风味昆布对黑腹果蝇的抗原毒性和寿命促进作用

IF 2.3 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food Technology and Biotechnology Pub Date : 2024-03-26 DOI:10.17113/ftb.62.02.24.8308

Ayşen Yağmur Burgazlı, Ghada Tagorti, B. Yalçın, Merve Güneş, Berfin Eroğlu, Eda Delik, Burcu Emine Tefon Öztürk, Bülent Kaya

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引用次数: 0

摘要

研究背景。昆布茶是一种具有多种保健功效的发酵饮料；然而，为了提高其抗氧化活性，本研究采用了由酒花、马迪马克和山楂组成的新原料。实验方法：采用果蝇体细胞突变和重组试验（SMART）来评估红茶昆布茶和三味昆布茶（酒花、马迪玛克和山楂）对 H2O2- 和 K2Cr2O7 诱导的基因毒性的抗原毒性潜力。此外，还进行了寿命测定，以评估昆布茶对果蝇寿命的影响。根据 SMART 试验得出的结果，酒花味昆布茶减轻了 H2O2 诱导的基因毒性，而马迪玛克味昆布茶减轻了 H2O2 和 K2Cr2O7 诱导的基因毒性。红茶昆布茶和酒花味昆布茶延长了果蝇在接触 H2O2 和 K2Cr2O7 后的寿命。酒花味昆布茶是一种很有前途的抗氧化剂，它能保护果蝇的基因组并延长其寿命。这项研究揭示了可抗衰老和防止基因毒性的新型饮料。

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Antigenotoxic and Lifespan-Promoting Effects of Flavoured Kombuchas on Drosophila melanogaster

Research background. Kombucha is a fermented beverage with several health benefits; however, to improve its antioxidant activity, new raw materials consisting of hop, madimak, and hawthorn were included in the present study. Experimental approach. The Drosophila Somatic Mutation and Recombination Test (SMART) was used to evaluate the antigenotoxic potential of black tea kombucha and three-flavoured kombuchas (hop, madimak, and hawthorn) against H2O2- and K2Cr2O7-induced genotoxicity. Furthermore, a lifespan assay was performed to assess the effects of kombuchas on Drosophila longevity. Results and conclusions. According to the results obtained from the SMART assay, hop-flavoured kombucha attenuated genotoxicity induced by H2O2, and madimak-flavoured kombucha reduced genotoxicity induced by H2O2 and K2Cr2O7. Black tea kombucha and hop-flavoured kombucha prolonged the lifespan of Drosophila after H2O2 and K2Cr2O7 exposure. Novelty and scientific contribution. Hop-flavoured kombucha is a promising antioxidant that protects the genome and extends the lifespan of Drosophila. This study sheds light on novel beverages that can combat aging and protect against genotoxicity.

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来源期刊

Food Technology and Biotechnology 工程技术-生物工程与应用微生物

CiteScore

3.70

自引率

0.00%

发文量

审稿时长

12 months

期刊介绍： Food Technology and Biotechnology (FTB) is a diamond open access, peer-reviewed international quarterly scientific journal that publishes papers covering a wide range of topics, including molecular biology, genetic engineering, biochemistry, microbiology, biochemical engineering and biotechnological processing, food science, analysis of food ingredients and final products, food processing and technology, oenology and waste treatment. The Journal is published by the University of Zagreb, Faculty of Food Technology and Biotechnology, Croatia. It is an official journal of Croatian Society of Biotechnology and Slovenian Microbiological Society, financed by the Croatian Ministry of Science and Education, and supported by the Croatian Academy of Sciences and Arts.