利用体内和体外模型研究法国生牛奶奶酪对衰老、运动、肌肉完整性和软骨细胞保护的功能活性

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

Journal of Functional Foods Pub Date : 2025-05-19 DOI:10.1016/j.jff.2025.106899

Anna Diet , Christophe Poix , Muriel Bonnet , Christian Coelho , Isabelle Ripoche , Yohann Wittrant , Caroline Decombat , Julien Priam , Etienne Saunier , Pierre Chalard , Florence Caldefie-Chézet , Stéphanie Bornes , Laurent Rios

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引用次数: 0

摘要

衰老与各种肌肉骨骼疾病（肌肉和/或软骨疾病）有关，这些疾病会降低活动能力和整体健康寿命。本研究通过体内（秀丽隐杆线虫）和体外（人类关节软骨细胞）模型，研究了七种法国生牛奶奶酪在长寿、活动性、衰老过程中肌肉完整性和软骨细胞保护方面的生物活性。所有奶酪都提高了秀丽隐杆线虫在衰老过程中的寿命和活动性。随着时间的推移，它们都保护了秀丽隐杆线虫的肌肉完整性。用两种奶酪的一极和一极组分对软骨细胞骨关节炎模型进行了体外研究。在四个测试部分中，我们观察到软骨细胞中NO， PGE2和MMP-13的产生减少。这些发现强调了极性部分（含有奶酪脂质成分）的生物活性，并建议重新评估奶酪作为一种具有潜在流动性和老化益处的功能性食品。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Functional activities of French raw-milk cheeses on aging, mobility, muscle integrity, and chondrocyte protection using in vivo and in vitro models

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Functional activities of French raw-milk cheeses on aging, mobility, muscle integrity, and chondrocyte protection using in vivo and in vitro models

Aging is associated with various musculoskeletal disorders (muscle and/or cartilage disorders) that can decrease both mobility and overall health span. This study investigated the biological activity of seven french raw-milk cheeses on longevity, mobility, muscle integrity during aging, and chondrocyte protection over time using both in vivo (Caenorhabditis elegans) and in vitro (human articular chondrocytes) models. All cheeses enhanced both longevity and mobility during aging in C. elegans. They all protected the muscle integrity of C. elegans over time. The investigations in vitro on an osteoarthritic model of chondrocytes were conducted with fractions (one polar and one apolar) from two cheeses. Among the four tested fractions, we observed a reduction of NO, PGE₂ and MMP-13 productions in the chondrocytes. These findings highlight the biological activity of apolar fraction (containing the cheese lipid components) and suggest, re-evaluating cheese as a functional food with potential benefits for mobility 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.