However, we observed no significant difference in body weights between maternal HF and chow fed adult offspring, when both sets of offspring were fed the same chow diet from weaning, which could be due to that circulating IGF2 is markedly decreased after birth in rodents [ 63, 64], suggesting that IGF2 is unlikely to play a major role in post weaning growth.
Control mice received the same chow without any drugs.
By contrast, the aorta of LRP1+/+; LDLR−/− mice appears histoanatomically normal despite increased plasma cholesterol levels on the same chow, and extensive atherosclerotic lesions develop only after feeding of a high-cholesterol diet for several months [26].
All offspring were weaned at 3 weeks of age and fed the same chow diet for 12 weeks.
As both offspring from HF- and chow-fed dams are weaned onto the same chow diet and maintained on chow until adulthood, changes in expression of key metabolic genes and miRNAs in adult offspring are likely to occur prior to weaning.
The two colonies were maintained on different diets with different composition, but we controlled for the impact of diet, at least within one generation of offspring, by feeding the mice in the two colonies the same chow (Food A, standard chow or Food B, autoclaved chow) from weaning.
We studied the effects of maternal HF diet on the adult offspring by feeding mice with either a HF or a chow diet prior to conception, during pregnancy and lactation, and all offspring were weaned onto the same chow diet until adulthood.
From then on, diabetic mice were constantly fed a 0.1% (wt/wt) lutein diet prepared by adding lutein (provided by Wakasa Seikatsu Co., Kyoto, Japan) to the mouse chow (purchased from Clea Japan), or the same chow with no additional lutein, until the time of analysis.
Immediately after ovx, animals in four of the groups received the same chow with added E2 [0.17 or 0.7 mg/kg body weight (bw)] or GEN (5.4 or 54 mg/kg bw]. E2 was given as estradiolbenzoate (catalog no. 8515, purity of 98.5%; Sigma, Munich, Germany).
The chef pointed out that what made chow mein chow mein was noodles, the other vegetable components representing a culinary constant in Chinese food.
