Abdul Fatah, Issei Yokoyama, Yusuke Komiya, Jun Nagasao, Keizo Arihara
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引用次数: 0
Abstract
Aging is associated with oxidative stress, prompting the exploration of natural antioxidants to enhance longevity. Food-derived peptides are safe and promising natural antioxidants. This study demonstrated the antioxidant properties of dipeptide Leu–Tyr derived from skeletal muscle actin and its antiaging effects in Caenorhabditis elegans. Our results showed that Leu–Tyr extended the lifespan of wild-type nematodes while improving healthspan indicators, including enhanced motility, reduced age-associated lipofuscin accumulation, and increased tolerance to oxidative and thermal stress. Gene expression analysis demonstrated that Leu–Tyr upregulated key stress-responsive and longevity-associated genes (ctl-1, hsp-12.6, hsf-1, gcs-1, gst-4, mtl-1, and sod-3) and downregulated hsp-16.1. This result suggests that Leu–Tyr modulates signaling pathways related to proteostasis and oxidative defense. To elucidate pathway dependency, lifespan assays were conducted in loss-of-function mutants. Leu–Tyr treatment did not affect the lifespan of daf-16 (mu86), skn-1 (tm4241), and hsf-1 (sy441) mutants, indicating that its effects require functional insulin/IGF-1, MAPK, and HSF-1 pathways-mediated stress response pathways. These findings establish Leu–Tyr as a muscle-derived antioxidant peptide capable of delaying aging through multipathway activation, highlighting Leu–Tyr as a promising candidate for further research into natural interventions against age-related decline.
期刊介绍:
The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet.
Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes:
-Biochemistry of postharvest/postmortem and processing problems
-Enzyme chemistry and technology
-Membrane biology and chemistry
-Cell biology
-Biophysics
-Genetic expression
-Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods
Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following:
-Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease
-The mechanism of the ripening process in fruit
-The biogenesis of flavor precursors in meat
-How biochemical changes in farm-raised fish are affecting processing and edible quality