TMT-based quantitative proteomic analysis of hepatic tissue reveals the effects of dietary cyanidin-3-diglucoside-5-glucoside-rich extract on alleviating D-galactose-induced aging in mice

Abstract

Cyanidin-3-diglucoside-5-glucoside (CY3D5G) derivatives as major pigments in red cabbage exhibit in vitro antioxidant effects. This study evaluated the effects of CY3D5G-rich extract on oxidative stress in D-galactose-induced accelerated aging. Thirty male C57BL/6 J mice were divided into three groups: a normal control group and two D-galactose-injected groups orally administered with or without CY3D5G-rich extract (700 μmol/kg body weight). Dietary supplementation of CY3D5G-rich extract for 6 weeks increased superoxide dismutase activity, glutathione peroxidase activity, and total antioxidant capacity while suppressed malondialdehyde content in serum (p < 0.05) and tissues. Hepatic proteome analysis revealed that 243 proteins were significantly modulated by experimental treatment (p < 0.05). CY3D5G-rich extract treatment suppressed proteins involved in electron transport chain and up-regulated proteins that play important roles in glycolysis, tricarboxylic acid cycle, and actin cytoskeleton. These changes in above metabolic pathways may contribute to reducing the production and release of ROS and attenuating oxidative damage in aged mice. SignificanceAnthocyanins are the most abundant dietary flavonoids with potential health benefits. The proteomic analysis of mice liver in this study revealed the effect of cyanidin-3-diglucoside-5-glucoside (CY3D5G) consumption in D-galactose-induced accelerated aging. In total, 2054 protein groups were quantified in all samples without any missing value, and 243 protein groups were identified with statistical significance (p < 0.05). Bioinformatics analysis suggested that electron transport chain, glycolysis, tricarboxylic acid cycle, and actin cytoskeleton were closely correlated with CY3D5G treatment. These findings provide useful information to understand the anti-aging effect of anthocyanin, and the results of which could promote the use of anthocyanins in food and pharmaceutical industries.