Maternal dietary fat influences fatty acid composition of milk and affects body weight gain and thermogenic capacity of suckling rats

T. PRIEGO; J. SÁNCHEZ; A. P. GARCÍA; A. PALOU; CATALINA PICÓ

LIPIDS

SPRINGER HEIDELBERG

Lugar: HEIDELBERG; Año: 2013 vol. 48 p. 481 - 495

0024-4201

We aimed to assess the effects of maternal supplementation with the main fat sources used in the human Western diet (olive oil, butter, margarine) on milk FA composition and on plasma FA profile of offspring, and to determine whether it may influence body-weight-gain (BWG) and adiposity of offspring during the suckling period. Wistar rats were supplemented with the different fat sources from day 14 of gestation and throughout lactation. Olive oilsupplemented dams showed the highest proportion of oleicacid in milk, with no changes in plasma. Their offspring also showed the highest proportion of this FA in plasma, lower BWG during the suckling period, and higher levels of UCP1 in brown adipose tissue (BAT) at weaning. Margarine-supplemented dams showed the highest percentage of PUFA in milk, and a similar tendency was found in plasma of their offspring. Butter-supplemented dams displayed higher proportion of saturated FA (SFA) in milk compared to other fat-supplemented dams, but lower than controls. Control offspring also showed higher proportion of SFAin plasma and greater BWG during the suckling period than fat-supplemented groups. Significant correlations were found between the relative content of somemilk FAandBWGof offspring, in particular, oleic-acid levels correlated negatively with BWG and positively with UCP1 levels. These results show that maternal dietary source of fat affects milkFAcomposition and circulating FA profile, as could be expected, but also BWG and thermogenic capacity of offspring during the suckling period. An effect of oleic-acid stimulating BAT thermogenic capacity of suckling pups is proposed.