Abstract
Many studies have highlighted the relationship between food and health status, with the aim of improving both disease prevention and life expectancy. Among the different food groups, fermented foods a have huge microbial biodiversity, making them an interesting source of metabolites that could exhibit health benefits. Our previous study highlighted the capacity of raw goat milk cheese, and some of the extracts recovered by the means of chemical fractionation, to increase the longevity of the nematode Caenorhabditis elegans. In this article, we pursued the investigation with a view toward understanding the biological mechanisms involved in this phenomenon. Using mutant nematode strains, we evaluated the implication of the insulin-like DAF-2/DAF-16 and the p38 MAPK pathways in the phenomenon of increased longevity and oxidative-stress resistance mechanisms. Our results demonstrated that freeze-dried raw goat milk cheese, and its extracts, induced the activation of the DAF-2/DAF-16 pathway, increasing longevity. Concerning oxidative-stress resistance, all the extracts increased the survival of the worms, but no evidence of the implication of both of the pathways was highlighted, except for the cheese-lipid extract that did seem to require both pathways to improve the survival rate. Simultaneously, the cheese-lipid extract and the dried extract W70, obtained with water, were able to reduce the reactive oxygen species (ROS) production in human leukocytes. This result is in good correlation with the results obtained with the nematode.
Highlights
The worms incubated with the dried aqueous cheese extracts WF and W40 had a significant decrease in their lifespan compared with the control CC1 (p < 0.001) (Figure 3A,B)
The insulin-like pathway, named pathways that may be involved in these beneficial effects
This study allowed us to deepen the understanding of the biological effects of dried cheese extracts on longevity and resistance to oxidative stress in C. elegans
Summary
In the last few years, many studies have highlighted the relationship between diet and health status with the aim of improving both disease prevention and life expectancy. Among the different food groups, fermented foods, which represent an important part of our diet, have a huge microbial biodiversity that makes them an interesting source of metabolites that could exhibit health benefits. Recent studies have demonstrated that fermented foods may exhibit various beneficial effects on health, such as a cardiovascular protective effect [1,2] or an antiproliferative activity in the field of cancer prevention [3]. We demonstrated a pro-longevity effect of the freeze-dried cheese and of some of the extracts (a lipophilic extract, named cheese-lipid extract, and three different hydrophilic extracts, named W40, WF and W70) on an in vivo model, using the wild-type C. elegans N2 strain
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
