Dietary Sea buckthorn during pregnancy reverses offspring obesity by alleviating BAT dysfunction

IF 4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2025-04-01 Epub Date: 2025-03-15 DOI:10.1016/j.jff.2025.106720

Lin Liang , Yu Wang , Haoran Chen , Jianrong Huo , Shilong Yu , Junxing Zhao

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Abstract

Sea buckthorn (SB) berries, which are non-toxic, contain diverse bioactive substances with high nutritional value and beneficial medicinal properties. This study aims to explore the effects of maternal dietary SB during pregnancy and lactation on high-fat diet (HFD) induced obesity in offspring. The results showed that maternal SB intake reduced offspring body weight and fat mass, and improved both glucose tolerance and insulin sensitivity. Furthermore, offspring of dams fed SB exhibited lower expression of inflammatory response factors, such as IL-6, IL-10, and TNF-α, and higher energy metabolism in BAT to resist the cold environment than the descendants of only HFD-fed dams. Meanwhile, markers for BAT were dramatically upregulated in offspring of HFDSB-fed dams. Finally, dietary SB restored the number of functional mitochondria by increasing PKM2 and FASN expression. Taken together, this study reveals a novel approach for alleviating offspring obesity induced by HFD in terms of maternal SB supplementation.

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妊娠期饮食沙棘可通过减轻BAT功能障碍逆转后代肥胖

沙棘果实无毒，含有多种生物活性物质，具有较高的营养价值和药用价值。本研究旨在探讨孕期和哺乳期母体饲粮中添加SB对后代高脂饮食（HFD）诱导肥胖的影响。结果表明，母体摄入SB可降低子代体重和脂肪量，提高糖耐量和胰岛素敏感性。此外，饲喂SB的后代比只饲喂hfd的后代表现出更低的炎症反应因子IL-6、IL-10和TNF-α的表达，以及更高的BAT能量代谢以抵抗寒冷环境。同时，在hfdsb喂养的后代中，BAT标记物显著上调。最后，饲粮SB通过增加PKM2和FASN的表达来恢复功能性线粒体的数量。综上所述，本研究揭示了一种通过母体补充SB来减轻HFD诱导的后代肥胖的新方法。

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来源期刊

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.