Biochemistry of lipids and lipoproteins

The overconsumption of sugar is one of the main reasons cardiovascular diseases and type 2 diabetes have reached pandemic proportions. While the obvious solution would be to eat less and make healthier lifestyle choices, the desire for sweetness in our food remains strong. Artificial sweeteners are widely used to lower calorie intake. Several of them, however, are suspected to pose health risks of their own, and many do not taste as well as sucrose, often leaving a lingering off-taste. The development of novel sweeteners is hindered by the scarcity of measurable data on what constitutes an ideal non-caloric sweetener. We aim to develop biochemical assays to determine these metrics, facilitating the discovery of healthy, sustainable, and good-tasting sweeteners.

Using surface plasmon resonance and calorimetry, the binding of hypertriglyceridemia drug candidates to lipoprotein lipase was tested.