Anti-aging effect of recombinant Morchella eximia immunomodulatory protein on Caenorhabditis elegans

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

Journal of Functional Foods Pub Date : 2025-02-26 DOI:10.1016/j.jff.2025.106709

Jinyan Li , Jialan Zhang , Tong Gu , Li Li , Mengxiang Gao

{"title":"Anti-aging effect of recombinant Morchella eximia immunomodulatory protein on Caenorhabditis elegans","authors":"Jinyan Li , Jialan Zhang , Tong Gu , Li Li , Mengxiang Gao","doi":"10.1016/j.jff.2025.106709","DOIUrl":null,"url":null,"abstract":"<div><div>A fungal immunomodulatory protein (FIP) (MeIMP) was discovered in edible mushroom <em>Morchella eximia</em>. Bioinformatics analysis demonstrated that MeIMP possesses cerato-platanin domains. Phylogenetic analysis positioned MeIMP within a distinct branch of the FIP family. The <em>MeIMP</em> gene was cloned and expressed in the <em>Rosetta</em> (DE3) strain. The anti-aging effect of recombinant MeIMP (rMeIMP) was evaluated by several indicators of <em>Caenorhabditis elegans</em> (<em>C. elegans</em>). The results indicated that rMeIMP significantly prolonged the lifespan of <em>C. elegans</em>, enhanced their motility ability, and diminished lipofuscin accumulation, while not affecting reproductive ability. Under UV, high temperature, and hydrogen peroxide stress, rMeIMP also significantly prolonged survival times of <em>C. elegans</em>. Additionally, rMeIMP extended the lifespan of <em>C. elegans</em> by scavenging ROS to mitigate the detrimental effects of oxidative stress. The establishment of a prokaryotic expression system for MeIMP and the assessment of rMeIMP function provided valuable insights for the further development and utilization of MeIMP.</div></div>","PeriodicalId":360,"journal":{"name":"Journal of Functional Foods","volume":"126 ","pages":"Article 106709"},"PeriodicalIF":3.8000,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Functional Foods","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1756464625000519","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

A fungal immunomodulatory protein (FIP) (MeIMP) was discovered in edible mushroom Morchella eximia. Bioinformatics analysis demonstrated that MeIMP possesses cerato-platanin domains. Phylogenetic analysis positioned MeIMP within a distinct branch of the FIP family. The MeIMP gene was cloned and expressed in the Rosetta (DE3) strain. The anti-aging effect of recombinant MeIMP (rMeIMP) was evaluated by several indicators of Caenorhabditis elegans (C. elegans). The results indicated that rMeIMP significantly prolonged the lifespan of C. elegans, enhanced their motility ability, and diminished lipofuscin accumulation, while not affecting reproductive ability. Under UV, high temperature, and hydrogen peroxide stress, rMeIMP also significantly prolonged survival times of C. elegans. Additionally, rMeIMP extended the lifespan of C. elegans by scavenging ROS to mitigate the detrimental effects of oxidative stress. The establishment of a prokaryotic expression system for MeIMP and the assessment of rMeIMP function provided valuable insights for the further development and utilization of MeIMP.

Abstract Image

查看原文本刊更多论文

求助全文

约1分钟内获得全文求助全文

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.