RESUMEN
Paeonol, as one of the most abundant plant-derived polyphenols, has multiple bioactivities including anti-inflammatory, anti-tumor, and anti-cardiovascular diseases. Nevertheless, the anti-aging effects and related mechanisms of paeonol are rarely reported. In this study, we found that paeonol significantly prolonged the mean lifespan of Caenorhabditis elegans (C. elegans) by 28.49% at a dose of 200⯵M. Moreover, paeonol promoted the health of C. elegans by increasing the body bending and pharyngeal pumping rates and reducing the lipofuscin accumulation level. Meanwhile, paeonol induced the expression of stress-related genes or proteins by activating the transcription factors DAF-16/FOXO, SKN-1/Nrf2, and HSF-1, which in turn enhanced oxidative and thermal stress tolerance. The mechanism behind the anti-aging effect of paeonol occurred by down-regulating the insulin/IGF-1 signaling (IIS) pathway. Our findings shed new light on the application of paeonol for longevity promotion and human health.
Asunto(s)
Acetofenonas , Proteínas de Caenorhabditis elegans , Caenorhabditis elegans , Animales , Humanos , Caenorhabditis elegans/metabolismo , Longevidad , Factor 2 Relacionado con NF-E2/genética , Factor 2 Relacionado con NF-E2/metabolismo , Proteínas de Unión al ADN/genética , Proteínas de Caenorhabditis elegans/genética , Proteínas de Caenorhabditis elegans/metabolismo , Estrés Oxidativo , Factores de Transcripción Forkhead/genética , Factores de Transcripción Forkhead/metabolismoRESUMEN
The potential use of Brettanomyces anomalus PSY-001 as an additional starter culture for the production of Rice-steamed sponge cake (RSSC), a traditional fermented food in China, was investigated. Two productions of RSSC, each containing batches of experimental cakes with Brettanomyces added and reference cakes with the leavened liquid added were carried out. For both experimental and reference cakes, chemical analysis and sensory evaluation were carried out during the fermentation period. The results showed that experimental cakes had desirable aroma and taste. The observed differences indicate a positive contribution to the overall quality of RSSC by B. anomalus PSY-001.
Asunto(s)
Brettanomyces/metabolismo , Microbiología de Alimentos , Oryza/microbiología , Fermentación , Humanos , Oryza/química , Oryza/metabolismo , GustoRESUMEN
BACKGROUND: The presence of lipid oxidation products in the Maillard reaction pathway is of particular interest today. The objective of this study was to investigate the effect of lard and its oxidation products on the formation of volatiles from cysteine and xylose model systems. RESULTS: Headspace volatiles generated in reaction mixtures were examined by solid-phase microextraction in combination with gas chromatography-mass spectrometry. The addition of lipid had a suppressing effect on most of the sulfur-containing compounds derived from the reaction between cysteine and xylose, especially for 2-methyl-3-furanthiol, 2-furanmethanethiol, 2-methylthiophene, and 3-methylthiophene. One of the intermediates-furfural-was also formed in much lower concentration when lard was present. In addition, cysteine and xylose modified lipid oxidation pathways, so that lipid-derived alcohols, alkylfurans and aliphatic acids were formed rather than aldehydes. Compared with the lard heated alone, most aldehydes were formed at lower levels in the lard-containing reaction mixtures, and several aldehydes including hexanal, heptanal, (2E)-heptenal and (2E,4E)-heptadienal were absent. CONCLUSION: The addition of lipid was inhibitory to the formation of most sulfur-containing compounds in the Maillard reaction. Furthermore, Maillard reaction products influenced the formation of products from lipid oxidation.
