Ginkgolide B promotes fat-lowering and lifespan in Caenorhabditis elegans via DAF-2/DAF-16 signaling pathway

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

Journal of Functional Foods Pub Date : 2025-02-21 DOI:10.1016/j.jff.2025.106708

Yan Zhang , Han Zhang , Wenqiao Fu , Yi Xiao

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Abstract

Obesity and aging are significant public health issues globally, which facilitate the progression of metabolic disorders associated with chronic low-grade inflammation. These diseases are linked to high incidences of chronic conditions, influencing the quality of life and public health expenditures. Consequently, reducing obesity rates and easing the aging process constitute the foremost priorities in human health development. Ginkgolide B (GB), a monoterpene triterpene lactone extracted from ginkgo, possesses multiple attributes, including cardiovascular protection, lipid regulation, anti-apoptosis, anti-inflammation, suppression of spinal cord injury, and neuroprotection. In this investigation, we used Caenorhabditis elegans as a model to explore the anti-obesity and anti-aging effects of GB. We discovered that GB exerted a lipid-lowering impact and prolonged the healthy lifespan of the worms, decreased the accumulation of lipofuscin in the intestine, reduced food intake, and augmented energy expenditure. By screening the variations in fat deposition in C. elegans with multiple lipid metabolism pathway defect genes, we found that the daf-2(e1370) and daf-16(mu86) mutant strains, which were stained with oil red O staining after GB treatment, demonstrated a substantial reduction in fat accumulation and the disappearance of the extended lifespan phenotype. In conclusion, our results suggested that GB reduced fat accumulation and extended the healthy lifespan via the DAF-2/DAF-16 signaling pathway. These effects render GB an attractive research prospect for diseases related to obesity and aging.

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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.