Fermented Wheat Germ Ameliorates High-Fat Diet-Induced Maternal Obesity in Rats: Insights from Microbiome and Metabolomics

Maternal obesity significantly increases the risk of
adverse outcomes
for the mother and fetus. Fermented wheat germ (FWG) has demonstrated
the potential to improve metabolic disorders, yet its effects have
not been explored in maternal obesity models. This study investigated
the ameliorating impact of FWG in rats with maternal obesity, focusing
on its mechanisms through biochemical, gut microbiome, and serum metabolomics
analysis. The results demonstrated that FWG was more effective than
wheat germ in reducing body weight gain and fat accumulation, improving
glycolipid metabolism disorders, and alleviating inflammation. Specifically,
FWG modulated the composition of gut microbiota by fostering the growth
of beneficial bacteria (e.g., Corynebacterium) while suppressing genera associated with maternal obesity (e.g., Blautia, Akkermansia, Dorea_A, and Faecousia). Furthermore, FWG modified high-fat diet-induced metabolites, primarily
affecting pyrimidine metabolism and amino acid metabolism. These findings
suggest that FWG may serve as a promising dietary intervention for
mitigating maternal obesity and improving pregnancy outcomes.