Intermittent fasting applied in combination with astaxanthin alleviates D-galactose-induced aging in rats: Comparison in oxidative stress, immune response, and metabolomics

IF 3.2 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Zhiqing Chen, Jie Xiao, Kaixin Zhao, Yulu Lao, Han Liu, Yong Cao, Xiaojuan Liu
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引用次数: 0

Abstract

Effective anti-aging strategies involving dietary restriction and antioxidant supplementation are gaining increasing research attention, while the health effects of their combined intervention are rarely reported. In this study, for the first time, we investigated the anti-aging effects and underlying mechanisms of intermittent fasting (IF), astaxanthin (AX), and their combination in D-galactose-induced aging rats. Our results demonstrated that these three treatments effectively inhibited malondialdehyde levels and improved the activity of endogenous antioxidant enzymes in the brain, liver, and serum of aging rats. Simultaneously, the combination of IF and AX had a synergistic effect on the recovery of brain mitochondrial injury as evidenced by permeability transition pore openness, membrane potential, respiratory chain complex enzyme activity, and cortical and hippocampal lesions. Notably, the combination significantly increased the levels of Immunoglobulin M (55.66 ± 3.23%), immunoglobulin G (34.41 ± 2.65%), and IL-2 (23.49 ± 1.78%) compared with the model group. Moreover, AX reduced the accumulation of pro-inflammatory factor IL-6 (23.06 ± 2.02%), while the combination induced more remarkable reduction in the accumulation of IL-1β (35.92 ± 3.06%) in the serum. Considering the serum metabolomics analysis, we hypothesized that IF and AX played a positive role in the regulation of the nervous system, which was associated with the differential metabolites lysope 16:0, N-Acety-L-tyrosine, and L-Alanyl-L-Lysine. This research reveals that the combination therapy provided synergistic anti-aging efficacy by enhancing resistance to oxidative stress, ameliorating mitochondrial dysfunction, and restoring the immune system. These findings might have significant implications for further studies on the exploration of effective anti-aging therapy.

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来源期刊
Journal of Food Science
Journal of Food Science 工程技术-食品科技
CiteScore
7.10
自引率
2.60%
发文量
412
审稿时长
3.1 months
期刊介绍: The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.
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