Serum metabolomics reveals the anti-aging effect of royal jelly in D-galactose induced aging mice

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2024-11-25 DOI:10.1016/j.jff.2024.106597

Han Hu , Guoda Lv , Qiaohong Wei , Xizi Liu , Fan Wu , Xuyuan Chao , Bin Han

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Abstract

Aging, marked by a gradual decline in physiological functions, presents significant global health challenges. While royal jelly (RJ) is known for its biological activities, its anti-aging mechanisms require further investigation. Using a D-galactose (D-gal)-induced aging mouse model, this study applied untargeted serum metabolomics to explore RJ's effects. RJ administration significantly (P < 0.05) improved locomotor and cognitive abilities impaired by D-gal-induced aging. Metabolomic analysis showed that RJ modulates key pathways in amino acid, lipid, and nucleotide metabolism, which are essential for cellular function and energy supply. RJ enhanced the tricarboxylic acid cycle (P < 0.05), increased essential amino acids, and elevated nucleotide availability, supporting cognitive function and energy metabolism in aging mice. Notably, RJ had a stronger effect on male mice, particularly in improving lipid and nucleotide metabolism. These findings highlight RJ's potential as a promising anti-aging intervention, warranting further investigation for therapeutic applications in aging.

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血清代谢组学揭示蜂王浆对D-半乳糖诱导衰老小鼠的抗衰老作用

以生理功能逐渐衰退为标志的衰老给全球健康带来了重大挑战。蜂王浆（RJ）的生物活性众所周知，但其抗衰老机制还需要进一步研究。本研究利用D-半乳糖（D-gal）诱导的衰老小鼠模型，采用非靶向血清代谢组学来探讨蜂王浆的作用。服用 RJ 能明显（P < 0.05）改善因 D-gal 诱导的衰老而受损的运动能力和认知能力。代谢组学分析表明，RJ 可调节氨基酸、脂质和核苷酸代谢的关键途径，这些途径对细胞功能和能量供应至关重要。RJ 增强了三羧酸循环（P < 0.05），增加了必需氨基酸，并提高了核苷酸的可用性，从而支持了衰老小鼠的认知功能和能量代谢。值得注意的是，RJ 对雄性小鼠的影响更大，尤其是在改善脂质和核苷酸代谢方面。这些发现凸显了 RJ 作为抗衰老干预措施的潜力，值得进一步研究其在衰老治疗中的应用。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.