images/nri1937-f1.jpghttp://www.nature.com/nri/journal/v6/n10/images/nri1937-f1.jpg

  5. PPARg http://www.juliantrubin.com/encyclopedia/biochemistry/ppar.html

  6. Chung and Kurtev (2004) http://eresveratrol.com/content/00/01/43/84/95/userimages/ppar_gamma.pdf

  7. Wood and Sinclair (2004) Fei and Liu (2004) http://www.nature.com/nature/journal/v430/n7000/fig_tab/nature02789_F2.html http://www.pubmedcentral.nih.gov/picrender.fcgi?artid=1224044&blobtype=pdf

  8. Control Group: 0 microliters of resveratrol Group 1: 1 microliter of resveratrol Group 2: 10 microliters of resveratrol Group 3: 50 microliters of resveratrol Group 4: 100 microliters of resveratrol Nile Red staining solution (1microgram/ml) Nile Red staining solution (1microgram/ml) RT-PCR to determine if SIRT1 is activated Quantum yield of fluorescent intensity determined using cytometry Statistical Analysis by ANOVA where p <.05 followed by scheffe post hoc test Methodology C. elegans N2 Wild Type Strain Culture

  9. Budget

  10. Purpose To determine the effects of varying amounts of resveratrol on the fat content of C. elegans

  11. Hypothesis • Null Hypothesis: There will be equal amounts of fat content in cells with resveratrol supplemented and without resveratrol supplemented • Alternate Hypothesis: There will be less fat content in the cells supplemented with resveratrol, and that there will be an inverse relationship between resveratrol supplementation and fat content

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