Beneficial Effects of Fermented Papaya Preparation (FPP®) Supplementation on Redox Balance and Aging in a Mouse Model.

Mariantonia Logozzi,Davide Mizzoni,Daniele Macchia,Rossella Di Raimo,Stefano Fais,Mauro Andreotti,Massimo Spada

doi:10.3390/antiox9020144

Mariantonia Logozzi, Davide Mizzoni + Show 5 more

Open Access

https://doi.org/10.3390/antiox9020144

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Abstract

In recent decades much attention has been paid to how dietary antioxidants may positively affect the human health, including the beneficial effects of fermented foods and beverages. Fermented Papaya Preparation (FPP®) has been shown to represent a valuable approach to obtain systemic antioxidants effect. In this study, we wanted to verify whether FPP® had a clear and scientifically supported in vivo anti-aging effect together with the induction of a systemic antioxidant reaction. To this purpose we daily treated a mouse model suitable for aging studies (C57BL/6J) with FPP®-supplemented water from either the 6th weeks (early treatment) or the 51th weeks (late treatment) of age as compared to mice receiving only tap water. After 10 months of FPP® treatment, we evaluated the telomerase activity, antioxidants and Reactive Oxygen Species ROS plasmatic levels and the telomeres length in the bone marrow and ovaries in both mice groups. The results showed that the daily FPP® assumption induced increase in telomeres length in bone marrow and ovary, together with an increase in the plasmatic levels of telomerase activity, and antioxidant levels, with a decrease of ROS. Early treatment resulted to be more effective, suggesting a potential key role of FPP® in preventing the age-related molecular damages.

Highlights

Fermentation is one the most ancient methods of food preparation that exploits the growth and metabolic activities of microorganisms to preserve and transform food materials [1,2]
FPP® was proven when taken sublingually [28], we found that this administration was very stressful for mice [30], so we decided to dissolve FPP® in the daily water
In order to verify the real in vivo effectiveness of the non-orthodox FPP® administration following dissolution in water, we have first evaluated the papaya antioxidant capacity when dissolved in water by a colorimetric test

Summary

Introduction

Fermentation is one the most ancient methods of food preparation that exploits the growth and metabolic activities of microorganisms to preserve and transform food materials [1,2]. During this process, growth of spoilage and pathogenic organisms is inhibited by secondary metabolites produced by fermenting organisms, preserving and extending the storage of perishable foods [3,4]. Fermented foods and beverages have a strong impact on human gut microbiota. The interactions between ingested fermented food and microbiota constitute a rapidly expanding field of study, focusing in particular on human health impact [12,13,14,15,16]

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