Rocío A. Martín-Chamorro, Jean-Charles Martin, Pedro Castillo, Mariona Palou, Andreu Palou, Ana María Rodríguez, Catalina Picó
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Sex-Specific Lasting Metabolome Effects of Adverse Gestational Conditions and Prevention by Myo-Inositol Supplementation During Suckling
This study examines the protective effects of myo-inositol supplementation during suckling on long-term negative outcomes caused by fetal energy restriction, using a metabolomics approach.Offspring of rats from both control and 25% gestational calorie-restricted dams received either myo-inositol or the vehicle during suckling and were exposed to a Western diet (WD) between 5 and 7 months of age. Metabolomics analysis of plasma samples at 7 months allowed the identification of 164 metabolites, revealing marked sex differences to gestational restriction. In males, maternal calorie restriction resulted in alterations in 19 metabolites, while only six metabolites showed significant variations in females, consistent with a lower impact of gestational calorie restriction (GCR) on the adult phenotype. Supplementation with myo-inositol normalized the levels of 16 metabolites in males and all six in females. Functionally, myo-inositol mostly targeted liver-associated functions in males and metabolic control functions in females. Mild/moderate GCR leads to significant changes in the metabolomic profiles of adult offspring, with males experiencing higher metabolic alterations. Early postnatal myo-inositol supplementation may be a promising strategy to alleviate the negative metabolic effect of maternal undernutrition. Sex-specific differences in the metabolomic response emphasize the necessity of considering both sexes for effective interventions.
期刊介绍:
Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines:
Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics.
Immunology: Understanding the interactions of food and the immune system.
Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes.
Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.