Perinatal maternal feeding with an energy dense diet and/or micronutrient mixture drives offspring fat distribution depending on the sex and growth stage.

Maternal nutrition during pregnancy and lactation influences offspring development and health. Novel studies have described the effects on next generation obesity-related features depending on maternal macro- and micro-nutrient perinatal feeding. We hypothesized that the maternal obesogenic diet during pregnancy and lactation programs an obese phenotype, while maternal micronutrient supplementation at these stages could partially prevent these features. Thus, the aim was to assess the influence of a perinatal maternal feeding with an obesogenic diet enriched in fat and sucrose and a micronutrient supplementation during pregnancy and lactation on offspring growth and obese phenotypical features during life course. Female Wistar rats were assigned to four dietary groups during pregnancy and lactation: control, control supplemented with micronutrients (choline, betaine, folic acid and vitamin B12 ), high-fat sucrose (HFS) and HFS supplemented. At weaning, the offspring were transferred to a chow diet, and weight and fat mass were measured at weeks 3, 12 and 20. At birth, both male and female offspring from mothers fed the obesogenic diet showed lower body weight (-5 and -6%, respectively), while only female offspring weight decreased by maternal micronutrient supplementation (-5%). During lactation, maternal HFS diet was associated with increased body weight, while micronutrient supplementation protected against body weight gain. Whole body fat mass content increased at weeks 3, 12 and 20 (from 16 to 65%) due to maternal HFS diet. Maternal micronutrient supplementation decreased offspring fat mass content at week 3 (-8%). Male offspring showed higher adiposity than females at weeks 12 and 20. In conclusion, maternal HFS feeding during pregnancy and lactation was associated with a low offspring weight at birth and obese phenotypical features during adult life in a sex- and time-dependent manner. Furthermore, maternal methyl donor supplementation protected against body weight gain in male offspring during lactation and in female offspring also during juvenile period.

Expression of endogenous retroviruses is negatively regulated by the pluripotency marker Rex1/Zfp42.

Rex1/Zfp42 is a Yy1-related zinc-finger protein whose expression is frequently used to identify pluripotent stem cells. We show that depletion of Rex1 levels notably affected self-renewal of mouse embryonic stem (ES) cells in clonal assays, in the absence of evident differences in expression of marker genes for pluripotency or differentiation. By contrast, marked differences in expression of several endogenous retroviral elements (ERVs) were evident upon Rex1 depletion. We demonstrate association of REX1 to specific elements in chromatin-immunoprecipitation assays, most strongly to muERV-L and to a lower extent to IAP and musD elements. Rex1 regulates muERV-L expression in vivo, as we show altered levels upon transient gain-and-loss of Rex1 function in pre-implantation embryos. We also find REX1 can associate with the lysine-demethylase LSD1/KDM1A, suggesting they act in concert. Similar to REX1 binding to retrotransposable elements (REs) in ES cells, we also detected binding of the REX1 related proteins YY1 and YY2 to REs, although the binding preferences of the two proteins were slightly different. Altogether, we show that Rex1 regulates ERV expression in mouse ES cells and during pre-implantation development and suggest that Rex1 and its relatives have evolved as regulators of endogenous retroviral transcription.

Intervención dietético-nutricional en la prevención de la deficiencia de hierro / Dietary-nutritional intervention in the prevention of iron deficiency

En este artículo se expone evidencia científica sobre la anemia ferropénica fundamentalmente desde aspectos dietético-nutricionales que inciden en la biodisponibilidad del hierro de los alimentos. La anemia constituye un problema de salud pública a nivel mundial, padeciéndolo aproximadamente 2000 millones de personas y afectando fundamentalmente a lactantes, ancianos, adolescentes, mujeres en edad fértil y embarazadas. Como consecuencia de esta enfermedad, la capacidad para realizar trabajo físico, la inmunidad celular y la capacidad bactericida de los neutrófilos se ven sensiblemente alteradas. Además, la anemia puede producir: mayor susceptibilidad a infecciones, especialmente, del tracto respiratorio, disminución de la termogénesis en ambientes fríos, alteraciones funcionales del tubo digestivo, fallo en la movilización de la vitamina A hepática, disminución de la velocidad de crecimiento, alteraciones en el desarrollo mental y motor, menor transferencia de hierro al feto, mayor riesgo de parto prematuro o morbilidad perinatal, entre otras. Dentro de los factores que interfieren en la absorción del hierro, los dietéticos son de gran relevancia. Las proteínas cárnicas, ácidos orgánicos, la vitamina C y la A y los fructooligosacáridos (FOS), favorecen su absorción mientras que ciertas proteínas del huevo y de la leche, polifenoles, fitatos, fibra insoluble y minerales como el fósforo, calcio o el zinc, afectan negativamente a la biodisponibilidad del hierro. Las diferentes técnicas culinarias también pueden aumentar o disminuir la biodisponibilidad del hierro. La información recopilada sobre los factores favorecedores e inhibidores de la absorción del hierro, se ha utilizado para, a modo de conclusión, marcar unas pautas dietético-nutricionales para las personas que padecen o tienen predisposición a padecer anemia (AU)

This paper outlines the scientific evidence of iron deficiency anemia from dietary and nutritional issues that affect iron-bioavailability from food. Anemia is a worldwide public health problem, with about 2000 million people who suffer from it and mainly affects older infants, adolescents, women of childbearing age and pregnant women .As a consequence of this disease, alterations have been reported: in physical work capacity, cellular immunity and bactericidal capacity of neutrophils. Furthermore, an increased susceptibility to infections, specially respiratory tract, decreased thermogenesis in cold environments , functional disorders of the gastrointestinal tract, failure in the mobilization of liver vitamin A, decreased growth rate, impaired mental and motor development, less transfer of iron to the fetus, increased risk of preterm delivery, perinatal morbidity, and others. Among the factors that interfere with iron absorption,the diet is one of the most important. Meat proteins, organic acids, vitamin C and A and fructooligosaccharides (FOS), promote the absorption. While egg, milk proteins, polyphenols, phytates, fiber and minerals such as phosphorus, calcium or zinc affect negatively the iron bioavailability.The information collected about the stimulating factors and inhibitors of iron absorption has been used to, as a conclusion, make dietary and nutritional guidelines for those who are predisposed to suffer from anemia (AU)