泡菜衍生的益生菌干预以性别特异性的方式改善受母亲饮食和产后营养影响的大鼠后代的代谢健康

IF 4 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Young-Ah You , Soo Min Kim , Kyeongha Lee , Subin Hwang , Ga In Lee , Sunwha Park , Young Min Hur , Yoon-Young Go , Young Ju Kim
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引用次数: 0

摘要

母亲营养不足会使后代易患肥胖和慢性代谢疾病。本研究利用大鼠模型研究了母体高脂肪饮食引起的代谢紊乱的影响和泡菜衍生的威氏菌(Weissella confusa) WIKIM51的治疗潜力。高脂肪饲粮喂养的幼崽分别饲喂正常饲粮(HF)和持续高脂肪饲粮(OB)。在10周龄时,大鼠后代补充WIKIM51 6周。在16周时评估代谢结果,并使用双向方差分析来评估饮食和益生菌治疗的效果。HF组和OB组雄性后代的体重和肝脏重量增加,脂肪堆积,血液代谢指标升高,肝脏甘油三酯水平升高,脂肪生成标志物表达增加。补充WIKIM51显著改善了男性的这些参数,但在女性中没有。这些发现表明,泡菜衍生的益生菌可能对跨代代谢程序具有性别特异性影响。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Kimchi-derived probiotic intervention improve metabolic health in a sex-specific manner in rat offspring affected by maternal diet and postnatal nutrition

Kimchi-derived probiotic intervention improve metabolic health in a sex-specific manner in rat offspring affected by maternal diet and postnatal nutrition
Inadequate maternal nutrition can predispose offspring to obesity and chronic metabolic diseases. This study used a rat model to investigate the impact of maternal high-fat diet-induced metabolic disturbances and the therapeutic potential of WIKIM51, a Weissella confusa strain derived from kimchi. Offspring of high-fat diet-fed dams were assigned to either a normal diet (HF) or continued high-fat diet (OB). At 10 weeks of age, rat offspring received WIKIM51 supplementation for 6 weeks. Metabolic outcomes were assessed at 16 weeks, and two-way ANOVA was used to evaluate the effects of diet and probiotic treatment. Male offspring in the HF and OB groups showed increased body and liver weight, fat accumulation, and elevated blood metabolic markers, along with increased hepatic triglyceride levels and lipogenesis marker expression. WIKIM51 supplementation significantly improved these parameters in males, but not in females. These findings suggest that kimchi-derived probiotics may have sex-specific effects on transgenerational metabolic programming.
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来源期刊
Journal of Functional Foods
Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-
CiteScore
9.60
自引率
1.80%
发文量
428
审稿时长
76 days
期刊介绍: Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.
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